Why Do the Top Sushi Restaurants Leave Us So Bored, and So Broke?

Hiss, hiss, hiss. Up and down the marble counter, the sushi chefs are brandishing their weapons. The first time it’s a thrill, the blue gush of the hand torch, the whoosh like an F-16 fighter jet taking flight. The fifth time it’s a tic. Piece after piece of fish goes under the flame, until the flavor is more smoke than sea, until everything tastes the same.

In a 1963 column about new Japanese restaurants in Manhattan, the New York Times food editor Craig Claiborne wrote that sushi “may seem a trifle too ‘far out’ for many American palates.” Then came the California roll, popularized by Ichiro Mashita in the Little Tokyo neighborhood of Los Angeles, and the flocking of Hollywood stars and studio heads to sushi bars like Osho, conveniently located next to the 20th Century Fox lot.

By 1987, Charlie Sheen, playing a whippersnapper stockbroker in the movie “Wall Street,” was churning out rice balls eight at a time from a home nigiri-making machine in his penthouse.

That nigiri-maker might have been an omen for what was to come: the co-opting of sushi by finance bros, favoring optimization and spectacle over craft, in an eerie Benihana-fication of the American sushi-ya.

I am not arguing for sushi as some serene, transcendent ritual. Sushi as we know it started out as working-class food sold in the streets of 19th-century Edo (today Tokyo). Some of the best sushi I’ve had was in strip malls in Los Angeles, at unadorned counters where the chef set down piece after piece with sometimes little more than a grunt, and we were out in half an hour. (Shout-out to Sushi Ike, for those who know.)

Now the hand torches flare and, at the most expensive restaurants, there’s a banker’s roll of supplements to pad out your meal and push the already astonishing prices even higher — up to $1,200 per person, pre-tax and pre-liquor, for the “chef’s reserve” omakase at Masa on the Upper West Side of Manhattan.

At Sushi Nakazawa in the West Village, you might have your choice of A5 Wagyu, truffles (a Japanese food writer I consulted expressed concern that the scent would be “distracting”), a tweezering of gold leaf over caviar and a pairing of Krug Champagne and kinki (thornyhead), a rare and opulently fatty fish sometimes called the Wagyu of the sea.

More insidiously, an odd note of appeasement has crept in. A recent omakase meal at a Lower Manhattan counter was almost all crowd-pleasers. First, three kinds of salmon — a fish not even used for sushi until the 1980s, when Norway, eager to offload an oversupply, lobbied to create a new market in Japan (which may in turn have expanded the audience for sushi in the United States, with the lure of a more familiar and straightforwardly buttery fish). Then delicate sweet snappers, luscious jacks and tuna close to liquefying in its own fat.

With each bite I had the nagging sense I was being spoon-fed, like a finicky child who couldn’t possibly know what’s really good or keep an open mind. There was nothing funky or chewy that might demand a pause to wonder: What am I eating?

In the past decade and a half, omakase, in which the guest cedes power and the chef decides what you eat, has become the dominant form of sushi in major American cities like New York, Los Angeles, Miami and Dallas. This stems in part from the popularity of the 2011 documentary “Jiro Dreams of Sushi,” a paean to the monastic virtuosity of the sushi master Jiro Ono, plying his craft in a basement nook off a subway station in Tokyo.

In classic omakase, a chef has leeway to improvise in the moment, modulate, maybe even figure out what kind of person you are. These days in New York, the experience is more often one-size-fits-all: a fixed series of courses — essentially, a tasting menu — ranging from a dozen to 20 or more, with accommodations only for allergies or a particularly querulous diner, and often not even then. At the highest-end spots, everyone sits down at the same time and is fed in the same order, as if at the most elegant of mess halls.

There was a time when omakase was something you asked for, a way of saying, I’m curious and open, willing to try anything. You voluntarily set aside the menu and gave yourself up to fate. It was part of a code you learned, along with picking up pieces by hand and not dipping them into soy sauce unless instructed to do so, and then only the very tip of the fish, never the rice.

In my early years of eating sushi, I didn’t expect to love an omakase meal from beginning to end. Inevitably there were pieces I found slightly less delightful: giant clam, profoundly rubbery, or the oilier fishes that smacked of murky parts of the sea. Nevertheless I ate them, hoping I would learn something — about fish, sushi as a craft, the corners of the chef’s mind. [...]

Every omakase has an arc — as a year has seasons, marking our passage through time — and this is certainly not the only way to eat sushi. I’ve had fine meals ferried by conveyor belt in Tokyo, and nights I would’ve been content with a fistful of negitoro rolls.

But when you ask for omakase, you relinquish choice and your own desires. You put your trust in the stranger across the counter, and say, tell me a story.

Sometimes the story is personal. Naomichi Yasuda, the founding chef of Sushi Yasuda, near Grand Central Terminal (who has since returned to Japan), once told me that he was trained to be an “eel man,” and then served me only eel, sea and freshwater, in every treatment and form, including the flash-fried spine.

At the now-shuttered Jewel Bako in the East Village, I was handed a shot glass full of squirming baby eels, boneless, to be drunk straight; the likewise shuttered Kura, a few blocks over, presented a saucer of shiokara, fermented squid viscera, while the chef laughed and laughed. [...]

No such surprises await at most of today’s sushi-yas. Instead, you are assured that you will get what you pay for: pliant and unchallenging fish, occasional pyrotechnics and status-symbol frills on demand. Which is to say, what you think you want, or the world wants you to want. Nod to the chef; fiddle with your phone. Whatever comes will probably be delicious. It will also be boring.

by Ligaya Mishan, NY Times | Read more:
Image: Ellen Silverman for The New York Times

[ed. Any place blow-torching sushi should be avoided.]

My Journey to the Microwave Alternate Timeline

As we all know, the march of technological progress is best summarized by this meme from Linkedin:

Inventors constantly come up with exciting new inventions, each of them with the potential to change everything forever. But only a fraction of these ever establish themselves as a persistent part of civilization, and the rest vanish from collective consciousness. Before shutting down forever, though, the alternate branches of the tech tree leave some faint traces behind: over-optimistic sci-fi stories, outdated educational cartoons, and, sometimes, some obscure accessories that briefly made it to mass production before being quietly discontinued.

The classical example of an abandoned timeline is the Glorious Atomic Future, as described in the 1957 Disney cartoon Our Friend the Atom. A scientist with a suspiciously German accent explains all the wonderful things nuclear power will bring to our lives:

Sadly, the glorious atomic future somewhat failed to materialize, and, by the early 1960s, the project to rip a second Panama canal by detonating a necklace of nuclear bombs was canceled, because we are ruled by bureaucrats who hate fun and efficiency.

While the Our-Friend-the-Atom timeline remains out of reach from most hobbyists, not all alternate timelines are permanently closed to exploration. There are other timelines that you can explore from the comfort of your home, just by buying a few second-hand items off eBay.

I recently spent a few months in one of these abandoned timelines: the one where the microwave oven replaced the stove.

First, I had to get myself a copy of the world’s saddest book.

Microwave Cooking, for One

Marie T. Smith’s Microwave Cooking for One is an old forgotten book of microwave recipes from the 1980s. In the mid-2010s, it garnered the momentary attention of the Internet as “the world’s saddest cookbook”:

To the modern eye, it seems obvious that microwave cooking can only be about reheating ready-made frozen food. It’s about staring blankly at the buzzing white box, waiting for the four dreadful beeps that give you permission to eat. It’s about consuming lukewarm processed slop on a rickety formica table, with only the crackling of a flickering neon light piercing through the silence.

But this is completely misinterpreting Microwave Cooking for One’s vision. First – the book was published in 1985.

When MCfO was published, microwave cooking was still a new entrant to the world of household electronics. Market researchers were speculating about how the food and packaging industries would adapt their products to the new era and how deep the transformation would go. Many saw the microwave revolution as a material necessity: women were massively entering the workforce, and soon nobody would have much time to spend behind a stove. In 1985, the microwave future looked inevitable.

Second – Marie T. Smith is a microwave maximalist. She spent ten years putting every comestible object in the microwave to see what happens. Look at the items on the book cover – some are obviously impossible to prepare with a microwave, right? Well, that’s where you’re wrong. Marie T. Smith figured out a way to prepare absolutely everything. If you are a disciple of her philosophy, you shouldn’t even own a stove. Smith herself hasn’t owned one since the early 1970s. As she explains in the cookbook’s introduction, Smith believed the microwave would ultimately replace stove-top cooking, the same way stove-top cooking had replaced campfire-top cooking.

