Found Poetry 101: The Restaurant Menu

June 21, 2013

My latest up at Ploughshares:

RAVIOLI AI QUATTRO FORMAGGI
Tuscan Kitchen: Salem, New Hampshire

Courtesy: Tuscan Group

Courtesy: Tuscan Group

Delicate pasta pillows
stuffed—
with hand dipped ricotta
burrata,
fontina
and
parmigiano cheeses.

Light brown butter pan sauce,
shaved
black
truffles. ($15)

In the amount of time it took my waiter to return with my glass of sparking Prosecco andthe complementary bread basket, I had happened upon a perfect little poem.

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While eating those delicate pasta pillows in brown butter pan sauce, I considered the art of the restaurant menu, remembering more than a few occasions where I’d been stymied over what to order simply because one dish after another was so delectably described.

imagesI surely wasn’t the first to dwell on the connection between the well-written menu and the well-made meal, but perhaps I could be the first to break new poetic ground by reconfiguring menus into gastronomic verse. I’d be the next M.F.K. Fisher of the eating ode! I’d be the new Calvin Trillin of the culinary couplet! Plus all those meals out would suddenly be tax deductible—a necessary work expense!

For the rest of the blog, click here!

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