Adam Platt

Happy Graduation Day to , the most cheerful, hardest working (& already employed) daughter a befuddled olde dad could wish for.

Our luncheon adventures continue w a visit to ’s newly reimagined on the Strand, the great ’s regular & a full english bkfast at what may be pound for pound the best luncheon spot in town in Bethenal Green.

A few scenes from our week of jolly luncheons in that luncheon capital of the world, London UK, includes a visit to the Portuguese speaking fry artists at the always reliable Fryer’s Delight in Holburn, chops & fried potatoes at the venerable , a visit to the great ’s favorite duck house in Soho, lunch at Table 4 w that nattily dressed pasta loon & a taste of Devon crab, among many other delights .john.restaurant with the always engaging and eloquent lunchtime raconteur, Trevor Gulliver.

A few highlights from the week that was (w special thanks to , our friends loitering around the always lively , ’s beloved bkfast burritos & last but not least the biscuits & ham Easter luncheon c/o the lovely in that hotbed of churches & tradition, Bklyn Heights).

Afternoon Snack

A few highlights from a recent visit to (who’s wedding anniversary this is) including the excellent sour cherry pie & a debate by two noted diner loons on the greates diner dishes of all time.

A few more hightlights from our whirlwind ramble through the fish houses, pinxtos bars & cider huts of northern Spain include the perfect oyster north of San Sebastian, the perfect Dover sole c/o the great Abel Alvarez , the perfect cider pour up in the hills of Asurias, the more or less perfect chuleta in San Sebastian, along with the perfect pinxtos crawl, the perfect & justly famous turbot in the beautiful nautically appointed dining room , along with more chuleta, more anchovies & more woozy, bubbly waves of cider.

Is the most interesting steakhouse in Spain & therefore the entire red meat eating universe. We pondered this eternal question while listening to the great Jose Gordon discourse on the different cuts, breeds and flavors of his famous free range oxen the way a grand Tokyo sushi master discusses different grades of tuna

A day’s dining in Madrid — suckling pig of the gods , a libation or two &, the famous morcilla tortilla