Search

Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses various updates and news related to the food and wine industry. It mentions a short film called "All That Is Sacred" about the friendships and creative pursuits of Jimmy Buffett and writers Tom McGuane, Jim Harrison, and Richard Brautigan in Key West, Florida. It also congratulates Erika Council, a Best New Chef, whose cookbook was nominated for an award. The article highlights the pitmasters at Goldee's and their use of a specific slicer for cutting brisket. The author also shares their excitement about discovering new Best New Chefs at restaurants and emphasizes the impact that these chefs have had on the culinary industry. [Extracted from the article]

Indigo Road Hospitality, a restaurant group founded by Steve Palmer in 2005, is planning to expand its modern Japanese concept, O-Ku, with the opening of three new locations in the next year. They are also planning to open a seventh location of their rustic Italian concept, Indaco, and their first location of Maru, which will specialize in Japanese-Peruvian cuisine. Each location aims to have a local feel, with locally sourced ingredients and decor that reflects the community. The expansion reflects the company's commitment to providing unique dining experiences based on Palmer's travels and passions. [Extracted from the article]

Copyright of Food-Service is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Allgemeine Hotel- und Gastronomie-Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article from Hollywood Reporter discusses the rise of next-gen izakayas in Los Angeles, offering inventive updates to traditional Japanese bar food. These new restaurants specialize in small, shareable dishes with a notable irreverence, blending Japanese traditions with Californian palates. Chefs like Dan Rabilwongse at Budonoki and Carlos Couts at Rokusho are reimagining and elevating izakaya cuisine with hyperlocalized ingredients and unconventional offerings, catering to a diverse and evolving culinary scene in L.A. [Extracted from the article]

The article discusses the challenge of replicating the (Japanese) hibachi cooking experience at home, where cooking multiple foods at once with precision and skill becomes difficult, especially without the right equipment, in contrast to the expertly executed performances at hibachi restaurants.

This article describes a club founded by Benihana founder Rocky H. Aoki called the RKA Saké Club where members receive specialty bottles of saké or accessories monthly. You can also try Iron Chef Morimoto's omakase menu at the chef's new Manhattan restaurant. For $120, you can taste nine courses of mostly fish.

This article presents information about the high-end Japanese restaurant chain that is opening its second New York City Megu restaurant. Megu founder/chef, Koji Imai, started with a small bar in Tokyo when he was approached by businessman, Masahiro Origuchi, who persuaded him to form Food Scope and the Megu restaurants. Imai scours Japan for the tastiest ingredients and he and Origuchi believe that is what makes their restaurants outstanding. INSET: TABLE-HOPPING.

The article focuses on shopping center, The Village at Totem Lake in Kirkland, highlighting its transformation into a vibrant mixed-use center with diverse dining options. Topics discussed include the center's comprehensive redevelopment, featuring a range of international cuisines such as Mediterranean, Thai, Korean, and Japanese, with standout restaurants like Serious Pie, hanoon, and Umigawa Sushi.

While he enjoyed his time as a personal chef, Williams opened his first restaurant in 2019 called Chef'd Up, a soul food restaurant in Atlanta. Chef Bryant Williams - better known as Chef Baul - worked as a private chef for nearly a decade, making meals for some of the music industry's biggest stars. [Extracted from the article]

The article describes Besuto, a Japanese omakase restaurant in Sydney that serves daily-changing courses and sushi hand-moulded to perfection, highlighting the hero-ing of produce. The article also provides information about restaurant, like it has only 12 seats, two sittings per day, an enticing drinks list, and an intimate and calming dining room crafted by hospitality design experts Guru Projects.

The article reflects on the food habits and food preference of the Canadians. It states that the Japanese, Thai and Indian cuisines are dominating in the food market of Canada and restaurants are focusing to provide foreign flavors at their restaurants. According to a survey, Mexican and Indian cuisines are more often served in Canadian restaurants and highlights that Corn tortillas, sandwiches and Spanish foods are gaining recognition in the country.

A list of dining spots in Albuquerque, New Mexico is presented, which includes Café Lush, One Up Elevated Lounge and Sushi King.

