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NEWS ABOUT: dining

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It's Time to Discover Goat, the Other Red Meat

Already-popular 'bearded ruminant' catches on in US

(Newser) - Goat is the most widely consumed meat in the world, but unless you live in an ethnic restaurant enclave, it's unlikely that you're a convert—yet. Henry Alford has recently been impressed by "chevon," the meat with less fat than chicken and more protein than beef. He describes... More »

Recession Adds Drama to Paying for Lunch

Power diners shy away from picking up big tabs

(Newser) - Power lunches once ended with diners diving for the bill, corporate cards held high. These days, the checks tend to sit there uncomfortably, everyone hoping the other guy will pay, writes Laura Holson in the New York Times. The recession has turned picking the tab into a virtual earnings report.... More »

Restaurants See Economy's Effect on Bills

Newest craze is splitting the check, to servers' annoyance

(Newser) - Gone are the days when one friend would insist on picking up the dinner check—and with them, the practice of splitting bills evenly, reports the Chicago Tribune. More and more, newly budget-conscious diners are asking for itemized checks. "Why?" says one restaurant manager. "Because nobody is... More »

Sagging Economy Is Bitter Dish for Restaurateurs

With 12-15% slump forecast in fine dining for '09, some close down, others plug deals

(Newser) - Lean times are perhaps leanest in the restaurant business, and fine-dining establishments are bracing for a particularly tough year while improvising strategies to remain afloat, the Wall Street Journal reports. Sales, $7 billion last year, are expected to plummet 12-15%; the industry could shed 12,000-18,000 restaurants, a 2-3%... More »

20 Best New Places to Dine

Esquire 's picks from all over the US

(Newser) - After surveying restaurants across the US, Esquire gave the country props for its chops, proclaiming "the emergence of American cooking as the most diverse and most innovative in the world." It highlighted 20 favorite new restaurants of the year:
  1. L20 (Chicago): Overlook its Midwest locale; this place serves
... More »

Subtle Cabernets Recall Napa's Heyday

Old-school wineries show 'balance and restraint'

(Newser) - Forget "jammy fruit bombs" that crush the palate—subtle cabernets are making a comeback in Napa Valley. "You don’t hear much about these sorts of wines today," writes Eric Asimov in the New York Times. While critics swoon over rich, oaky cabernets, a few wineries still... More »

How to Spot Overpriced Wines

Experts explain pricing and weigh in with ways to save

(Newser) - Why does a bottle of wine cost $100 at one restaurant and three times that at the bistro down the block? The Wall Street Journal asked wine experts to decipher vino pricing and offer tips for finding the best deals. The results: Expensive wines often mean better value, as do... More »

Greek Whites 'Smack of Sunshine'

Unpretentious pleasures for aficianados who branch out

(Newser) - In honor of the Olympics, Eric Asimov set out to rediscover Greece's white wines for the New York Times. He found whites just subtly different from the made-to-be-drunk young bottles of Italy and Spain, fermented from "unfamiliar, indigenous grapes grown nowhere else." The moschofilero varietal dominated the tasting,... More »

The Perils of Opening an Indian Restaurant—in India

Pan-Indian cuisine struggles to curry favor with regional tastes

(Newser) - Modern Indian restaurants bent on messing with millennia-old recipes must "coax Indians into accepting the changes they make with beloved dishes," or continue to face the wrath of the "Authenticity Police," writes Shoba Narayan in Gourmet after an evening spent analyzing the paneer at Bangalore's upscale... More »

Cooks Dish Up Recipes for Distress

Culinary types find some foods too daunting to dish

(Newser) - Obscure ingredients, tedious techniques, and absurdly complex prep—cooks say some recipes push them to the boiling point. Any step too impractical, time-consuming, or just plain unpalatable can make even the most accomplished cooks hang up their aprons, writes Kim Severson in the New York Times. Even food critics balk... More »

Salty Ramsay Marinates in Hypocrisy

Push for local, seasonal food in UK restaurants has critics roasting TV chef

(Newser) - Borrowing some of Gordon Ramsay's favorite vulgarities, Rob Lyons lashes out at the famous chef's push for British restaurants to use seasonal, local foodstuffs. "There have been plenty of people lining up to point out the hypocrisy of Ramsay’s position," Lyons writes in spiked, pointing to observations... More »

Dollar-Store Dining Possible in Big Apple

Creative cooks can find big value, bigger flavor at bargain grocers

(Newser) - Grocery-shopping in New York City takes a hefty toll on one’s pocketbook, Henry Alford writes in the New York Times, but at 99-cent stores, more diamonds in the rough exist than one might expect. Alford embarked on a challenge: to craft a week's worth of meals made mainly from... More »

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