If you find it impossible to make restaurant reservations online it might be because you're competing against bots. A developer explains how it works and just how common it might be in San Francisco
. [more inside]
posted by Foci for Analysis
on Jul 25, 2013 -
The bloggers at The St. Louis Slinger Tour
have completed their comprehensive 16 month review of the Slingers
available at 58 different St. Louis area restaurants. Follow them chronologically or check out Tim and Tony's Top 10 for later enjoyment (consensus favorite: The Sidebar
). Also available for your convenience is a list of the worst Slingers in St. Louis (e.g. Uncle Bill's
), to be avoided or ordered out of morbid curiosity. [more inside]
posted by jedicus
on Jul 24, 2013 -
For the past eighteen years, Gil Garduño has been chronicling his adventures in New Mexican cuisine on his NM Gastronome blog
. With over seven hundred reviews of restaurants around New Mexico, Gil's got you covered, whether you like classic New Mexican food
, green chile cheeseburgers
, or even other types
of food that happen to be well-represented in the state. Gil is fierce in his defense of homegrown eateries over chains, saying that "word of mouth is crucial to survival and through this bully pulpit, I’ll do my best to extol the great value and virtue of supporting local restaurants.
" A warning, however: if you like food, and particularly New Mexican food, Gil's excellent and evocative writing about (and photography of) great dishes is likely
than a little bit hungry
posted by koeselitz
on May 13, 2013 -
"I was never threatened covering the cops beat nor while reporting on a big Mafia trial, but I was threatened – twice – for writing negative reviews of two restaurants. Shows where the passion is, I guess
." Restaurant critics write about (and link to) their most negative reviews and discuss the measured and reasonable responses they received after their publication. [more inside]
posted by the young rope-rider
on Dec 27, 2012 -
'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 -
Elaine Kaufman, who became something of a symbol of New York as the salty den mother of Elaine’s, one of the city’s best-known restaurants and a second home for almost half a century to a bevy of writers, actors, athletes and other celebrities, died Friday in Manhattan. She was 81.
posted by Joe Beese
on Dec 3, 2010 -
"The goal of this journey is to find cuisines from every United Nations member state, within New York City limits, in alphabetical order. " For your gustatory delight, here is The Confined Nomad
posted by spicynuts
on Aug 9, 2010 -
: whether it's Wendy's, Applebee's, the local diner, a fancy restaurant, the cafeteria, or Guantanamo Bay, it's what you eat
. Serving over 400,000 businesses
, the "Wal-Mart of Food Service"
has all the bases covered, from "Unique 3-D technology gives you the look and texture of a solid muscle chicken breast, at a fraction of the cost"
to more gourmet offerings
posted by TheOnlyCoolTim
on Jul 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 -
The Food Of Love:
Oh, forget about music already. What should you cook
if you want to woo a lover? According to Lisa Hilton, it all depends on what nationality (s)he is and what country you're living in... P.S. Shame on The Observer for choosing the inflammatory but incidental title I've Never Had Good Sex With A Vegetarian!
posted by MiguelCardoso
on May 15, 2004 -
Do Most People Even Know What They're Eating?
Pork is served as veal; tilapia as red snapper and who knows what goes into sausages and other processed meat and fish products? You don't have to be an observant Jew or Muslim to be worried. How many years have those chicken pieces been frozen? How much pork and beef
have been added to them? As food is increasingly disguised (fish fingers, chicken nuggets, beefburgers) to hide its origins, feeding on hypocritical popular revulsion with animals' existence, death - and carcasses! - aren't consumers setting themselves up for an ever greater measure of food fraud? That is, if they still care. (And no, it's not just an American phenomenon.) [Via The Daily Gullet.
posted by MiguelCardoso
on Jan 23, 2004 -
The French Laundry serves dinner seven days a week, with reservations available between the hours of 5:30 pm and 9:30 pm.
For the rest of us, there's finally their website, available 24/7.
posted by dchase
on Jun 2, 2003 -
The Year In Pizza
is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson
on Jan 6, 2003 -
The Stained Apron
is "dedicated to the venting of food servers' frustrations and a harsh education of the dining public." I always try to tip generously, now.
posted by moz
on May 14, 2002 -
Forget the Anthrax, Honey: Eat your Apple Pie
According to the NYT's restaurant critic William Grimes, comfort food is making a comeback in the wake of WTC. Mine is cream and butter-loaded mashed potatoes with garlicky lamb chops. What's yours? And what does it all mean
(This is No. 629 in the All-American Anti-Terrorist Counter-Measures Series) Reg
posted by MiguelCardoso
on Oct 24, 2001 -
I like to eat.
Chowhound has regional restaurant message boards with varying degrees of detail. The New York Boards are particularly active with dozens of people offering their favorite soup dumpling purveyor/ramen shack/barbecue hut. What other regional
food sites / online communities have you found?
posted by sfz
on Jul 9, 2001 -
Every reason I never eat at those deli salad bars, wrapped into one arrest ... and hey, there might be copycat crimes at other delis in the area! Ewwwww.
posted by maura
on Apr 9, 2001 -
Tipping at McDonalds
*this* is what a private citizen does? This entire "spontaneous" stop seems awfully contrived to produce warm fuzzies on the part of the public. I mean, how often does one of us 'normal' folk leave a twenty dollar tip or go behind the counter for pictures at a fast food place?
posted by tsitzlar
on Aug 16, 2000 -
fast(er) food in so-cal.
looks like we'll all be able to get our big macs a whopping 15 seconds faster at orange county drive throughs. why haven't they done this *inside* their stores, where it usually takes the cashier at least a minute to do the math, after the people in front of me spend 3 minutes digging through their pockets/wallets/purses to find their money and change.(disclosure: i was once a mcdonald's cashier)
posted by mmanning
on Jan 28, 2000 -