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Several hundred menus from the Lotos Club have been preserved from the period 1870 to the present. They are from so-called "State Dinners" honoring important people. They show in unusual detail and over a considerable period of time the changing tastes in cuisine, from adherence to French haute cuisine standards to the current fashions such as local and seasonal. It is useful to look at the food served at institutions such as clubs because while slow to change (and often proud of their sometimes-odd culinary traditions), they reflect the shifts in American taste focused in a way that restaurants, which serve a more varied clientele, do not. [ABSTRACT FROM AUTHOR]

Objective: Federal law requires calorie information on chain restaurant menus. We sought to assess the prevalence of calorie disclosures on online menus and determine if the menus are controlled by restaurants subject to US labelling requirements. Design: Cross-sectional Setting: Restaurant websites and mobile apps for restaurant located in New York City, Los Angeles, Chicago, and Houston Participants: US chain restaurants (top seventy-five by number of outlets) and third-party platforms (TPP): Grubhub, Uber Eats, DoorDash Results: There was at least one calorie disclosure (for at least one food or beverage, in at least one location) on sixty-eight of seventy-two (94 %) menus on restaurant websites or apps, thirty-two of fifty-five (58 %) menus on DoorDash, six of forty-nine (12 %) menus on Grubhub and thirty of fifty-nine (51 %) menus on Uber Eats. There was consistent calorie labelling (all foods and beverages, all locations) on forty-three of seventy-two (60 %) menus on restaurant websites or apps, fifteen of fifty-five (27 %) menus on DoorDash, three of forty-nine (6 %) menus on Grubhub and eleven of fifty-nine (19 %) menus on Uber Eats. Only four restaurant chains consistently labelled calories for all items, in all locations, on all platforms where their menus were found. All three TPP provided restaurants the ability to enter and modify menu items, making the menus subject to US labelling requirements. Only Uber Eats provided guidance to restaurants on entering calorie information. Conclusions: As consumers increasingly rely on TPP for restaurant ordering, menus on these platforms should include calories in order to promote transparency and nutrition. [ABSTRACT FROM AUTHOR]

In 2016, New York City (NYC) began enforcing a sodium warning regulation at chain restaurants, requiring placement of an icon next to any menu item containing ≥2,300 mg sodium. As menu labeling may improve menu nutritional composition, we investigated whether sodium content of menu items changed following enforcement of the sodium warning icon. All menu offerings at 10 quick-service (QSR) and 3 full-service (FSR) chain restaurants were photographed in 2015 (baseline) and 2017 (follow-up) and matched to nutritional information from restaurant websites; items were categorized as being available at both baseline and follow-up, or at only one timepoint. Linear and logistic regression models, respectively, assessed changes in calculated mean sodium-per-serving per menu item and the odds of an item containing ≥2,300 mg sodium. At baseline, mean per-serving sodium content was 2,160 mg at FSR and 1,070 mg at QSR, and 40.6% of FSR items and 7.2% of QSR items contained ≥2,300 mg sodium per serving. Sodium content did not differ when comparing all items offered at follow-up to all offered at baseline (21 mg, 95% CI: -60,101), or when comparing new versus discontinued items (17 mg, 95% CI: -154, 187). At follow-up, there was no change in the overall likelihood of items requiring a warning icon (OR = 1.32, 95% CI: 0.97,1.79), or when comparing new versus discontinued items (OR = 2.08, 95% CI: 1.02,4.24) (p = 0.04, not significant following Bonferroni correction for multiple analyses). Our findings that the sodium content of menu items did not change following the sodium warning icon regulation underscore difficulties in reducing sodium levels in restaurants; however, our results may be limited by follow-up data collection occurring less than one year post-enforcement. It may take additional time and similar action from other jurisdictions for restaurants to reduce the sodium content of menu items. [ABSTRACT FROM AUTHOR]

ObjectiveThe present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served.DesignMenus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care centres with city health department regulations for nutrition.SettingChild-care centres were located in low-income neighbourhoods in NYC.ResultsOverall, 87 % of the foods and beverages listed on the menus or allowed as substitutions were served. Menu items matched with foods and beverages served for all major food groups by >60 %. Sweets and water had lower match percentages (40 and 32 %, respectively), but water was served 68 % of the time when it was not listed on the menu. The staff person making the food and purchasing decisions predicted the match between the planned or substituted items on the menus and the foods and beverages served.ConclusionsIn the present study, child-care centre menus included most foods and beverages served to children. Menus planned in advance have potential to be used to inform parents about which child-care centre to send their child or what foods and beverages their enrolled children will be offered throughout the day. [ABSTRACT FROM AUTHOR]

