Dining IN

I’ve been spending too much time writing at my newspaper job to spend anytime writing on Nil by Mouth. That’s all there is to it. And it’s not even that I’m there everyday. That might be part of the problem – I wish I had more time there. It’s an unpaid two day a week internship. The other 5 days are mostly devoted to making websites that pay my bills, and then recovering from that worn out feeling that accompanies it. And sadly, the blog has suffered.

I’m only here now because I am, and have been for several hours, procrastinating writing an article on kosherfest and kosher dining in Manhattan. I think I’ve basically decided (though it’s far too early in my career for such a sweeping statement but fuck it) that I don’t like writing about food, restaurant food specifically. It’s boring, and every restaurant says the exact same thing.

“We use the freshest/best/highest quality ingredients”

“Our staff is the friendliest ever”


Doesn’t matter what the angle is, what the story is about. Every restaurant is the same, or at least each one presents themselves the same way. And maybe I’m being lazy because I’m not digging deeper. But I worked restaurants for several years, and I just don’t want to grill or fast talk or out maneuver some overworked manager, or peevish owner who’s one case of wine away from bankruptcy. Cause really, unless it’s ESPN Sportszone restaurant or a Subway franchise, they all are. Unrelated sidenote: is it just me that has been noticing the alarming rate at which Subway Sandwich stores are invading New York City? It’s like every storefront that once housed a specialty ink store turns into a yellow and brown BMT factory. [Now this could be an actual restaurant story. Note to self: investigate further]

So here I am, got a bunch of notes from interviews with 2 Rabbis, 2 restaurants, and a butcher, and I can’t seem to make it at all interesting to myself. Supposedly more and more people are eating kosher food or ingredients out of a perception that it’s cleaner or healthier or something. But besides for the marketers, I can’t find anyone who admits to this practice. Anyone? Either people who think this are too ashamed to admit it (because it’s basically a completely unfounded assumption) or b, it’s a marketing strategy thought up by a bunch of shrewd Rabbis with MBAs and several extra pounds of pareve poultry.

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