Introduction

What is The New Yorker? I know it’s a great magazine and that it’s a tremendous source of pleasure in my life. But what exactly is it? This blog’s premise is that The New Yorker is a work of art, as worthy of comment and analysis as, say, Keats’s “Ode on a Grecian Urn.” Each week I review one or more aspects of the magazine’s latest issue. I suppose it’s possible to describe and analyze an entire issue, but I prefer to keep my reviews brief, and so I usually focus on just one or two pieces, to explore in each the signature style of its author. A piece by Nick Paumgarten is not like a piece by Jill Lepore, and neither is like a piece by Ian Frazier. One could not mistake Collins for Seabrook, or Bilger for Galchen, or Mogelson for Kolbert. Each has found a style, and it is that style that I respond to as I read, and want to understand and describe.

Wednesday, October 29, 2025

October 27, 2025 Issue

Helen Rosner, in her delectable "Tables for Two: Chateau Royale,” in this week’s issue, describes a wonderful variation on my favorite cocktail – the Kir Royale. She writes,

I recommend ending your meal with a splash of Champagne poured from a silver ewer over a garnet-hued sphere of cassis sorbet – a thrilling riff on a Kir Royale, providing a bit of fizz and lightness at last.

I had my first Kir Royale at the Canadian Grill in the Chateau Laurier, Ottawa, on the evening of March 16, 1981. I remember the date because the next day I made my first appearance in the Supreme Court of Canada. I was there with my law partner, David MacLeod, and our bookkeeper, Marion MacCallum. It was Marion who ordered the Kir Royale. She didn’t call it that. She asked the waiter to bring us three glasses of Champagne with cassis. I’d never heard of cassis. The drink was elegant and delicious, a fitting way to celebrate our arrival in the nation’s capital. Here’s to you, Mare! 

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