A review of several restaurants in Texas including Asian Mint Asian Fusion Cafe & Dessert Bar, Blue Ocean Sushi & Asian Grill and Pan Acean are presented.

This article discusses the rise of Tokyo in the international gourmet restaurant scene. The author reports that the Michelin restaurant guide issued eight Tokyo restaurants its highest rating, three stars, putting the city on par with Paris and New York as a gourmet food capital. The reactions from the Japanese and French media are included. Japan's views on food are also discussed.

The article describes the food and service offered at several restaurants in Kyoto, Japan that still carry centuries-old traditions and rituals. Ichiwa is an ancient snack food shop located in the Daitoku-ji Zen temple complex. Ikkyu restaurant is popular for its preparation of the shojin ryori, a vegetarian and tofu dish associted with Zen Buddhism. The other restaurants are Kawamichi-ya, Okutan and Gion Matsuno.

The article highlights the popularity of izakaya and Japanese restaurants in Vancouver, British Columbia and the United States. Izakayas fill the role of the pub because they do not have the kind of watering hole where guests can go to catch sports programs with beer and chicken wings. These types of restaurants have low tables and guests would have to remove their shoes.

The article focuses on the Uchi Japanese restaurant and its recipes. It is reported that Austin, Texas based restaurant is designed by designer Joel Mozersky and architect Michael Hsu. Tyson Cole, chef and co-owner of the restaurant, says that movie stars and Austinites wait patiently for upto two hours each night to eat dishes like Suzuki Sashimi. Recipe for several dishes including Shiro Dashi Joyu Fruitzu (White soy fruit salad) and Natsu-Shi (Summertime ceviche) are also given.

The article reviews several sushi restaurants in Indiana including Daruma, a Japanese restaurant, Naked Tchopstix, which offers variety like the Maui roll and Playboy Roll, and Tegry Bistro, which has a collection of varieties like tuna nigiri, tuna avocado rolls and spider rolls. INSETS: The Best of the Rest;Shore Bets.

The article presents information related to some restaurants in Indianapolis, Indiana. The Mexican restaurant Adobo Grill serves food unlike any other Mexican place in town. The Italian restaurant Ambrosia is famous for its matriarch's hearty dishes. Moreover, the restaurant also serves fresh pastas and zesty sauces. The Japanese restaurant Benihana features tabletop preparation with specialties including hibachi-cooked steak, chicken and seafood as well as teriyaki dishes, sushi and a premium sake.

Focuses on the top sushi restaurants in Los Angeles, California. Ocean Seafood; Bowery; Angelini Osteria.

This article presents information about several restaurants in the northeast region of Indianapolis, Indiana. The restaurant Ale Emporium, serves sandwiches, pizza and an extensive list of brews. The restaurant Ambrosia is famous for its matriarch's hearty dishes, it serves fresh pastas and zesty sauces. The restaurant Benihana upscale Japanese-steakhouse chain features tabletop preparation. Specialties include hibachi-cooked steak, chicken and seafood as well as teriyaki dishes, sushi and a premium sake.

The article presents information on the restaurants situated in the Northeast Indianapolis, Indiana. The restaurant Ale Emporium serves sandwiches, pizza and an extensive list of brews. The restaurant Ambrosia serves fresh pastas and zesty sauces. The restaurant Benihana, a upscale Japanese-steakhouse features tabletop preparation, chicken and seafood as well as teriyaki dishes. The restaurant Bonefish grill presents seafood like Bang Bang shrimp, wood-grilled fish filets and the Key lime rice. The restaurant Brugge Brasserie features homebrewed Belgian-style beers, steamed mussels, crepes, pickled herring and crusty French bread.

The article presents information on the favorite restaurants and chefs of "Washingtonian" readers in Washington Metropolitan Area as of December 2005. L'Auberge Chez François is recognized as the best restaurant. Sushi Taro is acclaimed as the best Japanese restaurant. Roberto Donna is one of the favorite celebrity chefs.

Features several restaurants in Washington in D.C. Full Key Chinese restaurant; Moby Dick Japanese restaurant; Chicken Place Peruvian restaurant.

