141 posts tagged with restaurant.
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Kirby Café [Japanese] Starting this August, several Kirby Cafes will open across the country [Only in Japan]. Here are some of the dishes that will be served. The Kirby Cafe opens August 5 at Lucua 1100 in Osaka’s Umeda and will run until September 4. Similar cafes are slated to open this August in Tokyo and Nagoya. [via: Kotaku]
posted by Fizz on Jul 20, 2016 - 26 comments

“I’m not going to mess with your milk. That is such a personal thing.”

$7 for Corn Flakes? Cereal Gets Makeover at Kellogg’s Store in Times Square [The New York Times] In a brave new world of breakfast food, replete with to-go bars and microwaveable sandwiches, companies like Kellogg’s and General Mills have seen their cereal sales decline over the past decade. Now, in hopes of helping its customers to rethink cereal, Kellogg’s plans to open a branded boutique in Times Square on Monday, charging Manhattan prices — as much as $7.50 — for bowls of Frosted Flakes and Raisin Bran. The cereal will be garnished with foodie flair — like lemon zest and green tea powder — to help justify those prices. “It’s all about honoring tradition but looking differently at a bowl of cereal,” said Anthony Rudolf, who will operate the store, called Kellogg’s NYC.
posted by Fizz on Jul 3, 2016 - 125 comments

There is something faintly absurd about all this

In an age when chefs are regularly compared to artists and philosophers, Magnus Nilsson is among the world’s most renowned. But is the simple act of cooking ever worthy of such veneration? (SLGuardian) A longread article about Magnus Nilsson and his restaurant Fäviken [more inside]
posted by Megami on Jun 22, 2016 - 31 comments

Cinnabon: Because You're At The Goddamn Airport

Honest Chain Restaurant Slogans. Mostly pithy.
posted by Johnny Wallflower on Jun 17, 2016 - 173 comments

Two Big Shefs, One Funmeal, and some Americana

Burger Chef was a US fast food chain, created in the 1950's, that once rivaled McDonald's. In the early 1970's it had over 1000 locations nationwide. In the 1980's General Foods Corporation gradually divested itself of the chain by selling locations to Hardee's. Some people remember Burger Chef quite fondly. [more inside]
posted by cwest on May 20, 2016 - 36 comments

Golden Mountain Dim Sum

How U.S. Immigration Law Fueled A Chinese Restaurant Boom
posted by infini on Feb 28, 2016 - 11 comments

"The food is authentic in spirit."

"It was Asian enough for my immigrant parents and American enough for my sister and me." In the PBS feature documentary, Off The Menu, filmmaker Grace Lee traverses the US into the kitchens, factories, temples and farm of Asian Pacific America that explores how our relationship to food reflects our evolving communities. Food Republic spoke with Jonathan Wu and Wilson Tang, whose NYC restaurant, Fung Tu, is featured in the film.
posted by Room 641-A on Dec 31, 2015 - 4 comments

“Drinks go in, fun comes out!”

"I was having my second Frogasm of the night when dinner got weird." Pete Wells reviews Señor Frog’s in Times Square for The New York Times.
posted by valkane on Dec 31, 2015 - 52 comments

Something to go with your breakfast this morning.

Anthony Bourdain goes to a Waffle House.
posted by AlonzoMosleyFBI on Nov 15, 2015 - 120 comments

Dealing with allergies in the restaurant kitchen

"In a stunningly short slice of history, we’ve gone from food allergies being met with ignorance or indifference in the restaurant world to their domination of the discussion between server and diner, starting with the greeting and continuing all the way to dessert. ... After witnessing enough diners who make a big fuss about how their bodies can’t tolerate gluten and then proceed to order a beer or dig into their date’s brownie dessert, fatigued chefs and managers are beginning to adopt a less accommodating approach. But the people who may ultimately pay the price for this pushback won’t be the “free-from” fabulists. They’ll be those with serious conditions."
posted by Johnny Assay on Oct 25, 2015 - 148 comments

"..the Glaswegian origin story is definitively a crock of shit."

Who Owns Chicken Tikka Masala? Complicating a popular origin story.
posted by Miko on Oct 16, 2015 - 31 comments

"We need to value women’s work and put our money where our mouths are."

