Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Doughnuts and Wine Pair Up on New Reality Showhttp://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/http://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/http://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/#commentsFiled under: ,

Psycho DonutsPhoto: happyfunpaul, Flickr


Doughnuts and wine go together like... wait, that's insane, right? Not at a place called Psycho Donuts in San Jose, California owned by former techy Jordan Zwegoron. Set up like a "light-hearted" asylum, it's complete with lab coat-clad employees, a padded booth, straitjacket and group therapy area where customers are given plastic bubble wrap (for popping, natch) and donuts named "Cereal Killer," "Kooky Monster" and "Massive Head Trauma."

"When you walk in, you're our patient, and we make you better with doughnuts," Zwegoron told the Santa Cruz Sentinel. That all may not spell 'family friendly' but it's TV gold for producer Nicole Block of LA-based Highlighting Entertainment, who's shooting a sample episode of a doughnut-and-wine pairing reality show to pitch to TLC, the Food Network and the Cooking Channel, reports the Sentinel.

"There's a lot of cupcake and cake reality shows, but we haven't seen a doughnut show," says Block. "Zwegoron is a good character and the doughnuts are unique, so we think Psycho Donuts will be a good candidate." She's decided to match up the crazy confectionist with wine from Poetic Cellars on the hills of Soquel, CA. The cellar's shtick? Each bottle is labeled with a poem. We can't say what's in the paired-up doughnut, but it's four-pronged and goes by "the poetic psycho," like any good reality TV star.

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]]>donutsdoughnutsfood reality showsPsycho Donutsreality televisionJessie CacciolaTue, 26 Apr 2011 14:30:00 ESTJon Bon Jovi To Open "Pay What You Can" Restauranthttp://www.slashfood.com/2011/04/25/jon-bon-jovi-to-open-pay-what-you-can-restaurant/http://www.slashfood.com/2011/04/25/jon-bon-jovi-to-open-pay-what-you-can-restaurant/http://www.slashfood.com/2011/04/25/jon-bon-jovi-to-open-pay-what-you-can-restaurant/#commentsFiled under: ,

Jon Bon JoviPhoto: Frazer Harrison / Getty Images


If you've ever listened to the lyrics of Bon Jovi's 1986 signature anthem, "Livin' on a Prayer," you know Jon Bon Jovi sympathizes with those down on their luck. (Remember? Poor Tommy used to work on the docks, but union's been on strike...).

Now the singer, already well-known for his philanthropic works through his non-profit Jon Bon Jovi Soul Foundation, plans to open a community restaurant in Red Bank, New Jersey. Soul Kitchen, which is slated to open this spring, isn't just any restaurant, though. The eatery will serve low-cost or no-cost meals to diners and ask they they volunteer at the restaurant in return. (If this model sounds familiar, it's because a similar restaurant exists in Denver.)

It's a feel-good model that works for everyone. And if the food's good, it might just start a trend.

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]]>Bon JoviBon Jovi RestaurantJon Bon JoviSlashfood EditorMon, 25 Apr 2011 15:00:00 ESTFlavor Flav Ditches His Fried Chicken Restauranthttp://www.slashfood.com/2011/04/25/flavor-flav-ditches-his-fried-chicken-restaurant/http://www.slashfood.com/2011/04/25/flavor-flav-ditches-his-fried-chicken-restaurant/http://www.slashfood.com/2011/04/25/flavor-flav-ditches-his-fried-chicken-restaurant/#commentsFiled under: ,

Flava FlavPhoto: Jeff Kravitz / WireImage

After a turbulent four months of bounced checks and low staff retention, Clinton, Iowa-based Flav's Fried Chicken has shuttered, reports WQAD. Flav claims that restaurant manager Nick Cimino wasn't running the business right, while Cimino believes that Flav is a "fraud" and he is glad to be "free of somebody like Flavor Flav." TMZ learns that Flav also had issues with the food itself, after discovering potato salad on April 2 that was being served, despite being expired since February 28. Flav is still looking into pursuing other restaurant ventures, including a Las Vegas place called "Flavor Flav's House of Flavor," expected to open May 30, and perhaps another restaurant in Davenport, Iowa as well.