So, my goal is twofold: first, I want to know if there’s any merit to all of these forgotten microwaving techniques. Something that can make plasma out of grapes, set your house on fire and bring frozen hamsters back to life cannot be fundamentally bad. But also, I want to get a glimpse of what the world looks like in the uchronia where Marie T. Smith won and Big Teflon lost. Why did we drift apart from this timeline?

by Malmsbury, Telescopic Turnip |  Read more:

Images: Microwave Cooking For One/YouTube/uncredited

Chip Buddy

When I first told my colleagues about the chip butty, nobody believed me. British chips…sandwiched between two slices of buttered, untoasted white bread? Hey, don’t knock it until you try it. The chip butty is a working-class staple sold at chippies—fish and chip shops— across the United Kingdom, and the delightful, comforting snack I sought out as a university student in Scotland many years ago. There was a lot of rain and not a lot of shine, and I, like many other students, drowned my sorrows in fried food. As journalist Tony Naylor wrote in The Guardian, “Hard liquor and soft drugs aside, the chip butty is the most reliable way we human beings have to mentally shut out this harsh world and, momentarily, transport ourselves to a happier, more innocent place.”

by Genevieve Yam, Serious Eats | Read more:
Images:Amanda Suarez, Serious Eats/Eric Nathan/Alamy
[ed. Yep, it's a real thing.]

'Get Them All'

Why are WA farmers blindsided by an ICE crackdown?

It looks like farmers are starting to have some buyer’s remorse.

“ICE raids rattle Washington farmers who backed Trump’s immigration promises,” read one headline.

“A Republican farmer relies on immigrant work. He sees his party erasing it,” read another.

Randy Kraght is one such farmer. He runs a berry farm in Ferndale, in far northwest Washington, close to the Canadian border. Recently he emerged on a radio show in Bellingham, called “The Farming Show,” to tell how immigration agents had nabbed two of his longtime workers and sent them to the Tacoma detention facility.

“They’re my two main guys, unfortunately,” he said on KGMI on March 28. “Really good guys. Squeaky clean. Don’t drink. Not even a traffic ticket, none of that stuff.

“That’s why I didn’t worry too much about it, this whole crackdown thing,” he added. “All of a sudden you come to find out you’re wrong.”

Kraght said he had believed rhetoric from the Trump administration that it was targeting criminals, not workers. He said as a right-winger himself who backed Donald Trump — in 2020 he also gave $500 to the Loren Culp for governor campaign — that he’s “ended up really disappointed.”

What should those of us who are not farmers make of stories like this?

The crowd on social media was not sympathetic.

“You voted for this,” said one. “Haul your butt out there and work the fields yourself.”

“You just thought Trump would hurt other people,” said another.

“What did you think ‘mass deportation’ meant?” asked a third.

That last one was my reaction as well. At the GOP convention in 2024 the delegates waved “Mass Deportation Now!” signs. Trump pledged “the largest deportation operation in the history of our country.” Rally crowds chanted “send them home, send them home.”

It couldn’t have been clearer, could it?

Trump also talked of deporting up to 20 million people, which is thought to be more than 100% of all the people in the country illegally. It’s true Trump has also emphasized removing “the worst of the worst.” But he has canceled past directives that ordered ICE to focus its enforcement on criminals.

“He wanted mass deportation, rather than targeted deportation,” summed up the libertarian think tank the Cato Institute.

The director of a local farming advocacy group told me he thinks it’s unfair to say farmers should have known better.

“I don’t think farmers are simply cherry-picking what they want to hear,” said Ben Tindall, executive director of Save Family Farming in Whatcom County. “They have been told repeatedly that the workers on their farms who have been with them for years are not the targets.

“While Trump may have promoted one narrative at times during his campaign, what farmers and Americans more broadly have been told over and over and over again this past year and a half is something very different.”

A Tri-City Herald editorial decrying recent arrests on farms in Central Washington made a similar case.

“On the campaign trail, President Donald Trump said that immigration enforcement would primarily target undocumented immigrants who had committed violent crimes,” the paper wrote. “In practice, ICE has cast a wide net, capturing anyone who lacks the right papers and even some who have them.”

That’s not what I heard. On the campaign trail, Trump said immigrants in the country illegally were “poisoning the blood of our country.” He put that in writing. He wasn’t talking just about people with criminal records. Being in the country illegally isn’t a crime by itself anyway; it’s a civil violation, like a traffic ticket.

A year before the 2024 election, in November 2023, the media outlined what Trump planned to do. “Sweeping raids, giant camps and mass deportations: Inside Trump’s 2025 immigration plans,” The New York Times reported.

Did people not hear this — are we all in information silos? Did they not expect it to happen?

Or did they rationalize it, as the commenter up above said, as something that would only happen to others. You’d think farmers who employ undocumented immigrants would be less prone to this empathy deficit, if for no other reason than immigration is central to their business interests.

Or maybe this is one of those instances where some people take Trump literally, while others process the gist.

Recently the Trump administration’s border czar, Tom Homan, appeared at the Conservative Political Action Conference and discussed this exact issue.

“I see there’s a lot of language out there that President Trump’s backing off on mass deportation,” Homan said. “No, he’s not … The Biden administration, he told ICE you can’t arrest an illegal alien unless he’s convicted of a serious offense. President Trump says, ‘Get all. Get them all.’ And that’s what we’re doing.”

There’s not much wiggle room in “get them all.”

Immigration arrests in Washington state are up 73% through the first 14 months of Trump’s term. Less than half had any criminal record or charge. Some were following green card or asylum rules and got detained anyway. A national analysis this past week found that arrests of people without criminal records is up eightfold.

It seems completely predictable that any mass deportation scheme will increasingly snatch up the “squeaky clean,” as farmer Kraght described his workers.

The second-guessing of this farmer, and others who suddenly are speaking out, is human nature.

Some empathy is called for as well.

Farming is in a tough spot right now, with tariffs and energy prices soaring. Tindall of Save Family Farming said adding immigration raids on top of all that, without any effort at reform of the system with permits or legal pathways, is threatening the farm system and potentially the food supply. As well as the due process rights of migrant workers and their families — something “farm owners have become deeply concerned about.”

Farm country is Trump country. It can’t be comfortable for this group, or this farmer, to cross that red line. Farmer Kraght didn’t have to tell his story or acknowledge being wrong. Or to suggest some of his workers were undocumented, a reality farmers sometimes gloss over.

Political change comes in many ways, from small gatherings in living rooms to mass street protests. This is one of the ways, when one by one, the scales begin to fall from people’s eyes.

by Danny Westneat, Seattle Times |  Read more:

Image: Matt Rourke / The Associated Press

[ed. At least annual farm subsidies will help some. But workers will lose an entire season's pay.]

Hawaii’s Small Farmers Begin Recovery After Catastrophic Flooding

Eddie Oroyan’s farm was thriving when the storms hit. He and his wife had started LewaTerra Farm last year on a gorgeous stretch of land on the north shore of Oahu. They were delivering vegetables to customers in the community, selling at farmer’s markets and to local restaurants.

Then, on the week of 10 March, a first kona low storm hit the island, bringing copious amounts of water, flooding their land and wiping out crops. Nearly all their papayas were gone. And the tomatoes didn’t survive. But the couple quickly began cleaning, replanting and tying down crops, confident that they would get back on their feet shortly.

“It was looking really positive. We were like, OK, we’re going to make it out of this,” Oroyan said.

But days later the Hawaiian Islands were hit with yet another storm – this one even more perilous. It inundated neighborhoods, leading to more than 200 rescues, washing houses off their foundations and leaving wide swaths of the land underwater.

Oroyan and his wife evacuated in chest-deep water. They returned to find an almost complete loss.

“The crops were completely covered and had already been underwater earlier that week. The disease was already setting in,” he said.

One week on, Hawaii is only just beginning to grapple with the aftermath of both storms, which saw as much as 50in of rain and caused some of the state’s worst flooding since 2004. The damage is immense – with officials estimating costs at $1bn, and farmers have been hit hard, particularly on Oahu. More than 300 farms have reported about $17.5m in damage as of this week, said Brian Miyamoto, the executive director of the Hawai‘i Farm Bureau.

