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.
Bu hikaye Bon Appétit dergisinin October 2022 sayısından alınmıştır.
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Bu hikaye Bon Appétit dergisinin October 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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