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"How can I make the person eating this lose his goddamn mind?"

"The server comes over to your table after you've finished your cheesecake, carrying a deck of cards. He or she asks you to cut it and pick any card. Each of the cards has a different chocolate flavor on it, such as lime or raspberry. The waiter then asks you to flip over your cheesecake plate – and there, right in front of you, is a chocolate that corresponds to your card.

They do this mind-blowing trick to every single customer who eats there." The 6 Most Pretentious Dishes Rich People Pay Money For from Cracked.
posted by joseph conrad is fully awesome on Sep 15, 2014 - 90 comments

I'm only into Jean-Georges's early stuff.

There once was a time when your working knowledge of, say, Junot Diaz or Radiohead was all you needed to show some conversational with-it-ness. Now, though? Restaurants - the currency of the young and cash-strapped - are the key to the cultural kingdom.
posted by paleyellowwithorange on Sep 14, 2014 - 49 comments

Are the baby sandwiches made from free-range babies?

Here's What Every Trendy Restaurant Menu Looks Like
posted by rtha on Jul 24, 2014 - 162 comments

Beyond "Scarface" and Cigars

How to Eat Like a Cuban
"It wasn't until I was adopted into an enormous Cuban-American family, thanks to my fiancé , that I learned how to spot the Cubans—and now that I can, I see them everywhere. In three years, my extremely white self has gone from not being able to pronounce dulce de leche (don’t match those ch sounds—that’s a basic move) to knowing that I like my arroz con pollo asopao (a soupier preparation that ends up almost risotto-like).

Some of the stereotypes are true: Cubans love to party, and they can eat. Backyard pig roasts are the traditional way to celebrate pretty much any special occasion—this is a country whose two greatest exports (if they could export them) are cigars and sugar.

Bottom line: If you find some real Cubans, it's in your best interest to make friends, fast. Here's what you need to know to keep up without looking like a chump."
[more inside]
posted by joseph conrad is fully awesome on Jul 17, 2014 - 32 comments

A dance between math and intuition: Beer pricing

When you go out to a bar or restaurant, have you ever wondered why your beer costs what it does? Here's your chance to find out. [more inside]
posted by joseph conrad is fully awesome on Jul 14, 2014 - 19 comments

It's a very reasonable way to eat out.

"I enjoy buffets. I wouldn't say love buffets, but it's a very reasonable way to eat out." (SLYT) [more inside]
posted by joseph conrad is fully awesome on Jul 6, 2014 - 64 comments

UTBAPH

A catalog of places that used to be a Pizza Hut. The iconic "Red Roof" design was the subject of a recent episode of 99% Invisible (previously).
posted by Cash4Lead on Mar 9, 2014 - 74 comments

How I Learned to Stop Worrying and Love Chain Restaurants

"These punks tricked me! They made me think their little bakery was all artisanal and small-scale!"
posted by paleyellowwithorange on Oct 1, 2013 - 333 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

Confucius say "Good things come to those who wait"

As part of the preparation for a special exhibition on the history of Chinese food in America, the Smithsonian opens the world's oldest can of fortune cookies. More posts on the exhibit research under the Sweet & Sour tag. [previously]
posted by Horace Rumpole on Aug 16, 2013 - 29 comments

Keep the change: a restaurant without tips

Jay Porter had two restaurants: one used the normal restaurant business model and one banned tipping servers, which gained national notoriety for a practice that is all but unheard of in the US. Now that the gratuity-free restaurant, The Linkery, is closed, he is writing about the ultimate experience and the reasons for doing it. [more inside]
posted by Kaiverus on Jul 30, 2013 - 54 comments

4. A robot must not scalp restaurant reservations

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 - 65 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

"Good food, good fun, and a whole lot of crazy crap on the walls"

Cracker Barrel's Oddly Authentic Version of American History [more inside]
posted by AlonzoMosleyFBI on Jul 22, 2013 - 72 comments

THIS IS WHAT I WANT: PLATTER OF CHICKEN SALAD

Every Thursday, the Seamless (a delivery service that serves as a takeout service for over 12,000 restaurants) posts the Best of Seamless Special Instructions of the Week.
posted by roomthreeseventeen on Jun 20, 2013 - 68 comments

"When it comes to food, I find it impossible to be monogamous."

