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The Making of a Restaurant

Monday, September 24, 2001

A woman eavesdropping on our conversation yesterday morning sparked an inspiration. Since we'll be lacking the standard style of table groupings, perhaps we should consider making up a new kind: parties who engage in interesting conversations get seated on one side on the room, everyone else goes on the other. This way, if you arrive by yourself, you can request to be seated on the interesting side, and you'll be guaranteed good eavesdropping material for the duration of your meal.

Our waiters could serve as screeners, and if the talk of a party seated on the interesting side turns to the banal, their privileges to sit on that side thereafter will be revoked. The logical extension of this idea would be to force those on the non-interesting side to restrict their talk to the weather and the latest "Friends" haircuts, and if they stray into more serious territory, they don't get served dessert.
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Sunday, September 23, 2001

In the recent dark issue of the New Yorker, there is much-needed relief found in "Toque Envy," an essay on the state of cooking in America.

Nicholas Lemann writes: "Chef has become, to a certain type of urban adult, what astronaut is to a seven-year-old boy—the standard fantasy occupation."

I have no idea what he's talking about there, but the rest is fun to read.
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