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For Inauguration Week, DC Pushes Last Call to 5am

Some worry late-night partying will increase crime

(Newser) - Preparing for a wave of inauguration visitors (and their cash), Washington legislators loosened the capital’s laws yesterday to let restaurants, bars, and nightclubs stay open all night and serve alcohol until 5am in the days leading up to the historic occasion, the Washington Post reports. The move upset civic...

Between Home and Work, Public Life Declines
Between Home and Work, Public Life Declines
OPINION
Dec 1, 2008 1:36 PM CST

Between Home and Work, Public Life Declines

More than ever, we need surprises of 'third spaces': Rodriguez

(Newser) - In the 1980s sociologists introduced the term "third place," neither home nor work, to encompass the bars, restaurants, and other public spaces that allow us to build relationships. Today, with global economic woes besetting even the iconic French cafe culture, our "public living rooms" are...

Bet You've Never Heard of This Megachef
Bet You've Never Heard of This Megachef
glossies
Nov 12, 2008 11:02 AM CST

Bet You've Never Heard of This Megachef

But that'll change when he conquers US with his Peruvian cuisine

(Newser) - Peruvian cuisine is the latest craze to hit south of the border, writes Andrew Curry in Portfolio, "thanks in part to superchef Gastón Acurio." With a hit TV show and more than a dozen eateries on two continents, this culinary rock star has cooked up a multi-million-dollar...

Forget Politics&mdash;Let's Eat!
 Forget Politics—Let's Eat! 
OPINION
Nov 9, 2008 11:45 AM CST

Forget Politics—Let's Eat!

What Obama's preferences say about him

(Newser) - Only time will tell what kind of president Barack Obama turns out to be. But looking at what he likes to eat might give us some clues, food journalist Todd Kliman writes for NPR's Monkey See blog. So what do we know so far? Obama took heat for talking up...

Caviar Out, Meatloaf In for Holiday Parties

Grinch strikes everyone from companies to 'sensitive' socialites

(Newser) - The bleak economic outlook is making for a lean holiday party season in New York, the New York Times reports. Big companies are cutting or drastically scaling back their normally lavish annual bashes. Socialites—especially those close to the finance industry—are throwing lower-key parties, forgoing cut flowers, and serving...

Calorie Counting Makes a Comeback

Get ready for sticker shock, as nutrition info hits menus

(Newser) - Thanks to new laws, calorie counting is back in vogue and bigger than ever, writes the New York Times. After decades of diets that focused on the balance of fat, protein, and carbs, “More and more, people are looking at calories in, and calories out,” a doc tells...

Buffalo Restaurant Busted While Butchering Deer

Inspector finds Chinese restaurant's crew chopping up deer carcass

(Newser) - An inspector has shut down a Chinese restaurant after finding its workers butchering a deer on the premises, the Buffalo News reports. Health officials, who arrived at the restaurant after a tip, aren't sure if the animal was hunted or roadkill—or what the China King had planned for the...

20 Best New Places to Dine
 20 Best New Places to Dine 
GLOSSIES
Oct 23, 2008 3:13 PM CDT

20 Best New Places to Dine

Esquire 's picks from all over the US

(Newser) - After surveying restaurants across the US, Esquire gave the country props for its chops, proclaiming "the emergence of American cooking as the most diverse and most innovative in the world." It highlighted 20 favorite new restaurants of the year:
  1. L20 (Chicago): Overlook its Midwest locale; this place serves
...

Here's a Tip: Despite Recession, Gratuities Grow

(Newser) - A diner who leaves a 10% tip these days is likely a tightwad, a tourist, or a victim of terrible service, but that same 10% tip would have been perfectly acceptable in the '50s. The going rate for gratuities has steadily crept up over the decades, studies find, hitting 15%...

American Consumers Stop Spending: 'They All Feel Poor'

Unending bad news has sent consumer confidence reeling

(Newser) - Consumers, hit by a tsunami of economic bad news, have dramatically cut back spending in recent weeks, on everything from clothes to cars to airline travel to dining out, reports the New York Times. The slowdown all but guarantees a drop in consumer spending for the third quarter, the first...