“This is so widespread that the need is astronomical,” he said.

And with significant debris, damaged roads, and thick mud indoors and outside, cleanup will take time. [...]

Blake Briddell and Brit Yim, who for the last eight years have run an eight-acre farm on land that used to serve as a sugarcane plantation on the north shore, went through their nursery and storage sheds, elevating everything off the ground to protect their breadfruit, mango and citrus trees.

The storm came sooner than expected. The first front brought incessant rain, dropping about 20in in McKinnon’s area, which typically sees an average of 30in for the year. The water levels on Briddell’s farm were steadily rising, and the couple soon had to evacuate.

The heavy rains didn’t stay for long, but caused significant damage, including flooding fields and saturating the ground, and harvested crops were lost to power outages and damaged equipment.

Much of the land that Oroyan and his wife, Jessica Eirado Enes, tend had been left coated in a thick layer of mud thanks to the dense clay soil. Millions of years of erosion from the mountains produced that mineral-rich clay soil, which is good for planting, but that doesn’t soak up water well, Oroyan said, and swallows shoes and tractors.

The couple spent days cleaning up their land, trying to get things back in order and leaving soaked equipment out to dry. They got to work replanting crops that had tipped over, including eggplant and okra.

So did McKinnon and Briddell. Another kona storm was forecast, but was expected to be less severe than the previous ones. “It’s silly looking back, but we were talking about how it might be nice to get a little bit of rain to wash the mud off of everything. Like a little bit of rain would be welcome,” Briddell said.

Briddell woke up at 1.30am on the morning of 20 March to the see water surrounded his farm’s small living space, an alarming development given that it is located on the most elevated area of the property. The water was already shin-deep, meaning the road was too flooded for the couple to drive out, he said.

“We knew we were stuck at that point and it was just a matter of ‘OK, everything that we can get back up elevated, let’s do it’” Briddell said. “The water at that stage was raising about a foot every 20 minutes. I’ve never seen anything like it. You could literally see the water line climbing.”

Meanwhile, as the storm made landfall, Oroyan had been harvesting beets and lettuce in the rain, trying to get them out of the ground before it became too muddy to do so. As he prepared to go to bed, he saw that water was already overwhelming a nearby culvert and coming to the edge of a drainage ditch on the property.

He and his wife began to prepare once more. They gathered their things and moved valuable heavy equipment, a solar generator and a washing machine.

“Within 20 minutes of me saying we should start prepping it was at the foot of the living space,” Oroyan said. Twenty minutes later it was up to their knees, and they drove their vehicles to higher ground with water submerging the hoods of their cars. They made it to a neighbors after walking through chest-deep water.

Briddell and Yim put on wetsuits, and placed their dry clothes in a cooler. The couple knew their cats would not leave, and that they couldn’t swim out with them, so they left wet food on the rafters of their home where they knew they’d be safe. They swam a quarter of a mile to their kayak and met with a friend who offered them a vehicle to drive out in.

“The drive was scarier than the swim. The water ripping down the roads. You’re driving with the tailpipe pipes submerged for miles where you can’t let off the gas,” Briddell said.

by Dani Anguiano, The Guardian | Read more:
Images: Eddie Oroyan of LewaTerra Farm

[ed. Climate change. We lost the fight before ever getting started. Because it was a hoax. Because we needed to protect our corporations and our economy, 401Ks, consumptive standards of living. Because it was too complex and too far in the future. Because it was just too hard. See also: They’re Rich but Not Famous—and They’re Suddenly Everywhere.]

A Theory about Dishes

“Washing dishes” (1914) photograph by Harry Whittier Frees

In 2016, an article by Matthew Fray titled, “She Divorced Me Because I Left Dishes by The Sink” went viral. It begins by addressing the ridiculousness of the title.

It seems so unreasonable when you put it that way: My wife left me because sometimes I leave dishes by the sink.

It makes her seem ridiculous; and makes me seem like a victim of unfair expectations.

The author then goes on to talk about why his wife cared about the dishes he left and how it reflected her broader concerns about not feeling respected and wanting her partner to share the mental load of managing a house. Toward the end, he summarizes the real problem his wife and other women in her situation have.

The wife doesn’t want to divorce her husband because he leaves used drinking glasses by the sink.

She wants to divorce him because she feels like he doesn’t respect or appreciate her, which suggests he doesn’t love her, and she can’t count on him to be her lifelong partner.

In the end, it was not about the dishes but about a broader pattern of behavior that left the wife feeling unsupported in their marriage. The dishes are a symbol, an artistic flourish to represent one piece of the frustration many couples, especially straight ones, have when it comes to dividing household labor. But what if this is not the whole story? What if dishes have a unique ability to create resentment and domestic misery?

There was a group of friends I knew who decided to all live together after high school. When their lease was up, they did not renew and there were some bitter feelings. At least one person claims that the reason their setup did not work out was because of conflict over the dishes. Maybe the dishes were a symptom of a bigger problem related to communication or willingness of everyone to share in household labor. But what if we take this reason seriously? What if that household did fall apart because of the dishes?

Conflict over dishes is so common that I am willing to bet every person reading this has argued about dishes at some point in their life whether that be with their parents, their own children, their partners or their roommates. There are always dishes to wash and most people find washing them to be unpleasant. Over time after hearing about other people’s conflicts and dealing with my own, I have come to think much more seriously about dishwashing than any sane person should. I have read empirical research on the division of dishwashing labor and its effects on relationships (most of which, oddly enough, focus on sexual satisfaction). I have read multiple takes by Christians who argue that dishwashing is part of God’s punishment for Eve eating the apple. Then I explored the many articles whose title is a play on “everyone wants a community/village/commune but no one wants to do the dishes.”

My radical conclusion after reading the dishwashing literature is that who does the dishes is not a petty concern and the fact that people see it as petty is the main reason it can prove to be such a destructive force in households whether those houses consists of married couples, roommates, or income sharing commune dwellers.

Evidence for the Surprising Importance of Dishwashing

Out of the few scientific studies on the division of dishwashing labor, the most relevant is Carlson, Miller and Sassler’s (2018) study that compared how the division of labor of different household tasks affects relationship satisfaction (including its effects on sex). Out of all the tasks they included (preparing/cooking meals, house cleaning, shopping, laundry, home maintenance, and paying bills), the “most consequential to relationship quality” was washing the dishes. When women were doing much more of the dishwashing, there was lower relationships satisfaction, more reports of relationship troubles, higher likelihood of having talked about separating, and a higher likelihood of physical arguments. Dishwashing was unique in its ability to cause discord and unhappiness.

Unfortunately, most research on division of household labor does not separate out dishwashing from other tasks so the rest of my evidence is anecdotal. After Mathew Fray wrote the above mentioned article about his wife leaving him over the dishes, he became a relationship coach and wrote a book about how men can save their marriages. His article about dishes resonated so much that he spun it into an entire career. [...]

My Guesses as to Why Dishwashing is so Important

Compared to other household tasks, dishwashing is more constant and has less potential to be fulfilling. There are other tasks that are gross, such as cleaning the toilet or gutters, but those aren’t daily tasks. Other tasks that are daily, such as cooking, are ones that many people enjoy and even do as a hobby. No one washes dishes as a hobby. The closest task in terms of regularity and unpleasantness might be laundry. In households where one person does everyone’s laundry then it does become a daily task of often unnoticed drudgery. But in most households laundry is not a daily issue in the way dishes are.

My main theory is that the perception of dishwashing as a petty concern is the problem. Most of the comments under Mathew Fray’s article are in the vein of “in a healthy marriage people do not care so much about dishes.” The whole reason the article went viral is the ridiculousness of the idea that dishes could be so important. When an issue is considered petty then the onus is on the resentful person to let it go rather than force a solution that everyone is satisfied with but it’s hard to let go when the dishwasher is reminded of their resentment everyday, multiple times a day. Washing the dishes does not take long but those short bursts of annoyances adds up.

by Mia Milne, Solar Thoughts |  Read more:

Image: “Washing dishes” (1914) photograph by Harry Whittier Frees

Vertical Farming

via:
[ed. Impressive.]

