was engaged in 1897 as the restaurant reviewer of the Pall Mall Gazette
, and his reviews of London restaurants are collected in Dinners and Diners: Where and How to Dine in London
, available online from The Dictionary of Victorian London
. Newnham-Davis was a bon vivant, amateur of the theatrical world, and man of parts, and his reviews were equal parts reminiscence of the conversation with his pseudonymous companions and recollections and reviews of his opulent and lengthy Victorian dinners. [more inside]
writes How To Talk Like A French Chef
I’m not learning the kind of French I intended to.
The other night on one of my days off, I ordered a cocktail at an upscale restaurant that I had never heard of before. It was a mixture of rum and spirits with fruit juice. It sounded interesting but a little too sweet for my taste. I asked the server if it was dégueulasse (deh-guh-lass), which I thought meant ‘gross’.
and The Chocolate Chip Caper
My hands are permanently blood stained (out out damn spot!) and no matter how much bleach or hydrogen pyroxide I use it won’t go away. They are swollen from gutting hunted animals by hand and getting pricked by tiny bullet shattered bones – so much so, that I can’t even get my engagement ring over my knuckle let alone make a tight fist. The scars on my hands, wrists and arms from cooking and accidents (like the time I tripped on a box left on the floor and landed hands first onto our massive hot plate stove burning the entire side of my hand and wrist) are obscene. [more inside]
The Disney Food Blog
offers in-depth news, reviews, and information about food and restaurants in Disney’s parks, resorts, and cruise ships, along with reviews and photographs of and about anything food-related in Disney parks, resorts, movies, and events. Disney food FAQs
. Disney food news
Taco Bell opens its "upscale" brand extension, U.S. Taco Co., in Huntington Beach: the first of what could be many
. "It's food truck food you don't have to chase." The LA Times takes a first look
. Money describes it as taking (secret) aim at foodies
: "The goal is to win over entirely new customers, notably the folks who wouldn’t be caught dead in a Taco Bell, KFC, or Cinnabon." [more inside]
is a new restaurant in Toronto. Most of the servers are Deaf
. It is the first restaurant of its kind in Canada
, though not the world (YT)
. Their Facebook page
contains reviews from patrons. Here's
how to order. If you're interested in ASL, the National Association of the Deaf has a great primer
for you, or you can go through the glossary and lessons here
at ASL University.
"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.
Where Restaurant Reservations Come From: Why did the practice develop? In the startup terms of our day, what problem did the institution of restaurant reservations solve? Well, the answer boils down to... sex and propriety.
Chili's Has Installed More Than 45,000 Tablets in Its Restaurants
— When your server is a screen, you spend more money.
Hungry? No human server in sight? With a flick of your wrist, you can instantly order more appetizers and drinks, indulge your whim for Baby Back Ribs
, let the kids play games, read the news, pay your check (with a default tip), and get done faster. Be sure to save room for some Cinnamon Molten Cake
: doesn't it look tasty
Alinea was the first restaurant I was ever involved in and our own managers viewed me as an outsider to hospitality – and in many ways rightly so.
When I said, “We should just sell tickets,” it was mostly laughed off completely. The attitude was – that’s not fine dining, that’s not hospitality, that’s not soigné
. (...) I assumed at the time, about a year before we opened, that I would simply adopt the ticketing software from a theater system, sports ticketing software, or event tickets to use at Next. But it was immediately clear that none of these would work. Restaurants have a very different type of seating template than a theater show or sporting event. None of the ticket software systems met even half of our needs.
: Connect. Share. Communicate. But Only At Applebee's. [more inside]
Hiring, rewarding, and empowering top performers
Compared to most fast-food chains, Chipotle favors human skill over rules, robots, and timers. So how did the Mexican-style food chain come to be like this while expanding massively since the 2000s? In part due to promoting from within instead of hiring culinary graduates.Today nearly 96% of hourly managers are the result of internal promotions.
The first time I ate at Villard Michel Richard, the latest restaurant to dance among the frescoes and marble pilasters of the Villard mansion in Midtown, I strongly suspected that I was in an awful hotel restaurant.
This seemed like a connect-the-dots conclusion. It’s a restaurant. It’s in a hotel, the New York Palace. And it was awful.
Parents Bring Crying Baby to the Restaurant Alinea and Chef Grant Achatz Considers Banning Kids
Diners brought their 8 month old baby to Alinea. Apparently, this is a rare occurrence. The child cried during the meal. Chef Achatz is considering banning children from the restaurant. As you can imagine, a storm is brewing.
describes the type of atmosphere Achatz tries to create.
This gives a pretty great visual of the restaurant and the presentation of the food.