Life as a waitress too often means low pay and sexual harassment — When you live paycheck to paycheck, reporting discrimination or harassment becomes complicated. [more inside]
posted by tonycpsu on Oct 4, 2015 - 102 comments

"Even the middle class deserves to eat solid food at least occasionally"

Meet the Hottest Restaurant of 2081. (via Gawker)
posted by Countess Elena on Sep 19, 2015 - 35 comments

Serving elaborate meals to the super-rich left me feeling empty.

Dinner and Deception by Edward Frame
posted by Elementary Penguin on Aug 24, 2015 - 92 comments

"The transubstantiation of the turnip"

Four scathing restaurant reviews (Per Se, Eleven Madison Park, Chef's Table, and Masa) for the price of one! Or for the price of $3569.63, to be more accurate. In which Harper's intrepid restaurant critic gleefully excoriates to the dreams and excesses of New York’s most fashionable eateries.
posted by c'mon sea legs on Aug 21, 2015 - 215 comments

Nom Nom Noma

Rene Redzepi, of Noma restaurant, has a beautiful instagram feed. Here are photos of a "Danish", crispy cabbage, segments of citrus, gooseberries, the "ellen-selfie" for chefs, fiddlehead, porcini, a giant conch, honeycomb. How do they get all these ingredients? (Previously).
posted by growabrain on Aug 8, 2015 - 9 comments

“I just want to spend my money on food & beers & going to hear music."

Chef Paxx Caraballo Moll is a rock-n-roll chef who creates inventive vegetarian food with the native foods of Puerto Rico.

They're also one of nine individuals profiled in Mala Mala, a feature length documentary exploring the lives of young Puerto Ricans in the trans community that recently premiered at the Tribeca film festival. [more inside]
posted by Juliet Banana on Jun 30, 2015 - 8 comments

“Neal, can you stop trying to kill people with allspice berries?”

Here's literally every single thing that goes into one night of running a Russian restaurant in Portland, Oregon: One Night at Kachka
posted by zarq on Jun 5, 2015 - 54 comments

To Live And Dine In L.A.

To Live and Dine in L.A. is a multi-platform project of The Library Foundation of Los Angeles based on the extraordinary menu collection of The Los Angeles Public Library.

The entire project, which includes a book, an exhibition, and a variety of city-wide public programs and media events, is dedicated to curating and mobilizing the Library’s collection of historic L.A. menus in order to explore both the food history of the city and the city’s contemporary struggles with food insecurity, food deserts, and youth hunger.

(You can also navigate the collection via the Archive page.)
posted by Room 641-A on Jun 3, 2015 - 4 comments

Hello Kitty Restaurant

First Hello Kitty Restaurant to Open in June For the Hello Kitty fans and anyone who likes cute food
posted by Yellow on May 13, 2015 - 15 comments

Wheel of Lunch

Wheel of Lunch For those days when you do not know what you want to eat.
posted by Stewriffic on May 5, 2015 - 68 comments

"Seventy-three, two-fifty-five, eighty, Sioux City In The Sky..."

The Hilltop Steakhouse (1961-2013), which once served as many as three million customers per year, was demolished on Monday, as documented by photographer Brian Cummings. Brian also took photos of the interior a few days before the demoliton. While the 68-foot-tall iconic cactus sign is expected to remain, the steer have migrated to greener pastures. (And not to the top of the Dome of Building 10 at MIT, as one was once relocated in 1979.)
Don't forget to moo at the cows as you drive by, It's part of the fun! :oP
posted by not_on_display on Apr 29, 2015 - 28 comments

Korean with a side of litigiousness

"So what does this curious tale of a mediocre restaurant prove? It proves that in London’s modern restaurant business, the combination of furiously high costs, reputations and big egos can be explosive. Indeed only one thing is clear to me. Right now the people really making money out of Jinjuu are the lawyers." Guardian restaurant critic Jay Raynor reviews Jinjuu - and the ensuing legal storm he accidentally provoked.
posted by Punkey on Apr 26, 2015 - 64 comments

A Brief History of Souvenir Restaurant Matches

"People are always astounded that we still have Michael's matches at the front desks," says restaurant owner Michael McCarty, who offers the once-ubiquitous restaurant keepsake at both his restaurant locations: Michael's Santa Monica and Michael's New York. Although matchbooks are no longer a go-to restaurant souvenir, Michael's offers a classic 1½" x 2 ¼" sized matchbox — emblazoned with the bi-coastal restaurant's signature Art Deco-inspired pale pink script against a dark green background. McCarty posits, however, that his guests' surprise is disingenuous. Truth is, he says, "everybody loves a great box of matches." [more inside]
posted by ellieBOA on Mar 20, 2015 - 25 comments

The first rule of Pittsburgh is you don't talk shit about Pittsburgh.

