by Kyle Tonniges

O Dining, located on the edge of the Old Market at 10th and Farnam, will not only be returning sushi to their menu, they’ll be upping the presentation as well. Over the next few weeks, the restaurant will install a kaiten sushi bar, a rotating conveyor belt that allows customers to pluck whatever sushi dish catches their eye as it slowly moves past them. The plates are color-coded, so when it’s time to pay your server simply tallies the number of each color and presents you with the bill. Look for it in mid- to late March. * One of the most buzzed-about books this year is Gabrielle Hamilton’s Bones, Blood and Butter, a memoir that fellow chef Antony Bourdain, among others, have been proclaiming to be one of the best, if not the best, chef memoirs put to page. Though the book won’t be released until next month, Hamilton’s already doing press for it. Publishers Weekly, she was asked about a comment she had made about being disappointed when she overhears diners talking about her food at her restaurant, Prune: “I sort of feel like I failed [when that happens]. It’s a little heartbreaking,” she says. “I don’t get to go out very often, so when I do, it’s not how I want to spend my spare time, talking about where this freaking arugula came from. I’m interested in it for five minutes and then I want a full night of ‘What’s going on with you?’ or ‘Can I tell you what’s going on with me?’ What are people avoiding talking about if they’re getting so into the food? I don’t understand people’s obsession; I don’t know what we’re seeking.”

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