There’s nothing better than spending a night out to dinner at one of your favorite restaurants, reveling in the food and the service, and those quality after-dinner mints in the little wrappers. Until you run into one of these people: The 44 Worst People in Every Restaurant
: fine dining for kids
Last week, Time
magazine put out a feature on the Gods of Food
, a series of articles on 60-some-odd empire-building chefs who the magazine thinks are influencing and leading cuisine today. Beyond the statistical problems with the article ... some folks had the temerity to point out that this culinary Mount Olympus was basically a bunch of white dudes. Actually it was all dudes, not a single woman deified. Eater's interview
's food editor Howard Chua-Eoan about the story. Amanda Cohen's scathing takedown of the clusterfuck
. The New York Times
' Room for Debate
feature asking leading female chefs about underrepresented women in food media. Eater's latest piece
on the question of gender bias in food journalism. [via
The end of the Waffle House: Regulars say goodbye to Bloomington, Indiana's second oldest restaurant. Bud Powell and his wife Myra opened the restaurant, one of the first Waffle House franchises in the country, on Oct. 10, 1967.... The legends showed up from time to time — Bobby Knight, Woody Hayes — but it was the regulars who received special treatment. Everybody knew everybody. Senior night was Tuesday. You could bring your girlfriend, your kids, your mother-in-law — everyone was family.
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]
Cooking For Freedom
A few days before I met Ahmed Jama in Mogadishu, three Islamist gunmen from Al Shabaab — al-Qa’eda’s Somali branch — burst into his new restaurant wearing suicide bomb jackets. They sprayed the place with bullets and then detonated themselves.
: At His Own Risk, Somali Chef Creates Gourmet Haven In War-Weary Mogadishu [more inside]
senior Maximus Thaler is raising funds
to start a Freegan, pay what you can
restaurant out of a Somerville, MA apartment. Food for the restaurant comes from local dumpsters.
"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]
is a restaurant that caters to writers, actors, film directors, and rock stars. The polaroids of Davé Part One Part Two Part Three Part Four
Urban miniaturist Alan Wolfson (previously)
unveils his latest masterpiece: Katz's Delicatessen (related) [more inside]
The World's most beautiful McDonalds
may very well be located in Budapest, Hungary. With vaulted, coffered ceilings
wrought-iron scrollwork and modern chairs, it's a lovely place to order a cheeseburger. [more inside]
There is growing discontent within the food service industry between brick-and-mortar restaurants and mobile food trucks.
Many restaurants feel that the food trucks' mobility advantages take away their business and support cities enacting time-and-location restrictions on food trucks in order to "level the playing field." The food trucks argue that these time-and-location restrictions are unfair because they prohibit the food trucks from competing fairly.
In the Boston area, this discontent has been playing out in an ongoing feud
between the Phantom Gourmet restaurant-reviewing brothers
and the Staff Meal food trucks
. [more inside]
A new model for the American health care system: The Cheesecake Factory
'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
"Robert Browning Sosman, a physical chemist who died in 1967 at the age of 86, packed many careers into one lifetime. He wrote the definitive book on the chemical compound silica; was the seventh person to hike the entire Appalachian Trail; and, at home in New Jersey, kept a 3,500-strong map collection. He also made a 'significant contribution
to the New York dining scene:" his Gustavademecum [more inside]
Drive 8.7 km (5.4 miles) west
of the municipality of Roses
in Catalonia, Spain, and you'll get to the gates
of the renowned avant-garde restaurant, El Bulli
. Run by Ferran Adrià since 1987, the restaurant closed in 2012
due to Adrià and his partner Juli Soler losing a half million Euros a year on the restaurant and Adrià's cooking workshop in Barcelona
. Slate's Noreen Malone wrote an article on the history of the "I Ate at El Bulli" piece
, giving an overview of tropes that you could expect in an IAaEB piece, and you can browse images tagged "elbulli" on Flickr
for snapshots of personal experiences. But for an extended look into what went into making the ever-changing 35-course taster's menu
, El Bulli: Cooking in Progress
(Trailer on YT and Vimeo
) is a 109 minute documentary on the preparation and implementation of the 2008/9 season
, an "extreme fly-on-the-wall vérité, with only the barest context provided
." If you're looking for recipes, Molecular Recipes
has a few listed under the El Bulli tag
. [more inside]
You have only 128 days left
to eat at Charlie Trotter's
in Chicago. [more inside]
shows Gordon Ramsay
helping restaurants make miraculous turnarounds. Ramsay helped relaunch
Austin, Texas's El Greco
, but the restaurant still ended up closing
. Some people are saying that Ramsay's interference
may have been the final nail in the coffin
for the restaurant
You order your food, everyone places their phone on the table face down. The first one to flip over their phone loses the game and pays for everyone's meal, otherwise everyone pays for themselves. Don't be a dick
when you're out with friends at a restaurant.
This had to be the most amazing merchandising operation I had ever seen! I don't remember whether I ate a hamburger for lunch that day or not. I went back to my car and waited around until about 2:30 in the afternoon, when the crowd dwindled down to just an occasional customer. Then I went over to the building and introduced myself to Mac and Dick McDonald. (very previously) [more inside]
Reconstructing nostalgic childhood food
at Grant Achatz Next Restaurant. Background
on 'Eater'. Previous menu of 1906 Paris
. The business behind
Diner for Schmucks.
GQ's restaurant reviewer Alan Richman
had heard "nothing but great things about M. Wells, one of New York City's hottest restaurants—the food was amazing, the setting sublime, the ambience charming. And, in fact, everything was going quite well. Until..." More at Eater
. (Via) [more inside]
four Toronto chefs reimagine the Big Mac combo. Behind the scenes.