@ newyorker.com, Jason Siegel wrote:I was so distracted by my attempts to decipher the menu that I failed to notice that our chef was clutching an antique hunting rifle, chasing a chicken around the dining room, feathers flying. Before he knew it, the chicken had taken control of the firearm, and our chef sought shelter inside the barrel of what I had presumed to be a purely decorative, eighteenth-century naval cannon. The chicken lit the fuse and our chef exploded onto the hostess stand.
To say that the chicken was delivered to us undercooked would be an understatement. It was alive. In fact, it was pumping its feathered fist in celebration.
A Food Critic Reviews the Swedish Chef’s New Restaurant=R=
Same planet, different world