Twitter | Search | |
Hugh Merwin
1,791
Tweets
618
Following
2,572
Followers
Tweets
Hugh Merwin retweeted
Matt Rodbard Aug 14
On my 4 or 5 visits to Smorgasburg LA has been one of my go-to vendors. And I ask them every time WHEN are they opening a cafe. The time is now. Fund their Boyle Heights location. They are amazing.
Reply Retweet Like
Hugh Merwin Aug 13
I heard the same, stated more explicitly, from a Roosevelt Avenue canasta tacos vendor.
Reply Retweet Like
Hugh Merwin Aug 13
In December, when I was doing research for a taco listicle, a woman here who I think was the owner expressed reluctance about doing press. My feeling was that she appreciated the idea but didn't want to expose her staff to unwanted attention.
Reply Retweet Like
Hugh Merwin retweeted
BBC News (World) Aug 10
German police save man from baby squirrel terror
Reply Retweet Like
Hugh Merwin retweeted
Tejal Rao Aug 10
Reply Retweet Like
Hugh Merwin retweeted
Sam Sifton Aug 10
🚨 Some personnel news: has been appointed California restaurant critic , will head west this fall to cover the restaurants of the nation's most populous state. 🚨
Reply Retweet Like
Hugh Merwin retweeted
Grub Street Aug 10
Author spends her day off with tacos in this week’s Grub Street Diet
Reply Retweet Like
Hugh Merwin retweeted
Daniela Galarza Aug 9
i worked at the first L’Atelier de Joël Robuchon in Paris in 2005 for a few short months, and only met the man twice, but here's what I'll always remember:
Reply Retweet Like
Hugh Merwin retweeted
STAT Aug 10
A Silicon Valley company believed killing 188 lab rats was justifiable if it spared the lives of millions of cows and resulted in a tasty meatless burger. PETA did not agree.
Reply Retweet Like
Hugh Merwin Aug 9
Having grown up in the industry, I'm grateful for chefs and restaurateurs who try to bake the concept of "restaurant vacations" right into in their business models, where everyone has off simultaneously, and for orgs like and people like
Reply Retweet Like
Hugh Merwin Aug 9
Replying to @hughmerwin
Thing is, it's not true. But the theme is still wrapped up, along with the "tortured genius" shtick, in the most pervasive of all our chef mythologies.
Reply Retweet Like
Hugh Merwin Aug 9
Replying to @hughmerwin
The first three paragraphs of Patricia Wells's Troisgros obit, including the mention of Lutece—where the work ethic was also severe—have the same cautionary undertone as they probably did back then. The idea was, and is still to a degree, that to be the best, you don't ever stop.
Reply Retweet Like
Hugh Merwin Aug 9
In all seriousness, turns out it was exactly 35 years ago today that the New York Times reported on the sudden death of Jean Troisgros. The famed French chef was 56, and one aspect of that story seems relevant to this one from today.
Reply Retweet Like
Hugh Merwin Aug 9
Fix a Bunch of Problems at the Root of American Restaurant Culture With This One Weird Trick
Reply Retweet Like
Hugh Merwin Aug 9
August 9, 1974. Johnny Apple byline above the fold and all.
Reply Retweet Like
Hugh Merwin retweeted
LW Aug 7
this is good journalism imo
Reply Retweet Like
Hugh Merwin Aug 6
Replying to @hughmerwin
In a bigger food-cultural picture, Robuchon and Bruno Goussault are responsible for sous vide. In the late 1980s, if people were aware that a three-star chef was poaching France's beloved Bresse chicken in plastic bags, they would have attacked the restaurant with rocks.
Reply Retweet Like
Hugh Merwin Aug 6
Replying to @hughmerwin
Also notable is that L'Atelier wasn't Robuchon's idea, and he was reluctant at first. He was in cheery TV mode at the time when a handful of protégés approached him seeking advice on opening their own spots, the idea evolved from there.
Reply Retweet Like
Hugh Merwin Aug 6
Replying to @hughmerwin
The mix of traditional ingredients and technique rooted in blatantly flashy futurism was as if someone had thrown a party in which not only your 19th century ancestors showed up, but also your barely recognizable descendants from the year 2100, yet everyone had something to eat.
Reply Retweet Like
Hugh Merwin Aug 6
Replying to @hughmerwin
Which is why it's strange he was most successful with Atelier, which functioned like a showcase of luxury ingredients, faithfully replicated in outposts around the world, with a menu of rococo fusion food, this sort of stuff:
Reply Retweet Like