“The menu should read like a poem,” Ms. de Boer said. “You should seduce the diner. People don’t know they want to eat deep-fried mackerel with aioli, so you’ve got to tell a story and get them on your wavelength.”
(Tejal Rao, “It Takes a Lot of Skill to Make a Restaurant Seem So Casual,” NYTimes)
(C) 2018 James Mansfield Nichols. All rights reserved.