Epcot International Food and Wine Festival complete menus and new Global Marketplace offerings

Epcot International Food and Wine Festival complete menus and new Global Marketplace offerings

Beer Flight also available Canada
Take your taste buds to the Yukon, with delightful dishes, lagers and wines from the Great White North.
Food: Canadian Cheddar Cheese and Bacon Soup served with a Pretzel Roll Le Cellier Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)
Beverages: Collective Arts Saint of Circumstance Citrus Blonde, Hamilton, Ontario Château Des Charmes Merlot, St. David’s Bench Château Des Charmes Equuleus Red Blend, St. David’s Bench Select dishes featuring Melissa’s Produce. The Cheese Studio hosted by Boursin® Cheese
Nibble delish cheesy dishes paired with the perfect vintage for an unforgettable nosh stop!
Food: Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushrooms and Boursin® Garlic and Fine Herbs Cheese Sauce (KA) Black Pepper Boursin® Soufflé with Fig Marmalade (V) Maple Bourbon Cheesecake with Maple Bourbon Cream, Caramel and Pecan Crunch (V)
Beverages: Florida Orange Groves Winery Sparkling Blueberry Wine, St. Petersburg, FL La Crema Pinot Gris, Monterey Domaine Saint André de Figuière Rosé, Côtes de Provence Alta Vista Estate Malbec, Mendoza China
Introduce your palate to a diverse variety of popular plates and potables from one of the world’s greatest cuisines!
Food: Chicken Dumplings with Chinese Slaw (KA) Mala Chicken and Shrimp Bao Bun Black Pepper Shrimp with Garlic Noodles
Beverages: Mango Bubble Tea with Assam Black Tea and Milk (Non-alcoholic) Jasmine Draft Beer Happy Peach: Peach Liqueur and Dark Rum Kung Fu Punch: Vodka, Triple Sec, Mango Syrup and Orange Juice Byejoe Punch: Chinese Bai Jiu Spirit, Lychee, Coconut and Pineapple Juice Year of the Piggy: Light Rum, Triple Sec, Lychee Syrup, Lime Juice and Sprite The Chocolate Studio
Sate confectionery cravings with a trip to our one-stop chocolate shop for delectably dark and milky sweet treats!
Food: Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF) Dark Chocolate Raspberry Tart with Whipped Cream
Beverages: Twinings® Pumpkin Spice Chai Tea and Chocolate Shake (Non-alcoholic) (KA) Banfi Rosa Regale Sparkling Red, Piedmont Daou Vineyards Cabernet Sauvignon, Paso Robles Croft Fine Ruby Port, Portugal Twinings® Pumpkin Spice Chai Tea Frozen Cocktail with Caramel Vodka Coastal Eats
Savor the ocean’s finest flavors along with wines grown near the Pacific coastline—you can almost feel the sea breeze!
Food: Lump Crab Cake with Napa Cabbage Slaw and Avocado-Lemongrass Cream Baked Shrimp and Scallop Scampi Dip with Sourdough Baguette Pacifico True Striped Bass Tostada with Slaw and Fire-roasted Tomatillo Sauce
Beverages: Short’s Brewing Co. Mule Beer, Elk Rapids, Michigan A to Z Wineworks Pinot Gris, Oregon ROCO Gravel Road Pinot Noir, Willamette Valley, Oregon
Select dishes feature Melissa’s Produce. Earth Eats, Hosted by IMPOSSIBLE™ Foods
Turn your taste buds upside down with a medley of flavors that add a delish twist to healthy, hearty fare!
Food: The IMPOSSIBLE™ Burger Slider with Wasabi Cream and spicy Asian Slaw on a Sesame Seed Bun (V) IMPOSSIBLE™ Cottage Pie: IMPOSSIBLE™ Ground Meat with Carrots, Mushrooms, and Peas topped with Mashed Cauliflower, White Beans, and Mozzarella (V)
Beverage: Suja® organic kombucha green apple Suja® organic kombucha pineapple passionfruit Suja® organic kombucha mixed berry Suja® organic kombucha Flight also available Flavors from Fire, Hosted by ESPN’s College GameDay
Add some heat to your epicurean adventure with these spicy bites and specialty beverages that pair perfectly!
Food: The Steakhouse Blended Burger: Blended Beef and Mushroom Slider with Brie Cheese Fondue, Arugula, and a Truffle and Blue Cheese Potato Chip on a Brioche Bun Smoked Corned Beef with Crispy Potatoes, Cheese Curds, Pickled Onions and Beer-Cheese Fondue Charred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro Aïoli Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Paprika and Mango-Lime Compote
Beverages: Bell’s Brewery Porter, Comstock, MI Edmeades Zinfandel, Mendocino County Swine Brine featuring Jim Beam Bourbon
Mushrooms provided by The Mushroom Council. Select dishes feature Melissa’s Produce. France
Fall in ooo-la-la-love with the classic cuisine and finest wines of France— bon appétit !
Food: Fondue Savoyarde: Fondue of Imported Cheeses and Chardonnay served with Croutons Croissant aux Escargots: Escargot Croissant with Garlic and Parsley Boeuf Braisé à la Bordelaise, Pomme Dauphine: Beef Braised in Cabernet Sauvignon with Red Onions and Puffed Potatoes Crème Brûlèe: Crème Brûlèe with House-made Chocolate Hazelnut Cream (KA)
Beverages: Kronenbourg 1664 Pale Lager Draft Chardonnay, Maison de France Cabernet Sauvignon, Village la Tourelle, Bordeaux Kir à la Grenade: Sparkling Wine with Monin Pomegranate Syrup La Passion Martini Slushy: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice Germany
Embark on an epicurean adventure to Deutschland, home of the heartiest food, drinks and appetites in the world!
Food: Schinkennudeln : Pasta Gratin with Ham, Onions and Cheese (KA) Roast Bratwurst in a Prop and Peller® Pretzel Roll (KA) Apple Strudel with Vanilla Sauce (V) (KA)
Beverages: August Kesseler R Riesling Kabinett, Rheingau J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel Selbach-Oster 2016 Zeltinger Schlossberg Riesling Spätlese, Mosel Villa Wolf Pinot Noir, Pfalz Riesling Flight also available Hawai’i
Traverse the Pacific for tropical flavors and island faves—sweet or savory, these mouthwatering morsels scream aloha !
Food: Kalua Pork Slider with Sweet-and-Sour DOLE® Pineapple Chutney and spicy Mayonnaise (KA) Grilled Tuna Tataki with Seaweed Salad, Pickled Cucumbers and Wasabi Cream inspired by AULANI Disney Vacation Club® Villas, Ko Olina Hawai’i Teriyaki-glazed SPAM® Hash with Potatoes, Peppers, Onions and spicy Mayonnaise Passion Fruit Cheesecake with Toasted Macadamia Nuts (KA) (GF) (V)
Beverages: Maui Brewing Company Bikini Blonde Lager Florida Orange Groves Sparkling Pineapple Wine, St. Petersburg, FL AULANI Sunrise: Vodka, DOLE® Pineapple Juice, and Grenadine Hops & Barley
Stay stateside for all-American craft beer, wines and the hottest tastes from coast-to-coast!
Food: New England Lobster Roll: Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll New Brunswick Slider: Slow-braised Beef Brisket “Pot Roast Style” with Horseradish Cream and Crispy Fried Onions on a Potato Roll with Pickled Vegetables on the side Freshly Baked Carrot Cake and Cream Cheese Icing (V) (KA)
Beverages: North Coast Bewing Co. Blue Star Wheat, Fort Bragg, CA 3 Daughters Brewing A Wake Coffee Blonde Ale, St. Petersburg, FL Heavy Seas AmeriCannon APA, Baltimore, MD Angry Orchard Rosé Hard Cider, Walden, NY Mer Soleil Reserve Chardonnay, Santa Lucia Highlands Broadside Cabernet Sauvignon, Paso Robles Beer Flight also available India
Introduce yourself to new flavors with ancient origins—the smorgasbord of Indian spices will whisk you off to faraway worlds!
Food: Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (V) (KA) Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Uncle Ben’s® Basmati Rice (V) (GF) Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread
Beverages:

