2/3 of Brit pubs to increase beer prices

by Tom Johansmeyer on

Nearly a fifth of British pub owners are increasing beer prices now, taking the national average above the current level of ₤3 a pint. Ten percent are looking to pop an extra 15 pence on every glass, with two-thirds looking to push prices higher by 5 pence to 10 pence. The price of a beer has tripled over the past 20 years, obviously making it a better investment than that Enron stock you’re hoping will bounce back.

A new 2 percent tax is contributing to the elevated cost of intoxication, though operational expenses (like updating menus and cash registers) are leading to the extra imposition.

Seven percent of pubs will absorb the extra costs until September. Ninety-seven percent don’t give a shit about your need to imbibe at a value.

Photo of the Day (5.2.09)

by Brenda Yun on


I’m a vegetarian, so the sight of these chickens in the window elicited a very strong gurgle from my stomach. Before college, however, I was a meat-eater. I didn’t have my first salad until I was 18. My parents would frequent Chinatown, and I would gawk at the meat in the window in a similar fashion as I am now.

I love Peking duck. I miss the taste of crispy skin with that tangy sauce on a steamed rice bun. When I lived in Beijing one summer during college, I would have Peking duck every weekend. That was the real deal. I miss fresh Chinese meat.

This appetizing (to some) photo comes to us from jerry.r.lem. The steam in this Bostonian Chinatown store window, the triad of colors, and the obscure meat on the right just makes me want to take a stroll in my neighborhood Chinatown and remember the good ‘ole days, when Mom would buy bok choi for less than a dollar, Dad would treat us to dim sum, or I could watch rice noodles being made through the Look Fun window.

If you have some great travel shots you’d like to share, be sure to upload them to the Gadling pool on Flickr. We might just pick one as our Photo of the Day!

Best. Airplane food. Ever.

by Annie Scott on


So, remember the Airplane Food vs. Army Food Gadling challenge, where you had to try and guess which photos were of airplane food and which were of army food? I totally failed. It was 50/50 and I totally failed.

Well, on a related note, Lufthansa has teamed up with The Ritz-Carlton to bring you the best airplane food ever. How do I know this? I tried it at their party on Monday.

The Ritz-Carlton and Lufthansa held a fete in downtown NYC on Monday, just hours after the outrageous Air Force One photo op disaster. Everyone had calmed down and was ready to tuck into a glass of wine and, surprisingly, airplane food.

The night was catered by none other than the Ritz-Carlton chefs who were called upon to create Lufthansa’s new First and Business Class menus. I spoke with chef Andres Jimenez (above, center, photo by Atom Lark), the executive chef from the Ritz-Carlton Denver, about how much like a cooking show challenge the assignment was! Keeping the ingredients fresh, making sure they taste right at high altitudes, being able to mass produce them well, and staying in budget were all concerns. And what to serve? “It’s not really the place to take a risk,” he said. “They want something that will appeal to everyone.”

Presentation is a difficult issue on an airplane, too. Senior Vice President of Product and Brand Management for the Ritz-Carlton added that there’s the whole problem of gravity. “You could arrange these dishes perfectly, but then when the airplane takes off, they’re all sliding to the back of the cooler at 45 degrees.” I asked Chef Jimenez if they train the staff on presentation. “We trained the staff who trains the staff,” he said and smiled.

Everyone seemed quite proud of what the chefs had come up with, and as they recreated it for us there in the Financial District at the three level loft home of Barry Appelman (who I understand is the father of AOL Instant Messenger and the buddy list — and thusly the grandfather of Facebook and Twitter) and Ildiko Sragli, I think we were all very, very impressed.

Wolfgang Mayrhuber, Chairman of the Executive Board and Chief Executive Officer of Lufthansa German Airlines was one of the first to take the microphone from the cool post-mod cover band and welcome the guests. “Life is too short to eat bad food, and life is too short to drink bad wine.”

