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14

Oct

Have no fear Rogue States fans! Try a hamburger from one of GAYOT.com's Top 10 Burger Restaurants in Washington DC

Have no fear Rogue States fans! Try a hamburger from one of GAYOT.com's Top 10 Burger Restaurants in Washington DC

by Jeff Hoyt 


It can be tough when your neighbors are lawyers. Just ask the owner of Rogue States, a Washington, DC, hamburger restaurant that was sued by the high-powered law firm located nearby. Yesterday, a judge ordered the restaurant to stop grilling hamburgers because of the “intense and noxious odor.”
 


According to the Washington Post, employees at the firm Steptoe & Johnson complained about itchy eyes, headaches and nausea, which they attributed to grilling fumes from the neighboring Dupont Circle eatery. Despite the restaurant’s attempts to upgrade its air-cleaning equipment, the firm filed suit and prevailed. The result could be the permanent closure of the restaurant, since it only serves burgers and fries. 


A Lot at Steak

on October 13th, 2010
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13

Oct

Bite into GAYOT.com's guide to cooking the perfect steak

Bite into GAYOT.com’s guide to cooking the perfect steak

by Jeff Hoyt


New Yorkers may think their metropolis is superior to Kansas City — both Kansas and Missouri — but there’s one place where they’re completely equal: inside a cow. Believe it or not, a New York strip steak is identical to a Kansas City strip steak. They’re both the marbled larger end of the short loin. That muscle, which is tender because it isn’t used much, is also called a striploin, shell steak, or sirloin club steak, although I’d imagine New York clubs are superior to Kansas City clubs!


Now keep that same strip steak on the bone, and add a piece of the nearby tenderloin, and you’ve got a T-bone steak. Unless you add a lot of the tenderloin, which gives you a Porterhouse. Confused? Check out our guide to beef cuts, which explains the difference between Rib-eye and Prime rib.
Continue reading “A Lot at Steak” »



12

Oct

Tacos from chef Wesley Holton's food truck, Jacques Tacos, in Detroit, MI

Tacos from chef Wesley Holton's food truck, Jacques Tacos, in Detroit, MI

by Jeff Hoyt


Wesley Holton worked in Daniel Boulud’s kitchens in New York City and Palm Beach, Florida, before becoming executive chef at the Daniel Boulud Brasserie in the famed Wynn Las Vegas hotel. But since that high-end French restaurant closed earlier this year, Holton has a new gig: making tacos in Detroit’s first food truck!


And while the Daniel Boulud Brasserie offered caviar, $43 steak au poivre, and a $32 hamburger with foie gras and short ribs, Holton’s new menu offers short ribs in a $2.50 taco, served with warm corn tortillas, fresh black bean & corn salsa queso fresco, and sauce vért. Other ‘high-end’ items include little piggy slow-roasted pork tacos and marinated avocado tacos at $2.50 apiece.


07

Oct

The Chop Stix Restaurant of NYC booth at the Plate By Plate Tasting Benefit at the Metropolitan Pavilion in New York City

The Chop Stix Restaurant of NYC booth at the Plate By Plate Tasting Benefit at the Metropolitan Pavilion in New York City

by Michelle Kwan  


Attendees raised their glasses, not to mention their forks, spoons and chopsticks, in support of healthcare and social services to the Asian community at the Project By Project annual Plate By Plate Tasting Benefit held October 1 at the Metropolitan Pavilion in New York City. The Tasting Benefit featured over 40 participants from some of New York City’s finest restaurants and bakeries coming together to showcase their culinary skills with samplings of their signature creations, along with a host of wine and spirit purveyors, brewers, tea and coffee companies, all ready to do their part to keep the evening festive for the approximately 650 guests in attendance.
  

Continue reading “Serving the Community Plate by Plate” »



The Tissue Issue

on October 06th, 2010
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06

Oct

The echinacea flower, one of our Top 10 Immune Boosters

The echinacea flower, one of our Top 10 Immune Boosters

by Jeff Hoyt


Working in an office, I always worry about people coming to work ill. I appreciate their dedication to the job, but don’t want them getting me sick. I’d hate to bring a cold or flu home to my kids.


Although there’s no cure for the common cold, there are proven things you can take to build up your defenses. Check out our top 10 immune system boosters and see which ones are right for you. Personally, I take Vitamin C every day, and zinc lozenges when I feel a cold coming on.