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essential kitchen equipment

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Restaurant Review: Revival Brewing and Tasty Room

Best of RI ® Restaurant Review: Revival Brewing and Tasty Room Sean Larkin has taken his craft brewery to the next level with creative beers and a menu to match. June 27, 2019 Karen Deutsch
Sean Larkin and Owen Johnson have made their irreverent hipster mark on more than 100 purveyors of booze around the state. Their brewery, Revival, has become synonymous with twenty-first century craft beer culture, one as much about image as it is about hops. Their invisible third partner is AJ Paglia, the brainchild behind design and branding. He’s responsible for the Matryoshka doll on Juliett Imperial Stout, the defiant defenseman on Larkin’s Ice Fight and a dapper lobster on the Rocky Point Red Ale. In short, he’s the reason millennials walk around like billboards in search of a keg. Ramen Reigns with house made vegetarian stock, ramen noodles, corn, diced pepper, zucchini, shiitake mushroom, leeks, sesame, garlic, chili oil, mirin, fish sauce and rice wine vinegar paired with a Daring India Pale Lager. Photography by Angel Tucker.
On the flip side of the aesthetic spectrum is the Cranston building that houses Revival’s manufacturing business. It sits unobtrusively on Atwood Avenue, like an industrial wing of Home Depot that stores John Deere vehicles. Vats of beer peek out from behind an observation window but the majority of the space is vastly open air in which to guzzle the dozen nightly drafts and grab a bite to eat. Sure, there’s a skeeball machine and basketball toss at one end of the airplane hangar-sized space, and the colossal TVs alternate between Adventureland and baseball games. The one thing it lacks is intimacy in any form, unless you’re at the bar and manage to get the bartender’s undivided attention.
On most nights, someone passing by will tell you to grab a menu and sit wherever you’d like. (There are thirty-odd tables to choose from and the decision is like picking a single Jelly Belly flavor out of a bowl.) Most people meander over to the bar screens touting the beers of the day and it’s easiest to throw in a food order while you’re up there. Someone will pass you a buzzer, the purpose of which isn’t quite clear until it begins to flash erratically and a tray-holder from the kitchen looks out onto the expansive floor trying to find the proverbial lighthouse.
But I digress. Let’s get back to the beer for a second.
Larkin is a risk-taker when it comes to his alcoholic concoctions. Revival runs the gamut from sweet stouts to sour ales to dry IPAs. Regulars know exactly what their beer of choice is and they order it confidently while others simply want to try the next new thing. “I’ll take a You Schwiffty? IPA,” shrugs a quizzical drinker who, after a long sip, says, “It’s like a Vienna bakery pepper biscuit. In liquid form.” Even the one-day special, Put Up or Chut Up: Tamarind Chutney Style Sour, drinks like an Indian meal on a hot summer day. Don’t Poke the Bear tuna poke bowl. Photography by Angel Tucker.
The food is not so different. Everything is referential, whether it’s a throwback to Americana (freshly fried potato chips and mounds of mac and cheese) or to Troop, Larkin’s Olneyville venture. Troop, of course, has a determined vision: the world of ’80s rap and all that it embodies. Revival’s Tasty Room is still a space in search of an identity. Toothpicks topped with candied bacon ($7), corn covered in queso fresco and chimichurri ($5.50) and shishito peppers with smoked salt ($8) all sidle up successfully to a draft. The challenge is for the kitchen to match the ballsy beer and they put in a good effort. Even roasted cauliflower ($9) is titled “Spicy AF,” and it does deliver a solid burn and bright orange hue. The Goat ($13) also speaks to the urge to do everything, all at once. A green curry smoked pork sausage is slathered with cranberry-mango spread, herbed goat cheese and arugula on a sesame seed bun. (It is possible to hit four countries in a single bite.) Even burgers go cross-cultural when piled with pistachio pesto, salami and provolone ($12). Pulling mussels from the shell with chourico, spring green garlic, tomato essence and herb sweet butter. Photography by Angel Tucker.
Everything is casual at Revival and most things are hand-held (a dangerous characteristic only if you refuse to put down the pilsner). The French dip ($14), a rib-eye panini with a side of jus, may be the hardest dish to resist as it brings back a 1970s Steak-umms with full body and real taste. But Revival is looking out for the veggie lovers too: Vegan tacos ($10) are always on the menu, either with barbecued seitan or tempura zucchini, and even the ubiquitous ramen can’t stay away from a watering hole.
Just remember that your night of drinking doesn’t have a lot of public support. There’s no server checking up on you, though a bartender walking by might give you a nod and agree to bring you another IPA. One table asks an employee nearby if they can order some dessert and, after three minutes of silence, she says, “I guess?” and walks slowly toward the kitchen in the hopes of finding some there.
Expect more traditional offerings when it comes to nightly sweets: creme brulee, hand pies or flourless chocolate torte. They don’t get as much play as wings ($9.50) or quesadillas ($7) because it’s hard to pair heavy cream with beer, even in a place that dares you to at every turn. Burrata spring salad with You Thirsty?; Wilson Steak with Nefty Imperial Red Ale. Photography by Angel Tucker.
It’s a little surprising that Revival employs quite this much space as a tasting room, even if it is an issue of pragmatics. (Brutopia — the former incarnation — was run alongside Revival but, when the management moved on, Larkin grabbed up the additional real estate.) No doubt the state has its fair share of craft beer fanatics and Revival owns a big slice of that pie. But do they want to drink in a place in which you could run out of breath walking to the bathroom? Perhaps it operates under the assumption that a buzz builds intimacy and that no space is overwhelming when you’ve got Pinky Swear Berliner Weisse running through your veins. The only thing missing is the sound of a can cracking open but there are beer fridges by the front door so visitors can take a doggie bag home for the weekend. Beer, after all, is a moveable feast. This is simply its origin. Bartender with Congo Imperial IPA. Photography by Angel Tucker.
✱✱ +
505 Atwood Ave., Cranston, 944-0451, revivalbrewing.com Open daily for lunch and dinner. Wheelchair accessible. Parking lot. Cuisine International bar food. Vibe Oktoberfest in the world’s largest garage. Prices Snacks $5–$15; entrees $10–$16. Karen’s picks Potato chips, a French dip and an Imperial Red Ale.
Key ✱ Fair ✱✱ Good ✱✱✱ Very Good ✱✱✱✱ Excellent + Half-star

