Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco
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Calvin Trillin has never been a champion of the continental cuisine palaces he used to refer to as La Maison de la Casa House nor of their successors, the trendy spots he calls sleepy-time restaurants, where everything is served on a bed of something else. What he treasures is the superb local specialty. And he will go anywhere to find one. The Chicago Sun-Times Nobody else can write about food with the good cheer of this Manhattan sophisticate, who can wield an anchovy fork with brio and skill at the Four Seasons but really prefers tucking into the good messy stuff of Flyover Land. — Henry Kisor
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