Trending on OpenTable Restaurant Reviews: Farro

Scallop with black farro at The Mansion Restaurant at Rosewood Mansion on Turtle Creek

Farro is an ancient grain, as old, at least, as ancient Rome. Long the food of peasants (who always seemed to be ahead of the curve when it comes to food that is sustainable, healthful, and tasty, if you really think about it), farro has been growing in popularity in this country for the last two decades and is fast becoming a staple on restaurant menus. There seems to be a bit of controversy as to what farro really is; however, according to The New York Times, “Farro is…a plant and grain all its own.” Known as emmer wheat in English, farro is nutty in flavor, toothy in texture, and a solid source of fiber, magnesium, and vitamin B. A word of caution: farro is not suitable for those who suffer from celiac disease or gluten/wheat sensitivities. Find out what OpenTable diners are saying about this great-for-you grain.

AOC, Los Angeles, California: “We tried multiple dishes — the black rice with farro and Spanish fried chicken were standouts, but everything we tried was top notch. ”

* Camino, Oakland, California: “Every accompanying side was incredible! The sausage was also very good, and the farro was so crunchy and flavorful; we were amazed.”

DIG, Delray Beach, Florida: “ I had one of the specials — a trout dish that came with farro and grilled vegetables. The fish, a generous portion, was cooked en cartoccio (in paper), and was very moist. The vegetables were crisp tender, and the farro was seasoned beautifully.”

Fishing With Dynamite, Manhattan Beach, California: “The beet and farro salad was lightly dressed and balanced with creamy feta, pistachios, orange, beet chip, and arugula.”

* Flora, Oakland, California: “At my last visit, I enjoyed the farro with wild mushrooms and eggs, and ended brunch with a delicious apple cake.”

Gilt Bar, Chicago, Illinois: “The grape and farro salad was an unexpected and pleasant surprise.”

Levant, Portland, Oregon: “The special of farro and chanterelles was beautiful.”

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Quebec Wants Chefs; Final Resting Places of Famous Foodies; Allergy-Friendly Dining App; Chef Fitness Tips + How Many Courses Are Too Many?

Rest in Pizza would be a more appropriate epitaph for the tombstones of great gourmets!

Restaurant and food news from around the three dubs…

* Of courses. How many are too many? Don’t ask me. I’m a the-more-the-merrier diner. [Clean Plate Charlie]

* I don’t want to be buried in a chefs’ cemetery. I don’t want to be buried at all, but that’s a whole other conversation. But, you can tour the final resting places of some of New York’s most famous food legends. [Wall Street Journal]

* Appetite for deconstruction. Restaurants inspired by music and musicians. [Paste]

* Fat-free recipes. Top chefs share their tips for staying slim. [Daily Mail]

* Olde tyme fun with Facebook. Chain restaurant reviews from senior diners. [Tumblr]

* Forget cookies and muffins. A restaurant in Bangkok leaves diners with a much more personal takeaway. [Chicago Tribune]

* Oh no she didn’t! Yep, actually she did. She being ‘Real Housewife’ Heather Dubrow and the doing being the dissing of the restaurants of the OC. [BuddyTV]

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Chefs Get Inked; Power of Yelp; 2012 Food Trends; Puffer Fish Lives up to Its Fearsome Reputation; Dining with Allergies; Cheese May Please Your Heart

Rather than who would eat the puffer fish, I'm more interested in the poor souls that have to *catch* the puffer fish.

Dining and restaurant news…

* Tattoo sous. Chefs love getting inked. Must be something to do with all those knives. [Washington Post]

* Yelp! I need somebody. But not just anybody. Restaurants may need happy Yelpers to survive. [Business Insider]

* Without a Trace. The Austin food scene wouldn’t be the same without Chef Paul Hargrove and Trace Restaurant. [Eater]

* Back to the future. The Epi-Log predicts a bunch of trends for the new year. To be taken with one grain of salt. [Epicurious]

* Cheese, please. It turns out it could be good for your ticker. This is great news to me, as I consider cheese to be its own food group. Pass the parm! [The Atlantic]

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Rock Star Chefs (No, Really!); Worst Food Trends; Dining Solo; and New Wine Lists

In addition to dining with friends, baboons also appear to enjoy a table with a view.

Dining news from around the Internets…

* Maybe chefs are the new rock stars because a lot of them *were* rock stars? Meet some of the former mods and rockers who make some of the best food. [Saveur]

* These are the 10 worst food trends, according to Jonathan Gold. Until, you know, the next 10 worst food trends emerge. [Sunset]

* Sooner or later, we all eat alone. And we’re ordering the tasting menu when we do it. [Denver Post]

Except for baboons. They prefer to dine with friends, despite the occasional-yet-understandable food fight. []

* The British are coming. Oh, wait…they’re already here. And everywhere, as evidenced by these uber-successful British restaurants that have gone global. [HuffPostFood]

* Let the diner beware? Jon Watson asks, “When it comes to food allergies, who bears the burden of responsibility?” Discuss among yourselves. Or in the comments below. [AJC Food and More]

* A curtain call for cupcakes: The ubiquitous dessert may be on the decline. And a lot of folks, myself included, don’t think that’s a bad thing. Sorry, Bethany. [NRN]

* Lose weight while you work — in a restaurant? A casting call is out for food-service industry employees to audition for a weight-loss television show. Eater’s got the deets. [Eater]

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