***

"While most vertical farms are limited to lettuces, Plenty spent the past decade designing a patent-pending, modular growing system flexible enough to support a wide variety of crops – including strawberries. Growing on vertical towers enables uniform delivery of nutrients, superior airflow and more intense lighting, delivering increased yield with consistent quality.

Every element of the Plenty Richmond Farm–including temperature, light and humidity–is precisely controlled through proprietary software to create the perfect environment for the strawberry plants to thrive. The farm uses AI to analyze more than 10 million data points each day across its 12 grow rooms, adapting each grow room’s environment to the evolving needs of the plants – creating the perfect environment for Driscoll’s proprietary plants to thrive and optimizing the strawberries’ flavor, texture and size. Even pollination has been engineered by Plenty, using a patent-pending method that evenly distributes controlled airflow across the strawberry flowers for more efficient and effective pollination than using bees, supporting more uniform strawberry size and shape."  ~ Greater Richmond Partnership

via:

Anthony Bourdain’s Moveable Feast

When the President of the United States travels outside the country, he brings his own car with him. Moments after Air Force One landed at the Hanoi airport last May, President Barack Obama ducked into an eighteen-foot, armor-plated limousine—a bomb shelter masquerading as a Cadillac—that was equipped with a secure link to the Pentagon and with emergency supplies of blood, and was known as the Beast. Hanoi’s broad avenues are crowded with honking cars, storefront venders, street peddlers, and some five million scooters and motorbikes, which rush in and out of the intersections like floodwaters. It was Obama’s first trip to Vietnam, but he encountered this pageant mostly through a five-inch pane of bulletproof glass. He might as well have watched it on TV.

Obama was scheduled to meet with President Trần Đại Quang, and with the new head of Vietnam’s national assembly. On his second night in Hanoi, however, he kept an unusual appointment: dinner with Anthony Bourdain, the peripatetic chef turned writer who hosts the Emmy-winning travel show “Parts Unknown,” on CNN. Over the past fifteen years, Bourdain has hosted increasingly sophisticated iterations of the same program. Initially, it was called “A Cook’s Tour,” and aired on the Food Network. After shifting to the Travel Channel, it was renamed “Anthony Bourdain: No Reservations,” and it ran for nine seasons before moving to CNN, in 2013. All told, Bourdain has travelled to nearly a hundred countries and has filmed two hundred and forty-eight episodes, each a distinct exploration of the food and culture of a place. The secret ingredient of the show is the when-in-Rome avidity with which Bourdain partakes of indigenous custom and cuisine, whether he is pounding vodka before plunging into a frozen river outside St. Petersburg or spearing a fatted swine as the guest of honor at a jungle longhouse in Borneo. Like a great white shark, Bourdain tends to be photographed with his jaws wide open, on the verge of sinking his teeth into some tremulous delicacy. In Bourdain’s recollection, his original pitch for the series was, roughly, “I travel around the world, eat a lot of shit, and basically do whatever the fuck I want.” The formula has proved improbably successful.

People often ask Bourdain’s producers if they can tag along on an escapade. On a recent visit to Madagascar, he was accompanied by the film director Darren Aronofsky. (A fan of the show, Aronofsky proposed to Bourdain that they go somewhere together. “I kind of jokingly said Madagascar, just because it’s the farthest possible place,” he told me. “And Tony said, ‘How’s November?’ ”) A ride-along with Bourdain promises the sidekick an experience that, in this era of homogenized tourism, is all too rare: communion with a foreign culture so unmitigated that it feels practically intravenous. Parachuted into any far-flung corner of the planet, Bourdain ferrets out the restaurant, known only to discerning locals, where the grilled sardines or the pisco sours are divine. Often, he insinuates himself into a private home where the meal is even better. He is a lively dining companion: a lusty eater and a quicksilver conversationalist. “He’s got that incredibly beautiful style when he talks that ranges from erudite to brilliantly slangy,” his friend Nigella Lawson observed. Bourdain is a font of unvarnished opinion, but he also listens intently, and the word he uses perhaps more than any other is “interesting,” which he pronounces with four syllables and only one “t”: in-ner-ess-ting.

Before becoming famous, Bourdain spent more than two decades as a professional cook. In 2000, while working as the executive chef at Les Halles, a boisterous brasserie on Park Avenue South, he published a ribald memoir, “Kitchen Confidential.” It became a best-seller, heralding a new national fascination with the grubby secrets and “Upstairs Downstairs” drama of the hospitality industry. Bourdain, having established himself as a brash truth-teller, got into public spats with more famous figures; he once laid into Alice Waters for her pious hatred of junk food, saying that she reminded him of the Khmer Rouge. People who do not watch Bourdain’s show still tend to think of him as a savagely honest loudmouthed New York chef. But over the years he has transformed himself into a well-heeled nomad who wanders the planet meeting fascinating people and eating delicious food. He freely admits that his career is, for many people, a fantasy profession. A few years ago, in the voice-over to a sun-dappled episode in Sardinia, he asked, “What do you do after your dreams come true?” Bourdain would be easy to hate, in other words, if he weren’t so easy to like. “For a long time, Tony thought he was going to have nothing,” his publisher, Dan Halpern, told me. “He can’t believe his luck. He always seems happy that he actually is Anthony Bourdain.”

The White House had suggested the meeting in Vietnam. Of all the countries Bourdain has explored, it is perhaps his favorite; he has been there half a dozen times. He fell for Hanoi long before he actually travelled there, when he read Graham Greene’s 1955 novel, “The Quiet American,” and the city has retained a thick atmosphere of colonial decay—dingy villas, lugubrious banyan trees, monsoon clouds, and afternoon cocktails—that Bourdain savors without apology. Several years ago, he seriously considered moving there.

Bourdain believes that the age of the fifteen-course tasting menu “is over.” He is an evangelist for street food, and Hanoi excels at open-air cooking. It can seem as if half the population were sitting around sidewalk cookfires, hunched over steaming bowls of phở. As a White House advance team planned the logistics for Obama’s visit, an advance team from Zero Point Zero, the company that produces the show, scoured the city for the perfect place to eat. They selected Bún chả Hương Liên, a narrow establishment across from a karaoke joint on a busy street in the Old Quarter. The restaurant’s specialty is bún chả: springy white noodles, smoky sausage, and charred pork belly served in a sweet and pungent broth.

At the appointed hour, Obama exited the Beast and walked into the restaurant behind a pair of Secret Service agents, who cleared a path for him, like linemen blocking for a running back. In a rear dining room on the second floor, Bourdain was waiting at a stainless-steel table, surrounded by other diners, who had been coached to ignore the cameras and Obama, and to focus on their bún chả. Like many restaurants in Vietnam, the facility was casual in the extreme: diners and servers alike swept discarded refuse onto the floor, and the tiles had acquired a grimy sheen that squeaked beneath your feet. Obama was wearing a white button-down, open at the collar, and he greeted Bourdain, took a seat on a plastic stool, and happily accepted a bottle of Vietnamese beer.

“How often do you get to sneak out for a beer?” Bourdain asked.

“I don’t get to sneak out, period,” Obama replied. He occasionally took the First Lady to a restaurant, he said, but “part of enjoying a restaurant is sitting with other patrons and enjoying the atmosphere, and too often we end up getting shunted into one of those private rooms.”

As a young waitress in a gray polo shirt set down bowls of broth, a plate of greens, and a platter of shuddering noodles, Bourdain fished chopsticks from a plastic container on the table. Obama, surveying the constituent parts of the meal, evinced trepidation. He said, “All right, you’re gonna have to—”

“I’ll walk you through it,” Bourdain assured him, advising him to grab a clump of noodles with chopsticks and dunk them into the broth.

“I’m just gonna do what you do,” Obama said.

“Dip and stir,” Bourdain counselled. “And get ready for the awesomeness.”

Eying a large sausage that was floating in the broth, Obama asked, “Is it generally appropriate to just pop one of these whole suckers in your mouth, or do you think you should be a little more—”

“Slurping is totally acceptable in this part of the world,” Bourdain declared.

