Chefs can send out food from the kitchen knowing that it will be enjoyed in a smokeless atmosphere. Waiters can lean forward to serve their customers without getting a cloud of Camel right in the face. And sensitive palates like mine can operate at peak efficiency, picking up nuances of herb and spice without interference. It's the dawn of a bright new day. But to usher it in, the government has had to declare shade illegal.Fair enough.
Tuesday, April 15, 2003
Smoke: Via A&LD, a thoughtful, measured take on the NYC smoking ban. New York Times food writer William Grimes says the ban helps him enjoy dining more, but he's uncomfortable with the means.