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.

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]

This article from the Village Voice Archive was posted on September 8, 2010


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