I’ll never forget a conversation I overheard on a plane years back: a caricature of a man in his 20s failing repeatedly to explain to an older lady what a “gastropub” was. Each time, he rephrased his description, and each time she responded, “that sounds like a pub.”
“No, not exactly...,” he replied in an increasingly exasperated tone. I could hear the struggle in his voice as he recognized the cracks forming in the thin veneer of his identity. “It’s like a pub, but it serves food. Like, real food, thoughtfully considered by a gastrochef.” She returned the serve, now teetering on boredom at minute four of the flight. “At our pub we call him Kevin. He makes the best pot pie.”
He regrouped and they found truce in talking about the weather in Toronto. I resisted the urge to twist around to ask if they knew any good restaurants downtown.
“No, not exactly...,” he replied in an increasingly exasperated tone. I could hear the struggle in his voice as he recognized the cracks forming in the thin veneer of his identity. “It’s like a pub, but it serves food. Like, real food, thoughtfully considered by a gastrochef.” She returned the serve, now teetering on boredom at minute four of the flight. “At our pub we call him Kevin. He makes the best pot pie.”
He regrouped and they found truce in talking about the weather in Toronto. I resisted the urge to twist around to ask if they knew any good restaurants downtown.