For pictures of Mayrhuber and also Simon Cooper, President and Chief Operating Officef of The Ritz-Carlton, as well as pictures of the food, the guests, and one amazing apartment, click through the gallery (photos by Atom Lark).
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Continental’s Restaurant Week could increase revenue

by Tom Johansmeyer on

On its face, Continental Airlines’ participation in International Restaurant Week seems like just another promotion. Think harder, though, and you’ll see that it’s really a way for the airline to bring in a little extra cash. Since passengers with a bit of extra girth may be charged for an extra seat, it only makes sense to fatten up fliers and reap the rewards.

A dozen New York restaurants are participating in 2009 International Restaurant week this year, which stretches from today to May 10, 2009. Continental chose these restaurants because they replicate the cuisine from some of the airline’s top destinations. A first, each restaurant will create a signature dish, and diners can rate the offerings (by May 10), with the winning restaurant netting $25,000 for the charity of its choice.

“We are thrilled to have Chef Tom Colicchio as our judge for this year’s Signature Dish contest and look forward to tasting the winning dish,” says Mark Bergsrud, Continental’s senior vice president marketing programs and distribution. He continues, “While we certainly love bringing New Yorkers to each of our international destinations to experience exquisite cuisine first-hand, we’re excited to offer International Restaurant Week and create authentic dining experiences for our customers that don’t require a plane ticket.”

Guests can use the Continental Airlines International Restaurant Week website to make restaurant reservations and take advantage of special offers.

Participating restaurants and details are after the jump.

Alfama (Portugal) – Diners will experience an authentic 4-course meal, ending with a glass of port from Alfama’s extensive collection, included with the meal. They’ll also take home a box of Pasteis de nata, traditional Portuguese custard cakes.

Allen & Delancey (United Kingdom) – After enjoying Chef Kyle Bailey’s 5-course meal and specially designed signature dish, guests will be able to recreate the experience with Chef’s signature dish recipe and a package of couscous.

Avra (Greece) – For a truly personalized experience, a manager will help design a menu for each reservation, providing insight into the menu and wine pairings. Guests will take home some Greek delicacies chosen by the Avra team.

Boqueria (Spain) – While there, diners will get to know Chef Seamus Mullen as they enjoy his specially designed shared tasting menus – for lunch or dinner. Each diner will receive a complimentary bag of house-made candied Marcona almonds.

China Grill (China) – Guests will enjoy an exclusive 5-course tasting menu created by Chef Jamie Knott, with a specially paired cocktail included in the meal. Each diner will also take home a box of delicious ginger and almond cookies.

Delmonico’s (United States) – After enjoying an exclusively designed menu featuring Delmonico’s most famous dishes, diners will take a personal tour of the restaurant, a National Historic Landmark, and take home a complimentary signed copy of the cookbook Dining at Delmonico’s.

Del Posto (Italy) – Diners will be invited to tour Del Posto’s extensive wine cellar and bring a taste of the restaurant home with a special gift bag filled with the chef’s favorite Italian delicacies.

L’Ecole (France) – Guests will begin the evening with a behind the scenes look at L’Ecole’s teaching kitchens. After, they’ll indulge in a unique dessert and cocktail featuring rare Grapefruit Thai Basil Tea, included with the meal. Diners will take home a sample of the exotic tea along with the recipe, to recreate the experience at home.

Maya (Mexico) – Chef Sandoval offers a uniquely designed 3-course Cinco de Mayo menu with special beverage pairings. Diners will be gifted with a complimentary signed copy of his cookbook Modern Mexican Flavors.

Nobu (Japan) – Nobu’s talented chefs will kick start the meal with a complimentary Chef’s Selection Amuse-Gueule. Diners will finish on a sweet note too, with a signature fruit sake or shochu, included with the meal.

Plataforma (Brazil) – Guests will go behind the scenes on a tour of the kitchen with one of Plataforma’s Master Carvers. Every table will be gifted a complimentary caipirinha making kit to bring home a taste of this traditional Brazilian cocktail.

Tabla (India) – Guests will be invited to take a personally guided tour of Tabla’s kitchen. After savoring an exclusively designed 4-course prix fixe menu with an optional wine pairing to match, they’ll take home one of Pastry Chef Melissa Walnock’s uniquely designed desserts, packaged along with the recipe.

