Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook by Anthony Bourdain Page A

who administered this playground of evil, who serviced its visitors, knew their customers well and catered to them, accommodated them, gouged them, and fucked them over in all the traditional ways—and a few new ones. Sit down for a burger at a beach bar and suddenly the music starts thump-thumping and here come the models with swimwear for sale—or jewelry. It was a bottle-service world—meaning, you pay for the table, not what’s on it. Unless, of course, you’re like my companion, who had a way of looking confused at the suggestion that anyone would pay for anything —much less her. Fiftyish men with potbellies hanging out over their Speedos danced with pneumatic-breasted Ukrainian whores—during brunch. Over-groomed little dogs in diamond chokers snapped and barked at one’s heels. Waiters looked at everyone with practiced expressions of bemused contempt.
    There was, however, one glimmer of light—or inspiration—in all this darkness:
    One man on the island understood better than anyone the world my companion moved in. An artist, a genius—a man who stood alone in his ability, the sheer relish with which he fucked the rich. Let’s call him, for the purposes of this discussion, Robèrt, the man who took what might be described as the “Cipriani business model” to its most extreme yet logical extension. And a man whose example gave me, in some ways, the strength to endure.
    The Ciprianis, along with a few other operators and imitators, made, a long while back, a remarkable discovery: that rich international fucktards like to hang out with each other and eat marginally decent Italian food—and are willing to pay outrageous amounts of money for the privilege. Better yet, all the people who want to look like they, too, are rich international fucktards will want to get in on the action as well. That’s the customer base that dreams are made of. If you go to Harry’s Bar in Venice, you get a pretty good plate of food—and the Bellinis are just fine. They just cost a fuck of a lot. But they do treat you courteously and it is Venice out the window—and everything’s expensive anyway. I’m guessing the Ciprianis figured out that if this model worked in Venice, it would work in New York. That maybe twenty-nine bucks for a bowl of spaghetti with red sauce is perfectly reasonable.
    In New York, it is a cruel irony of Italian food that the more ingredients in your spaghetti with red sauce, and the more time and steps spent preparing it—the more it costs to prepare—the less likely it is to be good. (It will also usually be cheaper on the menu.)
    Consider, though, a basic, authentic, “just like in Italy” spaghetti al pomodoro : a few ounces of good quality dry-cut pasta, a few drops of olive oil, garlic, some tomato, and a basil leaf. This will cost you twenty-nine bucks. And the drink that precedes it will cost at least seventeen.
    Essentially, you’re paying extra for someone to not fuck up your food.
    Many who gazed admiringly at the Ciprianis took things a little further, realizing that decent food was in no way necessary. Rich international douchebags and those who love them will happily pay those kinds of prices simply to be jammed into tiny, dollhouse-size banquettes, cheek by Botoxed jowl at Nello—or to poke at faux Chinese food in graveyards of the über-rich, like Mr. Chow and Philippe.
    Add to the mix some curiously available Eastern European women who find low-riding ball-sacks distinctly fascinating? You’ve got yourself a recipe for success.
    But Robèrt on St. Barths? He had it all figured out. He took the model where it should have been all along, cut things right to their very core nubbin of ugliness: you don’t have to have decent food. On the contrary, you can explicitly and with great care and determination, he discovered, serve shit. You don’t need a nice room, fancy tablecloths, flowers, or even Russian hookers. You need only a nice location (in this case, a wood-planked