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]]>Flavor FlavFlavor Flavs Fried ChickenFlavs Fried ChickenSlashfood EditorMon, 25 Apr 2011 12:00:00 ESTGreen-Certified Restaurants for Earth Day Dininghttp://www.slashfood.com/2011/04/22/green-certified-restaurants-for-earth-day-dining/http://www.slashfood.com/2011/04/22/green-certified-restaurants-for-earth-day-dining/http://www.slashfood.com/2011/04/22/green-certified-restaurants-for-earth-day-dining/#commentsFiled under: ,

Brasserie Jo restaurant (Boston)Brasserie Jo, Boston. Photo: colonnade, Flickr


If you're not celebrating Earth Day by dining at one of the many Earth Dinners we offered to you earlier this week, take comfort in one of these green-certified spots approved by the only non-profit that can: the Green Restaurant Association (GRA). This 20-year-old, nationally recognized program is backed by Energy Star and the Environmental Defense Fund. To get an approval from this group, your establishment needs to be Stryfoam-free, recycle-friendly (and compost, if available) and use sustainable food and water.

"The Green Restaurant Association is proud to have attracted scores of highly esteemed restaurants from across the United States," said Michael Oshman, founder and executive director of the GRA, in a statement. Most recognizable: Le Bernardin, Mario Batali's empire, Microsoft corporate cafés, Hyatt hotels, Panera and Jamba Juice. Not to leave anyone out, here's the full list.

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]]>green restaurant associationgreen restaurantsJessie CacciolaFri, 22 Apr 2011 14:00:00 ESTE la Carte: Restaurants' Electronic Menus Revolutionize Orderinghttp://www.slashfood.com/2011/04/21/e-la-carte-restaurants-electronic-menus-revolutionize-ordering/http://www.slashfood.com/2011/04/21/e-la-carte-restaurants-electronic-menus-revolutionize-ordering/http://www.slashfood.com/2011/04/21/e-la-carte-restaurants-electronic-menus-revolutionize-ordering/#commentsFiled under: , ,

Photo: E la Carte

Technology has managed to make all manner of service employees practically obsolete -- bank tellers, travel agents, grocery store checkers. Are waiters next?

When you think about it, the newfangled gadget that tech startup E la Carte released this week has been sort of a long time coming. It's basically a more rugged version of an iPad that allows you to touch-screen your way through a restaurant menu, order and even pay.

The crotchety misanthrope might ask, "How is it that I've been able to scan and bag my own groceries for years, but still I have to make chit-chat with the waiter at Applebee's?"

Right now, reports our our sister site TechCrunch, only about 20 eateries have the device, mostly in San Francisco and Boston. But E la Carte says it has a long waiting list of restaurant owners eager to try the thing. One reason is because restaurants that have tested it have reported a 10 to 12 percent spike in overall revenue, since E la Carte is great at up-selling. ("Would you like a side salad with that for only $3 more?" Here's a lovely picture of the side salad. All you have to do is press this button.)

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]]>e la carteelectronic menumenusJason BestThu, 21 Apr 2011 16:00:00 ESTA Peek at Restaurant Salarieshttp://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/http://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/http://www.slashfood.com/2011/04/14/a-peek-at-restaurant-salaries/#commentsFiled under: ,

chef salaries revealedPhoto: Jupiterimages


Ever wondered what an executive chef rakes in for creating your four-star meal? Zagat has a list of salary ranges for different restaurant jobs, and it may surprise you. A server at a high-end spot can bank more than the pastry chef (yes, really). And new culinary school grads may be in for a bit of a disappointment, as it's evident that no one in the kitchen is going to turn into Donald Trump -- most jobs top out under $60,000.

Want to see what the staff at your favorite restaurant is taking home? Check out the full list.

