A meal at Daytrip starts with an invitation. At least the bright yellow menu, folded into a neat square, feels like one as you unfurl it. Printed in the corner are names of every worker at the restaurant, the ones who swing by often to kindly explain how nearly every dish features some kind of fermentation.
As I settled in and tilted back a first glass of wine, I began to think of Daytrip as a dinner party and its staff as my very charming hosts.
Diese Geschichte stammt aus der October 2022-Ausgabe von Bon Appétit.
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Diese Geschichte stammt aus der October 2022-Ausgabe von Bon Appétit.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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