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AWARD-WINNING CHEF TO LAUNCH RESTAURANT AND COCKTAIL BAR AT HIGHCROSS, LEICESTER

Leicester is preparing for a celebration of authentic Indian cuisine and cocktail mixology as new restaurant Tandem prepares to launch in August with a well-known restaurateur.
Exclusive to Leicester, Tandem will open its doors in Highcross, and will take customers on a journey of culinary discovery, combining Indian creativity with British produce. Inspired by Indian history and culture, Tandem will pair traditional cooking techniques with contemporary plating, in what promises to be a multi-sensory feast.
The decadent restaurant and bar will offer accessible luxury and is a creative initiative from a yet-to-be-revealed award-winning chef, who is opening their first restaurant outside of London. The menu blends traditional flavours that span the Indian subcontinent with ethically sourced primarily British produce.
Tandem’s vibrant and memorable interior takes inspiration from Goan and Portuguese influences. The venue is perfect for a casual after-work-get-together, a post-shopping glass of fizz, a light snack in the bar, or a more indulgent evening sharing food and drink with friends and family.
The restaurant will seat 150 diners, but the structure and striking interior will allow for an intimate experience with five distinct spaces, including an exclusive chef’s table for executive dining and a stunning rooftop terrace.
A Tandem spokesperson said: “We’ve been waiting for the perfect location to launch Tandem into the marketplace and we believe Highcross in Leicester is just that! Leicester’s restaurant scene is evolving rapidly and now is a really exciting time to bring the Tandem concept to life. We’re inviting the city’s workers, residents and visitors from across the country to embrace innovative Indian cuisine, sampling seasonal flavours and local produce.
“Not only will the eatery have two floors with intimate dining areas, there will also be a garden bar with an outside terrace for people to enjoy drinks under a star-lit sky. It really will be a unique experience for all guests.”
Guests will be encouraged to book a table; however, there will be a certain number of covers held back every day for last minute walk-ins.

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For Indian/Middle Eastern food I would suggest that you wander around the Arab sector of Sukhumvit . Specifically the area between Soi 3 and Soi 5 – also known locally as “Soi Arab.”
The food is excellent and much enjoyed by the Middle Eastern expat community.
For Indian food, Mrs. Balbir’s on Soi 11/1, there’s a cheap “hole in the wall” Indian food restaurant on Soi 8, AKBAR on Soi 3, 2 or 3 options along Sukhumvit between Soi 5 and 11.
Actually, there are dozens of really good Indian restaurants in Bangkok .
My favourite used to be at the top of the Rembrandt Hotel , but I think it has now changed its name to Rang Mahal . Multi-award-winning Indian cuisine on the 26th floor of the Rembrandt Hotel.

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A rare glimpse into the sweeping — and potentially troubling — cloud kitchens trend