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]]>restaurant payrestuarant salariesSlashfood EditorThu, 14 Apr 2011 16:00:00 EST10 Hidden Restaurant Calorie Trapshttp://www.slashfood.com/2011/04/11/10-hidden-restaurant-calorie-traps/http://www.slashfood.com/2011/04/11/10-hidden-restaurant-calorie-traps/http://www.slashfood.com/2011/04/11/10-hidden-restaurant-calorie-traps/#commentsFiled under: ,

club sandwich with friesPhoto: Steve Snodgrass, Flickr

You already know to order the salad dressing on the side if you want to cut calories, but fat-laden sauces aren't the only calorie bombs lurking in restaurant dishes. The Daily Meal's got a list of 10 restaurant saboteurs to avoid if you're trying to squeeze into a pair of skinny jeans. Heavy cream hides in sauces you wouldn't expect (bolognese, for example) and certain sandwich spreads can contain almost as many calories as the rest of the sandwich. And -- yuck -- did you know some eateries slip poultry skin into turkey burgers to keep them moist?

Read the full list of restaurant saboteurs at The Daily Meal.

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]]>restaurant caloriesSlashfood EditorMon, 11 Apr 2011 14:00:00 ESTTickets to Grant Achatz' Next Restaurant Selling for Up to $3000http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/http://www.slashfood.com/2011/04/11/tickets-to-grant-achatz-next-restaurant-selling-for-up-to-3000/#commentsFiled under: ,

Next RestaurantPhoto: Next Restaurant


Need proof that Chicago diners have bought into the hype surrounding Grant Achatz' new Chicago restaurant, Next? Check Craigslist. Fans of Achatz' brand of avant-garde cooking are literally paying thousands of dollars for the privilege of eating at his newest outpost. The restaurant operates on a ticket system -- secure a ticket and you're in for a meal. But demand drives up prices, and since the seats are limited, scalpers are having a field day. Recent Craigslist postings have the coveted tickets listed for as much as $3,000. Achatz proved his cooking chops at Alinea, but he's going to have to put out some pretty impressive food to satisfy diners who ponied up that much dough.

Read the full story at The Huffington Post.

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]]>alineaGrant AchatznextSlashfood EditorMon, 11 Apr 2011 11:00:00 ESTOpenTable Names the 10 Hottest Restaurants in the U.S.http://www.slashfood.com/2011/04/08/opentable-names-the-10-hottest-restaurants-in-the-u-s/http://www.slashfood.com/2011/04/08/opentable-names-the-10-hottest-restaurants-in-the-u-s/http://www.slashfood.com/2011/04/08/opentable-names-the-10-hottest-restaurants-in-the-u-s/#commentsFiled under: ,

Hurricane Club Restaurant BarPhoto: Michael Weber for Hurricane Club


OpenTable users aren't just logging on to the site to make reservations anymore -- they're coming back to tell others what they think. What are diners loving this year? The website's Diners' Choice awards tell all.

The company's list of 50 "2011 Hot Spot Winners" was fun to read, but many of the picks are perennial favorites. We were most interested in what's new on the scene. Lucky, the site delivered -- after compiling 7 million reviews, OpenTable has come up with a list of the 10 hottest restaurants to open in the past year.

Get the full list after the jump.

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]]>featurednew restaurantsopen tableOpenTableSlashfood EditorFri, 08 Apr 2011 13:00:00 ESTTimes Square to Become a Restaurant?http://www.slashfood.com/2011/03/30/times-square-to-become-a-restaurant/http://www.slashfood.com/2011/03/30/times-square-to-become-a-restaurant/http://www.slashfood.com/2011/03/30/times-square-to-become-a-restaurant/#commentsFiled under: ,

Times Square, New York CityPhoto: snorpey, Flickr


Grab a seat in the open-air restaurant, unfold your napkin and take a leisurely look at the specials on the menu the waiter has just handed you. But be careful not to get sideswiped by the M7 bus as it zips down Broadway on its way through Times Square. No kidding, folks, New York's famous Crossroads of the World-the scene of so many ball-dropping New Year's Eve parties-might sport a 100-seat restaurant by summer, complete with waiter service.

