it’s a favorite moan in coffee circles. now wine spectator magazine adds its voice: why do so many otherwise exquisite restaurants serve such poo for a final course? namely, the cheese plate! no, wait. that’s what should be served as the final course.
instead, mark pendergrast writes, they “expect you to cap your meal with a bitter, diluted cup of brown dishwater that is supposed to pass for coffee.”
the piece isn’t online. however, this blog extends its proud record of value-added public service by offering a free scan right here. all we ask for is a meager donation to the defibrillator fund to purchase a wall-hanging model, which we feel is suddenly necessary for our exploits in the wake of last night’s out-of-the-body experience.