Sleek-kitschy idiosyncrasy is all the rage.
restaurants
Posted inEditor's Pick
Instagram Is Pushing Restaurants to Be Kitschy, Colorful, and Irresistible to Photographers
How the popular app has transformed the way diners, designers, and marketers approach restaurants. (Hint: that bold wallpaper pattern isn’t there by accident.)
Posted inNonfiction, Quotes
Haute Cuisine Has a Low Wage Problem
How an army of unpaid apprentices keeps the world’s best restaurants afloat.
Posted inEditor's Pick
The World’s 50 Best Restaurants Get by with a Lot of Unpaid Labor
Behind every celebrity chef, an army of eager, uncompensated stagiaires.
Posted inBusiness & Tech, Food, Nonfiction, Quotes
Who Says Healthy Food Can’t Be Accessible and Affordable?
Daniel Patterson, and the challenges of bringing fast healthy food to the impoverished neighborhoods trapped in food deserts.
Posted inFood, Nonfiction, Quotes
Celebrating New York City’s Early Soul Food Celebrity Chef, Princess Pamela
At Food52, Mayukh Sen recounts the glory years of Manhattan’s best DIY soul food restaurant, Little Kitchen, and tries to understand the final years of its beloved proprietor, who left without a trace.
Posted inNonfiction, Reading List
Salt, Sugar, Fat, Repeat: A Reading List on Restaurant Chains
On regionality, class, and culture, from Waffle House to the Cheesecake Factory.
Posted inNonfiction, Reading List
Salt, Sugar, Fat, Repeat: A Reading List on Restaurant Chains
On regionality, class, and culture, from Waffle House to the Cheesecake Factory.
Posted inNonfiction, Quotes
The Slow Death of Restaurant Kitsch
When minimalism goes down-market, where do the tchotchkes go?
Posted inNonfiction, Quotes
The Word ‘Allergy’ Didn’t Exist Until 1906
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. […]