Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Grilled black bean quesadillas with spinach, sweet potato and chickenhttp://www.slashfood.com/2007/05/25/grilled-black-bean-quesadillas-with-spinach-sweet-potato-and-ch/http://www.slashfood.com/2007/05/25/grilled-black-bean-quesadillas-with-spinach-sweet-potato-and-ch/http://www.slashfood.com/2007/05/25/grilled-black-bean-quesadillas-with-spinach-sweet-potato-and-ch/#commentsFiled under: , ,


The quesadilla is perhaps the sturdiest of staples in my roster of go-to meals. Lately, my favorite combination is the one you see here: flour tortillas with Monterrey Jack cheese, spinach, black beans, chicken and sweet potatoes. Really, all you need for a satisfying quesadilla is tortillas and cheese, but taking the time to get a few quality components together yields something far more satisfying. As a bonus, the following recipes for black beans, sauteed spinach and mashed sweet potatoes are all great side dishes on their own. I usually wind up using leftover roasted chicken, but grilled or sauteed shrimp are also a great substitution. The assembly is pretty simple, regardless of the fillings you choose, but we'll get back to that later. The following proportions should be enough for two large quesadillas. All of the ingredients can easily be multiplied.

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]]>black beanscheesechickendinnereasygrillgrilledleftoverslunchpoultryquesadillasesamespinachsweet potatovegetablesNick VagnoniFri, 25 May 2007 12:01:00 ESTVariations on fish cakeshttp://www.slashfood.com/2007/04/07/variations-on-fish-cakes/http://www.slashfood.com/2007/04/07/variations-on-fish-cakes/http://www.slashfood.com/2007/04/07/variations-on-fish-cakes/#commentsFiled under: ,


After watching an episode of Chef at Home, I've been experimenting with chef Michael Smith's recipe for salmon and potato cakes. The Food Network Canada website has his recipe here, but it looks like they've jumbled a few of the steps around or perhaps left a step out. Step two reads, "Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil." Step three: "Using a potato masher, mash them together." Obviously something is amiss. At any rate, if you have salmon leftovers (not to be confused with these guys), this is a good way to use them up. Let's assume we're starting from scratch, however. Smith suggests pan-frying a salmon fillet, which I did the first time I made this recipe. The second time, I broiled it, which I think is more convenient and I didn't notice too much of a difference in the taste of the final product. So, either pan-fry or broil a skinless 1 pound salmon fillet until it's just cooked through and flakes easily. When I broiled the salmon, this took between 15 and 20 minutes.

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]]>cakescanadachef at homecomfort fooddilldinnereasyfishfood networkleftover salmonlunchmichael smithmustard cream sauceMustardCreamSaucepan friedpotatosalmonsimpleNick VagnoniSat, 07 Apr 2007 15:04:00 ESTRibena ri-bustedhttp://www.slashfood.com/2007/03/28/ribena-ri-busted/http://www.slashfood.com/2007/03/28/ribena-ri-busted/http://www.slashfood.com/2007/03/28/ribena-ri-busted/#commentsFiled under: , ,

Two 14-year-old New Zealand girls made the news recently when their school science project revealed that Ribena, the popular black currant drink, did not have the high levels of vitamin C it claimed to. According to a story published yesterday in The Guardian, the girls were testing a variety of beverages, expecting to find that the less expensive ones had less vitamin C, when they discovered the opposite. Their results were picked up by a local news show and then eventually a national watchdog group. Today, The Guardian reported that GlaxoSmithKline, the drink's producer, is being fined almost $160,000 for misleading ads, which stated "the black currants in Ribena contain four times the vitamin C of oranges." A GSK press release says that that fact is true "on a weight for weight basis," but also admits that it could be misleading. There's also some discrepancy about the differing vitamin C levels in the concentrate versus the diluted product. On a personal note, I was a Ribena drinker for a while. I think it's tasty stuff. I don't think I ever believed it was good for me, however.

