Restaurant review, New York Times.

(…) “We didn’t have much money, so we did a lot of the work ourselves,” Mr. Henry said. “We started by tearing down what we didn’t like and left the bare bones.”

(…) The best dishes at Bones, like the scallops and the bar snacks, involve the same process behind its interior: smartly tearing things away to leave the most interesting and essential bits and then adding a modern detail that is so seamless you don’t even notice it.