Archive for July, 2006
July 31, 2006 at 12:31 pm
· Filed under article, food, waitstaff
excerpt:
“Table-side flourishes — think bananas Foster set aflame by a tuxedoed waiter — are en vogue again, but minus the fussiness. While some Chicago restaurants are breathing new life into classic dishes, others are applying the old-school European concept to a range of cuisines.
At the trendiest Mexican restaurants, and even some non-Mexican ones, guacamole mashed table-side has become something to boast about…”
source: “Turning your table into the chef’s table” by Janet Rausa Fuller (Chicago Sun-Times, Jul.31,2006)
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July 28, 2006 at 9:58 am
· Filed under article, drinks, ordering, pricing
excerpt:
“But $1 extra because you don’t want ice in your martini? Frank Sinatra is rolling over in his grave.
This unexpected charge recently was noted by William Dowd, associate editor of the Times-Union in Albany, N.Y. Though rare, it has been spotted at bars and restaurants across the country.
Dowd got dinged on a recent evening at the Water’s Edge Lighthouse in Glenville, N.Y., after ordering martinis at the start and end of the evening. “When I got the itemized bill, it said ‘Two Grey Goose martinis: $18′ and then later on ‘Two Grey Goose martinis: $20.’ “
The waitress happily explained that she had simply forgotten to add the ‘up charge’ to the first set of drinks. He had ordered the drinks “up” and not on the rocks.”
source: “The $1 ’straight up’ charge has drinkers all stirred up” by Elizabeth Weise (USA Today, 7/28/06)
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July 26, 2006 at 11:25 am
· Filed under article, food, health, menus, ordering
excerpt:
“Don’t think that the plan to make Chicago restaurants smoke-free by 2008 will automatically turn restaurants into temples of health.
We know about cigarette smoke’s link to cancer. Yet the most recent statistics from the national Centers for Disease Control and Prevention show that heart disease is the leading cause of death in the United States–more than all cancers combined–and diet often is to blame.
You might even think you’re eating right when you’re eating out, but very likely not. Ald. Edward Burke recognized that, though his proposal to ban artery-clogging trans fats in Chicago restaurants was greeted with a chorus of groans.
So what can you do?”
source: “Look through restaurant haze for health menu” by Susan Kutchin Pallant (Chicago Tribune, Jul.23,2006)
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July 24, 2006 at 6:03 pm
· Filed under internet, reservations, seating, technology, web site
excerpt:
“Time-strapped diners craving their next meal can now visit Restaurant.com to arrange, confirm or reschedule reservations within seconds at nearly 6,000 independent restaurants across the country.
The no-cost, concierge service positions Restaurant.com as a leading online dining reservations source, and signals the company’s arrival as a total online dining solutions provider, already offering expense-saving dining certificates.
…Diners make reservations requests by visiting Restaurant.com to find a restaurant and to indicate a preferred dining date and time. Visitors choose a restaurant from the listings and click on the reservations icon next to the entry. Diners enter their name, phone number and email address, as well as reservation date, time and party size.”
source: “Restaurant.com Now Open for Restaurant Reservations, Connects Diners to Thousands of Eateries Nationwide” (Restaurant.com, Jul.19,2006)
link: Restaurant.com
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July 22, 2006 at 10:12 am
· Filed under article, blog, customer feedback, food, internet
excerpt:
“To some camera-happy diners, food is so gorgeous, so sensual, that it just has to be photographed — and posted on a blog.
…”If you look at the photography, the very loving manner in which these photographs are shot, they are meant to tantalize and titillate the viewer,” said Jarrett Byrnes, a graduate student who lives in Sebastopol, Calif., and runs Food Porn Watch, a Web site with links to almost 1,000 food blogs around the world, most with extensive food photography.
…And if diners can go to a Web site like eGullet and see that the mozzarella dish comes as, say, a cheese balloon filled with tomato foam, or some such delight, it’s a little like learning the ending of a thriller before heading to the movie.
Then again, Achatz admits to checking out food blogs before heading to a restaurant, and allows that in some cases, photos of the food can generate excitement in an establishment for reluctant diners.”
source: “What A Dish!” by Trine Tsouderos (Chicago Tribune, Jul.20,2006)
related link: Food Porn Watch
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July 21, 2006 at 10:24 am
· Filed under article, internet, ordering, technology
excerpt:
“The buzz was all about the technology. Legal Sea Foods, purveyor of traditional New England fare, was launching the restaurant of the future – or at least of today. Dubbed Legal Test Kitchen, LTK for short, a blustering press release promised “a glimpse into some of the restaurant industry’s most innovative technology.”
Here, diners would surf the Web or watch TV at their tables using portable plasma touchscreens while listening to their iPods via individual speakers. The hassle of ordering and paying would be mitigated by waiters toting hand-held PDAs and portable machines that let you swipe your own credit card.”
source: “Restaurant of the future?” by Teresa Mendez (Christian Science Monitor, Jul.21,2006)
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July 20, 2006 at 11:04 am
· Filed under article, drinks
excerpt:
“A new revolution is brewing here.
It doesn’t represent the worldwide impact of that squabble with the British 230 years ago. And save for one cheese steak purveyor, this development is far less controversial.
Still, passions are high. Philadelphia, you see, has gone nuts about food.
…Amada illustrates Philadelphia’s culinary revolution. Like so many other eateries here, it’s packed nightly with diners in their 20s and 30s. Wednesdays and Fridays are particularly festive; between bites of serrano ham and cantaloupe, revelers enjoy flamenco-dancing shows.
Philadelphia also has emerged into the nation’s hottest “BYOB” destination, with an estimated 175 restaurants now inviting diners to bring wine, beer or liquor — and many charging no fee to open and serve it. Even Perrier, whose Le Bec-Fin wine list is renowned, has introduced a BYOB in the next block, Brasserie Perrier.”
source: “No shots fired for this food revolution” by Harry Shattuck (Houston Chronicle, Jun.30,2006)
related links:
BYOBGuide.com
BYOB’s in Philly
posted on WaiterBell (Mar.13,2006)
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July 19, 2006 at 9:54 am
· Filed under advice, article, food, health
excerpt:
“Food poisoning is becoming an increasingly common occurrence due to the fact that people are traveling and eating out more than they used to. Symptoms of food poisoning can vary, ranging from onset within 30 to 60 minutes after eating (usually in cases of chemical contaminants in food) to up to 12 to 48 hours in cases of bacterial food poisoning.
…According to gastroenterologist Dr. Mark Pimentel, author of the new bestselling book “A New IBS Solution,” the following tips minimize your risk of contracting food poisoning…”
source: “Food poisoning can be avoided” (Daily Press, Jul.12,2006)
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July 18, 2006 at 9:32 am
· Filed under article, restaurant reviews, seating
excerpt:
“Sanae Ehrlich was more than happy to let the waiter crawl into her bed. After all, the guy she already had in her bed was just a friend. Of course, this wasn’t the lifestyle that she envisioned growing up in Scarsdale. But she’s a New Yorker now, and she was just doing what New Yorkers are doing
Eating dinner on the roof of a warehouse, on top of a Tempur-Pedic mattress.
…The restaurant, not surprisingly, is called BED NY, and it occupies two floors of a warehouse in Chelsea. There are places with similar concepts, but BED opened first (in Miami) — and BED tucks you in on the roof, adding new meaning to “soft summer nights.”
source: “Bed spread: dining upon a mattress” by Mitch Broder (Journal News, Jun.14,2006)
link: Bed Restaurants
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