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]]>black currantBlackCurrantdrinkeuropefinedgirlsglaxosmithklinejuicenew zealandribenascience projectvitamin cNick VagnoniWed, 28 Mar 2007 09:31:00 ESTDigg for drinks?http://www.slashfood.com/2007/03/25/digg-for-drinks/http://www.slashfood.com/2007/03/25/digg-for-drinks/http://www.slashfood.com/2007/03/25/digg-for-drinks/#commentsFiled under: , ,



In the past, we've posted about several social bookmarking and networking sites that focus on food, such as FoodCandy and Cork'd. Today Slashfood received a heads up about thisjustbrewed.com, a Digg-like site that describes itself as "social news for social beverages." True to its description, thisjustbrewed is a place where users can submit and vote for various news stories or sites that pertain to social beverages like coffee, tea, wine or beer. Scanning the site this evening, recent posts included a story about a type of bio-diesel fuel derived from beer by-products, news of $11,000 coffee machines, and a link to Bottletalk, another site where users can trade their own wine reviews. Most of the posts on thisjustbrewed are only getting a few votes each and none look to be more than a month old, so perhaps the site is still a bit new. With any luck, it will take on more users (I just joined), and become another good source for beverage-related news on the web.

[Thanks Ken]

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]]>beerbeveragecoffeediggdrinksnewnewssitesocialsocial bookmarkingSocialBookmarkingteathis just brewedthisjustbrewedwineNick VagnoniSun, 25 Mar 2007 10:17:00 ESTBeard and IACP nominees announcedhttp://www.slashfood.com/2007/03/20/beard-and-iacp-nominees-announced/http://www.slashfood.com/2007/03/20/beard-and-iacp-nominees-announced/http://www.slashfood.com/2007/03/20/beard-and-iacp-nominees-announced/#commentsFiled under: , , , , , , , ,

An email I received from Jessica's Biscuit pointed out that the nominees for the International Association of Culinary Professions Awards (IACP) and the James Beard Foundation Awards were both announced yesterday. For those unfamiliar, both awards are akin to receiving an Oscar within the food community. Both recognize outstanding cookbooks, journalism and professionals in the food world, and while there is some overlap, the list of nominees for Beard Foundation Awards is far lengthier. Beard nominees for best food-related website include Leite's Culinaria, Epicurious and Dr. Vino's Wine Blog. There are also categories for webcasts, weekly newspaper sections, magazines, and a diverse array of awards chefs and cookbooks. The IACP is presenting a Lifetime Achievement Award to Knopf VP and editor Judith Jones (who helped launch Julia Child's Mastering the Art of French Cooking) and a Humanitarian Award to Frontera Grill's Rick Bayless. Go check out both sites and see if any of your favorites have made the lists of nominees.


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]]>awardsbestblogschefscookbooksfood sectionsiacpinternational association of culinary professionalsInternationalAssociationOfCulinaryProfessionalsjames beardJamesBeardmagazinesyearNick VagnoniTue, 20 Mar 2007 09:03:00 ESTBack to "The Back of the House Project"http://www.slashfood.com/2007/03/19/back-to-the-back-of-the-house-project/http://www.slashfood.com/2007/03/19/back-to-the-back-of-the-house-project/http://www.slashfood.com/2007/03/19/back-to-the-back-of-the-house-project/#commentsFiled under: , , ,



About a year and a half ago, I posted about the work of photographer Michael Harlan Turkell, particularly his Back of the House Project, a great series of 25 very candid black and white photos of restaurants and their staff. Turkell recently dropped Slashfood a line, pointing out his photo blog, as well as what appears to be a new photo series called "mise en place". It had been a while since I checked Turkell's site, so the blog was news to me. It appears he's also been commissioned by New York City restaurant blog Eater to photograph the subjects of their "Gatekeepers" series, which profiles "the very folks that stand between you and some of your favorite impossible-to-get-tables." If you've ever worked in the restaurant industry, or if you're just a lover of food, dining and photography, do yourself a favor and check out Turkell's website as well as his blog.

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]]>back of the houseblack and whiteBlackAndWhiteblogfood porngalleryharlanturkindustrykitchenMichael harlan turkellMichaelHarlanTurkellphotographyrestaurantserviceNick VagnoniMon, 19 Mar 2007 18:04:00 ESTIs this the best burger in America?http://www.slashfood.com/2007/03/19/is-this-the-best-burger-in-america/http://www.slashfood.com/2007/03/19/is-this-the-best-burger-in-america/http://www.slashfood.com/2007/03/19/is-this-the-best-burger-in-america/#commentsFiled under: , , , ,



