The ’66 T-Bird roared across the high desert somewhere between Morongo and Joshua Tree, sliding mushily across lanes as if guided by some reptilian death wish. Turning the wheel was like trying to slalom with an oil tanker, each time it would be a few long, long, and occasionally terrifying micro-seconds before there was any acknowledgement that there was anyone at all in control. In the narrow, twisting passes and draws, charging the wide, aquamarine colored beast down the road without hitting the dividers felt like dropping a squirming rat down a drain pipe. One could only hope he came out the other end. Continue reading: HAVANA CLUB…and LONELY T-BIRD »
Anthony Bourdain
April, 2011 Archive
HAVANA CLUB…and LONELY T-BIRD
WHERE THE ROAD ENDS
Reportedly, there are about 4 million requests for reservations per year at EL BULLI, inarguably, the world’s most innovative and exciting restaurant. Only a few thousand are accommodated. There have been about as many words written on the subject, most of them focusing, understandably, on Ferran Adria, the chef, and on the wildly creative and forward thinking techniques and presentations he has introduced each year to the world. A snarky, sour grapesy, but not entirely untrue piece on slate.com recently described a writer’s syndrome called IAAEBAYD (or something like that): I Ate At El Bulli And You Didn’t; a common malady that infects most of the writers, myself included, who have been among the tiny minority lucky enough to have eaten at El Bulli—much less been given access to the people behind it. Invariably, the author points out, every article about El Bulli has to contain a passage describing the twisting and treacherous road from the nearest town on Spain’s Costa Brava to the remote cove where the restaurant is tucked away at one end of a mostly unpopulated beach. Continue reading: WHERE THE ROAD ENDS »
