Tag Archives: Dining

Innovation: ‘Brooklyn Dumpling Shop’ Rolls Out ‘Automat’ Food Service

Moving towards the future – by taking from the past? This is the story of how one restauranteur is drawing upon nostalgia in order to break into a new era of innovation in the food industry.

AUTOMAT HISTORY

Originally, the machines in U.S. automats took only nickels. In the original format, a cashier sat in a change booth[citation needed] in the center of the restaurant, behind a wide marble counter with five to eight rounded depressions. The diner would insert the required number of coins in a machine and then lift a window, hinged at the top, and remove the meal, usually wrapped in waxed paper. The machines were replenished from the kitchen behind. All or most New York automats had a cafeteria-style steam table where patrons could slide a tray along rails and choose foods, which were ladled from tureens.

The first automat in the U.S. was opened June 12, 1902, at 818 Chestnut St. in Philadelphia by Horn & Hardart; Horn & Hardart became the most prominent American automat chain. Inspired by Max Sielaff’s AUTOMAT Restaurants in Berlin, they became among the first 47 restaurants, and the first non-Europeans, to receive patented vending machines from Sielaff’s Berlin factory. The automat was brought to New York City in 1912 and gradually became part of popular culture in northern industrial cities.

The automats were popular with a wide variety of patrons, including Walter Winchell, Irving Berlin and other celebrities of the era. The New York automats were popular with unemployed songwriters and actors. Playwright Neil Simon called automats “the Maxim’s of the disenfranchised” in a 1987 article.

Inside Views: Monocle Magazine – April 2021

Wondering how to direct your efforts? Monocle’s April issue focuses on refreshing everything from your business to your wardrobe. We sit down with a bumper crop of interviewees, revisit Beirut to see how the city has rebuilt after the blast and go behind the scenes in a Hong Kong newsroom. Plus: plenty of recipes, culture and style recommendations and reportage. Available now at The Monocle Shop: https://stage.monocle.com/shop/produc…

Food & Dining: How ‘Olive Garden’ Restaurants Are Surviving Covid (Video)

When you think of free breadsticks, unlimited salad, and pounds of pasta one name comes to mind — Olive Garden. But the Italian eatery, known for its $5 take home meal, has fallen on hard times as the coronavirus pandemic has wreaked havoc on the restaurant industry. In response, the casual dining chain trimmed its menu, pivoted to take out, and cut costs. But are those changes enough for Olive Garden to survive the pandemic and offset the overall decline of the dine-in restaurant experience?

Dining: ‘New Orleans Magazine’ (Dec 2020 Issue)

New Orleans Magazine – December 2020

Food Lovers Guide

New Orleans is a food town, with a dedicated population that holds on tightly to old favorite haunts, while embracing and celebrating new traditions and new faces. For our annual December list of restaurant, food and drink “bests,” our team…

From the Editor

In New Orleans, we have a special relationship with food and dining (and, of course, imbibing). This year, due to COVID-19, our love affair with food took on especially new meaning, as many of us turned to comfort food, take-out…

Christmas Unwrapped

You can always tell who, in a Zoom meeting, is not wearing a bra. They are the ones you see just from the eyeballs up. My sister-in-law Gloriosa goes to a lot of them meetings, being socially active and all.…

Foods & Dining Video: ‘Smallhold Farms’ Grows Rare & Unique Mushrooms For New York City Eateries

Smallhold is a macrofarm in Brooklyn that has created artificial environments for growing rare and unique mushrooms for local restaurants and grocers. Their goal is to open people’s minds to using mushrooms in more cooking, while creating sustainable farms in multiple cities nationwide. https://www.smallhold.com/

Food & Dining: ‘Top 100 Independent Restaurants’

2020 Rankings – October 20, 2020

RB’s Top 100 Independents ranking is a measure of the highest-grossing independent restaurants. Only restaurant concepts with no more than five locations are considered “independents” for the purpose of this list (although it’s possible a restaurant that shares a name with a chain but is owned and operated separately would qualify, such as Smith & Wollensky in New York City). Rankings are based on gross 2018 food and beverage sales. Information was gathered through surveys. When data wasn’t provided, sales were estimated based on public information, similar concepts and other factors.

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Top Rooftop Restaurants: The “Mirabelle”, Hotel Splendide Royal In Rome

Romeing Magazine ItalySet on the 7th floor of Hotel Splendide Royal – an ancient monastery turned luxury hotel by the Roberto Nardi Collection in 2001 – Mirabelle’s panoramic view goes from Villa Medici to Trinità dei Monti, all the way to St. Peter’s Basilica and the Gianicolo. As the sun sinks into the horizon, leaving an unforgettable sunset over Rome, the dining tables, suspended over the green heart of the Eternal City, come to life with a magical romanticism.

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Mirabelle is a romantic roof garden footsteps from Via Veneto where you can indulge in a menu entirely characterized by Italian produce. Executive Chef Stefano Marzetti’s creations paired with the 900 wine labels and the 360-degree panoramic views over Rome, encompassing Villa Borghese and the Eternal City’s monuments, make Mirabelle the perfect culinary and sensory experience.

Mirabelle Website

If you’re on the hunt for an exclusive roof garden, a place to enjoy aperitivo or dinner while catching up, away from the hustle and bustle of the city, Mirabelle is it. Not only will you get a stunning view of Rome, you’ll also be tasting zero kilometer food exclusively grown and produced in Italy.

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New Restaurants: “Ampia Rooftop NYC” – “Sanitary, Social Distance Dining”

Ampia Rooftop (Ampia meaning “Space” in Italian) is a sprawling 4,500 Sq. foot outdoor rooftop terrace featuring individual greenhouses for a social distance dining experience, opulent clusters of colorful flower gardens, and Italian-themed art and décor dispersed throughout. Chef Michele Iuliano offers up an authentic Italian menu of lite casual fare, along with a selection of inventive seafood paninis. 

Ampia Restaurant

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Restaurant Business (August 1, 2020) – The first step was a name change. When New York City announced that restaurants could open for outdoor dining during Phase 2, the Iulianos changed the name from Gnoccheria Rooftop to Ampia—a move that gave it a distinct identity. Then they set about redesigning the space to satisfy all the restrictions.

The entire space was sprayed with an electrostatic sanitary coating, including the tables, chairs, bar and every touchable surface. The process sanitizes for up to three months. The pair also purchased a facial recognition thermometer and all the essential PPE specified in New York Gov. Andrew Cuomo’s Phase 2 guidelines.

Next, the space was reconcepted from the original 250-seat restaurant to an outdoor dining venue with a limited bar and food menu. The beer garden in the original plan had to be scrapped; it’s impossible to enforce social distancing in that kind of setting. Instead, tables were spread out and seating areas set far apart, accommodating 60 to 65 guests.

The regulations around social distancing state that if tables cannot be arranged six feet apart, a restaurant can use plexiglass dividers between them. But the Iulianos wanted to infuse Ampia with the same stylish elements that differentiate their other restaurants.

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