So far, Nicole and Sarah have given their thoughts about Alan Richman's GQ list of "The 20 Hamburgers You Must Eat Before You Die." (A .pdf of the entire article is available here.) Since Sarah and Nicole have both hit at least a few spots on Richman's list, I figured it was time I start catching up, especially since I live only minutes away from the restaurant that occupies the number one spot on the list, Le Tub, in Hollywood, Florida. Le Tub has had roughly the last half a century to garner praise for its burgers, and the evidence, in the form numerous framed and yellowing newspaper clippings, is obvious throughout the restaurant. The rest of the decor is also worth mentioning. The rickety, open-air bar and restaurant sits perched on the Intracoastal Waterway, and it's as if the entire place has been whittled from a huge chunk of driftwood and is now held together by little more than fishing nets, banyan roots and the occasional rusty nail. And, of course, there is a bathtub planter outside, as well as a variety of toilets and toilet seats strewn about the lush, overgrown property.

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]]>alan richmanamericabeefbestburgerflafloridagqgrillhollywoodle tubLeTublistnumber 1onesirloinsouthern statestopNick VagnoniMon, 19 Mar 2007 09:39:00 ESTSuperBowl Dip-a-Day: Grilled corn salsahttp://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/http://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/http://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/#commentsFiled under: , , ,



If, by chance, you're firing up the grill for game day, this corn salsa is too easy to not be on your menu. If you've made fresh corn on the grill before, you know how simple it is. Grilled corn is great on it's own, with some butter, salt and pepper, or better yet, mayo, Parmesan cheese, lime juice and chili powder (seriously, try it).

The ingredients in this salsa are easy to vary and I generally just eyeball the amounts as I make it. A good place to start is:
8 average-sized ears of corn
1 medium red onion, sliced into 1/2" to 1" thick rounds (A few tooth picks or skewers in each will help to hold them together on the grill.)
the juice of 2-3 limes
a good handful of cilantro, finely chopped
olive oil

Husk the ears of corn, giving them a rinse to get any last bits of silk off and grill them over fairly high, direct heat, turning them until the kernels begin to blister and darken all over. Brush the onion slices with a little olive oil and grill them as well. Once the corn is done and cool enough to handle, cut the kernels from the cobs with a sharp paring knife and put the kernels in a large bowl. When the onions have softened and taken on some color, pull them off the grill and chop them so they're about the same size as the corn kernels.

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]]>chipscilantrocondimentscorneasygrillgrilledgrilled meatslimeonionssalsasidessimplesuperbowldipadaytacosvegetablesNick VagnoniMon, 29 Jan 2007 10:01:00 ESTBlood orange and hearts of palm saladhttp://www.slashfood.com/2007/01/19/blood-orange-and-hearts-of-palm-salad/http://www.slashfood.com/2007/01/19/blood-orange-and-hearts-of-palm-salad/http://www.slashfood.com/2007/01/19/blood-orange-and-hearts-of-palm-salad/#commentsFiled under: , ,



There have been plenty of California blood oranges in the markets lately, so this is the second week in a row that I've made this very simple blood orange salad. The basic version that I make at home and usually see in restaurants includes blood oranges and thinly sliced red onion, garnished with cracked pepper and good olive oil. I added some torn Italian parsley and, this time, some thinly sliced hearts of palm. If you're unfamiliar with hearts of palm, the flavor is mild and fresh, a bit like an artichoke, and the texture is similar to barely cooked asparagus. As the name implies, these are the edible cores of the cabbage palm. You'll generally find them canned, among the other canned vegetables. As they're fairly mild, they work well with the acidity of the oranges and the richness of the olive oil. This is a great way to start a number of different menus, but I think it works particularly well as foil to richer dishes like stews or braised meats.

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]]>blood orangesBloodOrangesdinnerelegantfruithearts of palmluncholive oilonionorangepalmplanetared onionsaladsaladssimplevegetablesNick VagnoniFri, 19 Jan 2007 13:02:00 ESTCapri Sun lawsuithttp://www.slashfood.com/2007/01/09/capri-sun-lawsuit/http://www.slashfood.com/2007/01/09/capri-sun-lawsuit/http://www.slashfood.com/2007/01/09/capri-sun-lawsuit/#commentsFiled under: , , , ,

