Tag Archives: Restaurants

Podcasts: The Many Difficulties Ahead For Restaurant Patio Dining

Wired Spoken Edition PodcastPublic health experts think Covid-19 risk is lower outside, and restaurateurs want to fill tables. It’s an easy solution—except for all the hard parts.

“In a restaurant operating on the typical dining model of table service, I have not yet seen a case where outdoor seating would make up for the amount of lost indoor seating due to distancing,” Boor says. “Even the ones that come close require some pretty big assumptions about making that outdoor seating usable, like building something like wind screens and heating elements.” Few cities in the US have year-round pleasant weather in the evenings, whether that’s because of heat, humidity, cold, or rain. So restaurants trying to expand their borders are going to have to build some kind of nimbus of infrastructure to minimize the picnic-in-the-rain vibe. Of course, the more enclosed an outdoor space is, the more it is like an indoor space—with all the concomitant risks.

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Top Photographers: “The Art Of Plated Food” By Jean Cazals (London)

Jean Cazals was awarded ‘Best Food Photographer 2012’ as well as other numerous awards. A London based food photographer, he gained his BA Hons. in Visual Communication at the LCP. After a successful decade of portraiture for editorial, advertising and design clients, he had a stint for 2 years shooting commercials.

Jean Cazals Manoir 2

Loving food and travel for years brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys!

Jean Cazals Chefs

Jean Cazals Photography

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Top Restaurant Videos: Gion Mikaku In Kyoto, Japan’s Best Steakhouse

Gion Mikaku, founded 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing – This restaurant meal included garlic rice (between steak and dessert).

Gion Mikaku Kyoto Japan Best Kobe Beef Steakhouse Menu

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Food Podcasts: The “Rich Delights” Of Cork, Ireland’s Second City

The Menu Monocle 24Monocle’s Charlie Jermyn talks us through the rich and varied culinary delights on offer in Ireland’s second city.

Cork is the second largest city in Ireland. Located in the south-west of Ireland, in the province of Munster, since an extension to the city’s boundary in 2019, its population is c.210,000.

The city centre is an island positioned between two channels of the River Lee which meet downstream at the eastern end of the city centre, where the quays and docks along the river lead outwards towards Lough Mahon and Cork Harbour, one of the largest natural harbours in the world.

Originally a monastic settlement, Cork was expanded by Viking invaders around 915. Its charter was granted by Prince John in 1185. Cork city was once fully walled, and the remnants of the old medieval town centre can be found around South and North Main streets. The third largest city by population on the island of Ireland, the city’s cognomen of “the rebel city” originates in its support for the Yorkist cause in the Wars of the Roses. Corkonians sometimes refer to the city as “the real capital”, a  reference to its opposition to the Anglo-Irish Treaty in the Irish Civil War.

Interviews: Top Irish Chef JP McMahon On Ireland’s “Real Food” Culture

Monocle 24 The Menu podcastGalway’s top chef, JP McMahon, on what the world doesn’t understand about Ireland’s food culture.

JP McMahon Aniari Restaurant Ireland

Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled ‘Food on the Edge’ in Galway and writes a weekly column for the Irish Times.

The Irish Cook Book JP McMahon Phaidon Book

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New Culture & Food Books: “Cooking In Marfa” – Fine Dining “In The West Texas Desert” (Phaidon)

The Capri Restaurant in Marfa TexasCooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists.

Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.

Cooking In Marfa Book Phaidon April 2020

Marfa, the remote desert town in West Texas, might be small, but its cultural capital is far greater than its city limits suggest. “There are multigenerational families that were here when this was still Mexico, ranchers of European descent, artists, patrons, collectors, railroad workers, border patrol, fashion designers, builders, social workers, photographers, tomato factory workers, cultural travelers, intrepid travelers, and transient hipsters all existing in 1.6 square miles, at ‘about a mile high’ [elevation] with a population of 1,800 people, more or less,” writes the entrepreneur, philanthropist, restaurateur and Texas native Virginia Lebermann in our new book, Cooking in Marfa: Welcome, We’ve Been Expecting You.

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Food Trends: “Third Culture Bakery” & “Mochi Muffins” Expand From California To Colorado

From a 303Magazine.com online article (Feb 7, 2020):

Third Culture’s largest sit-down café serves butter-mochi style doughnuts with flavors ranging from jasmine milk teastrawberry cream, yuzu lemon and mango passion fruit to black sesamedark chocolateube coconut and strawberry guava.

Third Culture Bakery in Aurora Colorado

Reigning from the Bay Area, Third Culture Bakery has opened its first café in Aurora on East Colfax Avenue. Owners and life partners, Sam Butarbutar and Wenter Shyu have put a twist on traditional bakery desserts by creating mochi muffins, doughnuts and waffles.

While mochi has become trendy to use in various desserts, these ingredients are what Butarbutar and Shyu grew up eating. From the very beginning, the masterminds behind baked mochi muffins have put their heart and soul into their brand.

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Podcast Profiles: Newly-Opened “Wild Food” Vegan Helsinki Restaurant “Villd” Chef Ossi Paloneva

Monocle 24 “The Menu” features a new Helsinki restaurant that’s pushing the boundaries in sourcing local ingredients.

Villd Restaurant Owner & Chef Ossi Paloneva
Villd Restaurant Owner & Chef Ossi Paloneva

VILLD – Finland’s first vegan fine-dining restaurant. Known as Ossi Paloneva’s pop up restaurant concept and web series, VILLD opened a permanent restaurant in November 2019 in Harju, Helsinki (Helsinginkatu 21).

VILLD’s rotating five-course vegan menu is made up of wildly collected wild ingredients. In VILLD’s kitchen, roots, berries, plants, mushrooms, seeds and edible flowers are transformed into pure and strong experiences, including smoking, fermentation, drying and germination.

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Destination Restaurants: Eating Breakfast At “Balthazar” In New York

Balthazar Restaurant NYC Logo

Bon Appetit logoWhen it comes to classic French eateries in New York City, few are more iconic than SOHO’s Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn’t send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls (yes, bowls) of milky coffee.

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