From an Architectural Digest online article:
Eating well on the Dame de Fer, a.k.a. the Iron Lady or Eiffel Tower, is tradition. When it first opened in 1889, there were already four restaurants on the first floor, tucked away in wooden pavilions. And to celebrate the landmark’s 130th birthday this year, three-Michelin-starred chef Frédéric Anton (of Le Pré Catelan in the Bois de Boulogne) will take the helm of the City of Light’s highest gastronomic destination, soaring 410 feet above the city.
Located on the second floor, with direct access via a private elevator on the south pillar, the Jules Verne Restaurant—named for the celebrated French novelist, poet, and playwright—is reopening on July 20, entirely refurbished by architect and interior designer Aline Asmar d’Amman, founder of Culture in Architecture. With some six million visitors every year, around 80 percent of whom are foreigners, Chef Anton wants his cuisine to mirror France’s “culinary excellence,” he says. Revisiting the great classics with seasonal and local products, Anton intends to create a gastronomic experience in the arts décoratifs tradition, for breakfast, lunch, and dinner.
To read more click on following link: https://www.architecturaldigest.com/story/eiffel-tower-jules-verne-restaurant-redesign
“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.
Unlike carbohydrates or fats, proteins are the only nutrients that can be used to build new cells that can form tissue, said Dr. Walter, a registered dietitian. 
Unlike its European models or even local markets like 
While it may be unassuming, B.T.’s is hardly undiscovered. The lines get long, so time your trip to hit the smokehouse when it opens at 11 a.m. or during the late-afternoon lull. Order your meat to go, grab a beer at the convenience store next door, and park yourself on the hood of your car, the curb, or anywhere you can find a spot. It isn’t glamorous, but it is astonishingly good.
Paul Galloway is the collection specialist in Architecture and Design. He seems to know something about almost everything you could imagine in his field, whether posters, buildings, or chairs. And he’s always hungry. After years of careful lunch hour research, he’s put together what he calls his “peckish peregrinations”—easy and delicious spots around Midtown Manhattan to grab a good bite and eat outdoors. For a complete experience, we recommend pairing these spots with our 
“Brandless makes grocery shopping…fun. Yes, you read that right. The site o
It was a rival to Taco Bell and Del Taco in the fast-food Cal-Mex wars of the 1970s, until Del Taco acquired the company in 1995 and unceremoniously shut it down. The erasure was so complete that when food writer Christian Ziebarth petitioned the United States Patent and Trademark Office in 2012 to take control of Naugles’ trademark, arguing that Del Taco had done nothing with it for decades and he was therefore legally allowed to revive the chain, the feds sided with him (Del Taco is still fighting the ruling).
“As the newly opened Coney Island and Brooklyn Railroad brought many more people to the seaside from Manhattan in the late 1860s, customers told Feltman that they wanted to eat hot food, not cold clams, according to Richard F Snow, the former editor of American Heritage Magazine. So in 1867, Feltman called on the wheelwright who’d originally made his cart and asked him to modify it. The craftsman built a custom charcoal brazier for cooking sausages and a metal box for warming bread.”
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