Search

Two Fish Myanmar, a Burmese restaurant run by Burmese refugees, has reopened in a new location in Clarkston, Atlanta. The restaurant is part of the Clarkston Market, a development that supports refugee businesses and services. The menu features dishes influenced by Chinese, Indian, Thai, and Malay cuisines, with highlights including Mohinga, a catfish soup, and Nan gyi thoke, a rice noodle dish. The restaurant is known for its affordable prices and casual dining atmosphere. [Extracted from the article]

The article discusses the trend of long lines outside popular restaurants that do not take reservations. This development has been beneficial for people who do not want to wait for reservations to become available. Some diners try to game the system by lining up in the late afternoon before the restaurant opens. The article also mentions the challenges faced by restaurant staff in managing long lines and suggests that some restaurants have implemented innovative solutions to alleviate frustration. Overall, the trend of long lines outside restaurants is seen as a current phenomenon that is in style. [Extracted from the article]

This article discusses the rise of food influencers in Atlanta and their impact on the local dining scene. Unlike traditional food critics who review restaurants anonymously and pay for their meals, many food influencers receive complimentary meals and often get paid to promote newer businesses. While federal guidelines instruct influencers to disclose these payments, it doesn't always happen. However, positive posts from these "foodfluencers" can significantly boost a restaurant's sales. The article also highlights a few popular food influencers in Atlanta and their specialties, such as bold and tasty videos, East Asian cuisine, romantic date night spots, celebrity chef reviews, and a diverse range of restaurants and bars. [Extracted from the article]

The Singapore dollar is currently at its strongest level against the US dollar in over a decade, which is impacting various sectors of the economy. The strong currency is benefiting importers, exporters, shoppers, and tourists. Singaporeans are taking advantage of the favorable exchange rate by traveling more frequently and making deposits on bookings. The strength of the currency is attributed to a monetary policy that uses the exchange rate as its main lever, as well as economic slack in China and trade tensions between Beijing and Washington. While the strong currency keeps inflation in check, it can also price Singapore out of exports. However, local firms are relatively unconcerned about the currency's movements. Some sectors, such as hotels and restaurants, are more pessimistic due to the potential decline in inbound tourism. Singaporeans are also spending their money in neighboring countries where the cost of living is lower. The strong currency can also negatively impact manufacturing and employment. Despite this, there are positive indicators of activity, such as a significant increase in transfers from Singapore dollars to US currency. Americans living in Singapore are benefiting from the strong currency, particularly when it comes to paying US taxes. [Extracted from the article]

Alma Negra is a neighborhood restaurant located in Gowanus, Brooklyn. The restaurant is owned by Fermín Teco, who specializes in serving Mexican food with a focus on Mayan cuisine. The menu features dishes such as short ribs braised in huaxmole sauce, aguachile de tuna, and vegan tamales. The restaurant also offers a colorful and extensive cocktail menu. Alma Negra provides a comfortable and unhurried dining experience, and has received positive reviews from patrons. [Extracted from the article]

The article offers suggestions by food critics for nine dishes in Northwest D.C. including banana pudding from Mr. Bake at Le Fantome, Cheeseburger from Vermilion, and Paulie Cicero sandwich from The Cracked Eggery.

Keith Lee, a food critic and influencer on TikTok and Instagram, has gained popularity for his restaurant reviews that can transform struggling businesses. With 16 million followers on TikTok and 2 million on Instagram, Lee has become one of the most prominent food influencers. His videos resonate with viewers, although he finds it mystifying why they are so popular. Advertisers are taking notice, with Lee working on promotions for various big food brands. He has also used his platform to support small businesses and engage in philanthropy. Despite his growing fame, Lee aims to maintain his authenticity and present himself as a normal, paying customer. [Extracted from the article]

The article focuses on the Southern Grille in Ellendale, Delaware, serving muskrat meals, a traditional dish in the region, which is becoming increasingly rare, with the restaurant being one of the few places still offering it. It explores the decline in muskrat trapping and the dwindling popularity of muskrat dishes, despite some enthusiasts enjoying its unique taste.

