New Jersey has banned research-related oyster-farming projects in the state’s polluted coastal waters in order to protect the shellfish industry in light of the BP oil spill and avoid having contaminated oysters end up on dinner tables.
A number of trendy restaurants, like Má Pêche in Midtown, the Breslin in the Ace Hotel, and Fatty ‘Cue in Williamsburg, do not accept reservations.
Boutique meat from animals raised on local farms is easier to come by in New York City, be it in neighborhood greenmarkets or even on FreshDirect.
Eric Block, a Queens native, has written Garlic and Other Alliums: The Lore and the Science, which explores cultural references and medical claims about garlic and onions.
Manna, the food God bestowed upon the Israelites during their escape from Egypt, is being used in such Manhattan restaurants as Perilla and Corton.
Fueled by concerns over the safety of Gulf of Mexico seafood following the BP oil spill, the Louisiana Seafood Promotion and Marketing Board has launched a new website.
[Nation’s Restaurant News]
Chefs are standing up to picky eaters and refusing to offer substitutions or off-menu items. Locanda Vini e Olii’s Catherine de Zagon won’t make Caesar salad.
Rene Redzepi, the Nordic chef of Copenhagen’s Noma, cooked a meal with Paul Liebrandt of Corton for a dinner organized by the French culinary organization Omnivore.
[NY Daily News]
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