Just catching up with this one! I loved Piehaus - such a lovely experience. As for Gerbou, I do love what they’re doing and Ionel is lovely. Gerbou also never claimed to offer traditional Emirati food, and the flavours are all wonderfully there. I do want to shout out their design and the details they’ve thought about, including repurposing fallen ghaf trees.
As for writing, it’s SO hard - especially when life and (paying) work gets in the way. I struggle further as I write for a living, so sometimes writing for fun is … not fun. I’ve just tried to be kind to myself. Recently I’ve started dictating my posts so the words are all transcribed, then I sit and edit… that’s actually helped me quite a bit!
On Gerbou, heard. Ionel is a lovely man, humble and talented. I like what I ate. I noticed some local commentators have mixed feedback. It’s hard to be a progressive restaurant. My challenge is whether they should be more progressive. I enjoy this version but I would like to see if there is something else, something bolder that is available and what would that look like?
In response to your question of time in regard to writing and working full time. The simple trick is to have cripplingly unhealthy approach to work-life balance (I drafted an article in my break on a 14 hour double shift yesterday).
I also don’t have kids, which I suspect helps immeasurably.
And yes, always declare your allergies (especially the guy to came to my French restaurant yesterday with an undisclosed dairy allergy).
Cheers! On the undisclosed allergies, if it wasn't for the duty of care the restaurants have to customers, I would just consign a customer's lack of disclosure to Darwinism in action. If you don't feel the need to warn the kitchen and staff that something on a menu might kill or harm you, then who am I to get in the way of your destiny? This is but one of the reasons I no longer work in hospitality :o)
Nothing will ever top the guest who didn’t tell us about her shellfish allergy, then ordered a shellfish dish (very obvious). She said she did t like to disclose because it might “limit her choices”.
As for discussing authenticity, I find it a turn off. I enjoy / celebrate it when I see it but slamming a venue for not tickling your forefather's fancy? It can only come across as pernickety pedantry. I think that's why I like Dinner by Heston so much; they actively take old recipes and modernise them. Win-win.
Yeah I think that last paragraph is also how I feel most of the time. If a restaurant disclaims they are progressive then I know to suspend disbelief about dishes and examine them on their own merits but many times I ask myself whether I like this more/as much as the classic and that doesn’t usually bode well. Maybe 40/60.
Your first paragraph, that’s a different thing all together. That’s like chasing down and old flame or a one true love. That’s a far harder ask all together!
Nail on the head here, it's the converse (kind of) of your other sentiment. In the same way, the service team need to 'read the room', so do we, the audience. If the restaurant advertises "authentic X" then fair enough, go in for it. But, otherwise, an understanding of the intended goals shows a level of care on the part of the writer / commenter.
It’s a tricky one and I think there’s probably a whole article about this to be written, but I find the topic of authenticity matters to me more in certain circumstances less than others. I’m trying to find the true line to understand why.
I know what you mean. I find myself thinking it whenever a bouillabaisse does not match the 'true' version I often have in Marseille.
I think it's tone. I love seeing and tasting an authentic dish / experience but I dislike greatly the distaste of one who scorns at a dish for not being authentic. Did it taste better? Different? Worse? Has the authentic base been elevated by the addition of say, miso, or dare I say it random ingredients in a carbonara? Just tell me that rather than show off what you think you know.
It's personal to me because I dislike fundamentalism and pedantry, and in the intersection of a Venn diagram of those two features, you will find divisive and intrusive writers galore.
This is one of those morning coffee reads that had me going "YES, I agree!" on multiple occasions. Wise words, albeit with some brave words (Naomi must read this!), too.
A busy month, August! Re: writing, it will come. I used to (easily) write and publish a book a year while holding a traditional job. Now? Not so much. My creative energies are spent elsewhere, and that's completely okay.
Eric and I eagerly await a visit to Italy (at some point in the vague future).
Just catching up with this one! I loved Piehaus - such a lovely experience. As for Gerbou, I do love what they’re doing and Ionel is lovely. Gerbou also never claimed to offer traditional Emirati food, and the flavours are all wonderfully there. I do want to shout out their design and the details they’ve thought about, including repurposing fallen ghaf trees.
