How Haute The Cuisine?

February, 1978

Restaurant VerisimilitudeIt looked like a Norman Rockwell rendition of an elegant New England inn, standing there in the snowy Massachusetts evening. Inside, they brought us generous drinks and asked if we'd like to stay for dinner.The menu, chalked by hand onto a blackboard above the bar, was at least a dozen items long: chicken Kiev, flounder stuffed with crab meat, veal parmigiana, golden-brown shrimps, prime rib au jus, coq au vin, veal cordon bleu, tournedos of beef tenderloin.It sounded as...