Obama took a bite and let out a low murmur. “That’s good stuff” he said, and the two of them—lanky, conspicuously cool guys in late middle age—slurped away as three cameras, which Bourdain had once likened to “drunken hummingbirds,” hovered around them. Noting the unaffected rusticity of the scene, Obama was reminded of a memorable meal that he had eaten as a child, in the mountains outside Jakarta. “You’d have these roadside restaurants overlooking the tea fields,” he recalled. “There’d be a river running through the restaurant itself, and there’d be these fish, these carp, that would be running through. You’d pick the fish. They’d grab it for you and fry it up, and the skin would be real crispy. They just served it with a bed of rice.” Obama was singing Bourdain’s song: earthy, fresh, free of pretense. “It was the simplest meal possible, and nothing tasted so good.”

But the world is getting smaller, Obama said. “The surprises, the serendipity of travel, where you see something and it’s off the beaten track, there aren’t that many places like that left.” He added, wistfully, “I don’t know if that place will still be there when my daughters are ready to travel. But I hope it is.” The next day, Bourdain posted a photograph of the meeting online. “Total cost of Bun cha dinner with the President: $6.00,” he tweeted. “I picked up the check.” [...]

As he sipped a beer and picked at a platter of delicate spring rolls, he was still fidgeting with exhilaration from the encounter with Obama. “I believe what’s important to him is this notion that otherness is not bad, that Americans should aspire to walk in other people’s shoes,” he reflected. This idea resonates strongly with Bourdain, and, although he insists his show is a selfish epicurean enterprise, Obama’s ethic could be the governing thesis of “Parts Unknown.” In the opening moments of an episode set in Myanmar, Bourdain observes, “Chances are you haven’t been to this place. Chances are this is a place you’ve never seen.” [...]

In 1998, he answered an ad in the Times and got the executive-chef job at Les Halles. It was an ideal fit for Bourdain: an unpretentious brasserie with its own butcher, who worked next to the bar, behind a counter stacked with steak, veal, and sausages. “Kitchen Confidential,” which was excerpted in this magazine, was inspired by “Down and Out in Paris and London,” in which George Orwell describes chefs as “the most workmanlike class, and the least servile.” Karen Rinaldi, the editor who acquired the book, for Bloomsbury, told me that she underestimated the impact it would have. “It was a flyer,” she said—the profane musings of a guy who broiled steaks for a living. “But a lot of the books that end up shifting the culture are flyers.”

“Kitchen Confidential” was filled with admonitions: Bourdain assailed Sunday brunch (“a dumping ground for the odd bits left over from Friday and Saturday”) and advised against ordering fish on Mondays, because it is typically “four to five days old.” The book was marketed as a dispatch from the scullery, the type of tell-all that might be more interesting to the naïve restaurant-goer than to the battle-seasoned cook. (“I won’t eat in a restaurant with filthy bathrooms,” Bourdain warned. “They let you see the bathrooms. If the restaurant can’t be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.”) But, for Bourdain, the most important audience was his peers. The final line of the acknowledgments page was “Cooks rule,” and he hoped, desperately, that other professionals would see the book in the spirit he had intended, and pass gravy-stained copies around the kitchen.

Bourdain did not quit his job at Les Halles when the book became a success. “I was careful to modulate my hopes, because I lived in a business where everybody was a writer or an actor,” he recalls. For decades, he’d seen colleagues come into work crowing about their latest callback, only to see their grand designs amount to nothing. “So at no point was it ‘So long, suckers.’ ” His confederates at Les Halles were amused, if mystified, by his blossoming career as a writer, and the owners were accommodating about the book tour. When Bourdain started travelling to promote the book, something curious happened. He’d amble into a restaurant alone and order a drink at the bar. Out of nowhere, a plate of amuse-bouches would appear, compliments of the house. It marked an affirmation for Bourdain: chefs were reading the book, and they liked it. But it also signified a profound inversion. He had spent the first half of his life preparing food to feed others. He would spend the second half getting fed.

by Patrick Radden Keefe, New Yorker | Read more:
Image: William Mebane
[ed. I was reading another article in the New Yorker and got sidetracked. Great read. Still miss not having him in this world. And Obama in the presidency.] 

$180 LX Hammer Burger

Super Bowl LX isn’t just about football, it’s about excess. And this year, nothing captures that better than the LX Hammer Burger.

Yes, it costs $180.
No, that’s not a typo.

Created by Levy Restaurants, the LX Hammer Burger is the most over-the-top menu item at Super Bowl LX, and only 200 of them are being made for the entire day.

If you manage to get one, you’re not just buying a burger — you’re buying a Super Bowl flex.

What’s on the LX Hammer Burger?

This isn’t your standard stadium cheeseburger.

The LX Hammer Burger features:

• A juicy cheeseburger patty
• Braised bone-in beef shank, slow-cooked for maximum richness
• Roasted mirepoix demi-glace, adding deep, savory flavor
• Point Reyes bleu cheese fondue, melted and dripping down the sides
• All served on a freshly baked brioche bun

Oh — and the bone stays in. Because subtlety is not the goal here...

Why Is It $180?

Three reasons:

• Scarcity – Only 200 burgers are being made
• Ingredients – Bone-in beef shank, premium bleu cheese, and demi-glace aren’t cheap
• Super Bowl Tax – This is the biggest sporting event on the planet, and exclusivity sells

At Super Bowl LX, the LX Hammer Burger isn’t about value. It’s about the experience — and the bragging rights.

The Ultimate Super Bowl Food Flex

Every Super Bowl has its viral food item. Some years it’s gold-leaf steaks. Other years it’s absurd cocktails or luxury desserts.

This year, it’s a $180 burger with a bone sticking out of it.

by Don Drysdale, Detroit Sports Nation | Read more:

Image: uncredited

[ed. Man, that is one ugly burger. Probably a good idea to notify hospital Emergency ahead of time - incoming! No reports on how many were sold. Just stick with any old regular one, which (I'm guessing) would still probably run you $50.]

The All-You-Can-Eat Buffet That's France's Favourite Restaurant

France's highest-grossing restaurant isn't a Michelin-starred bistro or a Parisian institution, but an all-you-can-eat buffet on the outskirts of Narbonne. Serving everything from pressed duck to truffles for just €67.50 (£58.74), Les Grands Buffets has become a national obsession and a pilgrimage for French food lovers.

As I pulled into a nondescript carpark opposite a McDonald's on the outskirts of Narbonne, in southern France, I didn't expect that in less than half an hour I would be watching one of the most revered rituals of French culinary theatre.

To the swelling soundtrack of Wagner's Ride of the Valkyries, a server emerged wearing a crisp white shirt and black apron, holding a whole roasted duck skewered vertically above a naked flame. He presented it to the assembled diners as if bearing the Olympic torch. Then a deep, dramatic voice rang out:

"Ladies and gentlemen, this is the ritual of canard au sang, a tradition conceived in the 19th Century. The duck is roasted on the spit and then brought to the table, where the duck master uses a silver duck press to crush the carcass, extracting the blood and natural juices, which are then incorporated into the sauce."

I watched as the duck was filleted on a marble workbench; the bones placed in a silver press and crushed. A dark liquid, unmistakably blood, trickled out, was flambéed and poured back over the meat.

However queasy it made me feel, there was no doubt that this is one of the great classics of French gastronomy – and one that rarely appears menus today, let along prepared with such ceremony. In fact, there is only one restaurant in France that serves pressed duck at every lunch and dinner service. And that's exactly where I was: Les Grands Buffets.

Literally translated as "The Big Buffets", Les Grands Buffets is exactly what it sounds like: an all-you-can-eat restaurant – and the largest of its kind in the world. Yet it's about as far removed from the suburban buffets of my Australian childhood as it is possible to be. Those certainly didn't feature a seven-tiered lobster fountain, nine varieties of foie gras, more than 50 desserts or hold the world record for the most varieties of cheese commercially available in a restaurant (111, to be precise). All of this comes for a fixed price of €67.50 (£58.78/ $79.17) per person.

Founded in 1989 by Louis and Jane Privat, Les Grands Buffets has become one of France's most coveted dining experiences – a place many French people hope to visit at least once in their lives. Reservations are made months in advance, and diners willingly make the pilgrimage to Narbonne, a town of around 56,000 people near the Spanish border. The restaurant welcomes around 400,000 diners a year – 86% of them French – and receives some 3.5 million reservation requests annually. With its 2025 revenue totalling €30m (£26m/$34.8m), it's also France's highest-grossing restaurant.

