Dining Poll: Should Professional Restaurant Critics Ever Send Back a Dish?

Dallas Side Dish scribe Nancy Nichols recently took umbrage with the fact that a food critic returned a dish to the kitchen of the restaurant she was reviewing. She’s wondering if it’s kosher for a critic to refuse a dish for reasons other than food safety. What say you? Click thru to vote in our poll. Continue Reading

Printed Food Coming Soon; Edible Insects; After Dinner at The French Laundry + More News

Barbuto-Chicken
Do we really believe a printed roast chicken would taste as good as this one from Barbuto? I’m not buying it. Literally.

Dining news from around the world and the web…

* Do you want that burger 8 1/2″ x 11″ or 11″ x 17″? Pretty soon we’ll be eating printed food. [Dezeen.com]

* Talk about off-label ingredients. Read no further if you’d rather not know what’s lurking in your food. [The Guardian]

* Bugging out. Insects are the protein of the future. I’d personally rather go vegan, but, to each his own. [NDTV.com]

* Slim pickings. Chefs dish on their tips for creating healthful offerings. [NRN]

* Happy meals. Turns out people don’t overeat just because they’re sad. Which makes sense because I pretty much want to eat whether I’m happy or sad. [Daily Mail]

* Didn’t understand 2001: A Space Odyssey? Me neither, but only because I fall asleep every time I try to watch it. Anyway, this HoJo kids’ menu from 1968 may help. [i09Continue Reading

Trending on Recent OpenTable Restaurant Reviews: Celery Root

celeriac
Beneath this gnarly exterior lies delicate deliciousness.

I tend to think of most root vegetables as the foods of a once-desperate people. Looking at a gnarly head of celeriac, or celery root, it’s obvious that a very brave and very hungry person decided it would be dinner. But what the humble celeriac lacks in looks, it makes up for in flavor. Wildly versatile (as you can see from the dishes below), celeriac is a variety of celery — and it tastes like it. Most commonly pureed (it is fantastic with apples or potatoes) or made into a classic remoulade, celeriac dates back to ancient times and enjoyed its first wave of popularity in the Middle Ages. Low in calories, celery root is high in fiber and nutrients, including vitamin C and potassium. Find out what OpenTable diners are saying about the curious vegetable.

Daryl, New Brunswick, New Jersey: “No one left anything on their plates. I had the celery root appetizer, which was outstanding.”

DBGB, New York, New York: “The celery root soup, which my wife had as an appetizer on the three-course lunch menu, was phenomenal. Seriously, it was the single best 2 spoon-fulls of soup I have ever had.”

ELEVEN, Pittsburgh, Pennsylvania:” The seafood platter served had a celery root sauce that was both scrumptious on its own but complemented the perfectly prepared buttery scallops and salmon and crabcake.”

The Fat Radish, New York, New York: “The food was very well prepared and delicious. Big kudos for the celery root pot pie.”

Gallery Restaurant, Charlotte, North Carolina: “The lentils with celery root was so good I am still thinking about it today.”

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Gluten-Free Dining; Gwyneth to Open Eatery; Standing-Room Only Restaurants + More News

GOOPBook
Anything anyone can do Gwyneth can do better.

Dining news from around the world and the web…

* There and back again. Return migration is boosting restaurant culture in the Rust Belt and beyond. [Pacific Standard]

* Think gluten-free is just a trend? Think again. New York’s Del Posto restaurant now offers gluten-free versions of its famed pastas. [Gothamist]

* What to eat when you don’t eat wheat. Tips for going gluten-free when dining out. [JerseyBites.com]

* Are you going to stand for this? Japan’s standing-only restaurants are set to open in New York. [Reuters]

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