As discussed previously, there’s a whole lot
As discussed previously, there’s a whole lot a restauranting going on in Chelsea on 10th Ave these days. If two is a trend, what do you call all of this?
Advertise here with Carbon Ads
This site is made possible by member support. 💞
Big thanks to Arcustech for hosting the site and offering amazing tech support.
When you buy through links on kottke.org, I may earn an affiliate commission. Thanks for supporting the site!
kottke.org. home of fine hypertext products since 1998.
Beloved by 86.47% of the web.
kottke.org posts about food
Epicurious lists ten hated restaurant trends. “To
Epicurious lists ten hated restaurant trends. “To enjoy the brioche bread pudding, it’s really not necessary to know the name of the farm that supplied the eggs.” (via tmn)
Neat article on Charlie Ayers, Google’s former
Neat article on Charlie Ayers, Google’s former chef, and his future plans to open his own eco-aware restaurant.
Someday we’ll all tell our children about
Someday we’ll all tell our children about the epic cupcake battles of the early 00s. This one time, I got frosting all over my shirt. It was brutal. (via meg)
Oddly, chef Thomas Keller (not the poker
Oddly, chef Thomas Keller (not the poker player) has never tasted “Oysters and Pearls”, one of his signature dishes. “In the ten years it’s been on his menu, he’s never once tasted it, and now is too superstitious to even think about it.”
The lofty world of food reviewing gets
The lofty world of food reviewing gets some much needed profanity and street-sensibility in this article, Food Critic Tears Radish Canapes With Salmon Mousse A New Asshole (The Onion, of course).
Both the NY Times and New York
Both the NY Times and New York magazine have fall restaurant previews. The southwestern part of Chelsea (+ the Meatpacking) seems to be really jumping these days…lots of stuff happening on 10th Ave (i.e. my walk to Eyebeam most days): Batali, Morimoto, Cookshop, Colicchio, etc. Maybe with all the action over there, maybe the High Line park will work…
10 good reasons to eat local food. Having
10 good reasons to eat local food. Having eaten local food for the better part of the last week, I can personally attest to some of these benefits. (via afb)
Popcorn hacks
If you’ve got a bag of Orville Redenbacher’s Butter microwave popcorn on hand but no microwave, there’s no need to panic. Just tear open the bag and pour the kernels into a large pot. Put over medium heat. The kernels will be in a big clump of congealed butter-like substance…break them apart with a wooden spoon as the pot heats up and the “butter” starts to melt.
When the “butter” is melted, stir the kernels around with the spoon so they don’t burn. At this point, you may want to don some protective eyewear so that when the first kernels pop, you don’t get hot butter-like liquid in your eye; I just put on my sunglasses. When the first kernels pop, cover the pot and shake it across the burner so the kernels don’t burn. Stop periodically to listen for pops and to exclaim, “I can’t believe this is actually working!” When popping stops, quickly remove from the heat, and get it out of that hot pot into a bowl. Eat. As good as microwaved.
Pairing wine with fast food. How about
Pairing wine with fast food. How about a 2003 Pinot with your Kentucky Fried Chicken or a nice Cabernet to go with your Taco Bell Burrito Supreme? Need more pairings for fast food? Try here, here, or here.
Short roundup of NYC hot dogs. My
Short roundup of NYC hot dogs. My favorite is still Nathan’s, although you can’t beat Crif Dogs for ambiance (cocktail Ms. Pac-Man) and *wrapping a hot dog in bacon*. (via afb)
Wanna go work for Thomas Keller? Per
Wanna go work for Thomas Keller? Per Se is using Craigslist to fill some server openings in the front of the house.
The Vendy Awards are being given out
The Vendy Awards are being given out to the top street vendors in NYC. They’re currently accepting nominations on the site.
History of the hamburger
Who knew the history of the hambuger was so convoluted? Here’s what we know: somewhere between Kublai Khan and the Big Mac, someone somewhere invented it.
More on the question of tipping in
More on the question of tipping in restaurants: Danny Meyer cautions Thomas Keller against abolishing tipping while stats show that neither customers nor waiters want the practice to end.
When bent, why does dry spaghetti break
When bent, why does dry spaghetti break into three or more pieces instead of two? This was one of the simple problems Richard Feynman amused himself with but never solved. Someone’s come up with the answer: when the first breakage occurs, it causes a local increase in the curvature of the two pieces, resulting in more breakage. (thx dj)
An interview with Ruth Reichl, currently the
An interview with Ruth Reichl, currently the editor of Gourmet, on Garlic and Sapphires, a book about her experiences as a NY Times restaurant critic. (via meg)
Steven Shaw, founder of the excellent food
Steven Shaw, founder of the excellent food site eGullet, has a new book out called Turning the Tables, an outsider’s inside perspective on food and restaurants. Here’s an excerpt and a review from Wine Spectator.
How vanilla came to be associated with
How vanilla came to be associated with blandness in America. My favorite flavor of ice cream is vanilla and I always get shit for it. But have you ever tasted ice cream with real vanilla in it? Yum.
Following the elimination of tipping at Per
Following the elimination of tipping at Per Se, an op-ed by Steven Shaw says tipping should be abolished in restaurants. (via tmn) Considering the statistics on tipping, perhaps he’s right. For a less refined take, here’s why Reservoir Dog Mr. Pink doesn’t tip.
The Amateur Gourmet celebrates a year of
The Amateur Gourmet celebrates a year of eating in NYC with a list of his restaurant reviews. Judging by the length of the list, an upgrade from amateur status might be in order.
Sushi is doing well in many cultures
Sushi is doing well in many cultures outside Japan and the US, showing up in places like Brazil and Moscow.
NYC’s best off-the-menu items from an Eater
NYC’s best off-the-menu items from an Eater contest. The winning entry? Spaghetti Bolognese at Peter Luger.
Thomas Keller’s Per Se is getting rid
Thomas Keller’s Per Se is getting rid of tipping, opting for a 20% flat rate for service to be split between the entire staff.
Dan Barber on the embraced chaos of
Dan Barber on the embraced chaos of working in David Bouley’s kitchen. Barber, who runs the excellent Blue Hill, contributed this essay to the new book, Don’t Try This at Home (eGullet chatter).
The Red Delicious apple has fallen out
The Red Delicious apple has fallen out of favor. It’s been dumbed down too much for the market. For more on apples, see Michael Pollan’s excellent The Botany of Desire.
New York magazine’s annual cheap eats in NYC issue
New York magazine’s annual cheap eats in NYC issue.
Ice Cream Factory smackdown in Chinatown
Ice Cream Factory smackdown in Chinatown. Same owners or will an ice cream war consume Chinatown?
Joel Robuchon to open Atelier restaurant in
Joel Robuchon to open Atelier restaurant in the Four Seasons Hotel in New York next spring.
Socials & More