Crown Heights has a new all-day cafe and bar from a celebrated San Francisco bartender. Claire Sprouse has spent much of her career finding ways to reduce waste in restaurants and bars, and she plans to incorporate that in a major way into the food and drink. Read on…
Will everyone be sipping Aperol frosé next year while feasting on “choco,” or is this stuff all engineered to advertise a brand on a slow news day? Find a compendium of every prediction about food, restaurants, and dining culture for 2019.
From Eater to GQ, from the East Village to the East end, discover food writers’ and editors’ favorite meals in 2018. Read On…
Gather a group to dip meats and veg in bubbling vats of broth…
Cold weather calls for hot pot, a dish with Chinese and Mongolian origins thought to date back at least 800 years — and by some estimates, closer to 2,000 years. The warming, communal meal focuses on big vats of boiling broth, with raw meats (often including offal cuts), vegetables, and noodles of choice dipped in.
Before guests arrive, there’s a lot to be done. Despite the long to-do lists, managers insist on some time off to bring the team together to focus everyone on the upcoming service. Besides discussing the usual topics – specials, menu changes, new staffers – they often use the time for richer rituals.
In this social sharing age, contemporary hospitality leaders have learned the value of welcoming formal ensembles with open arms. And because most of the groups meet on a standing date every week or month, restaurant staff can count on that ongoing revenue. Employing tools like OpenTable’s data-driven technology and the virtuosity of customized service, the following masters share how they attract and keep regular groups coming back.
It’s no surprise that influencers, or accounts that have thousands of followers, are now partnering with chefs and restaurants to share pictures of their dining experiences with their hungry followers. Restaurants are even inviting groups of influencers in for a meal in the hopes that they’ll share a picture of a dish with their hungry followers. These partnerships can be beneficial to both the restaurant and the influencer when done right. Here are a few things to think about before partnering with an influencer.
Autre Kyo Ya, the more casual sibling to Michelin-starred Japanese restaurant Kyo Ya, looks like it’s closed permanently. The French-Japanese spinoff opened in 2015 and was intended to take inspiration for more Western styles of cooking. Owner Tony Yoshida also owns Sunrise Market, popular cocktail speakeasy Angel’s Share, and hot new Brooklyn food hall Japan Village. Over on the LES, Thai rolled ice cream spot Juicy Spot shut its doors.
Wondering where you should eat in Brooklyn right now? Added to the list in December: Japan Village, the sprawling food hall and market ode to all things Japanese food; the permanent home for popular pop-up Oxalis; a Williamsburg gastropub called the Hive from some ABC Kitchen and ABC Cocina alum; and Benelux, a Bushwick restaurant from the team behind Little King, helmed by an alum of Husk in Charleston.
Here is a Christmas list you’ll be checking twice. Though the majority of places are closed for Christmas day, a surprising number stay open, and many add special dishes, prix fixe options, and, of course, spirited decorations. Check out the best restaurants to dine in on Christmas.
Fueling the restaurant building boom across the nation has been Trump tax cuts, investors’ appetite for restaurant profits and the American consumer’s seemingly insatiable demand for convenience. Read More
Korean food has never been hotter in this country; But its elevation to fine dining is relatively recent, evinced in Manhattan this year by the steakhouse Cote, an upgrade from the standard Korean barbecue — and even more so by the ambitious Atomix. Read More
Starting now, it's available in California, Illinois, New York, Texas, and Washington, DC, but other states will be getting the feature soon. You'll see the info displayed as a Health Score, with a point system out of 100. Read More
They’re updating menus – more offerings and better-quality fresh food – and adding technology, such as mobile ordering and automated kiosks. “Technology is being used to make the dining experience, including takeout and delivery, more efficient and faster.” Read More