7 Comments

I love a light red. I’ll look for your suggestions.

I’m sad about the fine dining demise. I’m still holding on!

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Jan 11, 2023Liked by Jason Wilson

So very glad I subscribed to your newsletter. Having loved The Menu as much as I did, and then watching Boiling Point the evening before this newsletter dropped, it's great to have Pig and Toscana added to my watch list courtesy of your citing Alicia Kennedy's substack. As I type this, I've paused John Favreau's Chef, which somebody mentioned in an unrelated context just yesterday. That movie is from 2014, and absolutely pursues the "chef-as-broken-man" motif. Kinda cool how Favreau seems to have been ahead of that curve. And okay, I'm only 26 minutes into it, and it's certainly cuter than The Menu or Boiling point, but well worth checking out.

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Jan 10, 2023Liked by Jason Wilson

I keep wondering if lagrein is going to enter this conversation or if it’s not light enough…

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author

I wouldn't call lagrein a "light" wine -- it's at least medium-bodied and pretty ageworthy

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Also : " First of all, let’s give Noma a good deal of credit for helping change the overall, worldwide wine conversation."

Promptly removed Seb Riffault from their list as well last year.

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It doesn't matter the form - food, art, music, literature, cars, anything created by other humans - there are always people cheering on the Sun vs Icarus.

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