Sushi is doing well in many cultures outside Japan and the US, showing up in places like Brazil and Moscow.
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kottke.org posts about food
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 of tipping, opting for a 20% flat rate for service to be split between the entire staff.
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 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.
Ice Cream Factory smackdown in Chinatown. Same owners or will an ice cream war consume Chinatown?
20 hamburgers you must eat before you die. That In-N-Out isn’t on here almost got this link disqualified from posting, but since they don’t seem to have any other chains on here, I’ll let it slide.
The economics of movie popcorn pricing
In the past 5 years, I’ve probably been to a theater an average of once every two weeks to see a movie. Even though it costs a small fortune, I almost always get a soda and popcorn (topped with “butter”[1]) to go with the show. Many of the larger chains offer a deal if you purchase a large popcorn and a large drink together. This “Super Combo” costs a lot less than ordering a L popcorn and a L soda separately from the menu but often it will actually cost you less than a L popcorn/M soda, M popcorn/L soda, or even a M popcorn/M soda (?!??). Why such a steep discount when the theaters make so much of their money on concessions? I’ve developed a few theories over the years but would like to hear your thoughts before sharing them.
[1] The proper way to butter movie popcorn is to fill the bag half full, apply butter, fill the rest of the bag and apply more butter. This results in fairly even application of butter to kernel throughout the bag. Due to a lack of focus on service and an increasing number of theaters moving to DIY butter application, it’s getting more and more difficult to buy a good bag of buttered popcorn at the movies.
Eater is a new NYC food/restaurant blog. Looks a bit too gossipy for my taste, but that’s me.
The shitty Shitty Tipper database
Does the Shitty Tipper Database seem wrong to anyone else? I’m all for underpaid service staff venting and attempting to raise public awareness about bad tipping (which, in the absence of poor service, amounts to an unjust pay-cut determined completely by some random idiot customer). But since when is anything under 17% considered shitty? $0 on a $125 bill, that’s shitty. 15% (on the pre-tax amount, I might add) is still the industry standard, no matter how much it sucks to get exactly the minimum for adequate service.
More importantly, what gives these people the right to take someone’s full name off of a credit card (procured on the job, BTW) and put it up on the web because of some completely subjective gauge of service provided? If I’m eating somewhere, my expectation is that my credit card is being used only for payment and not for any personal use by the employees of the restaurant. If I don’t leave someone what they think was deserved, they should catch me on the way out and ask me about it. Perhaps I forgot or miscalculated. Or maybe the service was a bit off in my mind. If I left no tip, I probably talked to the manager about why I did so and they’ll be hearing about it from them. But to be all passive aggressive and get my name from my CC and post it on some internet message board…that suggests to me that maybe they didn’t deserve a good tip in the first place.
The folks at Danny Meyer’s Shake Shack go above and beyond the call of duty. When a birthday party shows up after an erroneously posted closing time, the manager has food sent over for them from the kitchen at Eleven Madison Park. Amazing service.
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