A newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1726 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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ruthreichl.substack.comLatest Issues
When the Napa Valley was Young
In the seventies people who lived in the Napa Valley would tell you that the sidewalks rolled up at six - and they liked it that way. Then the big money discovered Wine Country and everything changed.
Meanwhile, back in San Francisco….
La...
When Restaurants Were Fun
The recent release of the film Top of the World (about the restaurant that surveyed New York from the 107th floor of the World Trade Center), got me thinking about the late Joe Baum. He virtually reinvented the American restaurant. Joe was...
Parrots in Paris!
Last week in Paris I walked through a park, looked up and found that the sky was filled with parrots. It was such a surprise!
Sometime in the seventies a group of parrots on their way to a pet shop escaped from Orly airport, flew off to P...
Is Fine Dining Dead? Notes from Paris. And the Food Writers are Revealed.
“Fine dining,” says Bruno Verjus, “is over.”
With that dramatic sentence one of the most admired chefs in Paris has thrown down the gauntlet. In December Verjus will close his much-lauded Table (2 Michelin stars, number 3 on the Best Rest...
A Taste As Old as Cold Water
A taste as old as cold water. The first time I read it shivers ran down my back. For years I kept Lawrence Durrell’s description of black olives pinned above my desk. Can a taste be old? Can it have temperature? One small sentence could say...
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Writer. Cook. Eater.
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