dining

Stories 21 - 40 | << Prev   Next >>

Hey, New York Times, Quit Dissing DC's Restaurants

Washington has had enough

(Newser) - The New York Times delivered its latest review of the Washington DC dining scene last week, and it was as withering as ever, raising its nose at the “spread of Everyman Eating” on Capitol Hill, where restaurateurs don’t even try for a Michelin star. It’s typical, writes...

Paying Restaurant Tab the New Moment of Dread

Gracious habits left with George W. Bush

(Newser) - It used to be that one could go out for dinner with friends, eat, drink, and still be quite merry about splitting the tab. These days, however, the moment the bill arrives is the tense moment of truth: Who made do with PBR while the other slammed martinis, and who's...

How to Dine Like a Gentleman
 How to Dine Like a Gentleman 
Jul 24, 2010 9:37 AM CDT

How to Dine Like a Gentleman

For one thing, no dancing

(Newser) - Looking to impress your future in-laws at a fancy dinner out? Follow John Mariani’s 39 steps for how to dine out like a gentleman, from Esquire :
  • "A gentleman never has more than one cocktail before dinner."
  • "A gentleman never takes more than one minute to decide
...

Take the Mystery Out of the Wine List

Riesling, Oregon, Costieres de Nimes, and Kermit Lynch are your friends

(Newser) - Ordering wine in a restaurant can be intimidating, but it doesn't have to be. "Quit being afraid of wine!" wine blogger Nilay Gandhi writes for The Awl . "There's one truth to that wine list you're so terrified to negotiate: it's full of baloney." You can't go...

Restaurant Charges Extra for Not Finishing Meal
 Restaurant Charges Extra 
 for Not Finishing Meal 
in case you missed it
Jun 6, 2010 5:45 PM CDT

Restaurant Charges Extra for Not Finishing Meal

Leftovers are frowned upon at Wafu

(Newser) - Don’t even think about asking for a doggie bag at Australian restaurant Wafu. The chef not only charges diners who don’t finish their meal 30% more than diners who do, but she also asks them not to return. “Finishing your meal requires that everything is eaten except...

5 Booze Trends for the 2010s
 5 Booze Trends for the 2010s 
drink up!
Jan 10, 2010 9:50 AM CST

5 Booze Trends for the 2010s

Expect your cocktails to be herbal, matched with food, and cold

(Newser) - Absinthe and other speakeasy libations are so last decade. Now that craft cocktails are mainstream, what will the next 10 years bring to the hottest watering holes? Derek Brown of the Atlantic looks into his crystal ball:
  • Food pairings: They're not just for sommeliers anymore. "Expect to see cocktails
...

Rolling Stone Gets Into Restaurant Biz

Hollywood lounge plans to outclass Hard Rock; chain possible

(Newser) - Aiming to sidestep the pitfalls that have bedeviled countless other entertainment-industry players, Rolling Stone magazine is opening its own Hollywood restaurant. “We've been looking for the ideal opportunity to expand the Rolling Stone brand," co-founder Jann Wenner tells the Los Angeles Times . And no, it’s not because...

The Tuna on Your Plate May Be Endangered

(Newser) - You might suspect a sushi restaurant that doesn’t specify what sort of tuna you’re eating of trying to pawn off an inferior species. Not so. Researchers using novel DNA barcoding technology found that though nearly a third of tuna sold in 31 US restaurants was the prized—and...

100 No-Nos Insulting to Waiters
 100 No-Nos Insulting to Waiters 
Nov 11, 2009 9:37 AM CST

100 No-Nos Insulting to Waiters

Former waiter irked by Bruce Buschel's New York Times list

(Newser) - Along with the rest of the world—or at least, frequenters of the New York Times website—Lauren Bans read restaurateur Bruce Buschel’s recent “100 Things Restaurant Staffers Should Never Do.” And the former waiter is pretty annoyed. “No minimum wage job should ever require a...

Biggest Restaurant No-Nos, Part 2
 Biggest Restaurant 
 No-Nos, Part 2 
CHECK, PLEASE
Nov 5, 2009 1:30 PM CST

Biggest Restaurant No-Nos, Part 2

Owner offers another 50 ways to please guests, keep job

(Newser) - Bruce Buschel isn't out of touch. "I realize that every deli needs a wisecracking waiter," he writes in the New York Times, "and burgers always taste better when delivered by a server with tattoos and tongue piercing(s)." But at his soon-to-open restaurant, these rules (coupled...