The article comments on attack on Israeli food by the Palestinian food writer Reem Kassis. Topics discussed include mistake of television host Conan O'Brien of describing shakshuka as Israeli, introduction of an Israeli restaurant in Philadelphia that serves Levantine food by Kassis and the delegitimization of Israeli food.

This article, titled "A day in the country," features a cookery writer and tableware designer who shares her experience of celebrating New Year's Day in her childhood home of Venice. She describes her perfect day, which includes a leisurely walk around Venice, a rich meal at home, and spending time with family. She also mentions her morning routine, which involves hot ginger tea in bed and reading a novel. The writer enjoys exploring the city, visiting local cafes and shops, and having lunch at Harry's Bar. She concludes by expressing her desire to have friends over for a simple supper. [Extracted from the article]

Graph To mark the upcoming move, Restaurant Marc Forgione is reopening with a new "classics" menu featuring some of the most popular dishes from the restaurant's history, as well as items that honor key moments and milestones in chef Marc Forgione's career. New York City's Restaurant Marc Forgione is reopening Friday with a new "classics" menu. [Extracted from the article]

Her description of grating nutmeg in the Italian manner over buttered pasta, pork chops, or spinach forever changed the way I use this often overlooked and underused spice. BHGEditor@dotdashmdp.com B SUBSCRIPTION HELP b BHG.com/MyAccount or email us at BHGcustserv@cdsfulfillment.com or call 800/374-4244 B THE HEADLINE BELOW b comes from the title of a book by Elizabeth David, one of my favorite writers about food. [Extracted from the article]

Bistro, a homegrown restaurant in Dubai opened by three Syrian brothers, was named the best restaurant in the Middle East and North Africa Monday by the World's 50 Best organization. "We opened the restaurant not to be No. 1", Orfali Bros Chef Mohammad Orfali said during the ceremony in Abu Dhabi, thanking the voters. "I don't know what's enough Arabic restaurants", said Qais Malhas, an owner of Shams El Balad, a restaurant, shop and grocery in Jordan that took No. 29. [Extracted from the article]

The article profiles Pete Wells, the restaurant critic for the "New York Times" newspaper since 2012. Topics include the impact of Wells' reviews on the fate of New York City restaurants and their employees, a decision to have Wells assess restaurants outside New York for the newspaper, and Wells' tendency to not become friendly with restaurants owners in order to maintain an unbiased ability to critique their restaurants.

The article discusses the history of restaurants and the vegetarian movement in Great Britain. The author reflects on the publication of restaurant guidebooks by critic Nathaniel Newnham-Davis. Emphasis is also given to the restaurant scene in Victorian and Edwardian-era London, England, the vegetarian restaurant Eustace Miles Restaurant, and the health benefits of dishes.

The article discusses the selection process for the World's 50 Best Restaurants awards and the ranking of restaurants around the world. The author reflects on the origins of the list from "Restaurant" magazine and editors such as Chris Maillard. Emphasis is given to topics such as the voting system, selection of restaurants by volunteer jurors, and accusations of Eurocentrism and subjectivity.

The article reports about the Happiest of Happy Hours at The Third Bird, a partnership event of the restaurant The Third Bird and the online review site Yelp. It discusses the job of Jonathan Truong, senior community manager for Yelp Twin Cities and host of the event. It also mentions how the Yelp site works and its effect on the increase in revenue of businesses.

In a way the cooking method depicted in the book andimplemented at Ikoyi mirrors Chan's own multicultural,cross-continental upbringing, and at the core, it's all aboutdefying expectations and forging new identities. Plats du jour "Ikoyi: A Journey Through Bold Heat With Recipes"showcases how Chan defied expectations and forged newidentities with his exploration of the spice and umamiof West Africa and beyond Jeremy Chan, the creative mind behind the two-Michelinstarrestaurant Ikoyi at 180 Strand in London, is readyto share his life story with his debut cookbook, "Ikoyi: AJourney Through Bold Heat With Recipes." While the sub-Saharan association -- most notable in theuse of local ingredients such as fermented locust beans,tiger nuts, and plantain -- initially made Ikoyi stand outin London's culinary scene, Chan says his exploration ofspice and umami is no longer restricted by geographicalboundaries. [Extracted from the article]

The author explores his views on restaurant critics and food journalists. He presents rules that restaurant critics and food journalists must adhere to. He proposes a code of ethics for them and stresses that no critic should meet socially chefs and restaurateurs. He believes that a critic must decline any invitation to public relations events. The author reiterates the basic standards of journalism which are fairness, objectivity, and balance.

