Join 3,499 readers in helping fund MetaFilter (Hide)

103 posts tagged with restaurant. (View popular tags)
Displaying 1 through 50 of 103. Subscribe:

Related tags:
+ (42)
+ (12)
+ (10)
+ (9)
+ (8)
+ (7)
+ (7)
+ (5)
+ (4)
+ (4)
+ (4)
+ (4)
+ (4)


Users that often use this tag:
The Whelk (3)
the man of twists ... (3)
Egg Shen (2)
Trurl (2)
Cash4Lead (2)
davidstandaford (2)
reenum (2)
shakespeherian (2)
allkindsoftime (2)
grobstein (2)
zarq (2)
jontyjago (2)
MiguelCardoso (2)
peacay (2)

A new restaurant.

Signs (YT) 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.
posted by feckless fecal fear mongering on Aug 5, 2014 - 31 comments

Comatose Potato Salad

"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 - 69 comments

Make reservation by phone for the greatest dinner of your life

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.
posted by Cash4Lead on Jul 24, 2014 - 36 comments

The Saga of ‘Sambo’s

Not too long ago, Sambo’s had 1,117 locations in 47 states—and a reputation for pushing racist iconography along with its breakfasts.
posted by josher71 on Jul 14, 2014 - 120 comments

Service with a Swipe

Chili's Has Installed More Than 45,000 Tablets in Its RestaurantsWhen 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?
posted by cenoxo on Jun 21, 2014 - 216 comments

Tickets for Restaurants

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.
posted by un petit cadeau on Jun 5, 2014 - 46 comments

WhatsApplebee's is the premier social chat app for fans of Applebee's.

WhatsApplebee's: Connect. Share. Communicate. But Only At Applebee's. [more inside]
posted by davidstandaford on May 9, 2014 - 39 comments

"I usually like chicken nuggets, but not these chicken nuggets."

"FOUR-YEAR-OLD REVIEWS PLUM RESTAURANT (WITH HER FACE)"
posted by davidstandaford on May 2, 2014 - 145 comments

How Chipotle transformed itself by upending its approach to management

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.
posted by 2manyusernames on Mar 29, 2014 - 61 comments

It's no Flavortown

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.
posted by Chrysostom on Jan 15, 2014 - 42 comments

High cuisine with no high chair.

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. This article describes the type of atmosphere Achatz tries to create. This gives a pretty great visual of the restaurant and the presentation of the food.
posted by zerobyproxy on Jan 13, 2014 - 864 comments

Check, please

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
posted by bayani on Dec 3, 2013 - 112 comments

A concept restaurant with a focus on the refined tastes of children.

Lil' Buco: fine dining for kids
posted by andoatnp on Nov 21, 2013 - 39 comments

The 'Gods of Food' Club (No Goddesses Allowed!)

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 with Time'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]
posted by Room 641-A on Nov 15, 2013 - 61 comments

A Chicago Legend Has Passed

World renowned Chef Charlie Trotter, was found dead in his Chicago home this morning.

He had not been having a good year.

For the nostalgic, his former restaurant is for sale. {Previously}
posted by timsteil on Nov 5, 2013 - 50 comments

We are closed. Thanks for 46 years.

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.
posted by Cash4Lead on Oct 31, 2013 - 35 comments

Boiled Alive

'There’s more lobster out there right now than anyone knows what to do with, but Americans are still paying for it as if it were a rare delicacy.' Also, from 2004: David Foster Wallace goes to the Maine Lobster Festival. Via)
posted by zarq on Aug 25, 2013 - 62 comments

The St. Louis Slinger Tour

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 - 37 comments

"may be the only seafood shack in the world with its own guard tower."

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.
NPR: At His Own Risk, Somali Chef Creates Gourmet Haven In War-Weary Mogadishu [more inside]
posted by the man of twists and turns on Jun 17, 2013 - 11 comments

The Gleaners Kitchen

Tufts University 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.
posted by backseatpilot on Apr 1, 2013 - 56 comments

More "Oriental," like the one in Seinfeld

Why Everybody Films at the Same Damn NY Chinese Restaurant. You know, the one that doesn't actually exist.
posted by Mchelly on Jan 20, 2013 - 93 comments

Funeral Wreaths from Chefs

"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 - 54 comments

"Michelin-starred restaurants began to look and taste the same."

Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

The fashion canteen

Davé 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
posted by unliteral on Oct 11, 2012 - 7 comments

Alan Wolfson's "Katz's Deli"

Urban miniaturist Alan Wolfson (previously) unveils his latest masterpiece: Katz's Delicatessen (related) [more inside]
posted by Egg Shen on Sep 26, 2012 - 27 comments

A Gorgeous Place to Get a McGriddle

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]
posted by xingcat on Sep 14, 2012 - 82 comments

Brick-and-mortar restaurants vs. food trucks.

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]
posted by The Girl Who Ate Boston on Aug 22, 2012 - 150 comments

The Cheesecake Factory as a model for the American health care system

A new model for the American health care system: The Cheesecake Factory
posted by Egg Shen on Aug 6, 2012 - 96 comments

We're back… the incredibly posh people who are still unaccountably waiters!

