The Soda Jerk Returns; Restos Cater to the Calorie-Conscious


Just as cocktails came back, it makes sense that the soda fountain (where so many bartenders went to work during Prohibition) is also making a comeback across America.
[NY Times]

As high-fructose corn syrup is increasingly demonized, chefs around the country are creating their own sodas, ketchup, and ice cream using honey, agave, and palm sugar.
[Wall Street Journal]

Ben Sargent, the French Culinary Institute dropout-turned-rogue lobster roll dealer, outlines his unlikely rise to Food Network fame.
[NY Times]

New York City’s main purveyor of ostrich eggs lost $150,000 this year because his birds wouldn’t lay eggs in the wet weather.
[Wall Street Journal]

Wendy’s has completed the $430 million sale of Arby’s and will now focus solely on the revitalization of the Wendy’s brand.
[Nation’s Restaurant News]

Fine restaurants like Koi, Gaby’s at Sofitel, and Flex Mussels are offering low-calorie menu options.
[NY Post]

Marea, the Randolph, and Nights & Weekends are among establishments offering innovative iced-coffee drinks and desserts.
[NY Post]


This article from the Village Voice Archive was posted on July 6, 2011


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