The New Yorker asked lots of great questions this year, none greater than the three contained in this passage from David Kortava’s delightful “Tables For Two: Tea and Crumpets,” in this week’s issue:
If Lady Mendl’s takes liberties with the conventions of afternoon tea, Brooklyn High Low detonates the paradigm. Pastrami and Dijon mustard on rye? Guava and blue cheese on gluten-free bread? Twenty-nine tea varieties, including one infused with whole butterfly-pea flowers that turn the liquid a psychedelic indigo?
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