"When we opened, there wasn't a single all-you-can-eat buffet in France," Louis Privat told me as we toured the restaurant before the lunch service. "The concept just didn't exist."

Others had tried, he said, but found the model financially unviable. "Yet, what was very famous at that time was Club Med and its buffet." A qualified accountant, Privat believed he could make the concept stick. "I was a real fan of the formula, and I was sure that the general public would adore it, too."

The French, after all, have long embraced all-inclusive holidays. They are also fiercely proud of their national cuisine. Les Grands Buffets sits precisely at the intersection of those two impulses. (...)

"The restaurant is genuinely done in the spirit of Auguste Escoffier," said Michel Escoffier, the chef's great-grandchild and honorary chairman of the foundation

That spirit continues to shape the menu. Late last year, Les Grands Buffets introduced truffles, making it the only all-you-can-eat buffet in the world to serve the prized and pricey ingredient, according to Privat.

"Since Escoffier presents 1,200 truffle recipes in his repertoire, we felt that if we are to continue to be recognised as the global showcase of his cuisine, we had to feature truffles," he said.

At the dedicated truffle station, I picked up a truffle and foie gras soup topped with puff pastry, as well as a plate of organic scrambled eggs finished with generous shavings of black truffle. The dish was cooked in front of me at a wide, polished wood counter.

I was struck by how very civilised it all was. There were no elbows out at the lobster fountain, and people served themselves a respectful half-dozen oysters at a time rather than piling a mountain onto their plates. They queued patiently for hot dishes made to order – an indulgent list that included poached lobster, tournedos Rossini (beef filet with truffle and foie gras) and a south-western French classic, cassoulet from nearby Castelnaudary.

Around 150 dishes are drawn directly from Le Guide Culinaire, each annotated with its original page number. I was careful to pace myself as I didn't want to miss out on cheese and dessert; luckily, diners are given time to let courses settle. For the lunch service, guests arrive in 15-minute increments from noon and can stay until 16.30. At dinner, doors open at 19:00 and close at midnight.

Beyond the food, Les Grands Buffets also celebrates the arts de la table, or the staging and setting of a meal. Privat has assembled an impressive collection of French culinary heritage, including a silver Christofle duck press from Paris' legendary La Tour d'Argent restaurant, purchased at auction for €40,000 ($46,432) in 2016, and a silver trolley from Nice's Belle Epoque icon, Le Negresco, now used to prepare crêpes Suzettes tableside.

Four dining rooms branch off from the main service area, where tables are set with white tablecloths, polished cutlery and glassware. Each has its own theme; one is named for British sculpture artist Ann Carrington, whose works hang in institutions such as London's Victoria & Albert Museum. Privat purchased one of her bouquets, made out of cutlery, from her stand at Portobello Market a decade ago; it now occupies pride of place in the room.

"He had a good eye as he chose the best piece," said Carrington. "The restaurant is also the perfect location for a sculpture made from cutlery, how fitting!"

But I couldn't leave without asking about wastage. Privat, forever the accountant, he has meticulously tracked exactly how much people eat: for instance, an average of 49g of foie gras per person. Leftovers from the buffet are kept for the team; more than 100 employees receive lunch and dinner every day. And while some waste is inevitable, it remains minimal: "We throw out 10kg a day and serve 1,000 people, so that's 10g per person wastage," Privat said. 

by Chrissie McClatchie, BBC | Read more:
Images: Adrien Privat and Chrissie McClatchie

[ed. Oui!]

Frito Pie

Not quite nachos, and not quite pie, this comforting casserole is a cheesy and crunchy delight that is thought to have roots in both Texas and New Mexico. In its most classic (and some might say best) form, a small bag of Fritos corn chips is split down the middle, placed in a paper boat and piled high with chili, topped with cheese, diced onion, pickled jalapeños, sour cream and pico de gallo, then eaten with a plastic fork. (It is often called a “walking taco,” because it’s eaten on-the-go, at sporting events and fairs.) This version is adapted to feed a crowd: The Fritos, Cheddar and chili — made with ground beef, pinto beans, taco seasoning and enchilada sauce — are layered in a casserole dish, baked, then topped with a frenzy of fun toppings. For maximum crunch, save a cup of Fritos for topping as you eat.

Ingredients

Yield: 6 to 8 servings

1 tablespoon olive or vegetable oil
1 pound ground beef, preferably 20-percent fat
1 medium yellow onion, diced
1 (1-ounce) packet taco seasoning (or 3 tablespoons of a homemade taco seasoning)
2 (15-ounce) cans pinto beans, drained and rinsed
1 (19-ounce) can red enchilada sauce (or 2½ cups of homemade enchilada sauce)
2 (9-ounce) packages or 1 (18-ounce) package Fritos, 1 cup reserved for serving (8 to 10 cups)
8 ounces shredded Cheddar (about 2 cups)
Diced white onion, sliced scallions, pickled jalapeños, sour cream or pico de gallo, or a combination, for serving (optional)

Preparation 

Step 1: Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Step 2: In a large Dutch oven or heavy-bottomed skillet, heat the oil over medium-high. Add the beef and onion, breaking up the meat with a wooden spoon. Cook, stirring occasionally, until the meat is browned and the onion is translucent, 8 to 10 minutes. Lower the heat if the meat is browning too quickly.

Step 3: Sprinkle the taco seasoning over the meat mixture and pour in ¾ cup of water; mix well. Bring to a simmer and cook until the liquid thickens and coats the pan, scraping up any browned bits, 2 to 3 minutes. Add the beans and enchilada sauce, stirring until combined. Bring to a simmer and cook for 5 minutes.

Step 4: Assemble the pie: Sprinkle half of the Fritos in the prepared baking dish, followed by half of the Cheddar. Cover with all of the meat filling. Finally, add the remaining Fritos (minus the reserved cup) and Cheddar.

Step 5: Bake until the cheese is melted and bubbly, 7 to 10 minutes. Rest for 5 minutes, then add the desired toppings to the casserole, or spoon into individual bowls and have eaters top as they please. Add reserved Fritos for more crunch, if desired.

by Kia Damon, NY Times |  Read more:

Image:Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
[ed. Forgot about these. Should be great for Seattle's upcoming Super Bowl win.] 

Free Fall: How Sweetgreen Became Millennial Cringe

Last spring, Sweetgreen did something shocking, at least insofar as the menu adjustments of a fast-casual salad chain can be described that way: It added fries. In interviews, the company’s “chief concept officer,” Nicolas Jammet, paid lip service to “reevaluating and redefining fast food,” but I suspect that Sweetgreen was also “reevaluating and redefining” how to make money in a world that appeared poised to move on from buying what the company was trying to sell.

In the first two months of last year, Sweetgreen’s stock price had declined more than 30 percent. The company had already made significant changes, dropping seed oils, adding “protein plates,” and hiring a bunch of robots in an apparent effort to cater to the early 2020s’ three defining dining trends: the MAHA movement, the protein fixation, and the push to cut costs by eliminating human labor. But not even air-fried potatoes could stop Sweetgreen’s free fall. In August, with operational losses reaching $26.4 million, the chain fired workers, and also the fries. As the year ended, Nathaniel Ru, who co-founded the company in 2007, stepped down from his role. Today, a share of Sweetgreen stock costs less than $8. In late 2024, it was more than $43.

This is remarkable because, for a golden decade or so, Sweetgreen was the future of lunch. Americans, especially ones who were youngish and worked on computers, were toting green paper bags around coastal cities (and later, smaller towns and non-coastal cities) en masse. Silicon Valley was injecting capital into a restaurant as though it were a software start-up.

Sweetgreen’s early success was not a fluke. As a restaurant, it truly did do something incredible. The company put high-quality organic produce in interesting combinations, incorporating fresh herbs and global ingredients, and going heavy on crunch and citrus. It sourced from small farms that it listed proudly on chalkboards inside each store, appealing squarely to a cohort who knew they really should be shopping at the farmers’ market, even if they usually got their groceries from Instacart, guiltily. And Sweetgreen was an early adopter of online ordering, allowing its customers to waste less time waiting in line. When a Sweetgreen opened in my city, in 2016, replacing a restaurant that had been serving hamburgers for 65 years, I was excited about it the same way I was excited when fiber internet came to my neighborhood: Finally, a better way to live.

