The Umami Reader, vol. 73: "Talk To 'Em, You Speak Shellfish"
- Popular SF Italian resto A16 opened an outpost in Tokyo in September. The entire operation, although commendable, sounds like a nightmare. Also, the Japanese DEF like their spaghetti. (SF Gate; via Melanie)- Top 100 things that restaurant staff should never do on duty. As a glorified waitress myself, I will say that although this is a bit obnoxious, if not overly obsessive, it's a pretty legit list. My personal favorite is #8. Check out all the comments! (NYT Blog, You're The Boss:

Gramercy Tavern Redux: How Celebrities Might Feel (NYC)
As you might know, I don't go out to to eat often, because I cook so much at home, and usually I can't justify spending $200 for something I could probably recreate for $45.I've been to Gramercy Tavern before, and had an ok time. But I felt like, $86 for this? Probably $36 is for service and $50 for actual food, was what I thought last time I was there.Not this time.Executive Chef Michael Anthony is spea

Tokyo JUNKtion: ChocoBari Love
My new favorite ice-cream product is Chocobari. The closest translation for the Japanese word "bari" in English is the onomatopoeia "crunch."I first knew of Chocobari in the summer months when they were running ads for it on TV. I couldn't find the actual ad I saw on Youtube, but here's one I was able to dig up that looks kind of old, above.

Postcards from Japan, V: Soy Shabu
The cold weather, as Yoko just talked about, could only mean one thing: HOT POT TIME! Look at that thinly sliced, luscious piece of scarlet red cow flesh. How ever so privileged we are.This is an individual-sized nabe (hotpot) we got at our ryokan (Japanese style hotel) in the coastal town of Izu. Instead of water, it's soymilk. Filled to the brim

Happy Hour: The Rustic Pear
Wow that swine flu is a momofuku! Actually I'm not sure what I was afflicted with last week, but it was unrelenting. I actually didn't feel completely well until late this morning. So needless to say, I offer apologies again for the absence of Happy Hour last week, and hope to make up for it (and then some) with this week'