The David Blahg
David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.
After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.
David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.
Food writing isn’t as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.
A Day in the Life of David
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