Continue reading “The Tissue Issue” »



05

Oct

Liba, one of our Top 10 Food Trucks in San Francisco

Liba, one of our Top 10 Food Trucks in San Francisco

by Jeff Hoyt


As food trucks proliferate from coast to coast (and even on Hawaii), municipalities are struggling to regulate them. In Los Angeles, there’s a movement to have inspectors give food trucks letter grades like they do to restaurants. There have also been parking struggles, as a time limit on how long they can park in one place was overturned in court. A food truck lot was opened in the beach community of Santa Monica, and then shut down by zoning enforcement the very next day. It has recently reopened on private property, complete with permits.

Continue reading “Do Food Trucks Mean More Lawyers?” »



Let’s Do Brunch

on October 01st, 2010
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01

Oct

Check out GAYOT.com's list of the best brunch restaurants near you

Check out GAYOT.com's list of the best brunch restaurants near you

by Jeff Hoyt


Brunch: the very word conjures up images of mornings slept in, leisurely quality time with the Sunday paper, perhaps a workout on an empty stomach before meeting friends to share the week’s highlights, with good feelings accented by a Bloody Mary or glass or two of Champagne. This blend of breakfast and lunch, with the corresponding choice of entrees ranging from yogurt to steak, is denoted by the marriage of the two words themselves. The hybrid result is what etymologists call a portmanteau word, like ‘smog’ combining ‘smoke’ and ‘fog,’ but a lot tastier.


We’ve scouted the U.S. for the best brunch spots from the Hawaiian Islands to Manhattan Island, so you can enjoy this most versatile and decadent meal. So check out our selections of the best brunch restaurants near you this weekend. We’ve even got wine suggestions for proper pairing. Cheers!



Eataly Food Hall in the Flatiron District of NYC

Eataly Food Hall in the Flatiron District of NYC

by Meryl Pearlstein
 
Yesterday we profiled The Plaza Food Hall in NYC. Another food hall, Eataly (get it?), opened last month in the Flatiron District, offering culinary classes and fine foods and drinks from throughout Italy all under one enormous roof. Owned by Mario Batali, Joe and Lidia Bastianich and Eataly founder Oscar Farinetti, Eataly adheres to a philosophy of creating a bona fide Italian experience for each guest, whether they consume the food presented by the resident chefs or buy the ingredients to create a feast themselves.


Introducing Food Halls

on September 27th, 2010
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27

Sep

The expansive bakery at the Plaza Food Hall

The expansive bakery at the Plaza Food Hall

by Meryl Pearlstein


While food trucks continue to proliferate across the country, New Yorkers are already enjoying the latest culinary trend: food halls. At these new culinary destinations, foodies can eat, buy ingredients, and learn how to prepare and cook them all in one place.


Conceived by Todd English, The Plaza Food Hall features a European-style market inside The Plaza Hotel offering an extensive array of dishes. The 5,400 square-foot, 80-seat space offers dine-in and take-away options from more than eight culinary stations, as well as fresh flowers, a range of international specialty foods, cookware and home goods like coffee, tea, jams, spices and sauces. The open kitchens throughout the space allow for interactive events including cooking demonstrations with the star of PBS’s Food Trip with Todd English and other visiting chefs as well as wine tastings.

Continue reading “Introducing Food Halls” »



14

Sep

Former British Prime Minister Tony Blair's memoirs, A Journey: My Political Life

Former British Prime Minister Tony Blair’s memoirs, A Journey: My Political Life

by André Gayot


On this proposition, scientists are, at least, unanimous: “We are what we eat.” Fine, but even if I trust the verdict, I am not sure of what it means and entails exactly.


For example, in what capacity could we, with the content of our plates, supersede or contradict the Darwinian theory of evolution? Would it be possible via eating to transform ourselves into creatures different than the ones pre-determined by our genes? Without digging too deeply into this philosophical comestible matter, one sure thing is that eating is the most common and frequent act of our lives. We all — including the Pope, the Kings and the Presidents — do eat, but some of us do it better than others. As to ourselves, if we are smart enough in that endeavor, the Presidency of the United States could very well be in our lunch box. Continue reading “And One Burger for the President” »



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