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In a quaint old restaurant, a chef relies on a devilish secret ingredient
In Sbirro’s restaurant, there is no electric lighting, no music, and no menu. The only sound is the contented sighs of the regulars, who come every night in hopes that Sbirro will treat them to his signature dish, the famed lamb Amirstan, which comes from a beast so rare, only Sbirro knows how to obtain it. Tonight, two diners at this spectacular relic of a forgotten age will find that lamb Amirstan costs more than they are willing to pay.
“The Specialty of the House” was the first story published by Stanley Ellin, who would go on to become one of the great short fiction authors of the twentieth century. From crime to horror to grim tragedy, every story in this collection is as delectable as a cut of meat prepared by Sbirro himself.
In Sbirro’s restaurant, there is no electric lighting, no music, and no menu. The only sound is the contented sighs of the regulars, who come every night in hopes that Sbirro will treat them to his signature dish, the famed lamb Amirstan, which comes from a beast so rare, only Sbirro knows how to obtain it. Tonight, two diners at this spectacular relic of a forgotten age will find that lamb Amirstan costs more than they are willing to pay.
“The Specialty of the House” was the first story published by Stanley Ellin, who would go on to become one of the great short fiction authors of the twentieth century. From crime to horror to grim tragedy, every story in this collection is as delectable as a cut of meat prepared by Sbirro himself.
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