In all this, the chain was achingly of its era, when high functioning in the office (productivity) and on the cellular level (health) became irretrievably intertwined. The widespread adoption of smartphones invented new categories of aspiration, new ways to sell things, new expectations that workers be available and productive, including during lunch hour. The wellness influencer—a figure whose job title did not exist just a few years earlier—suddenly started to seem like one of the more powerful figures in American life. Millennials graduated, grew up, got jobs, and emerged as not just a chronological category but a marketing segment.

Around this time, a number of venture-backed start-ups appeared to sell them new versions of stuff they already used. The stuff was legitimately nicer, but only a little; the real innovation was in how it was sold. Largely, this meant minimalist packaging that was purpose-built to look good on a small screen, and marketing copy that made canny nods to responsibility but also fun, using a corporate voice that sounded like a real person’s, even if that person was sort of embarrassing and obsessed with the grind (“you’re going to guac this week. #monday 👊,” read the caption on an Instagram post from Sweetgreen in 2015). In short order, many Americans swapped out their YMCA stationary-bike classes for SoulCycle; their yellow cabs for rideshares; their generic workout gear for color-blocked, cellphone-pocketed leggings made out of, like, recycled water bottles.

And these same Americans abandoned the salad bar—for decades, a depressing fixture of the workday lunch—in favor of Sweetgreen. It was a healthy, efficient meal for healthy, efficient people (at least aspirationally), a power lunch for those who didn’t have assistants or expense accounts but who were nonetheless determined to feel in control, possibly formidable. Especially after 2018—when the company began installing shelves in office lobbies and WeWork cafeterias, from which workers could retrieve a preordered salad without leaving the building—it just became a default, a nearly frictionless calorie-delivery vehicle for people whose bosses were definitely paying attention to whether their little Slack bubble was green or not...

Sweetgreen sold salad, which you eat, but it also sold moral superiority, which you build an identity around. (By 2016, BuzzFeed was posting lists about “21 Truths for Everyone Obsessed With Sweetgreen.”) The company capitalized on this to sell not just lunch but a lifestyle brand. It staged an annual music festival; collaborated with cool fashion people on limited-edition housewares and accessories; sold branded Nalgenes and expensive, earth-toned sweatshirts in its capacious webstore; posted its playlists to Spotify. Imagine anyone willingly re-creating the sonic ambience inside their local McDonald’s at home and you will realize how unique Sweetgreen is, or was, among casual-restaurant chains.

Although McDonald’s and its ilk got big by serving as broad an audience as possible, Sweetgreen derived much of its cachet from projecting a level of elitism. This, as it turns out, is not the secret to market dominance. Sweetgreen has always been relatively expensive, and it has gotten more so: In 2014, a kale Caesar with chicken was $8.85; this week, in some locations, it’s more than $14.75, which is almost $2 higher than can be explained by inflation alone. Maybe more important is the impression that it’s expensive. Today’s consumers are highly price-sensitive, Jonathan Maze, the editor in chief of the trade publication Restaurant Business, told me, and “Sweetgreen has had a reputation as an expensive place to eat for what you’re getting.”

There’s also the issue that many Americans don’t like salad quite enough to actually want it regularly. In a 2024 YouGov poll, 40 percent of respondents said they ate salad more than once a week, which might seem like a lot until you remember that some of them were surely lying, and you consider how many more people prefer food that isn’t chopped-up raw vegetables: Last year, the nation’s top five quick-service restaurants were, in order, McDonald’s, Starbucks, Chick-fil-A, Taco Bell, and Wendy’s. “It’s really difficult to convince a large number of people that salad is something they’re going to eat on a frequent enough basis to support a chain like that,” Maze said. Many years ago, he was driving his then-10-year-old son and a friend home from baseball practice, and the friend was excitedly talking about eating Chipotle for dinner. The memory has, clearly, stuck with him: “Can I realistically imagine my son’s 10-year-old friend bragging about going to Sweetgreen?” He cannot. I can’t either.

by Ellen Cushing, The Atlantic |  Read more:

Image: Akshita Chandra/The Atlantic. Source: Dixie D. Vereen/The Washington Post/Getty.

Playing With Fire At Patrick Mahomes and Travis Kelce's Steakhouse

KANSAS CITY, Mo. — As celebrity restaurant mascots, athletes offer a tidy sense of vertical integration: Why not supply the very calories they need to expend on the field? I’m surprised there are so few successful models. We have all mostly forgotten (or agreed not to talk about) George Brett’s restaurant in Kansas City, Brett Favre’s Wisconsin steakhouse, or those 31 Papa John’s franchises Peyton Manning coincidentally shed two days before the NFL dropped the pizza chain as a sponsor.

Still, tables have been reliably booked at 1587 Prime—a mashup of Patrick Mahomes’s and Travis Kelce’s jersey numbers, along with a word that vaguely connotes “beef”—since it opened in Kansas City in August. I left an eight-year gig as a KC restaurant critic in 2023, but the mania surrounding the opening was enough to summon me out of retirement. Like a washed-up former detective, I couldn’t resist stumbling half-drunk into my old precinct for one last job.

In some respects, a flashy celebrity steakhouse means the same thing everywhere. But it means something else in Kansas City, a cowtown whose economic engine was its stockyards, once the second-largest in the country, and which has struggled for years to cultivate a high-end dining scene. We have some great restaurants, but fundamentally, we’re a city that loathes to dress for dinner. (I felt a swell of civic pride when I learned Travis proposed to Taylor Swift in shorts.) I wondered how Noble 33—the Miami-based fine-dining restaurant group tasked with executing 15 and 87’s vision—would fare here.

In a pure business sense, they seem to be faring just fine. On a recent visit, a server told me that a group of Taylor Swift fans had waited six hours for bar seats, hoping they might catch a glimpse of the singer housing a truffle grilled cheese. Taylor didn’t show. I wish the restaurant had something else to offer them.

If nothing else, 1587 Prime looks nice. The 238-seat, two-story restaurant inside the Loews Kansas City Hotel is riddled with luxury tropes. Everything is bathed in a charmed, golden light. The stairs are marble, the tables are marble, and the servers all wear smart white coats and black ties. The leather-backed menus are enormous—perilous. Manipulating them at a small table covered with expensive glassware made me feel like a horse on roller skates.

Music is ostensibly a theme. Every night, local musicians perform short sets of Motown, jazz, and soul hits, and the performers are universally talented. They’re also chastely miked. The live backing band is never loud enough to compete with diners’ conversation, and while the singers roam around the dining room, they seem trained in the art of extremely brief eye contact that asks nothing of you in return.

The same can’t be said of the patrons. Every time I looked around the room, diners looked back with the defiant stares of people who are used to being watched. The restaurant seems to be drawing in its target clients: people who fly private. On my first visit, our server—a very friendly woman named Debbie—told us she had two tables that had flown in just for dinner.

“There’s this thing I learned about,” she said. “Did you know they have an Uber Jet?”

I did not. I sensed that Debbie and I had both learned this against our will.

To be fair, one of the reasons I kept looking around the room was that everyone’s drinks were on fire. This was, I learned, The Alchemy ($22), a cocktail the restaurant created for Taylor Swift, a woman who has never had to use Uber Jet.

I ordered one, too, and a dedicated server brought out a martini glass with some steel wool tangled around the stem. (Something else to know about 1587 Prime: there are at least two employees whose main job appears to be setting things on fire.)

“How many tables order this every night?” I asked.

“Almost all of them,” she said, with just a hint of resignation.

She lit the drink. The steel wool pulsed with a warm, luxurious shimmer before almost immediately fizzling into a cold pile (yes, this is a metaphor). “The stem might be a little hot,” she warned, pawing the nest away from the glass. The drink tasted like a Cosmo someone had strained through a French Vanilla Yankee Candle.

The Alchemy is in a section of cocktails titled “The Players,” named for the steakhouse’s famous guests. For Mahomes fans, there’s the “Showtime” ($19), a rum and coconut cocktail made with a “Coors Light syrup” that I tragically could not taste. I preferred Kelce’s “Big Yeti” ($24), a nocino-enhanced old fashioned with bitter chocolate notes.

There is a fourth cocktail in the section, named after Brittany Mahomes. I will not be tricked into commenting on it.

