A new trend is emerging on Bay Area restaurant menus: Naming every employee

Google is being sued by a Florida restaurant group alleging that the tech company has been setting up unauthorized pages to capture food orders rather than directing them to the restaurant’s own site.

Eminem is headed to L.A. to perform in the Super Bowl halftime show, but he's not coming empty-handed ... he's bringing grub from his super popular restaurant, Mom's Spaghetti.

The world’s largest seafood restaurant company, Red Lobster, is entangled in a lawsuit over its sustainability claims. Consumers allege its environmental statements are “false” and “deceptive,” and have fooled diners into purchasing food they believed to be eco-friendly.

Cuisines all over the world adapt foods and techniques from other cultures. One of the most typical dishes of Japanese cooking, for instance, is tempura. But the Japanese learned how to deep-fry foods in batter from Portuguese merchants and missionaries who came to Nagasaki in the 16th century. "Tempura" derives either from tempero, Portuguese for “seasoning,” or from Quatuor Tempora, the Latin name for Ember days, on which Christians are supposed to eat fish and vegetables instead of meat.

In the middle of the French lockdown in October 2020, a new restaurant launched on Deliveroo and UberEats in Paris: Cala. Its pasta dishes started at €8 each, causing some customers to wonder about the high quality to price ratio — particularly compared to some other Parisian outlets.

Slim Shady is officially a restauranteur. On September 29th, Eminem is planning on opening up a restaurant that’s aptly named Mom’s Spaghetti, the Detroit News reports. Its title, of course, is a reference to the rapper’s 2002 smash “Lose Yourself,” pulled from the slightly-unappetizing lyrics: “His palms are sweaty, knees weak, arms are heavy /There’s vomit on his sweater already, mom’s spaghetti.” Yum!

The newest subscription service isn’t to stream TV shows or movies. It’s for Taco Bell’s tacos. Customers with the Taco Lover’s Pass can order one crunchy taco, soft taco, spicy potato soft taco or Doritos Locos taco per day for 30 days straight on the chain’s app. The cost of the pass ranges from $5 to $10 a month, depending on the location. The Yum Brands chain is testing the program across 17 locations in Tucson, Arizona from Sept. 9 to Nov. 24.

Going out to eat might feel a little different these days. Maybe you’re waiting longer for a table, even though the restaurant doesn’t appear full. Or maybe your service is slower, and your server seems anxious.

Average wages for nonmanagers at restaurants and bars hit $15 an hour in May, but many say no amount of pay would get them to return. They are leaving at the highest rate in decades.

Pandemic layoffs pushed many employees in hospitality to find jobs in new growth areas. Better pay, perks and career prospects are keeping many of them from going back.

American shoppers cruising down the seafood aisle — even those hundreds of miles away from a working coastline — are increasingly concerned about the health of the ocean. The decline of fish populations and ocean health is the sixth highest environmental concern worldwide, but Americans prioritize it even higher — ranking ocean health as their third highest environmental concern, according to 2020 survey conducted by independent research and strategy consultancy, Globescan.

Like many restaurants, New York’s Dirt Candy was a different business before the pandemic. With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed caviar with creme fraiche, or beet yakitori. “The food [at] Dirt Candy doesn’t lend itself to delivery,” owner Amanda Cohen said in the spring of 2020, unsure when she’d be able to reopen. “We would’ve had to come up with a new menu."

When there’s only space for one meat-free option on the menu, chefs often now ditch dairy for vegan alternatives. Is this the end of veggie dining?

Shukran Best Kebab – the finest Turkish restaurant in the Seven Sisters area of north London, according to some people (although it is surrounded by fierce rivals to the throne) – joined Deliveroo two years ago, and back then it seemed like a no-brainer. “Life as a small, independent restaurant is hard and the profit margins are slim,” says Hüseyin Kurt, Shukran’s owner. “We wanted more customers and money coming in and Deliveroo seemed to offer that. I didn’t think there was a downside.”

When your favorite Mexican restaurant is struggling to stay alive, what else would you do but sit in a pool of bean dip outside for 24 hours to attract diners? To drive the point home, stuntman Hunter Ray Barker is wearing a T-shirt and mask with the Los Toros restaurant logo which features three bulls, and getting his arm tattooed with the image during the marathon.

Every month, Andrew Darneille says his Smokecraft Modern Barbecue in Arlington, Va., has been losing between $15,000 and $20,000, and the numbers would be uglier if not for breaks from his bank and landlord. December was the worst yet: The owner and pitmaster says he suffered $30,000 in losses, even with a skeleton crew and a separate ghost kitchen selling fried chicken sandwiches.

Stephen Miller grilled me about caviar. Paul Manafort came in under a fake name. Wilbur Ross always got the cheapest wine (by the glass).

“We want to show you can eat differently,” said Claire Vallée, whose restaurant won the star. A growing number of chefs are eschewing France’s traditional, meat-focused cuisine.

At the Academy Tavern on Larchmere last week, Missy and Wilson Heller shared a table but not a comfort level. “I’m freaked out,” Missy said about eating out during the pandemic. “It’s all overblown,” Wilson said about the danger.