Displaying all articles tagged:

Slate

  1. Celebrity Settings
    Jennifer Lopez Drops by Dos Caminos; Jake Gyllenhaal Lunches at Má PêcheThis week’s Celebrity Settings.
  2. Celebrity Settings
    Jared Leto Dines at Angelica Kitchen; Kristen Wiig Celebrates at Hill & DaleThis week’s Celebrity Settings.
  3. Openings
    Slate Serving Wine and Panini at The Hudson TheatresThe pop-up comes from actors Michael Della Femina and Josh Weinstein.
  4. Mediavore
    Infant Diets Predict Future Taste for Salt; North Korean Food Aid DelayedKim Jong Il’s death might have derailed the resumption of U.S. donations.
  5. Openings
    What to Eat at Beekman Beer Garden Beach Club, Replacing Water Taxi Beach SSSFoosball, billiards, Ping-Pong, and La Frieda burgers at South Street Seaport.
  6. The Great Outdoors
    Water Taxi Beach SSS Loses Its Sand (Updated: WTB LIC Is Kaput, Too)The faux beach will become an “upscale beer garden.”
  7. FYI
    Apocalypse Prep: A Guide to Eating BugsWe know bugs are gross, but so is Soylent Green.
  8. Concepts
    Create a Restaurant-Magazine HybridIf there’s a ‘Rolling Stone’ restaurant, why not a Chez ‘Cosmo’?
  9. Bookshelf
    Has New York Said ‘Au Revoir’ to All That French Cuisine?A discussion with the author of a new book about the decline of French cuisine.
  10. Isn't It Ironic
    Spitzer to Cabbie: ‘Happy Ending, Please?’The Luv Guv stopped into a former ‘health club.’ But it was all in good fun.
  11. NewsFeed
    The Horror of Sixties Cuisine, Courtesy of Vincent Price‘Though you fight to stay alive, your body starts to shiver…’
  12. NewsFeed
    Seeking Meaning in Starbucks ClosuresFrom maps to databases, everything you need to know about Starbucks closures.
  13. NewsFeed
    Gordon Ramsay Called a Fraud, Yet AgainQuick-cooking books are generally a fraud, but never more so than when in the hands of Gordon Ramsay, according to Slate.
  14. NewsFeed
    Has Molecular Gastronomy Jumped the Shark?It’s still big on Top Chef, but molecular gastronomy isn’t that special anymore.
  15. Back of the House
    A Strong Case Made for the ‘Greatest Wine on the Planet’Articles about some well-heeled journalist’s quest for eating/drinking/smoking/owning the “best ever” usually leave us pretty cold, but Mike Steinberger’s Slate essay about trying to drink the legendary 1947 Cheval Blanc might be one of the most enjoyable wine tales we’ve ever read. The best part of the piece isn’t about the wine itself, a freak Bordeaux that somehow has only gotten better over 61 years or even that [SPOILER WARNING!] Steinberger gets to drink it (“The ‘47 Cheval I drank that night now ranks as the greatest wine of my life, a title I doubt it will relinquish”). Reading the essay, you actually get some feeling for what the wine is like and how it’s possible for a vintage Bordeaux to be accurately likened to Forrest Gump. A great read. The Greatest Wine on the Planet [Slate]
  16. NewsFeed
    RIP Jean-Claude VrinatThere’s a nice tribute to the late Jean-Claude Vrinat, the owner of Taillevent in Paris, over at Slate. Taillevent could loosely be called the Le Cirque of Paris, if Le Cirque had never moved and if the food had been utterly impeccable (if a little boring) for its entire existence. Though cited and even revered by the food world, restaurants like Taillevent seem to be fading into history — which is in itself a good reason to read the piece. Remembering Jean-Claude Vrinat [Slate]
  17. Back of the House
    Two Sushi Scholars Knock the Scales Off Our Eyes We’ve let the cult of sushi impose itself upon us long enough: The mystical reverence stemming from rice and knives, the reverent hush of the omakase bar, the meticulous manners required of every procedure. We just read an exchange on Slate between Trevor Corson and Sasha Issenberg, the authors of The Zen of Fish: The Story of Sushi, From Samurai to Supermarket, and The Sushi Economy: Globalization and the Making of a Modern Delicacy, respectively. Both men have studied the history of sushi and the burgeoning global sushi industry, and under their gaze some common myths about sushi simply disintegrate.