According the New York Daily News, the idea comes from the Times Square Alliance, an association of local businesses, and the plan is to seek out interested parties, perhaps from restaurants in the immediate neighborhood. If the idea sounds extreme at first, consider that much of Times Square-at least three full blocks-is now mostly closed to cars, thanks to efforts, not always popular (especially with cab drivers), by Mayor Michael Bloomberg, who is also pushing hard for more bike lanes in the city. By the time you're ready to dine, though, traffic won't be the major problem. But August heat and humidity might be, that is, if the plan gets off the ground by then. (Our advice? Don't hold your polluted breath.)

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]]>times squaretimes square restaurantBill SertlWed, 30 Mar 2011 13:00:00 ESTDisgruntled Restaurant Workers Poison Salsahttp://www.slashfood.com/2011/03/24/disgruntled-restaurant-workers-poison-salsa/http://www.slashfood.com/2011/03/24/disgruntled-restaurant-workers-poison-salsa/http://www.slashfood.com/2011/03/24/disgruntled-restaurant-workers-poison-salsa/#commentsFiled under: ,

salsa at a restaurantPhoto: Julie Toy

What's the matter with Kansas? Well, the salsa served at some of the restaurants in the state packed too much of a punch -- not from spicy jalapeños, but because it was laced with pesticide, reports KTKA News. Not funny, really. A married couple who worked at two different branches of Mi Ranchito restaurant, near Kansas City, was arrested after poisioning the salsa there. The husband, who confessed he was trying to get revenge for losing his job, faces a maximum penalty of 10 years in prison with a fine of up to $250,00. His wife, the one who actually slipped in the Methomyl-based poison, has already been sentenced to 87 months in jail, with a whopping penalty of $478,000 in restitution. Small comfort for the 36 patrons, some of them children and seniors, who suffered anything from cramps and nausea on up to symptoms so severe they had to be taken to hospital.

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]]>featuredfood poisoningpoisoned salsaBill SertlThu, 24 Mar 2011 13:00:00 ESTWhy Are Restaurant Napkins Shrinking?http://www.slashfood.com/2011/03/21/why-are-restaurant-napkins-shrinking/http://www.slashfood.com/2011/03/21/why-are-restaurant-napkins-shrinking/http://www.slashfood.com/2011/03/21/why-are-restaurant-napkins-shrinking/#commentsFiled under:

Table setting at a restaurantPhoto: Alamy


Everything is shrinking, except the deficit. First, TV and the Internet turned our great big world into a global village, and now this: Restaurant napkins have shrunk, from a standard size of 30-inch square about 25 years ago to the paltry 20-inch square we find in most restaurants today.

Most, that is. Some napkins aren't even that big: Applebee's two-ply paper versions measure only 15 inches by 17 inches. Everything you ever wanted to know about this shocking shrinkage is contained in The Great Shrink, an article by William L. Hamilton, in the Wall Street Journal's Life & Culture section. I agree with Hamilton's lament. Being a messy person, I'm tired of my clothing doubling as napery, but at least I've come to understand that it's not my fault-I don't have enough of napkin to begin with.

In his humorous piece, Hamilton notes that the White House uses 20-by-20 linens for state dinners (great, if you're a visiting dignitary), but, as for Buckingham Palace, it would only say that it does not disclose housekeeping information. (I'm sure there's nothing to the rumor that Her Majesty now insists on squares of Bounty in an effort to save the taxpayers money.) Only the French Laundry in Napa County has those luxurious big, 25-by-25 squares of yore. Unfortunately, Thomas Keller's restaurant, often called the best in America, is impossible to get into.

Hungry for news about fast food, slow food, food politics, food personalities, and food controversies? Then sign up for our weekly newsletter. Plus, be sure to check us out on Facebook and Twitter.

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]]>restaurant napkinsBill SertlMon, 21 Mar 2011 14:00:00 ESTDinner and Drinks to Help Japanhttp://www.slashfood.com/2011/03/15/dinner-and-drinks-to-help-japan/http://www.slashfood.com/2011/03/15/dinner-and-drinks-to-help-japan/http://www.slashfood.com/2011/03/15/dinner-and-drinks-to-help-japan/#commentsFiled under: ,

Dinner and drinks for Japan reliefPhotos: Oddfellows Cafe & Bar; Blue C Sushi


If you're looking for ways to help relief efforts in Japan after the devastating 8.9-magnitude earthquake (and looming nuclear threat), grab a fork or raise a glass: Local bars and restaurants across the U.S. have created a host of promotions designed to help those in need.

