Douglas Trattner is a thief. He’s stolen over 1,000 restaurant menus; a print collection that emits the story of our society’s culinary evolution.
Before becoming a two-time New York Times best selling cookbook author and a successful food and dining critic, Douglas Trattner was like any other young writer of the time: analog. To discover stories on dining experiences it was essential to gather accounts of the options and offerings, information unavailable on the internet and difficult to record with pen and paper. The best option for most savvy critics: steal the menu. Over time, Douglas’s collection grew, technology changed but his process didn’t. The resulting collection from nearly 30 years of dining editorial, holds vivid personal memories and hard data on the evolution of our society’s culinary taste.