Objectives. We assessed consumer awareness of menu calorie information at fast-food chains after the introduction of New York City's health code regulation requiring these chains to display food-item calories on menus and menu boards. Methods. At 45 restaurants representing the 15 largest fast-food chains in the city, we conducted cross-sectional surveys 3 months before and 3 months after enforcement began. At both time points, customers were asked if they had seen calorie information and, if so, whether it had affected their purchase. Data were weighted to the number of city locations for each chain. Results. We collected 1188 surveys pre-enforcement and 1229 surveys postenforcement. Before enforcement, 25% of customers reported seeing calorie information; postenforcement, this figure rose to 64% (P<.001; 38% and 72%, weighted). Among customers who saw calorie information postenforcement, 27% said they used the information, which represents a 2-fold increase in the percentage of customers making calorie-informed choices (10% vs 20%, weighted; P<.001). Conclusions. Posting calorie information on menu boards increases the number of people who see and use this information. Since enforcement of New York's calorie labeling regulation began, approximately 1 million New York adults have seen calorie information each day. [ABSTRACT FROM AUTHOR]

In 2006, New York City's Health Department amended the city Health Code to require the posting of calorie counts by chain restaurants on menus, menu boards, and item tags. This was one element of the city's response to rising obesity rates. Drafting the rule involved many decisions that affected its impact and its legal viability. The restaurant industry argued against the rule and twice sued to prevent its implementation. An initial version of the rule was found to be preempted by federal law, but a revised version was implemented in January 2008. The experience shows that state and local health departments can use their existing authority over restaurants to combat obesity and, indirectly, chronic diseases. [ABSTRACT FROM AUTHOR]

The author investigate the origin of the 1834 Delmonico menu, a document most touted as the first restaurant menu printed in the U.S. They discuss the history of the restaurant business founded by Swiss brothers John and Peter Del-Monico in New York in 1827. They examine the different versions of the 1834 menu and an 1838 menu from the family-run restaurant. They cite evidence that pointed to R. Barnabo's Small Delmonico restaurant at 494 Pearl Street as being the real source of the 1834 menu.

This article reviews the restaurants in Greenwich Village and in the Meat-Packing District, both in New York City. In Ono, beyond its circuslike atmosphere, customers will find some good and interesting dishes. Despite the faux Playboy look of Strip House, the only decadence here is in the large portions of perfectly charred and seasoned red meat.

The article evaluates several restaurants located in New York City including Peter Luger Steakhouse in Brooklyn, Ferdinando's Focacceria in Cobble Hill, Arunee Thai and La Pollada de Laura in Queens and provides information on their menus.

The article evaluates several restaurants located in Upper West Side, New York City including Café des Atistes, Aix, 'Cesca, The Neptune Room, Ouest, Rosa Mexicano and Carmine's and provides information on their menus, food service and quality of customer service.

The article evaluates several restaurants located in Midtown east and Murray Hill, New York City including Aquavit, BLT Steak, L'Impero, Oceana, Pampano, Riingo, P.J. Clarke's and Grand Central Terminal and provides information on their menus, food and customer services and restaurant features.

The article evaluates several restaurants located in Time Square and Midtown West in New York City including Atelier, Abboccato, Ben Benson's Steakhouse, db Bistro Moderne, Molyvos and Uncle Jack's Steakhouse and offers information on their menus, food service and quality of customer service.

The article evaluates several restaurants in New York City including Beppe, Devi, Eleven Madison Park, Sapa and Tamarind and offers information on their menus, food service and quality of customer service.

This article reviews the restaurants in Chelsea, in New York City. Much of the Biltmore Room is salvaged from the old Biltmore Hotel. The main menus display Asian influence. La Nacional is a real hidden Spanish treat. At one time food was secondary to the company of Spanish expatriates who congregated here.

This article reviews the restaurants located in SoHo and in Nolita, both in New York City. The menu at Cub Room changes seasonally, but whatever the season, the signature Cub Steak, a butter-roasted filet, is a must. Fiamma Osteria is beautifully designed but the decor is surpassed by the sumptuous, modern Italian food prepared by executive chef Michael White. Kittichai reinforces the reputation of hotel 60 Thompson as a magnet for people of the beautiful kind.

The article evaluates several restaurants located at Upper East Side, New York City including Café Boulud, Kai, Serendipity 3 and Nick's Family-Style Restaurant and Pizzeria and provides information on their menus and cost of meals.