st. john

there is so much hype about this restaurant that i didn't think i could enjoy it, but i did. very simple, very satisfying. and—a bonus—much attention paid to what is usually an unconsidered trifle: for instance, the  texture of a buttermilk pudding or an actual trifle. an establishment with a distinct and gentle sense of individual identity.

Here is a cure for any overindulgence, taught to me by my wise father: 2 parts Fernet Branca, 1 part Crème de Menthe, ice. Mix together and drink. Do not be put off by the colour. Be careful, this is so effective you can find yourself turning to its miraculous powers with increasing regularity. Do not let the cure become the cause.

fergus henderson, nose to tail eating