Anthony Bourdain isn't waiting for you to read between the lines. He tells you how it is and why it should be that way. This chef turned celebrity author first transported his work ethic (i.e. "If you can't take the heat, get the hell out of my kitchen!") to the pages of Kitchen Confidential.

Indian food can be intimidating. Perhaps that is why so many of
America's chefs have managed to brainwash diners into thinking
that a menu consisting of familiar chicken curries and fluffy breads
is all one needs to classify a restaurant as serving classic Indian

Uptown Manhattan has countless advantages over the rest of the island. It is an escape from the chaotic world that is found below 42nd Street; rent is more affordable than in Greenwich Village; and not everyone seems to be competing in a speedwalking competition. Yet fine dining is hard to find.

Oznot's Dish