…combining French world-class cherry tomatoes, real Greek féta (made from sheep milk!), basil from my (French) kitchen window sill, the leaves sprinkled with old Italian balsamico vinegar and spiced with pepper from Indonesia and Atlantic sea salt from Spain – the whole served on a plate of Portuguese origin (offered to me by the concierge of our house) and the whole thing somehow representing the Italian flag. Come on, it can’t get much better than that! And it’s delicious!
is served at Houlihan’s restaurant in Terminal E of Boston Logan Airport. I can tell because I had it yesterday, shortly before flying back to Europe and I admit that I was kind of impressed by the shockingly poor quality of the food served here. My steak & wedge salad looked as if the main shelf in the kitchen had collapsed onto the plate. There hardly is a better explanation for this wild composition, an outright cacophony forcing together beef and […]