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 to make you more than a little bit hungry.
posted by koeselitz on May 13, 2013 - 52 comments

You said we were going to try new food! An umbrella isn't food!

A four year old reviews Mission Chinese Food (with his face)
posted by desjardins on Apr 25, 2013 - 22 comments

THE FOOD WORLD IS ON SOME ILLUMINATI SHIT

20 Things Everyone Thinks About the Food World (But Nobody Will Say) "Needless to say, these are complicated topics, and we can’t do them justice in the space of one list. But they are opinions and issues that we find ourselves circling with friends who work in the industry or follow it closely, and we think they’re worthy of discussion."
posted by bobobox on Jan 4, 2013 - 251 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

Mid-Nineteenth Century Hotel & Restaurant Menus

Hotel and restaurant menus of the 1850s and 1860s. Via.
posted by Rykey on Sep 15, 2012 - 60 comments

"The question I am raising is why this life goes on--what purpose it serves, and who wants it to continue."

Abolish restaurants.
posted by Catchfire on Sep 10, 2012 - 220 comments

indecision + vulgarity + location-aware browsing = om nom nom nom

Where the fuck should I go to eat? [more inside]
posted by flex on Aug 9, 2012 - 115 comments

"Pluck Be A Lady": 15 Boston female chefs

The Improper Bostonian: "In a town rightfully famous for its trailblazing female chefs, where Julia Child helped introduce American families to fresh vegetables and unprocessed foods, and Lydia Shire fine-tuned the buttery possibilities of French cooking, women have hardly disappeared from the dining scene. They can be found in other kitchens. But where and why are subject to debate, depending on whom you ask."
posted by hypotheticole on Jul 25, 2012 - 20 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

Where should we go tonight?

David Chan has eaten at 6,090 Chinese restaurants. He's eaten at more than 300 Chinese restaurants in New York alone and visited every state. Here's his list of the top ten Chinese restaurants in America, all of which are in California, most in Los Angeles. [more inside]
posted by 2bucksplus on Jun 20, 2012 - 117 comments

"Maybe we should call it a food swamp rather than a desert."

The food desert has been a regular topic here on MetaFilter, posts about which often highlight a particular narrative about the effects of meager food choices for poorer urban communities, negatively affecting health and choice among low income people. Though not always. Some new studies indicate the situation in the US might be more like the latter, not quite as dire as is usually asserted. [more inside]
posted by 2N2222 on Apr 19, 2012 - 63 comments

A Burger, an Order of Fries, and Your Credit Card Number

"Why are small businesses such frequent targets? Because they offer hackers the easiest path to your financial information. In fact, security consultants say, there’s an entire underground industry built around extracting customers’ credit card numbers from retailers’ point-of-sale systems." Slate: Why it’s so easy for hackers to steal financial information from restaurants
posted by beisny on Mar 24, 2012 - 20 comments

"The first thing they say is, "The only thing you know about is fried chicken and collard greens.'"

Black Chefs' Struggle For The Top With the restaurant industry booming and chefs becoming celebrities and wealthy entrepreneurs, few blacks are sharing in that success, and as young black men and women enter the profession they are finding few mentors or peers. [more inside]
posted by magstheaxe on Dec 20, 2011 - 21 comments

Dog Gone

The Doggie Diner was the name of a Bay Area chain of burger joints that had its heyday in the '60s and '70s. The last remaining restaurant in the Chain was located at the corner of 46th and Sloat in San Francisco, CA. Even after the place became a restaurant with a new name ("Carousel") the giant Fiberglass dachshund head remained as a piece of nostalgia until a storm toppled it on April 1st, 2001. The head was relocated in January 2005 to the median of Sloat Boulevard and became San Francisco city landmark #254. Now the restaurant itself is slated for demolition. [more inside]
posted by MattMangels on Aug 22, 2011 - 32 comments

Why restaurant websites are generally terrible

Why are restaurant websites so horrifically bad?
posted by The Gooch on Aug 10, 2011 - 69 comments

a feast for the eyes

The art of the menu.
posted by crunchland on Aug 10, 2011 - 20 comments

The Newport. Harry's. Fluties. Indochine. Nell's. Cornell Club. The New York Yacht Club. The regular places.

