Outback Steakhouse co-founder Bob Basham is launching a quick-service chicken sandwich and salad chain called PDQ, which stands for Pretty Darn Quick, with eight to 10 restaurants planned on the East Coast.
[Nation’s Restaurant News]
Le Fooding took over a gallery in Chelsea this weekend for a pop-up restaurant starring 13 chefs from the U.S. and Europe.
It’s tough to be a high-end restaurateur in New York these days, says Joe Bastianich, what with all the “money-hungry lawyers” and “frivolous lawsuits.”
Mark Bittman asks: Is junk food really cheaper? Mickey D’s for a family of four costs about $28, he says, while you can roast a chicken with veggies, salad, and milk for $14.
Danny Meyer will run the food service at the marathon this year, which is to be held November 6.
Madécasse Chocolate, a Brooklyn-based company, is using high-end chocolate from Madagascar, despite the logistical difficulties of working with Africa.
[Wall Street Journal]
Serendipity 3 celebrated the restaurant’s 57th anniversary with its famous dessert, Frrrozen Hot Chocolate.
Supermarkets are getting rid of self-checkout because most people prefer to see a checkout person than use the DIY option, which can malfunction.