GOOD NEWS: Michel Richard’s not-very-good New York bistro is no longer open for lunch or dinner, as I report for Eater. BAD NEWS: The bistro still open for breakfast which means it continues to charge $10 for bowls of cold cereal and $26 for smoked salmon bagels. Yep, we’re calling this one a BAD DEAL. 

GOOD NEWS: Michel Richard’s not-very-good New York bistro is no longer open for lunch or dinner, as I report for Eater. BAD NEWS: The bistro still open for breakfast which means it continues to charge $10 for bowls of cold cereal and $26 for smoked salmon bagels. Yep, we’re calling this one a BAD DEAL. 

Momofuku’s meatless ramen is better than your pork fat ramen. I’m not saying that as a love letter to vegetables, which this ramen is not. This dish is rather an insanely delicious meat substitute ramen! It’s less about seasonal produce and more about giving you the same savory, salty, and rich flavor notes as you’d get in a broth made with animal fat. It’s the soup-based equivalent of making tofu chicken nuggets taste good — always a risk affair, but Momofuku Noodle Bar gets it right, I argue in this Eater essay! (Photo: Nick Solares/Eater). 

Momofuku’s meatless ramen is better than your pork fat ramen. I’m not saying that as a love letter to vegetables, which this ramen is not. This dish is rather an insanely delicious meat substitute ramen! It’s less about seasonal produce and more about giving you the same savory, salty, and rich flavor notes as you’d get in a broth made with animal fat. It’s the soup-based equivalent of making tofu chicken nuggets taste good — always a risk affair, but Momofuku Noodle Bar gets it right, I argue in this Eater essay! (Photo: Nick Solares/Eater). 

“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). 

OpenTable Charges Restaurants for Online Reservations. This App Charges Diners.4

pricehike:

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!

BUY HOLD OR SELL?

“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). 

Why Does Bobby Flay Make His Food So Gosh Darn Sugary?4

"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!!!

“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). 
“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).