Check out what's happening in your area, or use our list as a guide:

- Seattle, which is home to a large Japanese population, has many participating restaurants and bars. Ten percent of today's sales at Blue C Sushi's six locations and Boom Noodle will go to American Red Cross. And if you buy miso soup at Issian, which is a Japanese restaurant, all of that money will go to disaster-relief efforts in Japan. Oddfellows Cafe & Bar pledged to donate 100 percent of today's profits to International Medical Corps, as has King's Hardware, Linda's and Smith. And finally, Fresh Bistro in West Seattle vowed to put five percent of this week's sales toward the cause.

- At Larkburger, a Colorado chain of natural/gourmet hamburger restaurants (in Boulder, Edwards, Fort Collins and Greenwood Village), today from 11 a.m. to 9 p.m., 10 percent of all proceeds will be donated to the American Red Cross.

- From today through March 19, Ototo Food and Wine, Izakaya Den and Sushi Den -- all on South Pearl Street in Denver -- will send a portion of dinner proceeds to relief efforts sponsored by the Japanese Red Cross. These restaurants all specialize in Japanese cuisine.

- Chicago's Lockwood Restaurant & Bar, which is inside the swank and historic Palmer House Hilton, developed a signature cocktail for relief efforts. Fifty percent from every purchase of Sunrise Saketini ($12) will go to the American Red Cross.



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]]>earthquake reliefjapan earthquakered crossKristine HansenTue, 15 Mar 2011 16:30:00 ESTSustainable Seafood for Lenthttp://www.slashfood.com/2011/03/09/sustainable-seafood-for-lent/http://www.slashfood.com/2011/03/09/sustainable-seafood-for-lent/http://www.slashfood.com/2011/03/09/sustainable-seafood-for-lent/#commentsFiled under: ,

Fish baked in foil with tomatoesPhoto: New Media Publishing / Flat Art Studios.com


Time to tuck away those shiny Mardi Gras beads. Lent is officially underway, and for many observant eaters, that means several fish-focused Fridays. Lucky for you, we found some folks offering tasty specials where the spotlight shines only on sustainable seafood. That makes it easy to leave your guilty conscience at home.

While Wisconsin throws a mighty tasty fish-fry, they're not the only ones. At Jackson 20 in Alexandria, Va., chef Dennis Marron says they're adding U.S. farmed channel catfish to their traditional fried chicken offering during Lent, making it "Fryday". (He said it, not us!) "We try and stay true to our Southern-influenced concept, and we like to get our fish from as close to home as possible. We track our carbon "fish-print"," he says. The catfish he serves is raised in closed containment systems and fed a mostly vegetarian diet which garners it a Seafood Watch best choice rating. Pass the tarter sauce, would ya?

While Louisville is deep in the heart of the fried-food South, chef Edward Lee of 610 Magnolia steers clear of a fryolator. His Fruits de Maine is a play on the traditional French dish, fruits de mer. "We try and embody the entire North Atlantic in one dish by incorporating four or five different seafood items from the coast of Maine." Depending on what Maine fishermen bring in each week, that could mean line-caught cod, Maine lobster or fresh clams.

Other chefs are making thoughtful choices too.

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]]>CSFfishLentmeatless fridaysMeatlessFridaysSustainable SeafoodClare Leschin-HoarWed, 09 Mar 2011 13:00:00 ESTSeafood Restaurants Signalling S.O.S.http://www.slashfood.com/2011/02/28/seafood-restaurants-signalling-s-o-s/http://www.slashfood.com/2011/02/28/seafood-restaurants-signalling-s-o-s/http://www.slashfood.com/2011/02/28/seafood-restaurants-signalling-s-o-s/#commentsFiled under: ,

seafood dinner, shrimp and gritsPhoto: Ezra Pound Cake, Flickr


Seafood lovers, where are you?

