What We Are Reading Today: The Chief by Joan Biskupic

Updated 21 March 2019

What We Are Reading Today: The Chief by Joan Biskupic

  • The Chief reveals the making of a justice and the drama on America’s highest court

This is an incisive biography of the US Supreme Court’s enigmatic chief justice, taking us inside the momentous legal decisions of his tenure so far. 

In The Chief, award-winning journalist Joan Biskupic contends that Chief Justice Roberts is torn between two, often divergent, priorities: To carry out a conservative agenda, and to protect the Supreme Court’s image and his place in history. 

Biskupic shows how Roberts’s dual commitments have fostered distrust among his colleagues, with major consequences for the law. Trenchant and authoritative, The Chief reveals the making of a justice and the drama on America’s highest court. 

“Given the court’s current composition, anyone who does not want the law to lurch to the right in civil rights, abortion and other areas has to hope Roberts will hold it close to its current course — either based on actual beliefs, or to protect the Supreme Court as an institution,” said Adam Cohen in a review published in The New York Times.

Biskupic has covered the Supreme Court since 1989.


Where We Are Going Today: Sanbok Restaurant

Updated 28 February 2020

Where We Are Going Today: Sanbok Restaurant

If you’re not a vegan or a vegetarian, then your first instinct when visiting a coastal city is probably to grab some seafood, right? If you’re a fish fan and you find yourself in the Eastern Province, you simply can’t miss Al-Sanbok Restaurant.

Located on the Dughaither Leisure Island in Alkhobar, Al-Sanbok remains, in their own words, “a pilgrimage of seafood committed to giving the ultimate dining experience.” 

The extensive menu features a staggering 19 different ways of cooking any seafood of your choice from the fresh catch of the day selection, with waiters ready to suggest the best way of having the chef prepare your choice.

We went with our host’s selection of lobster prepared two ways: One was a creamy, decadent traditional thermidor, with generous chunks of tail meat in a rich cream sauce and topped with a crunchy layer of broiled cheese. The other was prepared in the restaurant’s Thai style, which consisted of breaded and fried pieces of lobster in a delicate brown sauce flavored with lemongrass and coconut. 

As for fish, we chose a fat seabass from the display case, which was filleted, lightly grilled with a bit of olive oil and sprinkled with olives, capers and chilies. The fish was cooked to absolute perfection: Tender, flaky and perfectly spiced, with the capers providing a particularly nice touch.

If you’re not a fan of seafood, the restaurant offers a traditional Middle Eastern mixed grill platter as well as steaks, chicken and vegetarian-friendly pastas and sides.