An article in the March 2007 issue of Smart Money, the personal finance magazine published by the Wall Street Journal, examines several aspects of the ever-expanding Zagat Guide universe. While bowing respectfully to...
The ability to prepare a dish or two in front of an audience and chat amiably while doing so can be learned from chef-savvy media trainers like AirTyme Corp. Hundreds of your cooking peers have done so, and the market...
SLICE OF LIFE: The sushi bar at David Bouley Evolution. DREAM TEAM: European design legend Jacques Garcia (l.) created sumptuous digs for David Bouley's new Evolution in Miami Beach. PUTTIN' ON THE RITZ...
Wait a minute. Did we say forget Top Chef? Let’s give credit where credit is due. Season Number Three of this Bravo show is currently shooting in Miami, and its success has created the demand for more restaurant...
Life is sweet when you’re a high-profile chef/restaurateur like Wolfgang Puck. But it can’t be much fun when you are singled out by animal rights group Farm Sanctuary as he was. The website www.wolfgangpuckcruelty.com...
U.S. Commerce Sec. Carlos Gutierrez announced the proposal at the Boston International Seafood Show earlier this week. It comes in the form of proposed federal legislation that would allow seafood farming in federal...
Atkins Nutritionals announced that it was changing gears the day it emerged from Chapter 11 on Jan. 10, 2006. No longer was it in the business of "educating the population about the benefits of controlled carbohydrate...
Chodorow’s Kobe Club is a pricey steakhouse that features Australian, American and Japanese Kobe and/or Wagyu beef on its menu. Its high-rent location on W. 58th St. in midtown Manhattan was formerly the site of...
CSPI kicked off its campaign to make nutritional labeling mandatory on full-service menus at a press event showcasing a mythical meal made up of items from full-service restaurants. Jacobson displayed a Pizza Skins...
We like the research that comes from San Clemente, CA-based Sandelman & Associates for one key reason: its methodology. As it has done quarterly since 1988, the firm uses telephone surveys to quiz restaurant customers...