Writing for The Boston Globe, Neil Swidey makes a compelling case for how the rising tide of food allergy fakers may endanger actual sufferers, as restaurants begin to take “allergy” requests less seriously. But his piece is more than just an anti-faker missive, it’s also a fascinating history of food allergies in America, and their place in the restaurant world. […]
Sam Kashner delves into the mysterious world of Michelin stars in the new issue of Vanity Fair, talking to top chefs about what it takes to gain—and keep—the restaurant world’s highest honor. Although restaurant critics are often recognized, Michelin inspectors remain virtually unknown. Kashner spoke on the phone with one inspector (even he wasn’t allowed to know […]
In the April 2008 issue of Los Angeles magazine reporter Mark Arax wrote about Los Angeles’ beloved Zankou Chicken chain, and how one owner tore the founding family apart by murdering two of its members and killing himself. The story is a compelling mix of family dynamics, fast food and the complex American dream. It was […]
Juli Soler, the Spanish restaurateur who helped turn El Bulli into the most influential restaurant of its time, died on July 6 at age 66. “Without Juli, El Bulli wouldn’t have existed,” its famous chef, Ferran Adrià, told the Spanish newspaper El País. The restaurant closed in 2011. Michael Paterniti’s 2001 Esquire story captures what it was […]
The problem of wage theft is not confined to any one industry, ethnicity, size of business, or corporate structure, says Labor Commissioner Julie Su. Each year, California loses approximately $8 billion in tax revenues to wage theft, and Su’s office has investigated millions of dollars’ worth of violations committed by, among others, a hospital, assisted living […]
Their MagicBands, tech-studded wristbands available to every visitor to the Magic Kingdom, feature a long-range radio that can transmit more than 40 feet in every direction. The hostess, on her modified iPhone, received a signal when the family was just a few paces away. Tanner family inbound! The kitchen also queued up: Two French onion soups, two roast beef sandwiches! When they sat down, a radio receiver in the table picked up the signals from their MagicBands and triangulated their location using another receiver in the ceiling. The server—as in waitperson, not computer array—knew what they ordered before they even approached the restaurant and knew where they were sitting.
There are only so many ways to describe food. You become hyper-aware of your own clichés. If you’ve gotten tired of reading “lovely,” “tinged,” and “delightful” in my reviews over the past seven years, all I can say is that you should have seen the first drafts.
He could have made his life easier by being less ambitious, but that’s not what Noma does. Instead, they’ve taken their strictly seasonal and regional agenda and applied it to the islands of Japan instead of the Nordic region. “I made seven trips here in the past year. I’ve been everywhere in Japan,” he explains.
Kogi didn’t take off overnight. After Choi’s friend and Kogi partner (eight people run the company) Mark Manguera came up with the idea of mashing up Korean BBQ and Mexican tacos, the Kogi truck began heaving through the streets of L.A. It was slow going at first, more a curiosity than anything else. But then […]
This week’s College Longreads selection is as much for the publication as it is for the story. Richie Siegel’s article about a Japanese street food restaurant in Chicago called Yoshu is mostly a profile of the owners, with a little bit of a restaurant review on the side. Siegel, a sophomore at NYU, is an […]