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.
U.S. President Barack Obama, after dinner at the three-Michelin starred Sukiyabashi Jiro in Tokyo(Source: Eater).
“100% price transparency, while great on restaurant websites, doesn’t necessarily make for more enjoyable meals. Eating out would be pretty miserable if the price of your hay-smoked squid steak were etched onto the reclaimed driftwood it was served on, if waiters gave lectures on Champagne markups while pouring $75 glasses of bubbly, and if iPads were affixed to each table displaying a course-by-course feed of how much we’ll owe American Express in 30 days.”
That’s from my Eater review of Ma Peche, which shows us how dinner can sometimes be more pleasant when we’re not always 100% clear about prices. The downside of course is that dinner becomes more expensive (Source: Eater).
“Artisanal everything has become somewhat of a Brooklyn stereotype. I no longer ask if the Kool-Aid is locally-powdered and house-diluted when dining out, because I know it is and that the waitstaff is drinking gallons of it.”
Alinea & Brooklyn Fare are the only two three-Michelin starred restaurants in America that make you pay for the majority of your meal before you eat your meal. But it looks like we’ll get another entry to that category In Europe, at Madrid’s DiverXO, which is moving to the “Hotel NH Eurobuilding” (what a name!) in July. Chef David Muñoz says he’s adopting a ticketing system as NO SHOWS are a problem. Check out the details right over here.