Cell phones often claim a spot on the table in restaurants, sitting right next to utensils, plates and glasses. One restaurant is trying to change that.
Eva Restaurant in Los Angeles offers diners a 5% discount for leaving their phones with the receptionist for the entirety of the meal. The new policy went into effect a bit more than a month ago, according to chef Mark Gold, who runs the restaurant with his wife, Alejandra.
Since then, the chef estimates that 40% to 50% of customers have opted in and ditched their phones.
Read the full story on CNN Money: Restaurant offers a 5% discount to eat without your phone
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
When the conversation turns to cocktails, as it often does at Food & Wine, there’s one person we listen to loud and clear: Jim Meehan. He’s been called many things, including: Bartender of the Year; the bar manager at Manhattan’s outstanding PDT (a.k.a. the place that you walk through a phone booth, Bond-style, to enter); and Deputy Editor of Food & Wine's book series on cocktails. Because this is one of the best times in memory to be drinking great cocktails, we asked Meehan to pick his 10 favorite new spots in the U.S. He obliged:
Canon (Seattle, Washington)
At this genius spot, you can get gorgeously made cocktails like the gin-based La Bicyclette, served in a handy glass flask that you'll get in trouble for if you don't drink from it. In a marked change from many bars you’ve probably been to, this one has an outstanding bathroom. In fact, it won a best bathroom award in 2011 from Eater.com.
Wiener, wiener sausage dinner! In case the rum runs dry, August 16 is also National Bratwurst Day.
Another classic German invention, the bratwurst is one of civilization’s oldest sausages. First made in the early 1300s, this type of sausage is typically made from ground pork, veal or beef. The seasoning - nutmeg, salt, black pepper and garlic are common suspects - is what sets it apart from other links from other regions.
Kyle Griffin of Pine Street Market in Atlanta, Georgia, gave us some frank advice: While some recipes call for you to cook your brat in a broth first and then grill or pan fry it, Griffin thinks in reverse.“I recommend grilling it first, on low heat, and then having a pot of simmering beer with an onion, peppers and garlic ready and finishing [the brat] in the beer." This prevents the brat from drying out.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Does it feel like the tropics to you? Or do you want it to? Pour yourself a glass of sunshine and celebrate National Rum Day today!
When you’re drinking something like bourbon, you’re drinking a heavily regulated spirit, with laws that strictly dictate the ingredients, methods of production and aging. Rum is just the opposite, and can’t be pinned down. Rum “is whatever it wants to be,” writes Wayne Curtis in his And a Bottle of Rum: A History of the New World in Ten Cocktails.
He continues: “There have never been strict guidelines for making it. There’s no international oversight board, and its taste and production varies widely, leaving the market to sort out favorites. If sugarcane or its by-products are involved in the distillation process, you can call it rum. Rum is the melting pot of spirits. . .as the bon vivant James Beard put it in 1956, ‘Of all the spirits in your home, rum is the most romantic.’”
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