That's the question surf-centric restaurants are asking, from titanic-sized chains like Red Lobster to mom-and-pop clam shacks. Though other types of restaurants are starting to see their sales increase as the country slowly recovers from the recession, it appears that it's going to take more than another all-you-can-eat shrimp special to lure diners in for fish again.

As the Orlando Sentinel reports, sales at America's largest seafood chains during the recession sunk far faster than at other restaurants, in part owing to the fact that cash-strapped customers were shying away from higher-priced fare like lobster tails and seared salmon. While major restaurants overall saw their sales fall .8 percent in 2009, sales at seafood chains dropped 5.2 percent.

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]]>Red Lobsterseafood restaurantsJason BestMon, 28 Feb 2011 15:00:00 ESTOscars Dish with Wolfgang Puckhttp://www.slashfood.com/2011/02/24/oscars-dish-with-wolfgang-puck/http://www.slashfood.com/2011/02/24/oscars-dish-with-wolfgang-puck/http://www.slashfood.com/2011/02/24/oscars-dish-with-wolfgang-puck/#commentsFiled under: , ,

Wolfgang Puck Oscars menuPhotos Courtesy Wolfgang Puck


Master chef Wolfgang Puck (of Spago and CUT), who's already been chosen to cook for 16 Governors Balls (the official Academy Awards after-party), is revving up to prepare the 17th feast this Sunday night after the 83rd Annual Academy Awards ceremony. With more than 1,500 Oscar winners, nominees, presenters, and other guests eating your food, a chef just might get a little edgy. Slashfood chatted with Chef Puck to find out what he, partner chef Matt Bencivenga, pastry chef Sherry Yard, and their staff of 300 have up their sleeves for the glitterati, what makes the perfect Oscars party, and what makes for a kitchen disaster or two. Puck even reveals a surprise move that may shock Spago fans.

Slashfood: What's one of your favorite dishes from last year? And what are you excited about this year? We hear the menu packs a lot of Latin flavors.
Wolfgang Puck: We make something different every year. (Except Sherry Yard's gold-dusted desserts -- everyone goes home with an Oscar.) Last year we prepared Black Truffle Chicken Pot Pie -- we assembled the dish at night, and in the morning and we baked it perfectly hot for all of the guests. This year my tribute to The King's Speech is the entrée of Pan-Roasted Dover Sole with Fennel, Olives, Haricots Vert, Tomatoes, Lemon, Sherry, and Olive Oil. We're flying in 1,600 Dover Sole for the dinner.

What about the "Black Swan Paella?"
We have a Vegetable Risotto "Paellla" with Saffron, White Wine, Chile, and Parsley -- it has great flavors, and it's easy for Natalie Portman to eat since she is vegetarian.

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]]>Academy AwardsfeaturedGovernors Balloscars 2011wolfgang puckKaren DanickThu, 24 Feb 2011 12:00:00 ESTThe Daily Meal's Top 101 Best Restaurantshttp://www.slashfood.com/2011/02/22/the-daily-meals-top-101-best-restaurants/http://www.slashfood.com/2011/02/22/the-daily-meals-top-101-best-restaurants/http://www.slashfood.com/2011/02/22/the-daily-meals-top-101-best-restaurants/#commentsFiled under:

Le Bernardin. Photo: Lyn Hughes


"Best restaurant" lists are tricky. How can any sensible eater compare an iconic pizza parlor or the joint that serves that simply transcendent cheeseburger with the lapidary perfection of a French Laundry or the genre-bending inventiveness of a WD-50? On what terms is it possible to stack the culinary monuments of Manhattan, Chicago, or Los Angeles up against the really-very-good but necessarily more modest establishments of, say, Buellton or Murphysboro? Talk about apples and oranges.

And yet here we are offering a best restaurant list of our own.

You may quarrel with our results, quibble over the panel's choices; ask how we could call that dump a "best" or why we left out that temple of gastronomy. It would be astonishing if you didn't, in fact. We're not presenting objective truth here. In case you haven't noticed, there is no objective truth when it comes to taste in restaurants (or anything else).