Eater DC'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). HuffPo and the City Paper react.
posted by schmod on Jul 23, 2012 - 53 comments

"A sigma meant there was samba dancing."

"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]
posted by the man of twists and turns on Jun 12, 2012 - 3 comments

"And what were they serving at El Bulli? Water!"

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]
posted by filthy light thief on Jun 4, 2012 - 26 comments

Six Rules for Dining Out

How a frugal economist finds the perfect lunch. Tyler Cowen's Ethnic Dining Guide: Some places you must try. How to find good deals when food shopping for home. How to find the best food in a foreign city.
posted by mosessis on Apr 12, 2012 - 69 comments

Charlie Trotter

You have only 128 days left to eat at Charlie Trotter's eponymous restaurant in Chicago. [more inside]
posted by Trurl on Apr 11, 2012 - 66 comments

NEW ENGLAND BOILED DINNER

From the How To Be A Retronaut archives: U.S SENATE DINING MENU, Thursday August 27th, 1964
posted by The Whelk on Apr 6, 2012 - 74 comments

We're here for deliciousness people.

Noma's Chef Rene Redzepi, whose dishes include Vintage Carrot and Chamomile; The Sea; and Asparagus and Spruce, on the science of deliciousness and the importance of using local ingredients. [more inside]
posted by lemuring on Jan 31, 2012 - 8 comments

Did Gordon Ramsay “nightmare” kill off Austin’s El Greco?

Kitchen Nightmares 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.
posted by reenum on Jan 22, 2012 - 112 comments

Turn that phone over

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.
posted by cashman on Jan 20, 2012 - 170 comments

Zagat's for Revolutionaries?

Diner's Guide to the Working Conditions of American Restaurants [PDF] published by labor advocates at Restaurant Opportunities Centers United.
posted by Miko on Dec 7, 2011 - 68 comments

Ray Kroc

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]
posted by Trurl on Nov 1, 2011 - 45 comments

Hervé This

Reconstructing nostalgic childhood food at Grant Achatz Next Restaurant. Background on 'Eater'. Previous menu of 1906 Paris. The business behind Next. Moléculaire!
posted by growabrain on Oct 22, 2011 - 33 comments

"Totally unacceptable in our world."

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]
posted by zarq on Aug 17, 2011 - 238 comments

The Pickiness Of The Masses

Fuck You Yelper, a collection of unhelpfulful Yelp reviews
posted by The Whelk on Aug 4, 2011 - 148 comments

Happier meals

Happier meals: four Toronto chefs reimagine the Big Mac combo. Behind the scenes.
posted by shakespeherian on May 25, 2011 - 46 comments

Dishtip: aggregating restaurant reviews down to the entree level

Dishtip is a service that combs through restaurant reviews on other sites and attempts to figure out the best dishes of a particular type in a city of your choice (e.g. waffles in New York or tacos in San Francisco) or a particular restaurant's best dishes (say at Alinea).
posted by shivohum on May 7, 2011 - 20 comments

L'Ami Louis

We order foie gras and snails to start. Foie gras is a L’Ami Louis specialty. After 30 minutes what come are a pair of intimidatingly gross flabs of chilly pâté, with a slight coating of pustular yellow fat. They are dense and stringy, with a web of veins. I doubt they were made on the premises. The liver crumbles under the knife like plumber’s putty and tastes faintly of gut-scented butter or pressed liposuction. The fat clings to the roof of my mouth with the oleaginous insistence of dentist’s wax.

Restaurant critic A.A.Gill visits L'Ami Louis. A.A.Gill is not impressed.
posted by Neiltupper on Mar 23, 2011 - 106 comments

See? She thought I was a lawyer.

Over the years, he's become so well versed in restaurant labor law that his attorneys don't even charge him for filing lawsuits anymore. 'They take them on spec,' he boasts. 'By now, they know that if I file something, it's legit.' Eddie Santana, restaurant rebel, has filed 30 lawsuits against companies — nearly all restaurants and bars — for everything from illegal tip pools to excessive uniform costs. He's netted $144,924.79 after attorney fees from 20 separate settlements. And from the nine suits still pending, he hopes to make another $100,000, if not more.
posted by shakespeherian on Mar 21, 2011 - 49 comments

Foodgazi

A few days ago, Los Angeles Times food critic, S. Irene Virbila, was photographed and kicked out of Jordan Kahn's new Beverly Hills restaurant, Red Medicine. [more inside]
posted by PBR on Dec 23, 2010 - 85 comments

“Loneliness is the most terrible poverty.”

Table For One.
posted by allkindsoftime on Sep 16, 2010 - 191 comments

The Taxi Gourmet

The Taxi Gourmet Every week, I get in a taxi, ask the driver to take me to his or her favorite restaurant. [more inside]
posted by jontyjago on Aug 30, 2010 - 98 comments

KFC's Skinwich Is Only A Tasty Illusion

Yesterday, reports leaked out that KFC was releasing a new sandwich, consisting of 5 layers of fried chicken skin between two (bread) buns. Sadly, it was later revealed to be a hoax. Undaunted, some people at the Chicago Tribune went ahead and made the sandwich anyway.
posted by reenum on Aug 19, 2010 - 99 comments

Page: 1 2 3