Patrick Bateman's New York
posted by shakespeherian on Aug 2, 2011 - 43 comments

The Surprisingly Undetestable Birth of TGI Friday's

The Surprisingly Undetestable Birth of TGI Friday's In 1965, a young Manhattanite just “looking to meet girls” added some sawdust, fake Tiffany lamps and a coat of blue blue paint to the $5000 bar that became, nearly immediately, NY's first and most popular singles bar, and eventually, the progenitor of one of the US's most popular restaurants.
posted by Plemer on May 14, 2011 - 59 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

Demolition Man got it wrong.

Subway has surpassed McDonald's as the world's largest restaurant chain. [more inside]
posted by 2bucksplus on Mar 8, 2011 - 167 comments

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide. (previously)
posted by Joe Beese on Mar 7, 2011 - 127 comments

You must upgrade Flash to view this menu

What's the deal with restaurant websites? Devra First, the Boston Globe's restaurant critic, wonders too. Previous discussion on the blue (tangential to discussion of OpenTable).
posted by catlet on Mar 2, 2011 - 52 comments

The new school of fish

The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
posted by Joe Beese on Feb 4, 2011 - 47 comments

Elaine Kaufman (1929-2010)

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 - 21 comments

The the real cost of Open Table

A glimpse into the business relationship between restaurants and Open Table. It is not the glowing review you were possibly imagining. This will probably make you think twice next time you go to use it.
posted by halseyaa on Nov 15, 2010 - 101 comments

I Feel Like Burundi For Dinner Tonight

"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 - 33 comments

Concept Unification Complete

PizzaCam is a youtube channel of Chuck E. Cheese promotional videos, training tapes and ephemera from 1988-1999. From the official video archives of ShowbizPizza.com a fan site devoted to the history and legacy of the (penultimate) amusement park restaurant. [more inside]
posted by Potomac Avenue on Jul 26, 2010 - 26 comments

I should be doing my taxes

New York Magazine has crunched the numbers, Park Slope has taken the title of most livable neighborhood of New York. [more inside]
posted by minkll on Apr 12, 2010 - 84 comments

Eighty-six the Excelsior

Feel like having some Uncanny X-Pasta (PDF) or an Incredible Hulk Burger for dinner tonight? Sadly, you'll have to time-travel back to 1998 to visit Marvel Mania, the short-lived Marvel Comics theme restaurant (PDFs) that briefly graced Universal Studios.
posted by Horace Rumpole on Feb 20, 2010 - 14 comments

All of these could be included on a list of things that don't exist.

A complete list of fictional restaurants. Though as with any "complete list" on the blue, I have complete faith that MeFites can think of some that were neglectfully omitted.
posted by grapefruitmoon on Jan 8, 2010 - 110 comments

Menu Psychology

Restaurants use menu psychology to entice diners. (SLNYT) [more inside]
posted by AceRock on Dec 23, 2009 - 77 comments

The food of my people

"At Jewish Delis, Times Are as Lean as Good Corned Beef" [more inside]
posted by Joe Beese on Oct 7, 2009 - 62 comments

Veat: It's what's for lunch

The top 10 fake-chicken sandwiches in the U.S. [more inside]
posted by mrgrimm on Aug 20, 2009 - 68 comments

Operation Pancake

An expose of non-vegan ingredients in pancakes at LA Vegan Thai inspired the QuarryGirl.Com writers to conduct their own extremely thorough investigation of LA vegan restaurants, testing their meals for traces of casein, egg, and shellfish. Over $1000 and a chain of interviews up to Taiwan later, they find that half the restaurants aren't as vegan as they claim, with half registering Positive or High and one registering Overload. Some restaurants vowed to conduct their own tests or requested further assistance; one banned them from the establishment.
posted by divabat on Jul 5, 2009 - 260 comments

Mr. Huntsman -- Tear. Down. That. Wall.

The 'Zion Curtain' has fallen. [more inside]
posted by mudpuppie on May 15, 2009 - 114 comments

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