The Work

03.07.19

It’s not the big things.  It’s the thousand trivial cuts that erode the soul. However, parsing woes, unless you are Larry David, has never gotten anyone anywhere. The only choice is to push through, to do the work. Advertisements

Advertisements

How (not) To Earn Three Michelin Stars

02.06.19

I attended the University of Michigan around the same time as Tom Brady. I’ve watched every single one of Brady’s Super Bowl performances. But I cannot become Tom Brady. Even if I were genetically gifted like TB12, committed to a Torquemada-worthy Pilates routine and drank ten gallons of water daily, minor study and brushes with greatness are not enough to be superlative like Brady and the New England Patriots.

The Rise of Sushi Yeezus

12.11.18

I did not expect things at the restaurant to start out like a Viagra ad. Me: “It’s ok. It happens.” Chef: “Not to me it doesn’t. I don’t think that has ever happened.”

Static on the Radio

04.15.18

When I first walked in to Green Street Smoked Meats, I remember telling owner Brendan Sodikoff to fuck off.

Kitsune

02.24.17

The good news is the restaurant ceiling didn’t fall on my head. When I dine at chef Iliana Regan’s restaurants, weird things happen. When I reviewed Regan’s Elizabeth, I went to the restroom, and when I closed the door, ceiling tiles fell on my head. I didn’t mind. The tiles were soft and I was so buzzed on the foraged pre-fixe meal (and, to be honest, a little too much Hermitage blanc wine), I wouldn’t have felt pain anyway. That night, Regan and her crew were very gracious and apologized for the mishap. Regan and I had a good laugh about this when we spoke last week about her new spot, Kitsune, a Japanese-skewing restaurant in North Center. “I think the bones of this place are much more solid,” she said