The Cheesecake Factory now accepts reservations at all 206 of its restaurants as part of an effort to ease frustration over wait times, new owner Fox Restaurant Concepts said. Each eatery is setting aside a limited number of tables that customers are able to reserve in advance.
White Castle will join with GoodPlanet Foods to introduce plant-based cheese at restaurants in New York and New Jersey. The test is set to launch March 1 and the vegan cheddar will be available to top any of the chain's burgers, including the Impossible Slider.
Students in Pinellas County, Fla., taste-tested 28 recipes and voted for the ones they wanted to see on school lunch menus. The Student Food Connection program, which brings in vendors from all over the country, was developed after a district food insecurity study found students wanted more input on menus.
"From Egypt and Italy to San Francisco: How Location Impacts Cuisine" with Kate Leahy, Raj Dixit '98 and Suzette Gresham.
"Transporting Cuisines: How Changing Notions of Home Change How We Cook" with Chandra Ram '99, Daniel Olivella, Diana Tandia and JesusLee Fernandes.
"Flavor Your World: Modern Takes on Global Classics" with Nicole Duncan, Alon Shaya '99 and Keith Corbin.
Renowned Italian winemaker Luciano Sandrone has released only 1,800 bottles of his 2013 inaugural vintage of Vite Talin, which at about $450 per bottle is "the most intensely concentrated and dark Barolo I have ever drunk," Robert Camuto writes. The backstory of the "super barolo" stems from a gamble Sandrone took on a ragged, virus-ridden vine that resembled nebbiolo and produced super-concentrated grapes but required a different type of fermentation and longer aging.
At Paris cocktail lounge Danico, owner Nico de Soto is known to lend a hint of coffee to virtually any classic by dropping in a single whole bean, a hack he likens to "putting salt in food." Dark-roasted beans are preferable, and the technique is best-suited to stirred rather than shaken drinks, de Soto advises.
Blue curacao is making a comeback from its '80s heyday, showing up in cocktails at bars around the country despite being the opposite of the locally sourced, craft liquor trend, Kate Dingwall writes. New York City's Pouring Ribbons features the electric-blue tipple over crushed ice, Chicago's Sable mixes it into margaritas and cosmopolitans and Toronto's PrettyUgly devotes every Sunday to blue cocktails.
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