The Social Media Narcissist

This may seem out of place on a food blog. You might also think that I have some sort of axe to grind. But honestly I wrote this blurb back in May and never found a forum to properly place the message. Last night I shared dinner with a fellow blogger who enjoyed this so much, I promised to share it with my audience (and hers, granting full permission to repurpose as she sees fit). I believe this is an outline of a treatise that deserves a lot more attention. Most importantly, it came in a lucid moment and succinctly summarizes my views on the current state of social media. Enjoy:

Blogs are interesting. I have no real pressure to publish regularly, other than satisfying my readers or my own urge to purge my food-obsessed mind. But if I stop for a while, or indefinitely, life goes on. I’m one of thousands who have an urge to publicly expose themselves in some narcissistic “look at me and what I know” blog mentality. In fact, perhaps I’m one of millions. But who really cares?

Social networking takes that narcissism to new heights. Facebook is the ultimate narcissist tool. At first it was neat to reconnect with people I’ve not seen, nor heard from in twenty or more years. There’s never been a tool in the history of mankind that allowed such connections to be reforged and maintained. My head would explode with excitement every time I made a new connection – there’s Bob Greenspun, look it’s Kelly Bryers, wow here’s Sarah Glaymon!

Narcissus

But after a while it became clear that having access to these people made no real impact in my life. Did I care that Janeen Muth’s son’s birthday was today? Was my life affected by Beth Segal’s night out? Do I really need to know that Milton Glenn was cooking Bourbon Shrimp? No disrespect people, but the answer is a resounding NO.

Moreover, did anyone really care about my opinions on atheism, politics or even food for that matter? Maybe. Certainly some people enjoy reading the blog and the associated posts on my Facebook page. But what’s more interesting is why I would choose to share such opinions. Why I am posturing my opinions in front of all of these people? Clearly I am putting a lot of thought into what I write (especially with status updates), with an ultimate goal of influencing the opinions people hold of me. We all are! We’re fucking narcissists.

What you say in your blog, facebook, twitter, etc. is intentionally geared at perpetuating the story you’ve created in your head about your life to the masses. I went to this concert and you know about it so you can see that I am cool (which is clearly up for subjective interpretation because one man’s cool is radically different from another’s – like Bruce Springsteen is to The Flaming Lips). Look carefully at your friend’s facebook updates, mine included, and you can piece together the puzzle of who they want you to think they are.

Moreover I believe that language, in general, is manipulative. Everything we say is designed to influence the people with whom we communicate. Listen to yourself objectively with this in mind and you will see that it is a rare word that leaves your mouth that isn’t furthering the perception we want to hold of ourselves and create for others. The beauty of social media is that we have finally found a forum to spread the images across wide geography, generations, cultural divides and even time, as we reconnect with our past that would have never connected otherwise.

Quick Review: 25 Lusk

$13 meeellion dollars. For reals, yo. Pimp-ass fools spent $13m on a restaurant. So much for the recession.

Last night I had the opportunity to dine at the spanking new 25 Lusk. The restaurant is housed in a former brick-n-timber smokehouse and is tres sexy. I’ve read a lot about this place, mostly regarding the design and the team of partners that include an Emeril alumn and some seriously rich dudes.

25 Lusk Smokerooms

Photo: Jennifer Yin - Courtesy of Eater SF

First let me talk about the space. The place is clearly designed. To the hilt. Every detail is covered, with interesting sight lines and textural contrasts, insane lighting and nooks-n-crannies to get lost. There will definitely be a cocktail crowd here and they plan to serve the full menu in the smokehouse / bar area (which has low ceilings, a lot of exposed concrete, reinforced steel and conduit). There are various lounge settings with ski-house looking floating fireplaces. I wish that this place would attract the food obsessed and laid-back sorts, but I fear the douche factor could take over easily. This space has FIDI ‘play-ah’ written all over it.

25 Lusk Fireplace

Photo: Jennifer Yin - Courtesy of Eater SF

Upstairs the vibe is more open. There is an amazing private dining room encased in glass that will certainly attract celebs and the SF elite. The main dining area is lovely, but it didn’t give me a wow moment like downstairs. That’s a lot of money for ‘meh’. And, while the bathrooms are lovely, I think the material choices were based on form and not function. The stone floors show the drops of water as you reach for your towel and the sinks get trashed after a few washings. The men’s urinal seems to have some technology that creates an artistic pattern out the impact of your stream. I could have peed all night.

25 Lusk Interior

Photo: Jennifer Yin - Courtesy of Eater SF

The menu is currently limited to a dozen or so items and each thing we had was good to exceptional. Standout was a cauliflower creme brulée. It’s the real deal and surprisingly incorporated truffles with success. The arugula salad was salty and uninspired but the pork cheek terrine more than made up for it. It was a little crispy on the outside and moist in the middle with a hint of sweet. A lovely cube of well-handled animal flesh. The only main we tried was the braised short ribs. There was a nice fat ratio and the sauce was a sublime wine demi that brought me back for dipping. Other mains looked solid – not a lot of risks here.

Cocktails continue the trend of innovation, and outshining the food. A lineup of playful, yet well-crafted drinks should make for some happy houring. The dessert menu didn’t scream, so we passed. I’m wondering if they’ll step it up when the menu kicks in full gear. I think desserts could really shine in this environment.

In general I think 25 Lusk is destined to establish itself in our dining landscape. While they play it safe on the menu, the food plays well off the decor. My concern is how could they possibly live up to the money they invested. They opened on Saturday and I suppose word is still getting around, as the place was fairly empty on Monday night. I’m guessing nobody is in this to make money.