NOTES
MORRIS DICKSTEIN is working on
a book on the sixties. His study of
Yeats was published by Chicago
last spring.... BUS is an Italian
artist.... HERBERT MARCUSE's
book on "the New Left fecing the
counterrevolution" will be out short–
ly.•.. JAMES BERTOLINO is edi–
tor
of
Abraxas. Mr. Bertolino lives
in Ithaca.... Atheneum has just
brought out MARSHALL BER.
MAN's The Politics of Authenticity.
Mr. Berman is working on a book
called All That is Solid Melts in the
Air: A Study of Modernism and
Modernization. (His "Notes To–
ward a New
Society"
is a shorter
version of a longer piece.) . . .
MAUREEN HOWARD is currently
teaching at the New School, and is,
she tells us, "really finishing a new
noveL" ... Dial is bringing out
Blues for a Dying Nation, GERALD
ROSEN's first novel. in February.
Mr. Rosen lives in Marin County
and teaches writing at Sonora
State. . . . The conversation with
DJ.ILAS in this issue took place in
English, in Belgrade. It is part of a
longer talk ROBERTO RUBERTO
had with Mr. Djilas. Mr. Ruberto
lives in Rome. . . . ROBIN MA·
GOWAN is back in California ·this
year. . . . RICHARD BENDER is
Chairman of the Program in Build–
ing Technology at the Department
of Architecture at Berkeley. . • •
G. S. FRASER lives and works in
England. . . . A part of MARK
MIRSKY's Down Blue Hill Avenue
was in the last PRo Bobbs-Merrill will
bring
it
out next spring.... Pref.
erences, RICHARD HOWARD's
critical anthology of American po–
et,ry will be published by Viking next
year.
The
'lWItaurant
~orter
A critical review
of
eating
place.
In
and near New York
More than a guide to dining out -
an eminently readable journal of food,
wine, and the public table.
• The
Restaurant Reporter
is a new period–
ical, written for people who like good res–
taurants and abhor bad ones.
It
is now bo–
ing read by a growing list of New Yorkers
who know about - and care about - lIining
well.
• In and around New York, many res–
taurants have abandoned hospitality and
integrity: food is misrepresented - fresh
means frozen, sole means flounder, sauteed
means fried, rare means raw (or well done):
waiters and captains know little about their
own menus, less about food; wine, once an
overpriced mystery, is now an overpriced
gimmick: and prices are ridiculously high.
• The
Reporter
investigates hundreds of
eating places each year, and reports on which
are best, and why; what is good or bad about
the others; which ones to avoid.
It
seeks out
restaurants that are littit-known, but worth–
while.
• The
RestaurtJltt Reporter
is published
fortnightly, and sold by subscription only.
Ono-year subSCriptions cost $25, but an at·
tractive introductory offer is available now
- for regular subscriptions, and Christmas
gift subscriptions.
• The
Restaurant Reporter
-
gastronomic
journalism. There is nothing like it in
America today.
For 2 issues, and details of the
introductory offer, send S1 to:
The Restaurant Reporter
Subscription Department
Box 500
Planetarium Station
New York, N.Y. 10024