Admittedly, I'm not quite sure how I feel about this piece, other than I admire it and will think about it the next time I enter a restaurant - and wish that most restaurants thought as much about their design as the author did about her topic. As I now will. Thanks -
I'm reminded of a semi-permanent taco trailer in the next town over. There is a table and crappy plastic chairs next to it where customers can enjoy greasy tacos while watching the water flow tranquilly in an adjacent concrete ditch. The ambiance is unmistakably third-world and I love it.
Admittedly, I'm not quite sure how I feel about this piece, other than I admire it and will think about it the next time I enter a restaurant - and wish that most restaurants thought as much about their design as the author did about her topic. As I now will. Thanks -
This has filled me with a surprisingly large amount of dread.
Someone who wants to open a restaurant asking Ai, "how do I give my restaurant a soul?" "What is the best soul?" "How to be authentic?"
Reading this at the same time and it heightened the experience of both https://merrillmarkoe.substack.com/p/shouldnt-this-reunion-be-stopped?r=16xks&utm_campaign=post-expanded-share&utm_medium=web
I'm reminded of a semi-permanent taco trailer in the next town over. There is a table and crappy plastic chairs next to it where customers can enjoy greasy tacos while watching the water flow tranquilly in an adjacent concrete ditch. The ambiance is unmistakably third-world and I love it.