Home Latest Hacking News A rare glimpse into the sweeping — and potentially troubling — cloud kitchens trend A rare glimpse into the sweeping — and potentially troubling — cloud kitchens trend Twitter Independent restaurant owners may be doomed, and perhaps grocery stores, too.
Such is the conclusion of a growing chorus of observers who’ve been closely watching a new and powerful trend gain strength: that of cloud kitchens, or fully equipped shared spaces for restaurant owners, most of them quick-serve operations.
While viewed peripherally as an interesting and, for some companies, lucrative development, the movement may well transform our lives in ways that enrich a small set of companies while zapping jobs and otherwise taking a toll on our neighborhoods. Renowned VC Michael Moritz of Sequoia Capital seemed to warn about this very thing in a Financial Times column that appeared last month, titled “The cloud kitchen brews a storm for local restaurants.”
Moritz begins by pointing to the runaway success of Deliveroo , the London-based delivery service that relies on low-paid, self-employed delivery riders who delivery local restaurant food to customers — including from shared kitchens that Deliveroo itself operates, including in London and Paris.
He believes that Amazon’s recent investment in the company “might just foreshadow the day when the company, once just known as the world’s largest bookseller, also becomes the world’s largest restaurant company.”
That’s bad news for people who run restaurants, he adds, writing, “For now the investment looks like a simple endorsement of Deliveroo. But proprietors of small, independent restaurants should tighten their apron strings. Amazon is now one step away from becoming a multi-brand restaurant company — and that could mean doomsday for many dining haunts.”
The good news . . . and the bad
He’s not exaggerating. While shared kitchens have so far been optimistically received as a potential pathway for food entrepreneurs to launch and grow their businesses — particularly as more people turn to take out — there are many downsides that may well outweigh the good, or certainly counteract it. Last year, for example, UBS wrote a note to its clients titled “ Is the kitchen dead ?” wherein it suggested the rise of food delivery apps like Deliveroo and Uber Eats could well prove ruinous for home cooks and as well as fresh food providers, including restaurants and supermarkets.
The economics are just too alluring, suggested the bank. Food is already inexpensive to have delivered because of cheap labor, and that will cost center will disappear entirely if delivery drones every take off. Meanwhile, food is becoming cheaper to make because of central kitchens, the kind that Deliveroo is opening and Uber is reportedly beginning move into, as well. (In March, Bloomberg reported that Uber is testing out a program in Paris where it’s renting out fully equipped, commercial-grade kitchens to serve businesses that selling food on delivery apps like Uber Eats.)
The favorable case for cloud kitchens argues that businesses using the spaces are paying less than they would for traditional restaurant real estate, but the reality is also that most of the businesses moving into them right now aren’t small restaurateurs but quick service brands that already have a following and aren’t particular known for emphasis on food quality but instead for churning out affordable food, fast.
As Eric Greenspan, an L.A.-based chef who has appeared on many Food Network shows and has opened and closed numerous restaurants over the course of his career, explains in a new, independent documentary about cloud kitchens : “Delivery is the fastest growing market in restaurants. What started out as 10 percent of your sales is now 30 percent of your sales, and [the industry predicts] it will be 50 to 60 percent of a quick-serve restaurant’s sales within the next three to five years. So you take that, plus the fact that quick-serve brands are kind of the key to getting a fat payout at the end of the day . . .”
During an age when fewer people frequent them traditional restaurants — with their overhead and turnover and razor-thin margins — running one simply makes less and less sense, Greenspan continues.
“[Opening] up a brick-and-mortar restaurant these days is just like giving yourself a job. Now [with centralized kitchens], as long as the product is coming out strong, I don’t need to be there as a presence. I can quality control remotely now. I can go online and [sign out of a marketplace like Postmates or UberEats or Deliveroo] and not piss off any customers, because if I just decided to close the restaurant one day, and you drove over and it was closed, you’d be pissed. But if you’re looking for [one of my restaurants] in Uber Eats and you can’t find it because I turned it off, well, you’re not pissed. You just order something else.”
Big players only need apply . . .
The model works for now for Greenspan, who is running numerous restaurant “concepts” from one cloud kitchen in L.A. Perhaps unsurprisingly, that facility belongs in part to Uber cofounder Travis Kalanick, who was early to grok the opportunity that shared kitchens present. In fact, it was early last year that he announced he was investing $150 million in a startup called City Storage Systems that focused on repurposing distressed real estate assets and turning them into spaces for new industries, like food delivery.
That company owns CloudKitchens , which invites chains, as well as independent restaurant and food truck owners, to lease space in one of their facilities for a monthly fee, along with additional fees for data analytics meant to help the entrepreneurs boost their sales.