The World's 50 Best Restaurants list is organized by William Reed Business Media, which is based in the U.K. It's famous for crowning restaurants with the title of No. 1 in the world. (Bloomberg) -- The World's 50 Best said it will move its annual restaurant awards ceremony from Moscow to London in an announcement just hours after Russia's invasion of Ukraine and the levying of new sanctions. [Extracted from the article]

Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article profiles Deborah Madison, a chef and writer. Madison, who was founder of Greens Restaurant and chef at Chez Panisse, had moved to Flagstaff from San Francisco in 1988, in which she did drawings for James Turrell. In 1990, she started to manage Santa Fe Farmer's Market and went on to found the Cafe Escalera with restaurateur Brian Knox and chef David Tanis. She was best known for her writing on vegetarian cooking and her work in slow food movement.

Officials with the Hammer Museum in Los Angeles confirmed on Friday that Waters - known for her iconic restaurant Chez Panisse in Berkeley, Calif. - would be developing a new concept at the museum, scheduled to open this fall. The celebrated chef and restaurateur Alice Waters is planning a new restaurant for the first time in nearly 40 years. [Extracted from the article]

The article profiles Gary Usher, who opened his restaurant Burnt Truffle after a successful Kickstarter campaign. Topics discussed include misconceptions about Usher being an overconfident and swagger chef, his achievements with his first foray into the restaurant business including rave reviews he got and the history behind the Burnt Truffle name and services and facilities of the new restaurant.

(Bloomberg) -- Three U.K. restaurants and just one in the U.S. make it into the top fine-dining establishments in the world, according to TripAdvisor, whose annual rankings are published today and bear little resemblance to the World's 50 Best Restaurants and other lists. On the other hand, the winner, Auberge du Vieux Puits, does hold three Michelin stars and TripAdvisor does tend to throw the spotlight on some restaurants, such at the Black Swan, which previously received limited publicity. [Extracted from the article]

(Bloomberg) -- On March 30, the World's 50 Best Restaurants awards entirely abandoned its plans for rankings for 2020, and pledged instead to focus on efforts to help the hospitality industry to face the challenge of coronavirus. The World's 50 Best Restaurants list is organized and compiled by William Reed Business Media. [Extracted from the article]

This article focuses on food writing and writers. Realism is being injected by food writer Dianne Jacob into her writing. Having a broad vocabulary is an important factor in becoming a food writer. Recipe-based stories and restaurant reviews are some of the types of food writing. Information on several food magazines are also presented.

An interview with Swiss-born chef Michael Riemenschneider is presented. Riemenschneider has presided over the Black Boys Inn in Hurley, Berkshire, in the summer of 2014 and he has also facilitated the transfer of his Canvas restaurant from Marylebone into what used to be Le Cercle in London's Wilbraham Place. He talks about the transitions in his business. He also speaks about the challenge of finding kitchen staffers and satisfying food critics.

The article presents an interview with Raymond A. Sokolov, a food editor of the "Times Magazine." Sokolov reviews New York restaurants and rates them on their food, place atmosphere, quality of service and restaurant decors. He explains that he has no particular allegiance to any particular cuisine but claims that French and Chinese food are his favorites. His first story was about a wedding cake for Tricia Nixon.

An interview with "London Evening Standard" food critic Fay Maschler is presented. She provides an overview on the history of the restaurants in London, England. She offers his views about restaurant criticism. She emphasizes the importance of improving customer services for the development of the hospitality industry.

A review is offered for the website National Restaurant Awards located at www.nationalrestaurantawards.co.uk.