How to navigate an upscale menu
Frank Bruni wrote his last column as restaurant critic for the New York Times yesterday.
A lot of it isn't very useful to Baltimoreans (unless you're planning a trip to New York), but one section amused me -- and both Multimedia Editor(ish) Mary and ryan97ou, who separately pointed it out to me before I got this entry written.
It seems to have struck a chord with all of us: ...
IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?
Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.
Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.
Then scratch off anything that mentions truffle oil.
Choose among the remaining dishes.
This reminds me that I completely forgot to watch Bruni on Nightline. Did anyone, and how was the interview?
(Monica Lopossay/Sun photographer)