The drinks were designed by beverage director Juan Carlos Santana, who’s led menu design at other Noble 33 haunts. This is the only way I can explain why a steakhouse cocktail menu features a “Noble Margarita” ($18), or why the house martini ($23) is laced with fino sherry and fennel-infused Italicus (a sweet, sunny bergamot liqueur). It’s a lovely, nuanced cocktail, and it seems to have been designed in a lab to piss off martini drinkers.

If you’re after a more traditional martini—say, gin and vermouth—you can order the martini “your way” for an extra $10.

“Isn’t this a service most bars offer for free?” my husband asked.

Sure. But most bars don’t come with a “Martini Cart Experience.” The first part of the Experience is using a checklist and a golf pencil to select your ideal spirits, vermouths, and enhancements, whether that’s truffle brine (an additional $5), caviar-stuffed olives (an extra $12) or an accompanying “caviar bump” ($21).

The second part of the Experience is waiting for the cart. The restaurant only has space for one cart per floor, which can create backlogs when multiple tables order martinis. On my first visit, my table waited a modest 12 minutes before the cart became available.

The Experience concluded with a bartender scanning my checklist, building the martini, shaking it (you read that correctly), and straining it into a glass that had been chilled by a light-up contraption resembling a Simon. With the upcharge for the truffle brine, the martini was $38. (...)

Perhaps my mistake was ordering it with a “tableside flambé,” which you can add to any steak here for an extra $27. After conferring with Debbie about whether this was a good idea, she dispatched a second cart with a second fire-oriented employee.

While he worked, I peppered him with questions. Did he man the flambé cart every night? Yes, by choice. “I’ve never worked in a kitchen,” he said. “I just really like fire.” Had he ever singed his shirtsleeves on the cart? “I’m going to tell you guys a little secret,” he replied. He leaned over the table and brushed some hair away from his forehead. Most of his eyebrows were missing.

by Liz Cook, Defector |  Read more:

Images: uncredited

Olive Penguins

Image: markk

[ed. Made these appetizers for Christmas one year. Recipe here.]

Feast Your Eyes on Japan’s Fake Food

Japanese people like to say that they “eat with their eyes,” relishing the colors, shapes, and textures of a dish before it ever hits the tongue. The phrase applies all the more when the dish in question isn’t meant to be eaten at all. Last year, I was one of two hundred thousand people to visit “Looks Delicious!,” an exhibition organized by the cultural center Japan House London showcasing dozens upon dozens of shokuhin sampuru—mesmerizingly lifelike handmade food replicas that appear in the windows and display cases of restaurants, kiosks, and bars across Japan. Shokuhin sampuru are a roughly ninety-million-dollar industry, and a beloved part of Japanese pop culture. A few decades ago, there was a show on Japanese television in which shokuhin sampuru artisans competed to make the most convincing replicas of dishes, a sort of inverse of “Is It Cake?”

But, according to Japan House, “Looks Delicious!” marks the first time that a cultural institution has dedicated a show exclusively to food replicas. The exhibition originated last year at London’s Japan House and became its most popular show ever—perhaps in part because shokuhin sampuru feel especially pertinent in a political-cultural environment that so often confounds the real and the fake. In September, the show travelled to the Los Angeles branch of Japan House, on Hollywood Boulevard, where it will run until the end of January. A sidewalk full of stars has got nothing, in my opinion, on a stencil used to apply dark-meat detail to the muscle near a mackerel’s spine.

Shokuhin sampuru can be wondrously intricate: iridescent slivers of shrimp; striated sirloins with fatty crusts; bouncy poached eggs on the brink of first ooze; cross-sections of cabbage with the labyrinthine swirls of an elevation map; a banana split with two scoops of chocolate ice cream, their granularity evoking just a whisper of freezer burn. So it is a bit surprising that “Looks Delicious!” begins with, of all things, a humble sack of yellow onions. Simon Wright, the director of programming at Japan House London, told me, during a tour of the gallery, that a different kind of exhibit might have begun with “a whole gantry of sushi,” but that he preferred the alliums for their exuberant plainness. “Remember those strings of plastic onions that might have hung in a restaurant in the nineteen-eighties?” he said. “These are nothing like them.” (...)

According to Yasunobu Nose, a Japanese journalist who has written extensively about shokuhin sampuru, food replicas first appeared in Japan in the nineteen-twenties and thirties, when three men started simultaneously producing them in three different cities. This coincidence, Nose explains, was a result of urbanization, which brought workers to big cities, where they began to buy more of their meals outside the home. As early as the Edo period, Japanese people “decided what to eat by looking at real food,” Nose said in a recent lecture at Japan House London. While researching shokuhin sampuru, he found a nineteenth-century genre painting depicting a street festival where merchants displayed actual dishes of sushi and tempura outside their stalls. Shokuhin sampuru were a pragmatic innovation, allowing venders to follow the same long-standing custom without wasting their actual food.

Early shokuhin sampuru were relatively rough replicas molded out of wax; some pioneering artisans were more accustomed to, say, sculpting ear canals for otologists and solar systems for science classes. Even in rudimentary form, they freed customers from having to badger employees with questions or take their chances ordering a bowl of ramen, not knowing whether it would come with two slices of pork or three. Food replicas eased embarrassment, prevented disappointment, and encouraged experimentation, just as they do today. “The Japanese customer loves to know what they’re getting,” the food writer Yukari Sakamoto told me. “When I’m meeting up with my family in Tokyo, we talk and talk and look at the plastic food displays until something jumps out at us.”

The first business dedicated to the manufacture and sale of shokuhin sampuru was founded in 1932 in Osaka by Iwasaki Takizō, one of the craft’s original three practitioners. A native of Gujō Hachiman, a town in the central prefecture of Gifu, he became enthralled by wax during his boyhood. Legend has it that he got the idea for food replicas after watching a candle melt into cold water, its drippings hardening into the shape of blooming flowers. Today, the Iwasaki Group is responsible for about seventy per cent of food replicas sold in Japan...

“Looks Delicious!” focusses on the period beginning in the nineteen-twenties, when Western food began to make inroads in Japan, and restaurateurs—particularly in Tokyo department stores—used replicas to communicate efficiently to prospective clients what, exactly, “spaghetti” or “ham sandwich” entailed. Later, shokuhin sampuru also came to be associated with kissaten—cozy, smoke-filled cafés featuring European décor and menu items like buttered toast and strawberry shortcake. “These food replicas have this very retro, Shōwa period, nineteen-fifties-and-sixties vibe,” Wright said. If they remained somewhat crude in this era—they couldn’t be tilted, for example, lest the wax soften and start to droop in the sun—their popularity didn’t suffer. By 1958, the Iwasaki Group was exporting a passable rib eye to the United States, to be used as a promotional item by a beer company.

Japan House is funded by the Japanese Ministry of Foreign Affairs, so it’s perhaps unsurprising that the exhibition’s organizers hit upon a clever way to emphasize the diversity of food replicas and promote tourism at the same time. An entire section is dedicated to regional cuisines—a dish for each of the country’s forty-seven prefectures. There is kiritanpo nabe from the mountains of Akita, a hot-pot dish featuring mashed rice wrapped around a cedar stick and baked, and a fish-and-fiddlehead-fern ohaw, a soup from the Ainu people, who live mainly in Hokkaido. I haven’t been able to stop thinking about the mouthwatering simulacrum of sudachi-sōmen—wheat-flour noodles in chicken broth, topped with a light-green citrus fruit that grows in Tokushima. (...)

However persuasive they might be as facsimiles, shokuhin sampuru are subjective interpretations, seeking not only to replicate dishes but to intensify the feelings associated with the real thing. Nose told me, “It’s like augmented reality created by skilled artisans. I think this is the magic of replica food.” A replica of red-bean paste, for example, might be grainier than actual red-bean paste, because people tend to associate red-bean paste with graininess. A kiwi might be fuller and greener than usual, because the person who made it likes her fruit especially ripe. Liquids are among the most difficult foodstuffs to render, and leafy greens, raw meats, and emulsions are where real artistry is unleashed. One of the ultimate tests of virtuosity for a shokuhin sampuru maker is said to be whipped cream.

by Lauren Collins, New Yorker |  Read more:

Images: via; and Masuda Yoshirо̄/Courtesy Japan House

[ed. For many more examples, see also: Photos show hyper-realistic plastic food that is a $90 million industry in Japan (MYSA).]