Yet another journalist asks why, if Alice Waters has been such a revolutionary in the local, slow food movement, do so some many people hate her.
Fast-food chains that once employed teenagers to carry out the most mindless, repetitive of tasks are now turning to robots to do these jobs.
[Globe and Mail]
48, a splashy lounge near Rockefeller Center frequented by celebrities like Scarlett Johansson, serves a 007-style drink called the French Forty Eight priced at $18.
Certain New York restaurant chains, like Le Pain Quotidien, are responding to new calorie labeling regulations by instituting changes, such as reducing the size of some pastries.
A new generation of Las Vegas restaurateurs includes several New Yorkers, like Bruce and Eric Bromberg of the Blue Ribbon empire and Scott Conant of Scarpetta.
[Nation’s Restaurant News]
A New York private equity firm will take ownership of Vancouver-based take-and-bake pizza chain Papa Murphy’s, currently the fifth largest pizza chain in the country.
After a Canadian chef got fired for giving an Anthony Bourdain-like account of life in the kitchen, is it time to accept that the bad-boy chef routine is old hat?
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