Naked Lunch? Maine Town Strips Diner of Booze

Locals unamused by skinny dip sandwich

(Newser) - A Maine restaurant has been denied a liquor license over a promotion that encourages skinny dipping in a nearby lake, the Bangor Daily News reports. The offer promised a free sandwich to any diner intrepid enough to strip and take the plunge behind the Black Frog Restaurant. After numerous complaints...

Where's the Beef? Being Butchered in the Kitchen

To get the best cuts and top quality, more chefs go DIY

(Newser) - Brooklyn eatery Marlow & Sons gets its pork by the pig and beef by the half-ton steer, and it's not alone in its whole-hog approach. A growing number of restaurants are sidestepping industrial meat all together, instead butchering entire carcasses right on the premises. There's some of the old "...

Meet Vintners of Sideways Fame
 Meet Vintners of Sideways Fame 
GLOSSIES
Sep 18, 2008 12:34 PM CDT

Meet Vintners of Sideways Fame

Hitching Post II owner makes famed wines with ex-fisherman colleague

(Newser) - If you’ve seen the movie Sideways, you likely remember the Hitching Post II: the Santa Barbara County restaurant where Paul Giamatti nervously meets his future love. But even the most dedicated oenophile may not know that Hitching Post owner Frank Ostini and colleague Gray Hartley have been making wine...

Cured for What Ails You
 Cured for What Ails You 
GLOSSIES
Sep 10, 2008 4:05 PM CDT

Cured for What Ails You

Chefs, diners can't get enough of salty beef and pork salumi

(Newser) - Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details. Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub...

Noodle Chain Rules London Dining Scene

Wagamama tops pricey competitors in new Zagat survey

(Newser) - Wagamama, a chain of inexpensive Japanese-inspired noodle bars, is London’s most popular restaurant in the latest Zagat survey, the Telegraph reports. The low-key chain topped fine-dining establishments such as the Ivy and Gordon Ramsay for the top honor, which also takes price, atmosphere, and overall value into account. Ramsay’...

Chefs Going Underground to Test Limits

Covert, communal dining catching on, to health officials' chagrin

(Newser) - Across the country, stealthy foodies are dropping coin and risking, if not imprisonment, then a strong reprimand, to dine at so-called “underground restaurants,” the New York Times reports. Intrepid chefs are experimenting with creative recipes in communal settings, skipping from apartment to apartment, often just steps ahead of...

Waiter Serves It Up in Tell-All
 Waiter Serves It Up in Tell-All
BOOK REVIEW
Aug 26, 2008 12:42 PM CDT

Waiter Serves It Up in Tell-All

Behind the scenes at a New York bistro

(Newser) - A waiter known for grumbling about his work online has now recounted his misadventures in a book, Waiter Rant. Steve Dublanica tells Bloomberg about its highlights: runaway rodents, crazed customers, and his background in the mental health field. "Dealing with rabidly insane psychopaths is perfect training for dealing with...

Critic's Hoax Makes Spectator Turn Red

Wine magazine honors 'excellence' of imaginary restaurant

(Newser) - Wine Spectator bestowed one of its awards of excellence on the Milan restaurant Osteria L'Intrepido. Problem being, the restaurant doesn't exist. A mischievous wine critic made it up, along with its wine list—which featured wines panned by the magazine—then forked over the $250 application fee, the Los Angeles ...

NY Sushi Sleuths Uncover Fishy Tricks

Simple DNA test reveals fish sellers' bait-and-switch

(Newser) - Two New York City high school students used DNA testing to uncover a bait-and-switch scam in local restaurants and fish markets, the New York Times reports. Fish being sold as prized white tuna turned out to be the much more common—and cheaper—Mozambique tilapia, while red snapper proved to...

Doggie-Dining Goes Legit in Tampa

Tampa eatery receives city's first canine permit

(Newser) - Puppy-lovers can now legally chow down in the company of their canine companions at Tampa's Java & Cream cafe, the first eatery in the city to boast a dog-dining permit. Permits for pups have been required in Tampa since 2006, though restaurateurs have apparently been unaware of the law: The...

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