The words "all natural" on the packaging of Capri Sun juice drinks have prompted a Florida woman to file a lawsuit against Kraft Foods, Inc., the drink's producer, the Associated Press reported. Assisted by the Center for Science in the Public Interest, Linda Rex of Boynton Beach, Fla., claims that the inclusion of high fructose corn syrup is what makes the drink in the little silver pouch less than "all natural." You might remember the CSPI from when they filed and then withdrew lawsuits against Kentucky Fried Chicken over trans-fat use last year, or for their similar actions against Starbucks. A recent press release from CSPI points out that the organization has also challenged 7UP's use of the word "natural." A statement from Kraft says that the "all natural" label was already on the way out and will soon be replaced with packaging that claims "no artificial colors, flavors or preservatives,'' the AP reported. CSPI's always-witty executive director Michael Jacobson, coiner of phrases such as "venti-sized health problems" and "Kentucky Fried coronary," said HCFS "would more accurately be called 'Fresh from the Factory.'"

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]]>all naturalAllNaturalamericacapri sunCapriSuncenter for science in the public interestcspifloridahcfshfcshigh fructose corn syrupingredientsjuicekraftlabellawsuitnaturalNick VagnoniTue, 09 Jan 2007 11:01:00 ESTSnacking loudly in the theaterhttp://www.slashfood.com/2007/01/05/snacking-loudly-in-the-theater/http://www.slashfood.com/2007/01/05/snacking-loudly-in-the-theater/http://www.slashfood.com/2007/01/05/snacking-loudly-in-the-theater/#commentsFiled under: , ,

Today's New York Times features a story about the growing number of Broadway theaters that allow patrons to take snacks and drinks with them into the show. For some venues, it's a way to accommodate a new theater-goers as well as generate some extra income. The main concern, however, is the noise factor--rattling bags of candy, soda slurping, and the crunching of popcorn. According to the NYT, some theaters are trying to combat the noise; the New Amsterdam, for instance, has special cups that muffle the rattle of ice cubes. As an added bonus, the article features a chart that measures the "potential distraction factors of some popular concession-stand items." Popcorn and potato chips were by far the most distracting, whereas chocolate bars and milk duds proved a more sly way to snack.

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]]>allowamericabringbringingbroadwaycandyeatingnew york timesnoisepopcornsnackssodatheatertheatreNick VagnoniFri, 05 Jan 2007 14:04:00 ESTA new M.F.K. Fisher collectionhttp://www.slashfood.com/2006/12/29/a-new-m-f-k-fisher-collection/http://www.slashfood.com/2006/12/29/a-new-m-f-k-fisher-collection/http://www.slashfood.com/2006/12/29/a-new-m-f-k-fisher-collection/#commentsFiled under: ,

The most recent edition of the New York Times Book Review features a write-up of A Stew or a Story, a new collection of short pieces by M.F.K. Fisher assembled by Fisher biographer Joan Reardon. The NYT review doesn't exactly make you want to run out and snatch up a copy, however. From what reviewer Julia Reed has to say, many of the pieces in the collection are less than essential reading. Rather, they're mainly instructive pieces that don't feature much of the intertwining of food and emotion for which Fisher was known. Still, if you're already a fan, as I am, A Stew or a Story sounds to be worth a look. If, however, you're looking to get into M.F.K. Fisher, as any human who reads and eats should, perhaps the best place to start is The Gastronomical Me, which is available as a standalone volume or as part of the collection The Art of Eating.

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]]>a stew or a storycollectionfood writingFoodWritinggastronomical mejoan reardonm.f.k. fisherM.f.k.Fishermemoirmfknewnew york timesreviewthe art of eatingNick VagnoniFri, 29 Dec 2006 13:28:00 ESTMore on the meaning of vodkahttp://www.slashfood.com/2006/11/26/more-on-the-meaning-of-vodka/http://www.slashfood.com/2006/11/26/more-on-the-meaning-of-vodka/http://www.slashfood.com/2006/11/26/more-on-the-meaning-of-vodka/#commentsFiled under: , ,

A few months ago, I posted about the debate that several vodka producing countries are having over what should and shouldn't be called vodka. An article in today's New York Times picks up the story. Basically, certain countries, including Finland, Sweden and Poland, contend that for something to be called vodka, it must be distilled from either potatoes or certain grains, not from things like grapes or maple syrup. These countries are seeking labeling restrictions for these "non-traditional" vodkas. BBC News reported that such restrictions could affect up to two thirds of all the vodka currently produced in non-Baltic EU countries. The NYT article also points out that vodka's history and original ingredients are up for debate, citing possible Russian, Polish, Italian and Arabian origins that may have included plums, apples or grapes.

