EpiPens on Every Menu; Bartender vs. Mixologist; Restaurant Traffic Is Up; + More

EpiPenDining news from around the world and the web…

* Don’t mix up a bartender with a mixologist. One professional reveals why he prefers to be known as the former not the latter. [MarinIJ.com]

* An EpiPen in every restaurant. One city is taking measures to make dining out safe for food allergy sufferers. [The Spec]

* What’s in a name? A great deal because when it comes to restaurants, confusion can reign. [Philly.com]

* Five things restaurants should 86. According to the funny folks at Cracked, so, perhaps, take it with a grain of salt. [Cracked.com]

* Dining out is in. It’s always been in for us, but restaurants are now busier than ever. [USA Today]

* Celebrity chefs make great food. But maybe not all of them make the best spouses. [ExpressContinue Reading

Best Cities for Foodies; Vegas Dining Goes to New Heights + More

I would be too terrified to eat at 180 feet in the air!

Food and dining news from around the web and the world…

* Spirits in the sky. Food, too! This Vegas restaurant will lift diners up 180 feet in the air. My palms got slick with fear just typing that. [KTNV]

* Cities most fit for foodies. The 15 cities with the most restaurants per capita. [HuffPost]

* Timing is everything. When it comes to eating healthy. And, you know, almost everything else in the world. [Shape]

* Award-worthy menu. Wolfgang Puck’s menu for the 2013 Academy Awards is more delectable than George Clooney. [ABC News]

* Batali alarmed by inspectors. Someone says Chef B has secret alarms installed at his restaurants. [NY Post]

Continue Reading

Batali + Bastianich Bring Babbo Restaurant Reservations to OpenTable

Scoring a table at Mario Batali's popular Babbo restaurant just got (a bit!) easier.

Babbo has been in business for nearly 15 years, yet it remains one of Manhattan’s most sought-after reservations. So, you can imagine my joy at the news that Babbo would be joining the other fine restaurants in the B&B Hospitality Group, such as Del Posto, Felidia, and Lupa, in making Babbo reservations available on OpenTable. I got the chance to ask the amazing Chef Mario Batali a few questions about the enduring popularity of Babbo!

Babbo is a wonderful New York restaurant success story. You opened in 1998, at such an exciting time in Manhattan’s food culture, really changing the landscape. What’s most impressive is how the level has not dipped in any area. It remains revered by local foodies while also enjoying a worldwide reputation for excellence. What are some of the secrets to Babbo’s continued success?  

No matter what the trend, Babbo remains consistent and consistently true to its vision: to use the best local ingredients as simply as possible and serve them with flourish. It’s about cooking as an Italian might in a decidedly American, New York environment.

Babbo has long been — and will remain to be — a much-coveted reservation. It must be flattering to be in such demand, but I wonder how you deal with disappointing foodies who are dying to try Babbo.

We hate to turn people away, so we encourage walk-ins. Five tables are reseved for walk-ins and we serve the full menu at the bar.

Every restaurant in the B&B group has its own unique personality. How would you describe Babbo’s?

It is Italian hospitality with an American twist. Joe [Bastianich] and I put a lot of ourselves and our own personalities into Babbo. It’s our flagship — the purest form of our vision as restauranteurs. Quality is on the plate, in the glass, and Zeppelin or Tom Waits a couple of notches short of eleven.

Outside of diners seeking to snag a highly coveted Saturday evening reservation, do you have any suggestions for times or day for diners seeking to increase their chances of scoring a table?

We open at 5:30PM monday through saturday. Come in at 5:15PM and snag a seat at the bar.

Book your tables for Babbo on OpenTable today!

Chef Watch: José Andrés Gets a Prize; The Obamas’ Favorite Chef; Michael Mina’s New Venture, and More

* José Andrés (The Bazaar by José Andrés) will receive the 2010 grand prize from the Vilcek Foundation, “which annually honors the contributions of foreign-born Americans in the areas of art, culture and science” on April 7th at the Mandarin Oriental in New York. [Washington Post]

* Restaurateur Donatella Arpaia (Mia Donna) can cook. No, really. She’s got a book coming out and everything. [The New York Times]

* Dan Barber (Blue Hill at Stone Barns) discusses sustainable fish at TED. [Daily Blender]

* Mario Batali (Lupa) and Emeril Lagasse (Emeril’s Restaurant) dined at The Publican. [Grub Street Chicago]

* The POTUS is a foodie, and Chicago chef Rick Bayless (Topolobampo) is one of his faves. [The Guardian]

* “No Reservations” Anthony Bourdain (Les Halles) dishes on his latest pursuits to Jennifer Heigl. [Daily Blender]

* Washington, D.C. chefs Mike Isabella (Zaytinya), Art Smith (Art and Soul) , and Bryan Voltaggio (VOLT) work hard to extend their “Top Chef” fame. [Washington Business Journal]

* Chef Michael Mina is set to take over Aqua, where he first made a splash years ago. [San Francisco Chronicle]

* Chef Michael Psilakis (Kefi) has ended his association with Anthos in Manhattan and is rumored to be looking to open another restaurant in Brooklyn. [The New York Times]

* Reality-TV star/chef Gordon Ramsay (Gordon Ramsay) at Boka in Chicago [Grub Street Chicago]

* “Top Chef” season 6 winner Michael Voltaggio, chef de cuisine at The Dining Room at The Langham, talks about his future and what he plans to do with his prize money. [Food & Wine]

* Hoss Zaré (Zare at Fly Trap) is preparing a feast for the Persian New Year, which begins on March 20. [San Francisco Chronicle]