"primetime tables" news and stories

One of my favorite scenes in LA Story occurs when Steve Martin's character tries to get a reservation at the hottest restaurant in the city. After being grilled over the phone, he has to meet with the chef and owner at a disturbingly Nazi-esque bank, where his finances (and he) are brutally scrutinized. Finally, just when it looks like he's about to give up, he is given a reservation...for eight weeks in the future.

It's hard to believe, but these sorts of restaurants still exist and are continuing to do massive business. What's more, a new type of online reservation service, reso-scalping, is making it possible for patrons to find tables at the best restaurants without having to wait in line or plan ahead by a few months. Basically, retro-scalping works like this: a scalper makes a reservation for a particular night in the distant future and, as the date nears, sells the reservation to someone with deep pockets and a yen for pricey eats.

A business called PrimeTime Tables operates in New York City by getting primo reservations are restaurants and, effectively, scalping them to customers who want them. Restaurateurs call the service "disingenuous and parasitic," noting that it undermines the relationship between restaurant and diner because unlike any other concierge, PTT charges users for their tables. Most are trying to figure out how the service gets their reservations in the first place.

At Yale, students take lessons in dining hall cooking, where they turn simple ingredients from the condiment bar into gourmet treats the likes of which the cafeteria staff isn't going to offer on their own. And they do it in the microwave.

Mark Bittman, the minimalist, talks about broilers - a.k.a. upside down grills - and how to get the most out of yours. He recommends preheating the oven before turning on the broiler and using an ovenproof skillet for cooking, rather than a broiler pan. Recipes include Hard-Shell Clams With Parsley Pesto, Broiled Steak With Pineapple and Onion Salsa and Tortilla Soup.

Frank Bruni analyzes Top Chef and while he mentions Marcel's haircut and Ilan's cutthroat tactics, he spends more time talking about what makes the show work.

It's lemon season and there are many things to make: Spaghetti al Limone, Chicken Breasts with Fennel and Lemon and Lemon Confit Shortbread Tart.

Frank Bruni dines at Gordon Ramsay at the London and gives it two stars.

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