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I wish there were more restaurants with affordable prix fixe or tasting menus. I would love for nice but not ridiculously fancy restaurants to basically say "here is what we're sure is good today, you can eat that or maybe one or two other things. Otherwise come back in 2-3 days and see if that's more interesting."
#I just want (a) cooks and chefs to get creative or think outside of the box; (b) menus that reflect changing seasons#I want you to have a seasonal menu! foods are better at different times of the year!#I would love restaurants to serve root vegetables and stews in the winter and then spring greens in the early summer#really lean into pickling and preserving; meats from animals in different developmental stages#obviously the fact that we can get access to so many different foods out of season is an incredible gift#(it involves labor and more bodies at work than I can contemplate without going mad)#but still. I think we should be occasionally reminded that chicagoans should not be able to eat bananas in february.#...........and (c) I want someone who isn't me to do all this.#no love sincerer than the love of food
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