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The Great Birria Boom

EATER

How two Mexican-American birrieros made the beloved dish a sensation in America In 2005, two Mexican-American teenagers from LA met at the fair in Coatzingo, Puebla, during Semana Santa, or Holy Week, a time when countless Mexican-American families head back to their family’s hometowns all over Mexico to visit relatives.

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A Pitch-Perfect Peaches and Cream Semifreddo Recipe From ‘Dolci!’

EATER

Miyazaki/Knopf Just in time for peach season, it’s a beautiful meeting of Italian and American cooking Back in 2017, Renato Poliafito had just left Baked, the beloved Brooklyn bakery he co-founded in 2005. A lot of its menu is influenced by Italy; “I thought, maybe one day the cafe will beget a cookbook,” Poliafito recalls.

2005 285
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Deck the Rice with Coca-Cola

EATER

Jimmy Calero, the school’s vending machine stocker who grew up in the city of Cali, chimed in to back her up. like Ruiz — a house doesn’t feel like a home without Coke. Sophia Pappas. Flor Ruiz, a teacher from Colombia, added excitedly, “Yo voy a hacer arroz con Coca-Cola.” Emily stopped writing and looked up. “It Claro que sí!

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The Kikkoman Soy Sauce Bottle Is Priceless

EATER

It took industrial designer Kenji Ekuan three years of development and 100 prototypes before he unveiled the final version, which premiered in 1961 — though the roots of the Kikkoman brand stretch back several centuries. The Kikkoman soy sauce bottle in its many iterations. Photos by Nippon & Co, lottaocean , modemedia , and irokk.

Design 345
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A Fool’s Choice

EATER

In this excerpt, Donovan recounts the career influence of another woman: Nashville chef and restaurant owner Margot McCormack. Lisa Donovan | Photo courtesy of Lisa Donovan. With Our Lady of Perpetual Hunger , Donovan is doing just that. Monica Burton. ax” and “a straight?up Gratefully, I’m not easily scared off. And she behaved like it.

Café 357
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Eater’s Guide to the Canadian Rockies

EATER

And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting. Over the course of 1,000 miles from the U.S.-Canada

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MRM Research Roundup: Catering, Kiosks, Tipping and Dry January

Modern Restaurant Management

In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022. Total tips averaged 18.9 Tips on Sundays averaged 18.73

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