As for writing, it’s SO hard - especially when life and (paying) work gets in the way. I struggle further as I write for a living, so sometimes writing for fun is … not fun. I’ve just tried to be kind to myself. Recently I’ve started dictating my posts so the words are all transcribed, then I sit and edit… that’s actually helped me quite a bit!
On Gerbou, heard. Ionel is a lovely man, humble and talented. I like what I ate. I noticed some local commentators have mixed feedback. It’s hard to be a progressive restaurant. My challenge is whether they should be more progressive. I enjoy this version but I would like to see if there is something else, something bolder that is available and what would that look like?
I wonder if it’s a case of establishing this level of progression first before going any further!
That would be the sensible thing to do. I do want to know whether the ambition is there.
I often dictate in the car en route to work / home and then edit later!
Thanks for the double mention Liam!
In response to your question of time in regard to writing and working full time. The simple trick is to have cripplingly unhealthy approach to work-life balance (I drafted an article in my break on a 14 hour double shift yesterday).
I also don’t have kids, which I suspect helps immeasurably.
And yes, always declare your allergies (especially the guy to came to my French restaurant yesterday with an undisclosed dairy allergy).
Cheers! On the undisclosed allergies, if it wasn't for the duty of care the restaurants have to customers, I would just consign a customer's lack of disclosure to Darwinism in action. If you don't feel the need to warn the kitchen and staff that something on a menu might kill or harm you, then who am I to get in the way of your destiny? This is but one of the reasons I no longer work in hospitality :o)
Nothing will ever top the guest who didn’t tell us about her shellfish allergy, then ordered a shellfish dish (very obvious). She said she did t like to disclose because it might “limit her choices”.
I think I remember you writing about that before! Basically, you’re just on suicide watch.
Thank you for the mention!!!
Pleasure! Thanks for the read :)
As for discussing authenticity, I find it a turn off. I enjoy / celebrate it when I see it but slamming a venue for not tickling your forefather's fancy? It can only come across as pernickety pedantry. I think that's why I like Dinner by Heston so much; they actively take old recipes and modernise them. Win-win.
Yeah I think that last paragraph is also how I feel most of the time. If a restaurant disclaims they are progressive then I know to suspend disbelief about dishes and examine them on their own merits but many times I ask myself whether I like this more/as much as the classic and that doesn’t usually bode well. Maybe 40/60.
Your first paragraph, that’s a different thing all together. That’s like chasing down and old flame or a one true love. That’s a far harder ask all together!
Nail on the head here, it's the converse (kind of) of your other sentiment. In the same way, the service team need to 'read the room', so do we, the audience. If the restaurant advertises "authentic X" then fair enough, go in for it. But, otherwise, an understanding of the intended goals shows a level of care on the part of the writer / commenter.
It’s a tricky one and I think there’s probably a whole article about this to be written, but I find the topic of authenticity matters to me more in certain circumstances less than others. I’m trying to find the true line to understand why.
I know what you mean. I find myself thinking it whenever a bouillabaisse does not match the 'true' version I often have in Marseille.
I think it's tone. I love seeing and tasting an authentic dish / experience but I dislike greatly the distaste of one who scorns at a dish for not being authentic. Did it taste better? Different? Worse? Has the authentic base been elevated by the addition of say, miso, or dare I say it random ingredients in a carbonara? Just tell me that rather than show off what you think you know.
It's personal to me because I dislike fundamentalism and pedantry, and in the intersection of a Venn diagram of those two features, you will find divisive and intrusive writers galore.
This is one of those morning coffee reads that had me going "YES, I agree!" on multiple occasions. Wise words, albeit with some brave words (Naomi must read this!), too.
Ha! I did give the Italy section to Naomi to proofread before publishing ! Thanks for the nod of approval as well too!
A busy month, August! Re: writing, it will come. I used to (easily) write and publish a book a year while holding a traditional job. Now? Not so much. My creative energies are spent elsewhere, and that's completely okay.
Eric and I eagerly await a visit to Italy (at some point in the vague future).