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.
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posted by magstheaxe
on Dec 20, 2011 -
21 comments
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.
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posted by MattMangels
on Aug 22, 2011 -
32 comments
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
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 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
Sysco : 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 -
135 comments
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 -
60 comments
Little Citadels. "Dine, shop, live, work, and be entertained in a unique and alluring environment," says the
Time Warner Center website - all without ever stepping outside your gleaming Manhattan skyscraper. San Jose's
Santana Row, which at first glance seemed no more than a
Beverly Center you can live in, is now being compared favorably to urban European living. And
MGM-Mirage's new,
mysterious and costly ($7 billion!)
Project CityCenter brings the trend to Las Vegas - with gambling, of course. They're not
Arcosantis - and they don't, as yet, require an
Oath of Fealty - but by all accounts they're
thriving. What do they have in common? Wealthy tenants, megacorporate sponsors, and a shared desire to integrate efficient, conspicuous consumption into every aspect of civic life.
Paolo Soleri may have been right after all - maybe he just forgot to
account for the effects of capitalism.
posted by ikkyu2
on Aug 28, 2006 -
24 comments
Clearman's Steak n' Stein Inn is a throw-back to a creepier, more velvety time. Anyone living in the Valley is no doubt familiar with the commercial for this Pico Rivera staple, with its Joe Jackson-worthy kinda kute waitresses and stately, Wagnerian score. There're
lots (and
lots and
lots) of people obsessed with old diners, but I have to ask myself: who represents online for the creepy old steak house contingent?
posted by ford and the prefects
on Nov 10, 2005 -
28 comments
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 -
7 comments
"Time passes, or rather doesn't pass. It is just there,
solid as a coffee mug on the
diner's counter. Time
hangs like the reek of old tobacco
in the hotel furniture". We all think we know
Edward Hopper's images, even if we've never
seen his paintings. Somehow
the solidity of the world -- even
the sky is like a wall -- is at odds with the
transience of the
people in it, however long they
sit and
stand and
wait. Hopper's people, like
Manet's
figures, often appear consumed by
the irreducible business of being.
Hopper, too,
would descend into his own silences, would delay himself in self-doubt...
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posted by matteo
on May 25, 2004 -
19 comments
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 -
23 comments