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]]>americabalticcirocdefinitionEUeuropefinlandgrapeslabelinglegislationnew york timesNewYorkTimespolandrestrictrussiaswedentraditionalvodkaNick VagnoniSun, 26 Nov 2006 11:02:00 ESTBeer sommeliers?http://www.slashfood.com/2006/11/25/beer-sommeliers/http://www.slashfood.com/2006/11/25/beer-sommeliers/http://www.slashfood.com/2006/11/25/beer-sommeliers/#commentsFiled under: , , ,

The Philadelphia Daily News recently ran a column by beer reporter Don Russell, a.k.a. Joe Sixpack, about the growing number of restaurants that employ beer sommeliers. As the name suggests, these are folks that orchestrate a restaurant's beer selection, from consulting with the kitchen to helping diners pair beer and food. Russell has no problem with the existence of such a position, but he takes issue with the title, saying that the French term (and its connotations) has no business being paired with the word beer. His answer? Cellarman (or cellarwoman), an old British term for the person charged with the upkeep of a pub's beer supply and equipment. Personally, I'm just excited by the prospect of more restaurants having such a person. I don't much care what they're called. Still, Russell's piece is fun and definitely worth a read.

[Via Fark]

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]]>americabeerbeer listcallingcellarmandon russelljoe sixpacknamenewpairingphiladelphiaphillyrestaurantselectionsommelierswineNick VagnoniSat, 25 Nov 2006 16:34:00 ESTMore food films: Our Daily Breadhttp://www.slashfood.com/2006/11/25/more-food-films-our-daily-bread/http://www.slashfood.com/2006/11/25/more-food-films-our-daily-bread/http://www.slashfood.com/2006/11/25/more-food-films-our-daily-bread/#commentsFiled under: , , ,



If, like some of us, you were left wanting by the film adaptation of Fast Food Nation, a new documentary called Our Daily Bread might be more your speed. Created by Austrian filmmaker Nikolaus Geyrhalter, Our Daily Bread is composed of long, unblinking scenes shot in industrial greenhouses (above), farms and animal processing plants throughout Europe. There are no interviews or voice-overs and the locations are not identified. The New York Times gives it a glowing review, and also features a related piece with a few quotes from Geyrhalter. Several trailers are available here. For the moment, it appears that screenings of the film in the U.S. are limited to New York City and Chicago. Hopefully that will change soon.

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]]>americadocumentaryeuropefarmingfilmfoodgeyrhaltergrainindustrialindustrymeatour daily breadOurDailyBreadslaughterhousesNick VagnoniSat, 25 Nov 2006 15:03:00 ESTCompetitive eating couplehttp://www.slashfood.com/2006/11/14/competitive-eating-couples/http://www.slashfood.com/2006/11/14/competitive-eating-couples/http://www.slashfood.com/2006/11/14/competitive-eating-couples/#commentsFiled under: , ,

I haven't posted anything about competitive eating in a while, but, for a number of reasons, this is too good to pass up. A recent post to the International Federation of Competitive Eating website mentioned next weekend's World Posole Eating Championship at the Sky City Casino in Acoma, New Mexico. I'm a big posole fan, but I never knew it was something that was eaten competitively. If you've visited the IFOCE site in the past, you might be familiar with competitive eater Rich "The Locust" LeFevre. Rich will be competing next weekend, but it turns out that his wife Carlene (right) was the star of the competition two years ago, when she became the "world posole champ" by eating almost 110 ounces of of the spicy pork and hominy soup in 12 minutes. Her husband finished with about 10 ounces less than that. Carlene won't be competing this time around, but her husband Rich will, along with competitive eater Pat Bertoletti.

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]]>acomaamericabertoletticarlenechampcompetitioncompetitive eatinggrainsifocelefevrenew mexicoodditiespatporkposolerecordrichNick VagnoniTue, 14 Nov 2006 17:05:00 ESTChris Kimball speaks uphttp://www.slashfood.com/2006/11/14/chris-kimball-speaks-up/http://www.slashfood.com/2006/11/14/chris-kimball-speaks-up/http://www.slashfood.com/2006/11/14/chris-kimball-speaks-up/#commentsFiled under: , , ,

Last Sunday, the Opinion section of the Boston Globe featured a rather passionate piece by Christopher Kimball, founder of Cook's Illustrated. Kimball rails against processed foods, saying that the often expensive and unhealthy products have infiltrated the food industry "like a cancer." The main points of Kimball's piece--trans fats, relentless marketing and the economic impact of obesity in America--won't come as a shock to most of us. Still, Cook's fans should appreciate hearing Kimball speak his mind about something a little more controversial than Dutch process cocoa. (Registration with Boston.com maybe required.)

