"I love the beef blend and the flavor, but I was always bummed out by the ratio of beef-to-bun-to-condiments. But then I realized I was being the biggest bonehead in the world. Just get a double!" Frank Bruni
I was a fan of Frank Bruni's no-nonsense, witty restaurant reviews in The New York Times and was sorry to see him go.
But in the last month, I have greatly enjoyed his articles describing some of his secrets, favorites, and insights into the life of a critic.
I read with relish today this nice, long excerpt from his book that was republished in The Guardian. The book is called "Born Round: The Secret History of a Full-Time Eater."
It's full of juicy, behind-the-scenes details. I loved this bit about dining at the Penthouse (Magazine) Executive Club:
Foxy," I began, then stopped myself, wondering if I was being too familiar. "Are you and I on a first-name basis, or should I address you as Ms Foxy?"
"You can call me Dr Foxy," she said.
"Is that an MD or a PhD?"
"Yes," she answered, as if that settled it.
I send my thanks to Richard for pointing out this great article in his comment on a Cuketka.cz post. That post also just happens to mentions my latest post -- Brewsta's Burgers on Expats.cz.