The pitch to restaurateurs is that CloudKitchens can reduce their overhead, but of course, the company is also amassing all kinds of data about its tenants in the process that one could seeing using over time. Little wonder that Amazon wants in or that these outfits have at least one serious competitor in China — Panda Selected — that is doing exactly the same thing and which raised $50 million led by Tiger Global Management earlier this year.
No one can fault these savvy entrepreneurs for seizing on what looks like a gigantic business opportunity. Still, the kitchens, which make all the sense in the world from an investment standpoint, should not be embraced so readily as a panacea, either.
Most obviously, they rely on the same people who drive Ubers and handle food deliveries — people who aren’t afforded health benefits and whose financial picture is forever precarious as a result. As with Uber drivers, Deliveroo employees tried to gain status as “workers” last year with better pay and paid but they were denied these rights because they have the option of asking other riders to take their deliveries. The EU Parliament more recently passed new rules to protect so-called gig economy workers, though the measures don’t go far.
Meanwhile, in the U.S, Uber and Lyft continue to fight legislation, including in California, that would turn their drivers and other gig workers into employees. In fact, though a bill passed the California assembly late last month that would give employee status to contract workers, Uber and Lyft are worried enough about its possible passage now in the state’s senate that the fierce rivals have teamed up to battle it.)
Ripple effects . . .
As Moritz suggests, shared kitchens stand to benefit some far more than others. While big chains, and renowned chefs like Greenberg, can take advantage of them given their brand recognition, smaller restaurants are more likely to be adversely impacted by them, and if they disappear, there are other ripple effects, including on housing markets.
Even Matt Newberg, a founder and foodie from New York, could see the writing on the wall when he recently toured CloudKitchen’s two L.A. facilities, along with the shared kitchens of two other companies: Kitchen United which last fall raised $10 million from GV, and and Fulton Kitchens , which offers commercial kitchens for rent on an annual basis.
Newberg is responsible for the aforementioned documentary (which you can also watch below), and he suggests that he most taken aback by the conditions of the first facility that CloudKitchens opened and operates, on West Washington Boulevard in South L.A. Though most restaurant kitchens are chaotic scenes, Newberg said that as “someone who loves food and sustainability” the easy-to-miss warehouse didn’t feel “very humane” to him. It’s windowless for one thing (it’s a warehouse). Newberg says that he also counted 27 kitchens packed into what are “maybe 250-square-feet to 300 square-foot spaces,” and a lot of people who appeared to be in panic mode. “Imagine lots of screaming, lots of sirens triggered when an order gets backed up, tablets everywhere.”
Adds Newberg, “When i walked in, I was like, holy shit, no one even knows this exists in L.A. It felt like Ground Zero. It felt like a military base. I mean, it seemed genius, but also crazy.”
Notably, Newberg says CloudKitchen’s second, newer location is far nicer, as are the facilities of Kitchen United and Fulton Kitchens. “That [second CloudKitchen warehouse] felt like a WeWork for kitchens. Super sleek. It was as quiet as a server farm. There were still no windows, but the kitchens are nicer and bigger.”
Growing pains . . .
Every startup has growing pains, naturally, and presumably, shared kitchen companies are not immune to these. Still, Moritz, the venture capitalist, recalls a telling story in that FT column. He says that in the early 2000s, his firm, Sequoia, invested in a chain of kebab restaurants called Faasos that planned to delivery meals to customers’ homes but was getting crushed by high rents and turnover among other things, so opened a centralized kitchen to sell kebobs. Now, he says, Fassos produces a wide variety of foods, including other Indian specialities but also Chinese and Italian dishes under separate brand names.
It’s the same playbook that Eric Greenspan is using, telling Food & WIne magazine last year that his goal was ultimately to have six delivery-only concepts running simultaneously, with two menus each for breakfast, lunch, and dinner. Greenberg, who is obviously media savvy, can probably pull it off, too, as has Fassos. But for restaurants that are not known franchises or have the star appeal of celebrity chef, the future might not look so bright.
Writes Moritz: “In some markets there is still an opportunity for hardened restaurant and kitchen operators — particularly if they are gifted in the use of social media to build a following and refashion themselves. But they need to move quickly before it becomes too expensive to compete with the larger, faster-moving companies. The mere prospect of Amazon using cloud kitchens to provide cuisine catering to every taste — and delivering these meals through services such as Deliveroo — should be enough to give any restaurateur heartburn.”
It should also worry people who care about their neighborhoods. Cloud kitchens may make it easier and cheaper than ever to order take-out, but there will be consequences, some of which most of us have yet to imagine. Labels:

