Investors are bullish on the take ’n’ bake concept
Mar 26, 2015 9:00 am
If you don’t live in the central or western United States, then you probably haven’t heard about Papa Murphy’s, a rather unique pizza chain that doesn’t deliver or even cook pizzas. It’s a “take and bake” joint, meaning you literally take the pizza home and bake it yourself. Wall Street is eating it up.
Forget the basement bar. Americans should really start adopting the UK’s backyard-bar trend. In America, the small outdoor shack (purchased at Home Depot and the like) is usually relegated to housing an assortment of yard tools or serving as storage overflow. But in the UK, they’re apparently used as conveniently located dens of drinking — man caves with serious benefits.
The enchanting beach town of Baracoa is said to have some of the best food in Cuba. It better, considering the 20-hour sauna-like bus ride from Havana that it takes to get there. Travel writer Jenny Miller reflects on her trek to the far-flung seaside locale and the nights she spent salsa dancing, drinking rum and dining on fish in coconut sauce amid some incredible scenery.
To some, Jackson Heights is still known as Little India. But with more than two dozen restaurants serving Tibetan, Nepalese and Bhutanese food, Himalayan Heights is probably a better moniker for this especially tantalizing corner of Queens, New York. Local writer Joe DiStefano dishes up his favorite spots in the neighborhood.
Diners may be attracted to pop-up food events because of their ephemeral, fling-like qualities. But the chefs who advertise these casual culinary encounters aren’t always looking for just a one-night stand. Writer Rachel Signer examines how these seemingly one-off meals can lead to something more permanent.
Jason Neroni, Bryant Ng, the Animal guys up to good
Mar 23, 2015 12:00 pm
Believe it or not, the Los Angeles restaurant scene still has room to grow. Some of the city’s leading chefs are returning to kitchens, a prominent duo is expanding their focus and out-of-towners are adding culinary heft. Learn about 10 of the most promising L.A. County concepts slated to debut between now and mid-June.
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.