precisely. i'd take a diligent third-grader armed with an accurate thermometer and frialator, regularly changed oil and fresh fish over 'inspiration' any day, especially when it comes to something like fish 'n' chips.
At the risk of eliciting a collective and dismissive harumph from all the hardcore foodies out there, I'd recommend the yeoman-like fare done at Legal. Simple food, carefully and--perhaps more importantly--consistently done well (at least in Boston)…
Hi Steve -- it was a pleasure to meet up with you and hope to see something in print from you soon. The wine tips were helpful and on the mark. Thanks! Steve