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 [...]
Ingredients
Trending on Recent OpenTable Restaurant Reviews: Morel Mushrooms
There’s this great myth that when spring arrives, a bounty of ingredients comes with it. In actuality, spring ingredients find their way onto menus at a slow trickle. Outside of asparagus, peas, ramps, and other leafy greens, one spring arrival that packs amazing flavor and texture is the morel mushroom. A favorite of foragers, morel [...]
Trending on Recent OpenTable Restaurant Reviews: Kale
Kale is a superfood, containing more anti-oxidants than Popeye’s beloved spinach. Once regarded as the food of health-nuts and old folks (at least by me, thanks to my Ukrainian grandmother’s ever-simmering, stinky pot of boiled kale), this member of the cabbage family is now revered by contemporary chefs for its diversity in texture and flavor [...]
Trending on Recent OpenTable Restaurant Reviews: Shishito Peppers
When I offered a homegrown shishito pepper plant to my chef-friend Ben for his first Brooklyn garden this past spring, his eyes lit up — and with good reason. Shishito peppers are a coveted sweet Japanese pepper, not terribly dissimilar to Padron peppers. Like Padrons, every so often, you’ll encounter a super-hot one (although that [...]
Trending on Recent OpenTable Restaurant Reviews: Watermelon
Watermelon is an American tradition when it comes to beating the heat — and celebrating the sweetest treats of the season. There are many varieties, and just as many ways to enjoy it. From cocktails and pickles to salads and soups, find out what OpenTable diners are saying about watermelon this summer. * 1833, Monterey, California: [...]
Trending on Recent OpenTable Restaurant Reviews: Cucumbers
As temperatures have soared around North America this summer, diners have sought relief in cool summer cocktails and fare. A favorite ingredient of chefs and foodies alike are cucumbers. Fragrant, crunchy, and easily paired with sweet and savory ingredients, cucumbers can be found in dozens of varieties, from the popular Marketmore 76 and Lemon Yellow, [...]
Trending on Recent OpenTable Restaurant Reviews: Fava Beans
Fava beans are twice the work that other beans are — literally. You have to peel them two times! So, when I serve these straight out of the garden, I throw a peel-your-own-fava-beans cocktail party. I’m not even kidding. It seriously takes that much work to prep them, at least in the volume that we [...]
Trending on Recent OpenTable Restaurant Reviews: Asparagus Salad
Spring hasn’t yet officially sprung, but asparagus is springing up at OpenTable restaurants, starring in salads! See what diners are saying about this fresh twist on a perennial favorite in select OpenTable reviews from the last seven days! * Bijoux, Dallas, Texas: “The warm asparagus salad with egg and hollandaise was hands down the best appetizer in Dallas.” * Bouchon, [...]
Chefs on Aphrodisiacs: Can Certain Foods Put You in the Mood?
With Valentine’s Day less than a week away, you may be wondering what to order when you dine out to put your beloved in a more, uh, loving mood. We are, too! So, we sat down with some notable New York chefs and mixologists to get their take on aphrodisiacs. Watch what chefs Laurent Manrique of Millesime, [...]
Dining Out Is In on Labor Day; Hay Is for Humans + Horses; Djokovic Can Dine Gluten-Free at The French Laundry; Time Limits on Restaurant Tables, and More
Restaurant and dining news around the nation and the world… * Restaurants are the new hotels on Labor Day. And, more than one publication thinks so! [SF Chronicle] * Turns out hay isn’t just for horses. Who knew? Chef Rene Redzepi, that’s who! [TIME] * A tales of two pizzas. What you see isn’t always what you get, [...]