I have observed that the more prestigious the restaurant, the more famous the name, the ones in the better parts of town, with the gourmet chefs and the five star ratings, that their portions, although artistically arranged, as its all about presentation on large white plates with swirls of sauce, bestowed with garnishes, become tinier and costlier with names less recognizable with ingredients more exotic until one day we will be served air while wearing the emperors new clothes and leaving a generous tip to the friendly waitress then crossing the street and ordering a slice of pizza “To Go.”
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