There have been precious few times that a restaurant review had me laughing out loud, even on page 2.
posted by aletheia on Nov 20, 2008 - 71 comments

Giles Coren is restaurant critic at the Times (of London). Last week he wrote a very angry letter to the subeditors complaining that they were "tinkering with his copy". The subs were guilty of deleting a single indefinite article. [more inside]
posted by MrMerlot on Jul 24, 2008 - 132 comments

According to the recently published book The Fortune Cookie Chronicles, the best Chinese restaurant outside China is Zen Fine Chinese Cuisine, tucked away on the second floor of a mall along a section of Richmond, BC (a Vancouver suburb) that's known by the Chinese community as Eat Street. [more inside]
posted by myopicman on Mar 11, 2008 - 22 comments

DOH. Its Valentine's Day and you forgot to make a reservation, and now everyone's all booked up. Except White Castle. [more inside]
posted by allkindsoftime on Feb 14, 2008 - 57 comments

Tastier tofu courtesy of Shiok Food, a fantastic Thai cooking blog run by chef and restauranteur madman.
posted by klangklangston on Jun 20, 2007 - 29 comments

McDonald's UK goes Web 2.0 with a site answering user's questions. Apparently, all of them.
posted by East Manitoba Regional Junior Kabaddi Champion '94 on Jun 15, 2007 - 141 comments

You know Bruce Schneier the polymath security genius. Now meet Bruce Schneier the kind-hearted reviewer of local Minnesota restaurants. (He doesn't like to give bad reviews -- sounds like "security through obscurity" to me!)
[previously, also]
posted by grobstein on Feb 13, 2007 - 15 comments

At Dans Le Noir ? you can "experience the unique interaction between clientele and guides as your food and wine are served in total darkness". Is it really a pitch-black dining room? "Yes it is ! The room where the dinner takes place is completely dark! We aren't used to completely dark environment since you hardly find this level of darkness in daily life as, we are used to small rays of light from the streetlights or moonlight but in the Dans le Noir ? restaurant there is no light at all!" Worried about going to the loo? Don't be, because "the toilets are fully lit".
posted by mr_crash_davis on Mar 17, 2006 - 52 comments

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 - 7 comments

World's best restaurant serves up molecular gastronomy.
(parallel thread)
posted by peacay on Apr 19, 2005 - 17 comments

We know that the French take their food seriously, and restaurant ratings are a BIG deal over there. But here's a sad illustration of that: famed chef Bernard Loiseau was found dead yesterday of an apparent suicide, and speculation centers around his downgraded rating from the influential GaultMillau guide. Shades of Vatel?
posted by Vidiot on Feb 26, 2003 - 17 comments

In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.
posted by languagehat on Nov 20, 2002 - 14 comments