When you order an “Athenian” salad with a side of pita bread, the last thing you expect to get is a giant metal bolt baked right into your bread. But that happened to one Yahoo editor yesterday. Yum.
FOR TOO LONG have lovers of chicken fingers and grilled cheese, hot dogs and tiny, adorable portions been told that we are too old for the children’s menu. “I am one of those people,” said Yahoo executive editor Susan Kittenplan. You do you, Susan! Reasons for preferring the kids’ menu go beyond what one is craving. Paula Froelich, editor-in-chief of Yahoo Travel, “always orders off the kids’ menu because the portions are proportionate.” Sometimes she’s just a little bit peckish, and a tyke-sized serving size hits the spot.
Malt vinegar is the condiment of choice, instead, at Thrasher’s. (Just look at this French fry slinger’s hat!) And don’t even get some Chicagoans started on the touchy subject of ketchup on hot dogs. "No, I won’t condemn anyone for putting ketchup on a hot dog. Like Team Mad Fresh, the council proposes an age limit: “Don’t…Use ketchup on your hot dog after the age of 18,” reads its etiquette guide for eating “America’s most sacred food.” However, “Mustard, relish, onions, cheese, and chili are acceptable.” Not everyone is vehemently anti-ketchup, of course.
Zagat’s 2014 restaurant survey determined that the number 1 problem irritating Boston diners was noise: The hubbub of a night out on the town was making Beantown residents bananas. So The Boston Globe decided to paint the town…quiet. Reporters dined at eight different restaurants, measuring decibels as they went.
There once was a time (like six years ago) when your working knowledge of, say, Junot Diaz or Radiohead was all you needed to show some conversational with-it-ness. Now, though? Restaurants—the currency of the young and cash-strapped—are the key to the cultural kingdom. Check, please!
All photos: Sarah Figliozzi, Portland Bureau of Transportation In Portland, Oregon, land of bike lanes and rhododendrons, hippies and hipsters, craft beer and barrel-aged cocktails, everything seems possible. You’re eating in the street.) The Oregonian reports that the program will expand to include 10 new restaurants this summer. If any city can pull it off, it’s Portland, with its low-humidity, 70-something degree summers, roses and breezy bike rides.
Credit: Disney. Gif: Wingapo-Ana, Tumblr This week in amusing, Chicago Tribune reporter Kevin Pang directed us to this delightful list of “how to identify food critics, media & bloggers,” which was affixed to the wall “a well-known Chicago restaurant" and sent Pang’s way by an anonymous source. The list, made by an ambitious manager, is intended to help waitstaff identify a food writer on the loose. And it’s sort of amazing.
Illustration credit: Jen Fox Alone, black truffles are a beautiful thing. Those thinly shaved, woodsy morsels nearly melt away on the tongue, leaving behind a musky, distinctive flavor that lingers wonderfully. And we wouldn’t turn down other staples of decadence if they were offered: caviar, Kobe beef, pancetta, and yes, even controversial foie gras. Beer and Buns, which opens March 20 in the St. Giles Court Hotel, will feature a $250 burger of Kobe beef topped with shaved truffles, sautéed foie gras, beluga caviar, pancetta, and a “secret sauce.” (Be grateful that it’s only $250. Its creator, chef Wisit Panpinyo, wanted to charge $1,000 a plate.) The dish sounds like too much of a good thing to us, but we asked Ariane Daguin, the founder of leading foie gras and truffles purveyor D’Artagnan, for her thoughts on this burger (and those like it). After all, this burger is merely a symptom of a larger problem;
Anna Post, the great great granddaughter of etiquette maven Emily Post, visited Ali Wentworth on Yahoo’s own Daily Shot Tuesday to talk table manners and technology. Emily Post would not approve. Instead, Anna Post says there are two options: 1. Here are some helpful tidbits from Chapter 19, Personal Communication Devices, in the 18th edition of great great grandma “Emily Post’s Etiquette”. "Without exception, turn your device off…in a restaurant…or anytime its use is likely to disturb others.” While this is true for special-occasion meals, dates, or extra-fancy restaurants (you know, those akin to places of worship), it’s not realistic for your everyday local-joint supper.
Reality check: That over-the-top dinner is a real thing, being offered this Valentine’s Day by Michelin-starred chef Adam Simmonds. We get that Valentine’s Day, as it’s celebrated today, is often about commercialism. Restaurants are usually packed to the gills on Valentine’s Day, often with people who don’t go out to eat very often. Even when you’ve made reservations weeks in advance, the best-planned restaurant meal can go awry if the lights aren’t sufficiently dimmed, the salmon sits under a heat lamp for too long, or your waiter forgets to refill your water glass for the third time.
You’re out to dinner with your friends. Or your parents. Or your aunt from Des Moines. You’re all looking over the menu when your waiter comes to fill your water glasses, recite the specials, and ask if anyone has a question. "What do you recommend?" one of your people asks him. You cringe. Or we do, anyway.