“Yes, It would make even more sense to shut down Cocina and reopen it as Taqueria. We have the data and we know it would make us more successful. At least financially it would. In terms of accomplishing what I set out to do with that particular restaurant it would be a failure.”
So says Alex Stupak. Big props to him for taking on some risk in this very conservative year for new restaurants. Then again, Empellon Cocina is not a new restaurant (Source: Eater).
Meet your newest class of booking fees, which might range from $10 for a seat at Charlie Bird to $50 for a prime time seat at Minetta Tavern. Are such policies elitist, or will the clearinghouse effect help make certain last minute reservations more accessible? Read the Eater interview with co-founders Ben Leventhal and Gary Vaynerchuk and decide for yourself!
“As Jaeckle’s former bosses at AltaMarea keep pumping out more of the same at their Italian Restaurant Replicating Factory, All’onda wants to bring us something different. That’s no slight on the people of AltaMarea; they’ve set a high bar for hospitality and I’m jealous the citizens of Tajikistan will get a Morini sooner than we’ll have a Second Avenue Subway. But what our own city’s culinary scene needs right now is an increased tolerance for creativity and risk, and that’s why All’onda is so vital.”
That’s from my two star Eater review of All’onda, which builds on some of the themes I wrote about our “exceedingly boring” year for new restaurants in New York! Check it out! (Source: Eater).
The Bad Deal & The Price Hike APPROVE of this project! HRW has received nearly $18,000 pledged toward its $25,000 goal. As someone who’s often suffered from the excruciating pain of kidney stones, I’m incredibly lucky that I’ve always had easy access to oxycodone and other strong painkillers on those rare occasions when I’ve needed them. Just the same, it breaks my heart to know that restrictive laws in other countries can make that access much more difficult for others, even though their pain in no less than mine.
"Even the tarte tartin, with all its complex caramelization, makes the throat well up from sugar shock just like a Cinnabon. It all makes me wonder whether Flay is sometimes catering to an Applebee’s or TGI Friday’s crowd, where guests with a high tolerance for sweetness expect bland meats to get their kick from the likes of Jack Daniel’s glazes and such." — That’s Bad Deal Editor Ryan Sutton (i.e. me!!!) reviewing Gato for Eater!!!
Eater’s Hillary Dixler doesn’t experience any eye, ear or throat irritation at the infamous Sriracha factory in Irwindale, California, which was recently declared a “public nuisance” by the local city council. But are there killer robots?
“The business practices of Holey Donuts! are interesting in themselves. No cash is accepted, so you have to use your credit card. When you sign the iPad screen…you are warned that your receipt will arrive by email, as soon as you give them your email.”
Here’s Robert Sietsema on a doughnut shop that apparently won’t let you pay with cash (Source: Eater).
“I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day.”
Which chefs would you like to kill, cook and eat? That’s what Eater’s Kat Odell and Joshua David Stein ask esteemed attendees of the James Beard Foundation Awards. Funny stuff.
There are certain specific products, like prostate cancer drugs, where gender-based advertising makes a lot of sense. Steak is not one of those products.
“Given the rate at which Michael White’s Altamarea Group spits out restaurants these days, this column has adopted a new policy. The amount of time spent critiquing each Altamarea place will be proportional to the time Altamarea spent coming up with the idea. This review of Ristorante Morini, open since December, will be brief.”
Dear Restaurants: Let’s make a deal. If you’re not going to take reservations, and if you’re not going to answer your phones, please let us know when you’re closed for a private event, via Twitter, which you already use to SPAM us about every gosh dar food pic someone takes of your joint.