"[R]ight now, if I had to wager on what might be the next pork belly or kale salad, I'd put my chips on bologna," says David Chang.
"Citing kitchen trends at the high end of residential real estate, companies say homeowners are buying oversize pots and pans to sit on their oversize professional cooktops in oversize kitchens."
"The Hat may not have been a great restaurant—apart from its excellent name—but for a long time it was a necessary one. It was a place where a poor twentysomething with $40 in his pocket could eat and drink like a king on a Friday night, and, for one hour, not think too badly of the way New York was treating him."
A restaurant that sells "hamburgers" finally opened in New York City yesterday, and a man rushed over to sample the exotic cuisine. This is his story.
"The research reveals that when you drink fresh or ice-cold water, the sweet flavor of what you eat is greatly diminished. As a consequence, food seems rather bland and not as pleasant as it should be. On the contrary, if you drink hot or room temperature water during meals, the sweetness in the food is more intense. For instance, chocolate is better appreciated and seems tastier when it is served with a room temperature or hot beverage than with an ice-cold drink. The same experiment was carried out to evaluate the perception of salty and bitter tastes, but drink temperature has no impact on these flavors. No test has [...]
"Similar to Restaurant Week, Delivery Week is a two-week celebration of the best delivery restaurants. Seamless customers get to enjoy great dining for a great deal." —Oh, man, it is already Delivery Week and I haven't made plans yet for what I'm going to watch while I sit on my ass and sample the prix fixe specialties delivered to my door. Also, this is another thing the aliens will point to when they try to figure out what happened to the civilization which once dominated this planet.
"If you like using online tools to hunt and gather your food, take note: Seamless and GrubHub, two of the better-known players in the mobile food-delivery business, announced today that they will be merging their services."
In what the city's Law Department is calling "a win for the community" around Union Square, the state's highest court has ruled that "the Parks Department can move ahead with a plan to allow a seasonal restaurant to open in the park's recently renovated northern pavilion." This is not just a victory for those who live in the neighborhood; it is a boon to any hungry traveler whose desperation for sustenance is so strong that they cannot venture out to one of the dozen other options that are literally within eyeshot of the food desert that is the north end of the square. This will be especially welcome [...]
"Managers, hosts, waiters, sommeliers, chefs and cooks care about their place when they have no immediate plans to bolt…. But today, eatery employees seem not to respect even their bosses. Many start a new gig with an exit strategy already in mind. One unmentionable reason: The legal crackdown on 'management' employees (which can mean just about anything) misappropriating tips from lowlier staffers makes it harder to make the bucks that some once took as their due. In the new climate, all it takes is the hint of a better deal elsewhere to lure them out the door." —Service at city bistros is worse now that higher-ups don't have as many [...]
"A clever barista turned the Astor Row Cafe’s 'B' rating into a more desirable offering, mixing it with some ingredients from the alphabet to serve up 'brunch.'" —This is great, except for the part where I'm going to hear it as "bee-runch" in my head from now on, and also I guess the part about the "evidence of mice or live mice." I mean, I'm not saying I live in conditions that are any better. It's New York, there's always something creeping around there in the dark. [Photo via]
• "It’s about control, especially for millennials. They want the ability to customize and control what’s happening to the food that’s being prepared. They want it the way they want it."
• "It’s about flavor distribution. If you order a deli tossed salad you put dressing on it and the dressing distributes over 50 percent of it, and you end up stabbing a cherry tomato."
• "It’s nice because it’s something you can’t do at home. You’d have to buy so many ingredients it’s just not possible.” —"The ceaseless chop of the curved two-handled blade known as a mezzaluna provides the background music for lunch in Manhattan these days." [...]
"People who increase the amount of red meat in their diet may be at a higher risk of developing type 2 diabetes, according to a new study of more than 149,000 Americans. The study researchers found that people who increased their red-meat intake by half a serving per day during a four-year period had a 48-percent higher risk of developing type 2 diabetes in the next four years compared with people who made no change in their red-meat intake."
"They tend to travel in groups, eat late in the evening and can lend restaurants a cool cachet, attracting more patrons of all ages…. Restaurants say these diners not only are very demanding about the food, they want to know the story behind what's on a plate and are lured by rarefied experiences. Often they want something seemingly elusive to brag about on Twitter and Instagram…. These consumers grew up immersed in restaurant TV shows and celebrity-chef culture. Attention to organic food and labeling that promotes where food comes from became mainstream during their childhoods." —You know what I haven't seen yet about millennials? A story on how they [...]
"He was a 'happy-go-lucky' guy who was notorious for spicing up life on benefits in the medieval Belgian town of Ghent by strolling into a restaurant, calmly ordering lobster washed down with the finest brandy or some other gastronomic delight and then walking out without paying the bill." You'll never believe what happened next!
"They may be the most pampered chickens on the planet. On certain days, a truck pulls up alongside their quiet, spacious coop on an Amish farm here and delivers a feast that seems tailored to a flock of two-legged aristocrats. Before long, the rust-colored birds are pecking away at vegetable peelings and day-old bread from some of Manhattan’s most elegant restaurants, like Per Se, Daniel, Gramercy Tavern, the Modern and David Burke Townhouse."
"One could spend the better part of an after-dinner drink debating the merits of Balthazar versus Lafayette, but right now what’s worth celebrating is that both are all-day eateries. As our apartments get smaller while our rents get higher, I like to that that we’re increasingly craving restaurants that aren’t just restaurants. We’re craving restaurants that are community centers. I mean, what the [bleep] else are we going to do beside go to restaurants now that many of us don’t have cable TV anymore?
We don’t just want somewhere we can have dinner, We want restaurants where we can ready Vanity Fair on our iPads at 10pm (without [...]
If the threats of obesity, E. coli and ass cancer aren't enough to get you to cut back on your consumption of red meat, maybe you can get yourself bit by this bug, which causes allergic reactions to the stuff. Perhaps responses from "vomiting and abdominal cramps to hives to anaphylaxis" will help you switch over to chicken.