"Times critics traditionally visit a restaurant three times before awarding stars, so we can assess consistency, sample a wide range of the kitchen’s work and simply take our time before summing up a restaurant’s strengths and weaknesses in a number that probably won’t be revised for a long time."
— Pete Wells

fondasanfrancisco:

Cocinero: quiero que hagas algo; ponte una serie variada de alimentos enfrente y, los que se puedan consumir crudos, cómelos crudos, y aquellos que deban cocerse, pues a la lumbre. Por cosa de una semana prueba estos alimentos sin sal, vinagres, azúcares o especias: tal como son. Acostúmbrate a su…

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