Ten Restaurant Trends We Hate. No 6. Too much information: To enjoy the brioche bread pudding, it's really not necessary to know the name of the farm that supplied the eggs
May we tell you Our Specials this evening? For an appetizer, the chef has prepared a slaughter of baby salmon on toast points of nine grains—blue corn, barley, rye, chaff, stover, found rice, horse-rolled oats, balsa, and fermented teff flown in daily from Ethiopia—and fancy assorted nuts, which may contain up to ten per cent peanuts. The salmon is very fresh; it was hatched just this morning…
"I'm not eating snake.' There was one question he never wanted answered, the entire time he was in China. The question was a simple one: "What's for dinner?"….
The Chef and Restaurant Database - documenting the migrations of star chefs from around the world between restaurants
Britain’s top chefs tell what they would cook for their last supper
Stacy Title’s movie The Last Supper (1995)
The role of the institutionalized last meal of the prisoners on death row in the U.S
“Things were looking up for Chen Xianzhong, proprietor of Baghdad's Only Chinese Restaurant until a suicide car bomber blew up outside the place…”
Galactic pizza in Uptown Minneapolis is powered through an energy utility with wind turbines & the same renewable power charges their small fleet of electric delivery bike and cars. (From ”American Samizdat”)
Peter Hertzmann about the principle of la marche en avant, the design which modern, large, French-restaurant kitchens are based on
Welcome to the new Cambodian killing fields cafe
This is the ninth post that Hanan Levin of Grow-A-Brain is “co-blogging” - this time with me. (Previous posts here.) Thank you, Hanan, for letting me join in the co-blogging fun (and for forgiving me for thinking you were a woman for two months). If other bloggers are interested to share the forum with Mr. Levin on any other topic, contact him for details.
Many More Unusual Bars and Restaurants Here