Fall Previews Continue; How to Be a Restaurant Regular
There are more and more dining options for Muslims in France, including a new supermarket that stocks halal Chinese food and pizza. [Wall Street Journal]
Chef Richard Sandoval believes there is such potential for Latin American food these days that he opened two restaurants next door to each other in Santa Monica. [Reuters]
Jonathan Benno and staff recently tasted the Lincoln's menu in preparation for a September 24 opening of the restaurant. [NY Times]
The Times offers its fall preview, featuring such imminent openings as Lani Kai, Mary Queen of Scots, and Morimoto's Tribeca Canvas. [NY Times]
Would you pay more for a steak if it were guaranteed to be cooked by someone with legal working papers earning minimum wage? [Diner's Journal]
Apparently, snack time and lunchtime are becoming one and the same as diners increasingly make a meal out of snack items. [Wall Street Journal]
François Payard is gearing up for a September 17 opening of his first FPB, or François Payard Bakery, on West Houston Street. [Wall Street Journal]
Discover Central American fare at food trucks and carts in Jackson Heights, Astoria, Woodside, and Red Hook. [NY Post]
Do you have what it takes to be a restaurant regular? In exchange for prime seating and the occasional complimentary soufflé, you have to put in a lot of dining hours. [NY Post]
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