Sheraton told Capital's Zachary Woolfe, "It’s food writing for an audience less interested in food and more interested in the experience and the theater of it ... I don’t like it at all. I always told people what the place was like, but these long, long introductions about the scene—I usually skip the first column and a half and get to the food, because that’s what I think it’s about."
The New York Observer then served up a course-by-course sampling of both Sheraton's (1977) and Sifton's (2009) reviews of New York City's longstanding Francophile flagship La Grenouille for stylistic comparison. Topics included decor, patrons and the restaurant's signature souffle and it was entertaining, without a doubt, but we're gonna stick a Britchky in the mix.
Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Beginning January 17, Piers Morgan will preside over the nine o'clock weeknight slot where Larry King ruled the roost for 25 years. While everyone else is busy conjecturing about who Morgan's first guest will be, our interests lie elsewhere - like how the man eats.
We recently speculated from his Twitter stream that the British journalist knows how to wine and dine with the best of them - little did we know he could spit out vintners and vintages like Eminem at a rap battle. Turns out, growing up with parents in the restaurant business has its educational perks.
An interview with food writing legend Mimi Sheraton caused a bit of a ripple through the online food community today. She spoke with Zachary Woolfe of Capital New York about her 1975 to 1983 tenure as restaurant critic for the New York Times, and in addition to taking current reviewer Sam Sifton's pop-punched, imperative writing style to task, spent a goodly bit of time pining for the Francophile stylings of New York chefs of yore and blasting the chefs and media coverage she sees as too trend-centric.
We respect the absolute heck out of what Sheraton has contributed to the food writing profession and appreciate her experience and wealth of knowledge. Still, the one time we dined at the now-shuttered La Caravelle, a flagship for the sort of white linen, Dover sole and Grand Marnier souffle service about which she waxes rhapsodic, it was technically excellent, but felt akin to dining in a glass-walled exhibit at the Museum of Natural History.
Evolution and reverence for the past are, to us equally important but here's the thing - whose past?
Sink your teeth into today's top stories from around the globe.
We're huge fans of dietitian and TV host Ellie Krieger's stealthy, healthy, award-winning recipes from her 2008 cookbook The Food You Crave. At first glance, they're almost shockingly simple, leaving a home cook to wonder how something that stripped-down couple possibly taste, you know, GOOD.
Yet each time we've made one (and that's been plenty of times now), it's been flavor packed, stress free and left us with an extra spring in our steps. We've stopped questioning and now just reach for the book.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Mamma mia! January 4 is National Spaghetti Day, and we’re feeling saucy.
For many, spaghetti is not only the perfect comfort food, it’s also fairly easy to make - just make sure the noodles are al dente, meaning literally "to the tooth" or cooked just enough to still have a slightly firm bite. Cook it for your kids, your friends or even your partner.
After all, what’s more romantic than spaghetti?
What's on TV?
UPDATE: The bill has now been signed into law by President Obama.
President Barack Obama is expected to sign into law the most-sweeping overhaul of America's food safety system since 1938 after he returns to Washington on Tuesday from a family vacation in Hawaii.
The bill allows for greater governmental regulation of the U.S. food system - recently in the national spotlight for numerous egg and produce recalls.
Among its provisions, the bill gives the federal Food and Drug Administration the authority to issue direct recalls of foods that are suspected to be tainted, rather than relying on individual producers to issue recalls voluntarily.
Currently, the FDA can negotiate with companies, but has no power to enact a mandatory recall.
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