craftsmanship, consumerism, virtue, privilege, and quality

there is a beer bar down the street (that doesn't serve food) and they encourage people to bring takeout to the bar or even get food delivered there! which i thought was nice of them.

x-post!

People kind of have a reaction against that sort of overt markup though, even though it's really no different than any other markup you pay in a restaurant. Paying $8 for a tart that cost the restaurant $3.99 to make = ok; paying $8 for a tart that cost TJ's $2 to make and was sold to the restaurant for $3.99 = not ok.

all the local brewery tap rooms have a rotation of food trucks that are there for the latter half of the week!

better than a jar of moldy eggs and a basket of soggy pretzels.

Was sort of surprised to see this company is still in business
https://floyddetroit.com/

OTOH they have branched out from just making "table legs" into making actual tables as well.

Like many Aviary drinks, the one called Science A.F. (ostensibly a reference to the microbiologist Alexander Fleming) is made at the table. A small blue flame compels Scotch and other ingredients in the lower chamber of a vacuum coffee maker to ascend to an upper chamber filled with fruit tea, as dry-ice fog carpets the table. This took about five minutes and produced something that tasted like the fruit punch that might be served at a convention for designated drivers.

On the other hand, I admired the balance and complexity of the Wake and Bake, a mutant rye manhattan made with coffee- and orange-flavored vermouth. What I can’t imagine ever loving is being asked by a server to stick my head inside the inflated plastic bag in which it is served, to see that it really did smell like an everything bagel. It did, but it was one of several moments when I felt like a parent helping the Aviary staff to complete a project for the science fair.

After a round or two, the alert drinker may become gun-shy. A friend I’d invited for lunch gamely sipped a Boom Goes the Dynamite, which had never cooled below tepid despite having fumed vigorously from the dry ice inside its laboratory flask. Leaving a third undrunk, she asked for a Bloody Mary.

“Our Bloody Mary is very unique,” our server said brightly. “It takes about 15, 20 minutes to make.”

“Is it served ... cold?” my friend asked, hope flickering weakly in her voice.

It was. A few minutes later, a relatively traditional Bloody was poured over many tiny ice marbles inside the bowl of what looked like a small spittoon. Around the spittoon’s broad brim were arranged five garnishes, or side dishes, or condiments, including chopped razor clam with celery sorbet and a little pillbox of horseradish jelly.

When we were alone again, she sighed and said, “I was hoping for a glass.” The Aviary’s Bloody Mary, by the way, costs $38.

https://www.nytimes.com/2018/02/06/dining/grant-achatz-office-aviary-review.html?hpw&rref=food&action=click&pgtype=Homepage&module=well-region®ion=bottom-well&WT.nav=bottom-well

things that could be a Portlandia sketch...

i went to the Aviary in Chicago and it was ridiculous in a good way! my wife had this:

https://assets.worldsbestbars.com/bar_425_320/Aviary%20small%202_54b4f577c5d8c.jpg

i'm onboard with elevated weirdness in food (if it's good.)

(*food and drink)

i doubt i will be going to any place that serves 40 dollar bloody marys but they are a hoot to read about!

actually, the lunch menu described in the review is not out of my price range.

"... and served in a man's hat."

"hand-made, small batch" plaid shirts

https://www.jc-rt.com

please kill me

those are ugly

they don't look ugly to me.

The restaurant thing reminds me of the Vespertine review in the LA Times.

http://www.latimes.com/food/jonathan-gold/la-fo-gold-vespertine-review-20170902-story.html

can you get a Plaid plaid, do you think?

https://www.1843magazine.com/features/crafting-a-life

man those are some long paragraphs

Craft paragraphs.

Does it mention how white-collar workers CAN flee their desks to become artisanal picklers, but other workers can't?

I mean, I haven't yet seen the tenderly written article about the Wal-Mart cashier who bravely left it all behind to become a candle-dipper.

opening a business is a luxury pursuit now. like instead of buying a supercar you decide to dip pickles.

So plaid

oh thats totally my pet peeve. Reading about the guy who started the awesome food cart who used to be in finance. Of course.

Yeah, "Oh, so you retired at age 38, how nice for you."

tbh there are always the Bar Rescue episodes where some old guy is like “I retired and sunk all my savings into this place!” and the floor is about to cave in

https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/28166390_1937206333259676_2608775016509568454_n.jpg?_nc_eui2=v1%3AAeELwvwC0_EUXUo1eZ3PIYLCCD4Mq5IGgIJ71YYLOVtG-QoL1GnJ_xivVtmjUWvamoZLeZoCqM3sq0_i6BIi1_rQ3RV5d33BGudqb2IR7iI2Dw&oh=504054fab968f0ac68aa9bbd35767ca2&oe=5B1471C9

^
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcR8H9ISa0SpXCpzysmnLUypjY3cgx3rIUpZMMZcsKx6ORLcnI0r_A

plaid shirts

i love the picture of the two tailors in plaid shirts, with beards, measuring the man wearing a plaid shirt, with the beginnings of a beard, presumably to fit him for a fourth plaid shirt (not pictured)

I come from a long line of tailors. My grandfather was a tailor. My great grandfather was a tailor. My great great grandfather was a tailor. My father was an investment banker, and, prior to 2015, I had never held a needle and thread, let alone sat in front of a sewing machine. But after graduating from an expensive private college with a degree in comp lit and moving to Brooklyn, I realized that, while there were already dozens of neophyte "high-end" tailoring houses already in the market, none seemed to possess my unique specialness. With my heritage, my trust fund, and a year of private lessons, I founded Brooklyn Cephalopod Fine Shirtemaekers, Maekers of Fienee Shierts.

I started that paragraph hoping you were going to tell us how you took up sewing :(

Lock thread

lol man alive

My grandfather actually was a tailor in Brooklyn. Sadly, my father was not an investment banker and I have no trust fund.

A propos of nothing really but I really want to move to the country and slowly restore a whole houseful of woodwork by hand with qtips. There's definitely an appeal as compared to city life. How will I afford to eat while I strip 100 years of paint off a banister, you may ask? Hmmph. Good question.

You won’t need to eat, you’ll get all the nourishment you need from inhaled solvents

from an article linked on another thread. here's how, in orbit:

“People talk all the time about what they dream of, and I decided to stop talking about it and just do it,” Ms. Shiver said. “I was looking for more meaning.”

She divorced her husband, packed her Yorkie Pomeranian, Stanford, in the car and drove west.

see? simple

What if my Yorkie Pomeranian isn’t named Stanford?????

I cried because I had no Yorkie, and then I met a man with no shih tzu

in orbit you'll need an apron, maybe something in gray. can you fold your arms and look serious? the q-tip will need to have a body of reinforced handcrafted steel and the tips should be hand-pulled lamb's wool. it should be about the size of a medieval weapon.

I would restore the wood with other wood not qtips I think qtips would look funny

q-tips are fine they just need to look big and forged

Actual me crossing arms seriously (from over 10 years ago but I was very skilled at a young age).

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/1909863_519596362617_2863_n.jpg?oh=e9a73b53c5daba596f06c542f2195dfb&oe=5B3F0F96

lol sorry hueg

Call bs on srs that is imo a smirk

man alive

ha where is that from

It’s from the promotional materials for my new tailoring shop, Brooklyn Cephalopod

i remember that picture! best picture.

i was thinking of opening a restaurant where they serve food on wood planks

the twist will be that there will be an artisanal lumberjack in the front of the house who will hand-cut a bespoke wood plank for each meal

and you get to pick which kind of tree wood you want obviously.