On January 6, 2014, Pittsburgh was in the middle of an especially harsh cold snap. The temperature had hit seven below zero, and the wind chill made going outside almost unbearable. But Kevin Sousa was elated. His Kickstarter campaign for Superior Motors had finally reached its goal of $250,000, and the contributions were still pouring in with nineteen hours left to go. Every time Sousa checked his phone, he saw dozens of new Twitter notifications letting him know that the campaign was doing better and better. He was pulling in an amount of restaurant seed money unprecedented in the history of Kickstarter, all to open a high-concept, multi-component restaurant in a seemingly hopeless place.
On Pittsburgh chef Kevin Sousa's attempt to revitalize a failing steel town through food, his previous restaurants' allegedly troubled financial history, and what information is owed to Kickstarter backers about their investment. [more inside]
posted by Stacey on Mar 1, 2015 - 30 comments

What Happens When A Restaurant Dies

Before anyone posts any more comments about restaurant closings, watch a grown man break down in public as he recounts how 12 years ago he hung up the very pictures he now has to take off the walls.
Arrogant Swine proprietor and pitmaster Tyson Ho discusses what happens when a restaurant (not his!) closes its doors for the final time as part of a series on opening a barbeque restaurant in Brooklyn.
posted by ultraviolet catastrophe on Feb 5, 2015 - 24 comments

" diabolically chortling like Batman villains"

Restaurant Review: Kappo Masa on the Upper East Side: The cost of eating at Kappo Masa is so brutally, illogically, relentlessly high, and so out of proportion to any pleasure you may get, that large numbers start to seem like uninvited and poorly behaved guests at the table. [more inside]
posted by roomthreeseventeen on Jan 7, 2015 - 75 comments

Artisanal Nut Milks.

"For science, I ordered a raw kale salad with radish, fennel, almonds, and a creamy avocado dressing, which requires the digestive powers of a ruminant to power through; the barely edible analogue to a graffiti blaster to the guts." Mike Sula of the Chicago Reader reviews Owen+Alchemy, a "sleek set piece from Portlandia" that offers cold-pressed juice and "artisanal nut milks on tap" in the heavily gentrified Logan Square neighborhood.
posted by Juliet Banana on Dec 1, 2014 - 191 comments

The Chipotlification of American Fast Food

The Atlantic's Adam Chandler analyzes Taco Bell's latest "Live Más app" and how it's a result of the "Chipotlification" of fast food. [more inside]
posted by ourt on Nov 16, 2014 - 55 comments

"It tastes like soap. Why am I eating soap right now?"

The New York Times Magazine treated a group of second graders to a seven-course meal at a pricey NYC restaurant. Culinarity ensued. [video, via]
posted by fuse theorem on Oct 10, 2014 - 70 comments

"Part of the job": Sexual harassment in the restaurant industry

This past week, the Restaurant Opportunities Centers United published a report on sexual harassment in the restaurant industry. [more inside]
posted by gemutlichkeit on Oct 9, 2014 - 53 comments

"So I took up knife and fork and bade the waiter do his duty."

Lieut.-Col. Newnham-Davis 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]
posted by strangely stunted trees on Sep 27, 2014 - 28 comments

Then he went back into the world

TOP 10 STUPID QUESTIONS OF THE MONTH
posted by threeants on Sep 20, 2014 - 56 comments

Chef Stories

Amy Glaze 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] posted by the man of twists and turns on Sep 18, 2014 - 41 comments

food IS a theme park

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.
posted by Room 641-A on Sep 15, 2014 - 50 comments

No Fruit From Labor

When Restaurant Workers Can't Afford To Eat
posted by The Whelk on Sep 1, 2014 - 65 comments

"I would love one day to see 1,000 of these."

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]
posted by We had a deal, Kyle on Aug 31, 2014 - 109 comments

Eat Like A Robber Baron.

Rachel Sanders of Buzzfeed compares the menus of venerable NYC eateries a 100 years ago to today.
posted by The Whelk on Aug 31, 2014 - 58 comments

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

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