The article presents information on the restaurants in Northeast Indiana. The Ale Emporium serves American food. This tavern serves sandwiches, pizza and an extensive list of brews. The Ambrosia restaurant serves Italian food. It is famous for its matriarch's hearty dishes, Ambrosia serves fresh pastas and zesty sauces. Barton's Cafe has the best biscuits and gravy in town area. One can also try omelets and housemade sweets at the cafe. The Benihana restaurant is an upscale Japanese-steakhouse chain which features tabletop preparation. Specialties include hibachi-cooked steak, chicken and seafood as well as a variety of teriyaki dishes, sushi and a premium sake.

Presents several restaurants in New York City. Specialization of Aburiya Kinnosuke in Japanese dishes; Devotion of Radha to healthful salads, stir-fries, and snacky appetizers; Japanese snacks served at Kasadela.

Features several sushi restaurants in Los Angeles, California. Asanebo; Kantaro Sushi; Katsu-Ya; Matsuhisa; Mori Sushi.

This article reports that the restaurant American • serves sandwiches, pizza and an extensive list of brews. This popular neighborhood hangout features cozy dining rooms, two swinging bars, and a gigantic menu filled with salads, burgers, pizza, pasta, steaks and more. American innovative • Cafe Patachou appears to be a boho cafe — sprouts, serve-yourself coffee, a chalkboard for the day's specials — but is in fact a haven of unfussy foodie goodness, culminating in spectacularly thick omelets made with one's choice of ingredients , plus the best cinnamon toast in town.

Presents a directory of restaurants in Australia. Aki's, an Indian restaurant; Azuma, a Japanese restaurant; Pilu at Freshwater, an Italian restaurant.

Focuses on several restaurants in São Paulo, Brazil. International influences in the menu of chef Emmanuel Bassoleil for Skye at Hotel Unique; Specialization of Jun Sakamoto in Japanese cuisine; Italian dishes served at Fasano Restaurante.

Lists restaurants in New York, New York that emphasize American, French, Japanese, Italian, Latin, and Asian cuisine. Asiate; Barbuto; Bianca; BLT Steak; BLVD; Carl's Steaks; Casa Mono; Chestnut; Cubana Café; DavidBurke & Donatella; Geisha; Hearth; Jacques-Imo's NYC; La Bottega; Landmarc; Les Enfants Terribles; Masa; Megu; Océo; Osteria Stella; Picnic; Public; Spice Market; Wolfgang's Steakhouse.

The article presents a diner's guide to restaurants in America. These include Antica Posta, Italian. It is located at Paces Ferry Road, an authentic version of the Betti family inn in Tuscany; inspired simplicity a specialty; Aria, is a Contemporary American. Location: 490 E. Paces Ferry Road; AU Rendez-vous is a French restaurant at 1328 Windsor Parkway, Tiny Gallic bistro at the edge of Brookhaven which is modest and authentic. The owners, Vietnamese immigrants from France, have seduced an entire community.

Recommends several Japanese dishes and where to find them in Tokyo. Soba in Matsugen restaurant; Izakaya Pub Food in Daidaiya; Tempura in Tsunahachi Rin. INSET: SUSHI: ON A ROLL..

Profiles Tetsuya Wakuda, chef-owner of Tetsuya's restaurant in Sydney, New South Wales, Australia. Biographical information; Description of the northern Japanese home-style cooking that Wakuda grew up with; Individuals who helped develop Wakuda's European-style cooking; Recipe for Panfried Duck Foie Gras With Rice, Honey and Soy.

Looks at the food and food service at several restaurants in Tokyo, Japan. Nan-pu; Yoshida Tempura; Koya; Sukeroku Sushi.

Provides insights on Japanese cuisine in Indianapolis, Indiana. List of restaurants featuring the cuisine; Availability of sushi and sashimi in grocery stores; Preparations and cooking techniques of Japanese food; Ingredients; Guidelines for eating and serving Japanese food.

The article discusses the popularity of whale meat in Japan and the author's experience eating whale meat. Whale meat accounted for almost half of Japanese meat consumption in the 1960s, according to the Japan Whaling Association. Meat taken from whales that were killed for scientific purposes supplies whale-meat restaurants. The author reports that his first taste of whale sashimi was good. The author also enjoyed eating batter-fried whale meat, smoked whale meat, and barbecue-style whale meat.