Rather, think of this list as the Senate of Culinary Greatness in our country -- every region, cuisine and price level is represented. It's the best of the best from each league, which is the reason why Katz's sandwiches can stand alongside Peter Luger's steaks and Arthur Bryant's barbecue alongside Bazaar's molecular gastronomy. We think our list turned out pretty well, and sincerely thank our panelists for helping us refine it. We stand behind these restaurants -- and would sit down happily at any of their tables.

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]]>best restaurantsrestaurantsthe daily mealthe Editors at The Daily MealTue, 22 Feb 2011 17:00:00 ESTA Slider Made with Tastykakes: Would You Eat It?http://www.slashfood.com/2011/02/17/tastykakes-sliders/http://www.slashfood.com/2011/02/17/tastykakes-sliders/http://www.slashfood.com/2011/02/17/tastykakes-sliders/#commentsFiled under: ,

Photo Courtesy of Adsum Restaurant


When Adsum chef/owner and self-proclaimed "Philly fat kid" Matt Levin heard local Philadelphia baker Tasty Baking Company -- better known as Tastykake -- was facing bankruptcy, he immediately began "screwing around" with his longtime favorite treat, the Peanut Butter Kandy Kake.

Realizing that the chocolate-enrobed, peanut butter-layered treat closely resembled a burger bun, he decided to create a dish that would raise awareness of Tasty's dire situation. "The early versions were jacked up," Levin admits, "but they progressively got better. The sour component and the spice needed to balance the sweet."

Continue reading A Slider Made with Tastykakes: Would You Eat It?

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]]>adsumKandy Kake slidersKandyKakestastykakesFelicia D'AmbrosioThu, 17 Feb 2011 13:00:00 ESTCairo's Tahrir Square Has A Chef's Favoritehttp://www.slashfood.com/2011/02/15/cairos-tahrir-square-has-a-chefs-favorite/http://www.slashfood.com/2011/02/15/cairos-tahrir-square-has-a-chefs-favorite/http://www.slashfood.com/2011/02/15/cairos-tahrir-square-has-a-chefs-favorite/#commentsFiled under: ,

Photo: Andrew, Flickr


Whatever happens in post-Mubarak Egypt, we know one thing that will never change: koshary. A favorite food of Egyptians, koshary (also spelled koshari or kushari) is a classic vegetarian dish of lentils, rice, chickpeas, pasta, tomato sauce, onions, garlic and cumin that's simple, comforting, fragrant and delicious. When in Cairo's Tahrir Square, before the revolution, chef Anita Lo (of New York's Annisa, and "Top Chef Masters") tells Saveur, she tried this national dish, and went from skeptic to big fan. A touch of a special sauce made all the difference.

Learn more about koshary, and get Chef Lo's top pick at Saveur.com.

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]]>CairoEgyptian foodEl TahrirfeaturedkosharySlashfood EditorTue, 15 Feb 2011 15:00:00 ESTWho Dares to Eat the Suicide Stack?http://www.slashfood.com/2011/02/11/who-dares-to-eat-the-suicide-stack/http://www.slashfood.com/2011/02/11/who-dares-to-eat-the-suicide-stack/http://www.slashfood.com/2011/02/11/who-dares-to-eat-the-suicide-stack/#commentsFiled under:

Photo: Heart & Soul Cafe

Are you brave enough (or is it insane enough?) to dig in to an Arizona café's 25-pound monster breakfast dish dubbed the Famous Suicide Stack? Among more than a dozen layers lies enough meat, potatoes, dairy and, well, a few veggies, to topple the entire food pyramid. Our friends at YumSugar found a man reckless enough to place his order, and what he found made his eyes pop. Ours, too.

Visit YumSugar to check out the photo and read all about the Suicide Stack.

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]]>breakfast foodfamous+suicide+stackfamoussuicidestackfeaturedsuicide stackthe Editors at YumSugarFri, 11 Feb 2011 16:30:00 EST