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  • Nathan Isberg doesn't need my help. If he can stick with it, he is on track to singlehandedly revolutionize dining out. We read about his No Menu, No Prices, No Choice formula (this apparently is new at the Atlantic, so read up on it first so you won't be complete surprised) and shot right down. We had an extraordinary meal - 4 of the best dishes I have had out in an eating place (I think Nathan is pushing away from the word "restaurant"). And, the beauty of not having to choose is a delight. Just let it come, whatever it might be. Yes, the lighting is low, but once you remember that you don't have to read or choose, who needs reading level light anyway? If its label as a "fish" place puts you off, fear not. - The dishes were almost vegetarian. Each was a cacophony of oddball but delightful flavours. THIS is what a professional cook can do better than a home cook - surprise and delight with little additions, dashes and tweaks. Funny though, while his new No Choice, No Prices formula relieves diners of the anxiety of Choice at the start of the evening, it rolls that anxiety over to end of the night, at the Settling Up moment. We've all stressed over the appropriate tip amount - 15%, 18, 20, on the pretax or after tax total? But figuring out "what was that meal worth" entirely -- $25, $50, $75? -- is hard. Here we are 5 days later and I am still wondering what the right amount to leave is.
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