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Flamboyant as Ever, ’70s-Style Desserts Are Making a Comeback
Posted inCakes Claud (Manhattan, NY, Restaurant) Cooking and Cookbooks Desserts Gage & Tollner (Brooklyn, NY, Restaurant) Ice Cream and Frozen Desserts Le B (Manhattan, NY, Restaurant) Le Rock (Manhattan, NY, Restaurant) Nineteen Hundred Seventies Restaurants tholiday23

Flamboyant as Ever, ’70s-Style Desserts Are Making a Comeback

With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?
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Posted by By Ella Quittner
Red Lobster’s Popular Endless Shrimp Deal Ate Into Its Profits
Posted inCompany Reports Red Lobster Restaurants Restaurants Seafood United States

Red Lobster’s Popular Endless Shrimp Deal Ate Into Its Profits

The all-you-can-eat deal contributed to an $11 million quarterly operating loss.
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Posted by By Orlando Mayorquin
In Belém, Brazil, Addictive Dishes are Flavored by the Rainforest and the River
Posted inBelem (Brazil) Brazil Food Food Trucks and Vendors Restaurants Seafood

In Belém, Brazil, Addictive Dishes are Flavored by the Rainforest and the River

In the food-obsessed port city of Belém, sweet, savory and sometimes addictive dishes are made with fresh ingredients that are tough to come by in Rio de Janeiro, let alone outside Brazil.
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Posted by By Seth Kugel
‘Menus-Plaisirs — Les Troisgros’ Review: A Beautiful Collaboration
Posted inCooking and Cookbooks Documentary Films and Programs France French Food (Cuisine) Restaurants Wiseman, Frederick

‘Menus-Plaisirs — Les Troisgros’ Review: A Beautiful Collaboration

For his 44th documentary, Frederick Wiseman journeys to the French countryside to examine the workings of a family-owned, Michelin-starred restaurant.
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Posted by By Manohla Dargis

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