New "Anti-Restaurant" in Portland
Tricia Martin | Eating is Art
Importantly, the food was absolutely amazing (Leif cooks a few times a month at Chez Panisse in Berkeley, CA). But most interesting for me was the pairing of this excellent quality meal with how it was consumed. Eating it without all the rules of a five star restaurant took away those social barriers (there weren’t even any butter knives on the table, people only had forks and a cup) that could easily have cropped up. Table manners have huge class implications; I wanted to see what would happen when people were only given a bare minimum (and a half one at that)! The dinner was a success on all fronts; I am excited to have done this and am looking forward to my next eating design event!