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Mentions 12 items. The Modern restaurant in New York City; Studio Dror vases; Mario Batali basting brush; Color-coded bands on prescription bottles at Target; Krups espresso maker; The revamped instant camera from Polaroid; Fashion from Richard Chai; Forecast from the Pantone Color Institute; Products using bamboo; Designer furniture.

In the history of American dining, there are pivotal moments when a cuisine makes the sublime leap onto white tablecloths. It happened to Italian when the spaghetti joint morphed into [...]

Focuses on restaurateur Geoffrey Zakarian. Opening of his restaurant, Town, in New York City; Money spent on kitchen equipment, interior design and other expenses; Esthetic challenge he gets from the demanding job that holds little promise of getting rich; Diary of the year he spent preparing the facility for operation.

Focuses on chef Anthony Bourdain and his book 'Kitchen Confidential' which describes the restaurant business in detail. Why some aspects of the business may be offensive to restaurant patrons; Honesty of the book; The lure of the business for people such as Bourdain who loves it.

Features the restaurant named Lacerba which is owned by Monica Trapasso and Marco Pagano in Milan, Italy. Design of the restaurant; Overview of the menu; Popularity of the establishment as a futurist restaurant.

Focuses on the importance of atmosphere in restaurants. Restaurants' move away from plain; Example of Picasso, a restaurant in the Bellagio Hotel in Las Vegas, Nevada and others; Comments from director Adam Tihany and others.

Focuses on the restaurant boom in New York City as of January 1999. Consistency of the boom with other United States locations; Cost of chef Daniel Boulud's Restaurant Daniel; Menu prices; Comments from `The New York Times' chief restaurant critic Ruth Reichl; Chef Rocco DiSpirito's Union Pacific Restaurant; Economic conditions in the city. INSET: Eating Out Is In.

Focuses on the restaurant Ducasse in Manhattan, New York, and the work of chef Christian Delouvrier. Cost of a meal at the restaurant; Efforts of Delouvrier to create dishes that meet the standards set by Ducasse's owner, Alain Ducasse, who is also a chef; Design of the menu using Ducasse's philosophy.

Profiles French chef Bernard Louiseau, who committed suicide after ratings of his Côte d'Or restaurant were lowered by restaurant guides. 'Nouvelle cousine' that Louiseau helped pioneer; Questions about whether France has conferred too much influence on its restaurant critics; Remarks about Louiseau.

Focuses on the trend for chefs to leave luxury French-American restaurants and begin casual dining restaurants in the United States. Example of gourmet chef Jasper White's eatery called Jasper White's Summer Shack; How the change is a lifestyle choice; Economics of high-end restaurants.

Discusses the Caucus Room, a restaurant in Washington DC. Significance of the choice of lobbyist Guy Vander Jagt to watch the 2000 United States presidential debates at the Caucus Room; How the Caucus Room is a prime meeting place for lobbyists; Differences between 'power lunching' in New York City and Washington.

Focuses on Charlie Trotter, a luxury restaurant chef, and his management techniques as described in his book, 'Lessons in Excellence From Charlie Trotter.' Details of the amount of business that he does in Charlie Trotter's Restaurant in Chicago, Illinois; How chefs are pioneers in flexible manufacturing.

Focuses on the concept of tasting menus prepared by United States chefs. Explanation of tasting menus; Restaurant genres represented by chefs offering tasting menus; Chicago, Illinois, chef Charlie Trotter's offerings; Purpose of the tasting menu; Prices.

Reports on the reopening of Windows on the World at New York's World Trade Center. Closure after the terrorist bombing of the building in 1993; Joseph Baum, Michael Whiteman and David Emil, creators of the new Windows; Unique and alluring menu; Setting.

Discusses how many Americans eat dinners from takeout restaurants or frozen meals. Consideration of the widespread trends towards healthier eating; Efforts of supermarkets and restaurants to increase the luxury of the dining industry; Popularity of takeout products made by the Wolfgang Puck chain and sushi.