Ramen, short ribs, churro dogs are at the ballpark
Mar 23, 2015 9:00 am
Baseball-stadium food gets fancier every season, thanks to forward-thinking catering companies like Chicago-based Levy Restaurants. We take a peek inside the test kitchen to see what’s in store for this year.
New York City, a place of perpetual chef churn and restaurant turnover, takes a bit of a breather from the openings in the winter months. Working cooks take vacations (on the Caribbean festival circuit and otherwise) and media members would rather catch up on Game of Thrones than schlep to a launch event. It’s a welcome pause for all involved. But come March, everything starts to pick back up again. The plywood starts to peel off like a Canada Goose jacket on a 60-degree day, and everybody gets excited about eating at restaurants again. Here are eight to get excited about.
Just three months in, 2015 is already shaping up to be a very exciting year for the Bay Area restaurant scene, with several high-profile openings since January and many others ready to launch in the coming weeks. Here are six notable newcomers and another four tantalizing spots on the watch list.
The once-standard complimentary glass of water is no longer automatic when patrons sit down to dine at restaurants in California. On Tuesday, the drought-stricken state imposed new conservation rules that prohibit restaurants from serving the life-sustaining liquid unless customers ask for it. But just because you can ask for water doesn’t mean you should. We examine the moral dilemma.
Discover a lively cuisine in Israel’s fertile north
Mar 18, 2015 10:00 am
During a visit to Israel late last year, travel writer Jenny Miller got to tastethe food of Druze Israelis living in the village of Maghar in the Galilee region, a rich land of green, rolling hills in the north of the country that is sometimes referred to as Israel’s Tuscany.
With no disrespect to former Vice President Al Gore or the esteemed New York Times, as a proud Nashvillager and dedicated journalist, writer Chris Chamberlain considers it his duty to set the record straight about his hometown’s supposed newfound vegan-friendliness. Yes, there is a story to this.
Restaurant expansion in the South continues to be hotter than a skillet full of popping bacon grease. Restaurateurs both new and old are rushing forward with plans for new eateries, expansions of existing restaurant empires and even some high-tone food-court stalls that could raise the level of fast-casual fare to new heights. Chris Chamberlain reports.