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Capella Bangkok set to be a gourmet staple along the Chao Phraya

Capella Bangkok, the luxurious new boutique retreat nestled on the east bank of the legendary “River of Kings”, the Chao Phraya, will introduce guests to the rich cultural and culinary heritage of Charoenkrung, its charming and rapidly re-emerging riverside neighbourhood.
Charoenkrung was one of Bangkok’s main thoroughfares up until the early 20th Century, when trade and traffic still depended on the river. For centuries, new settlers docked on the shores of the Chao Phraya, bringing with them not only new thoughts and beliefs, but also fresh hopes and dreams. Charoenkrung became a bubbling melting pot of race, religion and cuisine, and it retains this vibrant character to this day.
Capella Bangkok’s head Thai chef, Wichian Trirattanavatin, was born in Charoenkrung, which makes him the perfect person to showcase the gastronomy of this diverse district. Chef Lek, as he is better known, has a lifelong connection with the neighbourhood; as a child he toured the area’s bustling markets and “hole in the wall” restaurants with his father, who worked as a chef in the area for 40 years. Many of the street food stalls and shophouse restaurants he frequented as a boy are still here today – often run by the same people – and he still pays them regular visits on his trusty scooter.
“It’s the sights, the sounds, the smells and above all the moments that make this place truly special,” Chef Lek says. “There’s so much food here; so much variety. And each dish, every recipe, tells its own story. Charoenkrung is part of my soul, so it is a great honour to introduce the cuisine of my home to international guests. Charoenkrung has always welcomed the world and Capella Bangkok will continue this proud legacy.”
Guests can discover a wide variety of street food snacks and authentic dishes on the streets of Charoenkrung, many of which have their roots in other countries and cultures. Chinese noodles, Southeast Asian satay and Indian curry puffs are all handmade for hungry locals, alongside classic Thai snacks such as moo ping (grilled pork skewers) and sai oua (Thai sausages). Many of the family-run stalls can trace their roots back multiple generations.
Around every corner hidden treasures await; countless reminders of the traditions of Chaorenkrung and the Chao Phraya, just waiting to be rediscovered.
Capella Bangkok will deliver exceptional and authentic dining experiences that are woven into the fabric of their destination. Following in his father’s footsteps, Chef Lek will combine time-honoured recipes and fresh ingredients with contemporary cooking techniques to elevate local cuisine to the highest levels of global gastronomy, delivering delectable and beautifully presented dishes in an exquisite riverfront setting.
John Blanco, General Manager of Capella Bangkok, comments: “At Capella Bangkok, we are focused on creating luxurious and highly authentic experiences that echo the traditions of our destination. Whether it is through art, entertainment or cuisine, we strive to showcase the rich culture of the Charoenkrung district. Our cuisine will reflect the re-awakening of this captivating Charoenkrung neighbourhood.”
The Capella Personal Assistants will help guests at Capella Bangkok craft their own local experiences, providing first-hand encounters with resident luminaries and inspiring them to create and share their own memories about the city’s most intriguing enclave: Charoenkrung.
For more information about Capella Bangkok, please visit http://www.capellahotels.com/bangkok/

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You get what you pay for, no more!

