Why Are So Many Great NYC Restaurants Closing? It’s Not Just The Rent: It’s happening all over New York City, to restaurants big and small, from acclaimed pioneers, like WD-50, Union Square Café, Telepan, the Campbell Apartment and the Four Seasons, to more humble and beloved spots, like Bianca, Hamilton’s and Brooklyn Fish Camp. All shuttered or packing up because the rent is … [Read more...]
Archives for 2016
11 tips on how to avoid a tourist trap
If you travel to any major city or tourist destination in the world, you are bound to encounter more tourist traps than you can handle. And while you might be smug to think that you will be able to spot a tourist trap once you see one, this is not so evident in places which are extremely busy with tourists and which have a bad reputation when it comes to food. Places which … [Read more...]
Alain Passard: My garden saved my life – (Chef’s Table review)
Alain Passard is considered to be an idol by many chefs. Three Michelin star chef of restaurant Arpège in Paris, France, he is mainly known for inventing the vegetable to table movement removing meat from his restaurant and serving a cuisine that is mainly focused on seasonal vegetables. Passard has been working with a mainly vegetarian menu at his restaurant since 2001. … [Read more...]
Food for thought at the Antwerp à la carte exhibition
Did you know that one third of all food produced in the world each year gets wasted? That is 1.3 billion tonnes. Did you know that it takes to make a litre of beer, it takes 75 litres of water, a kilo of coffee 140 litres of water, 1 kilo of eggs 3,300 litres of water, 1 kilo of wheat 1,ooo litres of water and 1 kg of beef 16,000 litres of water? You can learn about food at … [Read more...]
Q&A with Kurt Micallef: ‘I am at the point where I appreciate simplicity in food’
Kurt Micallef is an up and coming Maltese chef who is currently working at The Arches. He has gained experience working outside Malta at In De Wulf, the world renowned restaurant of Kobe Desramaults in Dranouter, Belgium. In an interview with Food and Wine Gazette a few weeks ago, the Maltese born chef said he was taking inspiration from old Maltese recipes and was working … [Read more...]