Undiscovered New York: Satisfying your sweet tooth

by Jeremy Kressmann on

New York is under attack by cupcakes. Giant, fluffy cupcakes, gobbed with sickeningly sweet frosting and dumptruck-sized helpings of candy on top. One moment, Carrie Bradshaw from Sex and the City is chowing down on one, and the next, our fair city is awash in an unstoppable tidal wave of buttercream and sprinkles – it almost makes you want to go into a sugar coma.

Like cupcakes or loathe them, they’re a symptom of a much larger fact – New York is and always has been a sugar lover’s paradise. From the moment William Frederick Havemeyer founded what was to become the Domino Sugar Company in 1799, the city’s tastes were inextricably linked to this sweet, grainy substance. But even though Domino closed it doors in 2001 and Red Hook’s Revere Sugar Refinery met the wrecking ball in 2007, New York is still very much a sugar lover’s city.

And though we find ourselves in the midst of “cupcake craziness,” it would be a shame to forget the many other divine desserts, sublime sweet shops and bountiful bakeries that New Yorkers are spoiled with every day. Does chocolate make you weak at the knees? Looking for a candy “blast from the past?” Want to try some quirkier sweet fare like Belgian Waffles? Step inside Undiscovered New York’s guide to “Satisfying your sweet tooth.”
In New York, Dessert Comes to You!
Forget getting in a taxi or strenuous activities like walking – sweets are a food best consumed while relaxing. Perhaps that’s why one of New York’s many mobile “dessert trucks” can be a godsend. OK – they don’t literally come to you, but they do move around, offering dessert lovers across the city a chance to sample some first-rate goodies while they’re out and about.

Anyone who’s craving a Liege or Brussels-style Belgian waffle should search out the Wafles and Dinges truck. This roving truck serves some of the most authentic Belgian treats anywhere in the city. They come topped off with a range of awesome toppings, or “dinges,” ranging from fresh fruit, whipped cream and nutella. You can find the truck’s next location by checking out their website or on Twitter.

Another strong contender for best sweet-serving truck is the Dessert Truck. Not only do you get to enjoy your dessert al fresco, their selection is ever-changing and totally delicious. How about some Molten Dark Chocolate Cake, Brioche Doughnuts or Coffee Mousse? And all for only $5-6. Yes please.

Getting Your Sweets Old-School
Candy is a food that is inevitably associated with the carefree days of childhood. If you’re looking to relive those days of old (if even for just an hour), head to Economy Candy on New York’s Lower East Side. The store is one of the last holdouts of the old neighborhood, first opening its doors to sugar-lovers everywhere in 1937. In addition to a huge selection of bulk candy, licorice and chocolate, Economy also stocks quite a few old-school candy favorites, including candy buttons and Big League Chew. How’s that for sweet nostalgia?

And did you know Brooklyn also has its own brand of gum? OK, it was actually created in Italy in the 1950’s – but you’ve got to admit there’s something pretty neat about a city with its own brand of chewing gum. The tiny packs bearing the iconic bridge logo have become a cult favorite among Borough residents. Head to Brooklyn and see if you can find a pack.

Ice Cream Lovers, Unite
Who doesn’t love ice cream? Alright, maybe the lactose-intolerant. But truth be told, New York is a great city for frozen treats, whether you like the good old-fashioned American stuff or something a bit more international. Chinatown visitors will want to stop by the Chinatown Ice Cream Factory where they can sample exotic flavors like Wasabi, Durian and Zen Butter (?!). Italian gelato fans are in the right place too. Discriminating customers of Italian stuff swear by Ciao Bella, and straight from Rome upstart Grom.

If you’re looking for something more “All-American,” head to the shadow of the Brooklyn Bridge for the Brooklyn Ice Cream Factory which specializes in classic all-natural flavors. Last but not least, for a TRUE New York ice cream experience, grab a cone from Mister Softee – their chocolate-dip soft serve is a favorite summer treat.