All new restaurants should employ someone over 50 to check whether the print on the menu is big enough to be read, the lighting bright enough for it to be read by and the seats comfortable enough for a lengthy meal.
By all means serve small sharing plates, but make sure the table is big enough for all the dishes that are going to arrive, and they come out in an order that makes sense.
Brown foods and messy foods are the best foods, and picnics are a nightmare.
Often, good food takes a while to cook and sometimes it requires skill; all those cookbooks with words like “simple” and “express” in the title may not be your friend.
That means there have been 180 of them, filled with wisdom, insight, whimsy, prejudice, contradiction and sometimes just outrageous stupidity, all of it interrogating the way we cook and eat now.