[Via The Ethicurean]

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]]>boston globechristophercook's illustratedcorn syrupCornSyrupfoodshfcsindustrykimballmargarineop-edopinionprocessedtrans fatsTransFatsNick VagnoniTue, 14 Nov 2006 15:04:00 ESTSerious mac and cheesehttp://www.slashfood.com/2006/11/09/serious-mac-and-cheese/http://www.slashfood.com/2006/11/09/serious-mac-and-cheese/http://www.slashfood.com/2006/11/09/serious-mac-and-cheese/#commentsFiled under: ,

Last night, NPR's News and Notes featured a brief but serious piece about macaroni and cheese by Los Angeles-based columnist and actor Joseph C. Phillips. Phillips seems truly distressed, and rightly so, that his kids have been served a powdery, imitation mac and cheese at a local restaurant. He uses this experience of what mac and cheese isn't as a springboard for talking about what mac and cheese is, and, more specifically, what it is in the African American community. "This is the storytelling," Phillips says of the guarded recipes and mystique that surround really good homemade examples of the dish. He then goes on to share a few of his favorite mac and cheese-related stories. His own recipe is available on his website, here. The photo is of Sarah Gim's liveblogged mac and cheese from last winter.

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]]>americabakingcheesecomfort foodjoseph c. phillipsJosephC.Phillipslivebloggingmac n cheesemacaronimacaroni and cheeseMacaroniAndCheeseMacNCheesenews and notesNewsAndNotesnprradioNick VagnoniThu, 09 Nov 2006 13:02:00 ESTPolice officer sniffs out pizza robberhttp://www.slashfood.com/2006/11/05/police-officer-sniffs-out-pizza-robber/http://www.slashfood.com/2006/11/05/police-officer-sniffs-out-pizza-robber/http://www.slashfood.com/2006/11/05/police-officer-sniffs-out-pizza-robber/#commentsFiled under: , ,

It appears that this time it wasn't a K-9 unit, but rather a police officer, that did the nose work. After a pizza delivery woman reported being robbed at knife-point, Bartholomew County Sheriff's Deputy Jimmy Green canvassed the Columbus, Indiana, neighborhood to investigate. Green apparently noticed the distinct aroma of sausage and pepperoni at one residence. A search of the house turned up the missing pizzas and cash, a knife, and a phonebook still open to the pizza section, according to The Associated Press. Two young men believed to be the robbers were arrested at the house.

[Via Slice]

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]]>americaaromaarrestcolumbusindianainvestigateknifepizzarobbersearchslicesmellNick VagnoniSun, 05 Nov 2006 18:39:00 ESTNew stats from Zagathttp://www.slashfood.com/2006/11/04/new-stats-from-zagat/http://www.slashfood.com/2006/11/04/new-stats-from-zagat/http://www.slashfood.com/2006/11/04/new-stats-from-zagat/#commentsFiled under: , , ,

The Zagat Survey recently released some stats from its new 2007 edition of America's Top Restaurants. According to Zagat, the citizens of Houston, Austin and Dallas/Ft. Worth dined out the most, all about four times per week. (Houston also frequently tops the Men's Fitness list of America's fattest cities.) The average meal is also a little cheaper in Houston ($27.04), compared with some of the more expensive dining cities on the survey, such as New York City ($39.43) and Palm Beach, FL ($38.56). Also, west coast diners apparently tip a percentage point or so less than East Coast diners, according to Zagat. Average tips out west hovered around 18 percent, while averages on the other side of the country were around 19 percent. There are still plenty of chowhounds out there too, apparently; 63 percent of those surveyed said they would drive 45 minutes each way for a good meal. Restaurant News Resource has the full Zagat press release with lots more info.

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]]>2007americacitiesdiningeating outguidenewpercentstatisticsstatssurveytipstrendszagatNick VagnoniSat, 04 Nov 2006 13:32:00 EST