Good tokens 2025-07-30

Inspiration That became my yardstick: I’d ask, “Is this dish good enough to come downtown and wait in line for? If not, it’s not what we’re after.” A chef can go years before getting another dish like that. We’ve been lucky: Hits have come at the least expected time and place. I’ve spent weeks on one dish that ultimately very few people would care about. And then I’ve spent 15 minutes on something…