Orchestrating Meals and Melting Heads I walk into a restaurant and the planning starts immediately. I'm already taking in the pulse of the place as find my chair. I'm eavesdropping on every table I walk by. Once I get the menu and wine list I'm in overdrive. Scanning and conniving out the best possible cadence of consumption for the items I feel are the best to order based on what my gut is telling me. I'm taking everything into consideration from the energy I feel to what is on the walls, how the tables are dressed up, what I hear going on around me, where the kitchen is, who the waiter is, how everything is worded, it's all getting fed into my minds palate machine and this is one result here at #TrattoriaTrippa Tuna, beans, potatoes and pesto salad, Spaghetti garlic, oil, anchovies, lemon zest, breadcrumbs and parsley, Vitello Tonnato, Fried Tripe, Fassone Alla Brace and Bone Marrow. #italianreinfection #completelyimmersed #uptomyneckinItaly (at Trippa - Milano)