Food

Food

Fermentation Goes Mainstream with Speciality Shops from LA to London

7 months ago

Ferment9's declaration and existence points to a dining trend in which once obscure health movements are becoming storefront concepts entirely unto themselves.

Food

Salt Is Disappearing From Restaurant Tables and Chefs Are to Blame

7 months ago

The matter of salt is deeply personal for both the diner and the chef. We agree that nobody likes the look of those clogged up little salt shakers on tables, but giving chefs absolute control over the salt distribution doesn't sit right either.

Food

Arby’s Isn’t Sure if U.S. Diners Are Ready for Lamb

7 months ago

Curiously, Arby's website says its "Traditional Greek Gyro" is made with "gyro meat," which we think says a bit about how ready it thinks the mass market is ready for lamb.

Chains

Makers of $14 Fast-Casual Salads Argue Over Chopping Ingredients (or Not)

7 months ago

It doesn't take Solomon-level wisdom to point out that some salads are better chopped and some are fine as is. We are pretty sure the debate in this case is really about labor, time, and staffing.

Food

The Biggest Brunch Weekend in the U.S. Is Approaching and Bubby’s Has Advice

7 months ago

Brunch is great business for smart restaurants. When else can you get urbanites to wait in line to vastly overpay for food they could make at home in a fraction of the time?

Food

Calorie Counts on Chain Restaurant Menus Finally Go Live

7 months ago

Plenty of states have required calorie counts on chain restaurant menus in anticipation of today's change. Sure, they work, but that doesn't mean we like seeing how many calories are in that plate of nachos.

Sponsored

How to Write a Money-Making Wine List

7 months ago

Sommeliers must think creatively and collaboratively about how a wine list will complement food and fill the restaurant's needs. The wines that are added to the list will reflect the restaurant beyond the plate.

Food

Restaurants Defend Their Romaine After E. Coli Outbreak

8 months ago

An unfortunate situation in which it helps to be open and transparent about ingredient sourcing.

Food

Instant Pots Try to Make the Jump From Home Counter to Professional Kitchens

8 months ago

At this point, who doesn't have an Instant Pot?

Food

Noma Alum Will Open Tokyo Restaurant in June

8 months ago

Reservations opened today, and — surprise, — the restaurant's first month is already booked up.

Independents

Amass Chef Explains How to Hit the Money Spot With a Zero-Waste Restaurant

8 months ago

Zero-waste is the food world’s latest favorite catchphrase, but only a few restaurateurs are turning the trend into sustainable profits.

Food

Empellón Chef Argues Dessert Is Always Worth It

8 months ago

If stellar pastry menus are to survive, this is the challenge for diners: always order dessert.