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Barfly: Eternally Friday Night

  • Writer: boxton9
    boxton9
  • Nov 10, 2023
  • 1 min read

Frog Wine Bar


Edible Manhattan/Edible Brooklyn, 2023

By Eliza Dumais, Photography by Chelsie Craig

I instituted our new department, Barfly, in this issue so that we could step away from our usual brief: earnest, interview-based profiles. Instead, here, we're looking for imaginative writing, writerly writing. In Barfly, we want to read fever dreams about bars. I love how Eliza Dumais tore into this assignment.


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1 Comment

mamaraat alkhalij
mamaraat alkhalij
Oct 30

أصبحت خدمات نقل العفش في منطقة جازان والمدن التابعة لها مثل صبيا وأبو عريش من الركائز المهمة التي يعتمد عليها السكان لتسهيل تنقلاتهم بين المنازل أو المكاتب دون أي عناء. وفي هذا الإطار، برزت شركة نقل عفش بجازان كأحد أهم مقدمي هذه الخدمات على مستوى المنطقة، إذ توفر حلولًا شاملة تبدأ من تغليف الأثاث بدقة عالية باستخدام مواد آمنة تحافظ على القطع من الكسر أو الخدش، مرورًا بالنقل باستخدام سيارات مجهزة ومكيفة، وانتهاءً بعملية التركيب وإعادة الترتيب في المكان الجديد. ويتميز فريق العمل لديهم بالاحترافية العالية والالتزام بالمواعيد، مما يجعل تجربة العملاء أكثر راحة واطمئنانًا. وفي مدينة صبيا، تُعد شركة نقل عفش بصبيا من الشركات التي استطاعت أن تحقق شهرة واسعة بفضل جودة خدماتها وتنوعها، فهي تقدم حلولًا مرنة تناسب الأسر الصغيرة…

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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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