Restaurant Clicks

JULY 21, 2021

This family-owned restaurant prides itself on only serving the freshest of meats, fish, and vegetables. The choice of seating is also an added benefit to dining guests who can choose to sit in the main level for a more relaxed experience or the cellar for a more party type of vibe. Mazadar Kabob Serves $9.95 Order Online.

Food 78

Food Reservations Online Ordering Fine Dining 78

EATER

OCTOBER 26, 2021

How to go all-out on at least one meal in the tasting-menu capital of the world Fine dining has had a tough go in recent years. In most cities around the world, stepping off the street and into a cushy dining room means missing out on important local culinary traditions in favor of a tablecloth and some generic amuse bouche.

Fine Dining 94

Fine Dining Seasonal Menu Book Hotels 94

Modern Restaurant Management

MARCH 8, 2024

Combine that with a tight labor market and we’re seeing a shift to self-serve ordering even in the store.” Established in 2004 by Japanese chef Masa Takayama, it has earned the maximum of three Michelin Stars. With a vision to create an elegant dining experience with sushi, chef Nozomu Abe opened Sushi Noz in 2007.

Catering 100

Catering 2024 2023 Guest Recovery 100

EATER

JULY 6, 2022

Later that fall, with remains lingering in the farm’s freezer, a large cut from its hindquarters was served at a staff event. “It Since its opening in 2004, the staff of the Center as a whole, as well as the farm team specifically, has been majority female.” (The The Center has had strong female leadership throughout its history.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

EATER

AUGUST 30, 2022

applause with which we all received chef Daisuke Nakazawa, who appeared at the end to serve the tamago that made him famous. pre- Jiro ; the “Japanese turn,” as defined by historian Samuel Yamashita , had infused American fine dining with Japanese influence since the 1980s. The laughter and — god, really? In Los Angeles.

Customer Experience 109

Customer Experience Fine Dining 2013 Reservations 109

EATER

AUGUST 21, 2020

One of an emerging generation of culture hounds who took food seriously as a badge of cool, Meehan started his career working for Bittman, who helped him land a gig writing the New York Times ’s $25 and Under column in 2004, a plum position for an emerging food writer. On one occasion, he put his feet in her lap.

White Paper 145

White Paper Social Media Magazine Back of House 145