The Biggest Restaurant No-Nos
 The Biggest Restaurant No-Nos 
check, please
Oct 29, 2009 3:30 PM CDT

The Biggest Restaurant No-Nos

Owner lays down the law with these rules for staff

(Newser) - The seafood restaurant Bruce Buschel is building will have excellent service—or else. Some staff members, he acknowledges, "will no doubt protest some or most of what follows," but he's the boss, and he presents 50 rules in his New York Times blog. A tasting menu:
  • "Do
...

'White Wine With Seafood' Rule Is No Fish Story

High-iron reds make a poor accompaniment, scientists confirm

(Newser) - Researchers conducting intensely necessary studies have confirmed what connoisseurs have always told us: Red wine doesn’t go with fish. Tasters tried 38 red wines and 26 whites while noshing on scallops. They discovered that wines with higher iron content—meaning most reds—unpleasantly accentuated the seafood's “fishy” taste....

Worst Food Trends of the Decade
 Worst Food Trends 
 of the Decade 
check, please
Oct 22, 2009 2:40 PM CDT

Worst Food Trends of the Decade

From onion blossoms to overhyped chefs, these things need to go away

(Newser) - Asked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he...

It's Time to Discover Goat, the Other Red Meat
It's Time to Discover Goat,
the Other Red Meat
COMMENTARY
Apr 1, 2009 9:05 AM CDT

It's Time to Discover Goat, the Other Red Meat

Already-popular 'bearded ruminant' catches on in US

(Newser) - Goat is the most widely consumed meat in the world, but unless you live in an ethnic restaurant enclave, it's unlikely that you're a convert—yet. Henry Alford has recently been impressed by "chevon," the meat with less fat than chicken and more protein than beef. He describes...

Recession Adds Drama to Paying for Lunch

Power diners shy away from picking up big tabs

(Newser) - Power lunches once ended with diners diving for the bill, corporate cards held high. These days, the checks tend to sit there uncomfortably, everyone hoping the other guy will pay, writes Laura Holson in the New York Times. The recession has turned picking the tab into a virtual earnings report....

Restaurants See Economy's Effect on Bills

Newest craze is splitting the check, to servers' annoyance

(Newser) - Gone are the days when one friend would insist on picking up the dinner check—and with them, the practice of splitting bills evenly, reports the Chicago Tribune. More and more, newly budget-conscious diners are asking for itemized checks. "Why?" says one restaurant manager. "Because nobody is...

Sagging Economy Is Bitter Dish for Restaurateurs

With 12-15% slump forecast in fine dining for '09, some close down, others plug deals

(Newser) - Lean times are perhaps leanest in the restaurant business, and fine-dining establishments are bracing for a particularly tough year while improvising strategies to remain afloat, the Wall Street Journal reports. Sales, $7 billion last year, are expected to plummet 12-15%; the industry could shed 12,000-18,000 restaurants, a 2-3%...

20 Best New Places to Dine
 20 Best New Places to Dine 
GLOSSIES
Oct 23, 2008 3:13 PM CDT

20 Best New Places to Dine

Esquire 's picks from all over the US

(Newser) - After surveying restaurants across the US, Esquire gave the country props for its chops, proclaiming "the emergence of American cooking as the most diverse and most innovative in the world." It highlighted 20 favorite new restaurants of the year:
  1. L20 (Chicago): Overlook its Midwest locale; this place serves
...

Subtle Cabernets Recall Napa's Heyday
Subtle Cabernets
Recall Napa's Heyday
FOOD & WINE
Aug 20, 2008 6:33 PM CDT

Subtle Cabernets Recall Napa's Heyday

Old-school wineries show 'balance and restraint'

(Newser) - Forget "jammy fruit bombs" that crush the palate—subtle cabernets are making a comeback in Napa Valley. "You don’t hear much about these sorts of wines today," writes Eric Asimov in the New York Times. While critics swoon over rich, oaky cabernets, a few wineries still...

How to Spot Overpriced Wines
 How to Spot Overpriced Wines 
Aug 16, 2008 10:26 AM CDT

How to Spot Overpriced Wines

Experts explain pricing and weigh in with ways to save

(Newser) - Why does a bottle of wine cost $100 at one restaurant and three times that at the bistro down the block? The Wall Street Journal asked wine experts to decipher vino pricing and offer tips for finding the best deals. The results: Expensive wines often mean better value, as do...

Stories 21 - 40 | << Prev   Next >>