"Since first opening in 1934 in a converted sheepfold off 67th Street, on the western edge of Central Park, the storied franchise (which is still licensed by the Parks Department) has been a reliable hit. Joe Baum put the restaurant on the national culinary map during the 1960s, and when Warner LeRoy doubled the capacity several years later and added the famous Crystal Room, it became one of the great circus-dining destinations in the world.
LeRoy’s heirs ran the profitable old production for years (in 2006, it was still the second-highest-grossing restaurant in the USA, behind Tao Las Vegas), until the great crash of 2008 brought their company to its knees. Now, after years of drama and delay, Tavern on the Green has opened its doors once again, this time under the direction of a hospitality operation originally from Philadelphia called the Emerald Green Group. " So begins Adam Platt's zero star review of the re-opened Tavern On The Green
. Others have not been glowing
. Even the Post
got a few kicks in. Peter Wells' scathing takedown in the New York Times
might be better experienced with some happy sheep.
posted by The Whelk
on Jul 27, 2014 -
How to Eat Like a Cuban
"It wasn't until I was adopted into an enormous Cuban-American family, thanks to my fiancé , that I learned how to spot the Cubans—and now that I can, I see them everywhere. In three years, my extremely white self has gone from not being able to pronounce dulce de leche (don’t match those ch sounds—that’s a basic move) to knowing that I like my arroz con pollo asopao (a soupier preparation that ends up almost risotto-like).
posted by joseph conrad is fully awesome
on Jul 17, 2014 -
Some of the stereotypes are true: Cubans love to party, and they can eat. Backyard pig roasts are the traditional way to celebrate pretty much any special occasion—this is a country whose two greatest exports (if they could export them) are cigars and sugar.
Bottom line: If you find some real Cubans, it's in your best interest to make friends, fast. Here's what you need to know to keep up without looking like a chump."
Take Me to Sanborns: Swiss Enchiladas and Race in Mexico City.
One afternoon early in their stay, [Jack] Johnson and Etta – who was white – walked into the famous Sanborns cafe in Mexico City's historic center for lunch. But before they could even place their order, owner Walter Sanborn refused to serve Johnson on racial lines. Johnson went and found a few of the generals he had met and told them what happened. They returned to Sanborns together and all sat down at the counter. They ordered ice cream. Everybody was served except for Johnson.
posted by Rustic Etruscan
on Jun 23, 2014 -
"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897)
online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk
on Jan 17, 2014 -
's monthly interview series, 'The Gatekeepers
' talks to the hosts and hostesses at some of the city's most prestigious restaurants, discussing hard-hitting topics such as securing lucrative reservations, choosing the best table, and the favorite dishes of the famous dignitaries that pass through Washington. Their most recent interview
, however, went a bit differently, perhaps revealing a bit more than intended about the world of fine dining -- a world where bribes are de rigeur
, black customers are not seated next to each other, and well-dressed patrons are given preferential service. Though few in the industry will admit to it, bribing the host appears to be the fastest way to get a table
(unless you're a tourist, or the Maitre d' happens to be the CEO of Groupon
and the City Paper
posted by schmod
on Jul 23, 2012 -
Michelin inspectors have been anonymous as CIA spooks. Until now
. And now
. The New Yorker has a rare interview with one.
posted by converge
on Nov 18, 2009 -
The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees.
- Joseph Mitchell, 1939. [more inside]
posted by Joe Beese
on Jun 14, 2009 -
releases the Beer Sommelier
. Beer is increasingly considered the ideal beverage to accompany food for its palate cleansing carbonation and its diverse range of styles
featuring flavor and aroma characteristics that can enhance any dish. But selecting the right beer style
to complement a specific dish, and tracking down a retailer that carries that style presents inherent challenges. Masterfully select the best beer styles to pair with any dish, see examples of those styles, and track down individual beers in your neighborhood with the Beer Sommelier
. [more inside]
posted by netbros
on Jun 3, 2009 -
"Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
" A Chili Sauce to Crow About
posted by dersins
on May 20, 2009 -
Well, that's one less Carolina flying squirrel, but having it for dinner might actually help keep them around. A list of endangered American species once common on the dinner table has become a book
, its author, Gary Paul Nabham, encouraging the reader to keep disappearing
local culinary traditions alive
. Endangered Dinners
posted by Kronos_to_Earth
on Apr 30, 2008 -
My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing.
Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The truckers'
posted by ardgedee
on Mar 28, 2007 -
The Epicurean online.
Charles Ranhofer's 1893 book The Epicurean
is available online from the Michigan State University Library
and the Museum
as part of their Feeding America
digital project. Ranhofer was the head chef at Delmonico's Restaurant
from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean
discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts
posted by watsondog
on Sep 11, 2005 -
Entertaining food blog (previous mefi
topic) Regularly updated and worth a look for those interested in food ;) Written from Berkeley but not region specific, sometimes recipes."what is a bourgie? First let's get the pronunciation down, boo-zhee, sort of rhymes with sue me. Actually, it doesn't rhyme at all. It's the truncated version of bourgeoisie, you remember middle school history, Marie Antoinette, the rising middle class. But to English speaking nations, assuming that is what you belong to, this is the class with which we aspire to belong. And with food, it's almost the intangible. That little bit of effort that brings the dreary to the divine."
posted by wuakeen
on Jun 28, 2005 -