Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the last six or seven years with no sign of letting up. The movement comes from the resurrection of pre-prohibition mixology using real juices, house made mixers, big ice, and layered flavors. Instead of going away as […]
New Life from Old Spirits Read More »
This is the kind of stuff that puts most people to sleep but can save a restaurant from certain doom. Go get some coffee cuz this is important (if you own a restaurant or are thinking about owning one). Restaurant back offices are often like giant junk drawers, with the bare minimum functionality needed to
Restaurant Accounting Read More »
Whether working in a garage, on Wall St. or in an operating room, we all need fuel when we’re away from the nest. Around, oh say 11:30, we want something fast, easy to eat, cheap, and most of all, tasty. Since I can remember, the usual hand-to-maw fare has been burgers, pizza, bar-b-que, fried chicken,
Why Hand Food (for Dinner) is Here to Stay Read More »
People often ask me, “What’s your favorite knife for a professional kitchen?” It always makes me pause because there are a bunch of things to consider before I can answer: What kind of metal? Forged or folded? What’s the best ratio of high carbon steel to stainless steel? What kind of tang (the part of
What is the Best Chef’s Knife? Read More »
I pulled this morsel from chef Graham Duncan’s blog “From the Kitchen: Graham Duncan” and couldn’t resist throwing in my two cents. The “dine and whine” has become the new “dine and dash” except instead of sneaking out to avoid paying for a meal(which in some restaurants it becomes the obligation of the server to pay for the meal)patrons sit right
There isn’t much better than a big fat pastrami sandwich. I’m talking about the 16 ouncers…you know…the 7th Avenue crowd in New York…Carnegie or Stage or Katz? Far too often, especially in chains like Jason’s or Schlotzky’s or Wall St., you get the sense that someone is putting the meat on a scale. There’s no
Pastrami “Overhead” Sandwich Read More »