Maldives Sheraton is a beautiful property! Located on a nearby island, a speedboat takes you to the hotel from the airport! A unique ride for sure.nnOn getting to the hotel, there is staff waiting to wave you in. At the reception, flavored and clear coconut water is served while you check in and your host is allotted. Ali was the one responsible for us. He was helpful in sharing activity plans and the to do activities at the resort over WhatsApp. Ah, yes, there’s WiFi throughout the property.nnWhile there, we had booked for a room with a private pool considering we were there as a family. Visualize a spacious resort room with a sofa cum bed, a large open bathroom, with a tub. The room opens to the small, beautiful plunge pool covered by shrubs; behind which you walk to the white sandy beach 50mts away! Beautiful is the word! Like in the brochures:)nnOur appetities were taken care of with the food which was good too. We had opted for the half board package which included buffet breakfast and dinner. As Indians we could have opted for the Indian restaurant Sea Salt, instead, we opted for the multi-cuisine restaurant Feast. Since the family enjoys an international meal and eats pasta, pizza, some noodles and shavarma we enjoyed the options Feast gave us. Should you go without paying, be prepared to pay a hefty for $90/person/ meal. We had carried ready to eat meals for lunch which kept the family together during the day. A special mention for the Feast Sunday sea food special dinner at the beach. Even if you’re not a fan, there’s enough options and it’s a beautiful place to have a meal.nnAnchorage Bar is another place you’ll enjoy doing. While we went there to feed the fish over sun-set, drinks here are a must do as you look to the horizon!nnThe water sports activities are a ton of fun. While we enjoyed a boat ride and swimming as a family, the Dolphin cruise is a must do. It was almost as if the dish were putting on a show for us as they danced around our boat! Snorkling with the fish is another must do, if you’re up to it. Missed scuba on this trip, something on the bucket list.nnAmong other activities, the wifey enjoyed a spa treatment while kids liked the play room. Staff helped us with our milk requests for the toddlers.nnAnd now for what made this beautiful break less than perfect: you dare not return to the buffet, cos there isn’t a policy that allows it. Oh, yes, tell your kind to not carry that half eaten ice-cream, against policy, you see. You’ll be promptly reminded to order room service! Well thank you! There is not one thing that they’ll go out of the way for you; which is perhaps what the policy is!nnRequested to see the GM Emilio, who after a day was to see us over breakfast, but then he was too occupied to show up. Different matter that we were there another couple of days, given the 50% or so occupancy, Mr. GM did not as much as acknowledge our request for a meeting. Perhaps locating the used water bottle that lay outside our room the entire period of our stay and the bathroom lock malfunction were the kinds of escalation he prefers. nnWe sure did stay at a beautiful property, but, as they say, the beauty was only skin deep. As Bonvoy members one expects more and especially since putting customer first is what one is used to in other Sheraton properties. nnPS. The previous three weeks have been to two different Sheraton properties (Agra and Mumbai) and loved the experience.

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CHENNAI XPRESS

‘CHENNAI XPRESS’
No, this isn’t about the movie Chennai Express; this is a South Indian cuisine speciality restaurant. Located at Salt Lake, Sector 1, near PNB more, this place can easily accommodate 40-45 heads; the decor is very quirky, all done keeping in mind the Chennai Express.
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Going through their menu we really found some interesting dishes which we haven’t tasted anywhere yet. I would like everyone to go through the detailing part below to get better idea.
One of them which really kept me wanting for more was ‘PESTA IDLI’ , small bite size four round i dlis topped with cheese and served with three type of chutneys, a must try from their menu.
‘SANDWICH UTTAPAM’ , uttapam stuffed with veggies and topped with cheese, again a palate winner for me this was. The idea of making uttapam into sandwich is itself an innovative thing, hats off to the person who came up with this and executed it so well.
‘BARRELS OF DOSA’ , this one dish comprises of three medium size dosas (Coriander, Cheese and Mysore) served with special mashed potato and three type of chutneys, special mention from my end goes to the red chutney served here, one of the best red chutneys I had.
‘WAFFLE WITH ICE-CREAM’ is a new thing in dessert section, crunchy paper thin dosa smeared with liquid chocolate inside and outside too, served with vanilla ice-cream, this combination was a good one.
There are very few places which live upto my expectation when it comes to South Indian delicacies, but, Chennai Xpress really impressed me every thing. From service to food to quality, all the factors were impressive.

