After restaurants with a “C” grade from the Health Department were outed, a number of diners are shocked and now say they will stop frequenting them.
Japanese chefs at the Culinary Institute of America’s three-day forum on Japanese cuisines refused to use local water and instead cooked with bottled stuff from home.
[Wall Street Journal]
Adam Richman rants against gourmet high-end burgers. He also isn’t sure he likes molecular cuisine: “It’s pretty, and it’s deeply clever, but I just don’t know that it’s filling.”
A new book includes a recipe for stuffing scrawled in Marilyn Monroe’s own hand. It calls for 11 ingredients, including three kinds of nuts and three animal proteins.
Stephen Starr, the Philadelphia restaurateur who owns Buddakan and Morimoto in Manhattan, is planning an 80-seat restaurant in the New-York Historical Society.
Just when you thought it was safe to eat eggs again, 288,000 of them are being recalled in eight states, excluding New York, due to salmonella fears.
Agriculture investors are getting into aquaculture, betting that farmed fish is going to be the next big thing.
Osteria Morini and the Lion are among fine-dining establishments that employ bouncers to keep underage drinkers out.
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