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Tom Sietsema Calls Vienna’s New Blend 111 ‘A Work In Progress’

What the critics are saying this week Erica Everhart/For Blend 111 The Washington Post food critic Tom Sietsema says the numbers aren’t adding up at Vienna’s new Blend 111 , the tri-cuisine restaurant from former tech CEO Michael Biddick that blends styles from his native Venezuela with those from France and Spain. Initial impressions are good (think airy bar, attractive paintings by a Venezuelan artist, and refreshing watermelon cocktails). But dishes from Abby McManigle, formerly executive chef at several wineries in Oregon’s Willamette Valley, don’t exactly shine — yet. “The restaurant is very much a work in progress. Its heart seems to be in the right place, but for a better blend to happen, good intentions require better execution.” Sietsema starts with “pale, under-baked olive rolls” and disappointing, dense beef-and-pork meatballs, while potatoes and spring peas try their best to support “sorry” fish, he notes. Marks were better for the shrimp ceviche and desserts (coconut flan), which helped convince the critic to book another dinner. On the return trip Sietsema was irked over its seemingly novice servers interrupting table conversations midway. Biddick does the same, but at least he comes armed with knowledge about the Spanish biodynamic red wine he’s pouring. The Finca Los Frutales pairs well with the grilled hanger steak, he notes. Meanwhile, the critic offers a largely glowing two-star (“good”) review for Commonwealth Indian , the new 100-seat bar and dining room in Rockville’s Pike & Rose development. Sietsema raves overs its stunning decor, which includes two-dimensional Bengal tigers and an ornate, gold-painted ceiling. “Commonwealth Indian could easily rest on its good looks and effusive service, which makes you feel glad to be there from the moment you step inside. Behind the glam, however, is a chef who encourages you to come back for his pleasing takes on Indian tradition.” While the food focuses mainly on the north end of the country, executive chef and owner Sunil Bastola (behind NoVa mini-chain Bollywood Bistro ) also represents South India well, notes Sietsema (see: Chettinad murgh, chicken cloaked in yogurt, chile paste and black pepper). The second-most expensive dish in sight, the yellow crab curry ($25), is the surprise crowd favorite. “The fandom is understandable. Jumbo lump crab takes well to being simmered in coconut milk, bright with turmeric and racy with red chile,” he writes. Any order comes alongside a medley of “irresistible” quarter-size papadums, mango chutney and raita, the latter of which helps beats the heat. Its weekend brunch buffet (under $20 per person, including bottomless mango lassi) leaves out some hits but still “leaves a lot to explore and to like,” notes Sietsema. WaPo colleague Tim Carman recently released his annual list of the 25 best casual restaurants in the D.C. area. Picks include All-Purpose Pizzeria , which he declares “some of the finest pizzas in Washington”; Chinatown’s Bantam King for its “unabashed embrace of American fast-food culture, beginning with its name and decor”; Park View’s Call Your Mother and its “terrific” wood-fired bagels; and Adams Morgan’s The Game Sports Pub , “where the cooking and the cocktails — not the TV — are the center of attention.” And Northern Virginia Magazine food critic Stefanie Gans gives decades-old Del Ray mainstay Evening Star Cafe a fresh taste , now that there’s a new chef behind the wheel. Chef Jonathan Till adds a “back-to-nature, global perspective” to the neighborhood’s adult-friendly institution, joining last fall after spending time cooking in Europe and brushing up on his foraging skills. “He grows oyster mushrooms on logs behind the restaurant. Last month, maitake, black trumpet and brown beech mushrooms, including the 100 pounds of mushrooms Till preserved from his summer escapades snooping around decaying trees, snuggle into a coating of tangy, creamy farm cheese on an oiled, griddled slab of bread for a wild mushroom bruschetta. Like the pasta, it’s a dish that reveals a generosity to the guest: a simple few ingredients assembled well, a dish greater than its parts.” That aforementioned angel hair pasta is a “subtly gorgeous dish,” starring a bursting egg over an assortment of spring vegetables. Till also runs the restaurant’s rooftop garden, planting ingredients (baby turnips, stinging nettle, lettuces, tomatoes) fit for Virginia weather. His summertime take on poke, an ode to his upbringing in Hawaii, features bright pink watermelon cubes in lieu of tuna. The melon “brings a tingly pop pushing the dish far from its understated roots.” Don’t miss the well-seasoned burger, which involves “crunchy slabs of smoked pig and a layer of what is essentially grated cheese,” though her accompanying fries were soggy and needed more salt. FROM THE BLOGS: Hungry Lobbyist checks out Foggy Bottom’s new Duke’s Grocery and BYT does a deep dive on outdoor drinking destinations. Sign up for the newsletter Eater DC Sign up for our newsletter. Email (required) Subscribe By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy. More From Eater DC

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