London Restaurant Hotshots to Try Dubai

by Josh Lew on

Formula One, the world’s tallest building, the most luxurious hotel on the globe, a housing development that is built to resemble a miniature world. Dubai has made a name for itself with its larger than life constructions, impressive spectacles, and over-the-top luxury offerings.

It seems only natural, then, that the major players in other urban areas would want to try their hand in Dubai. London super-cool eatery The Ivy, a fave of movie stars and other paparazzi targets, is going international by opening a location in the glamorous gulf city.

The competition will be quite stiff, however. Because of its status as both a business and leisure destination, numerous restaurateurs have joined the fray, making Dubai one of top culinary destinations in the world.

Celeb chef Gordan Ramsey, when he isn’t cussing at would-be chefs on reality TV, is overseeing a restaurant at Dubai’s Hilton. And there are many others, more than a few who have earned the coveted Michelin star given to fine dining’s finest.

Any newcomers are going to find the competition top notch.

Will Dubai’s restaurant scene ever reach its limits? Perhaps, but The Ivy and its peers are sprinting to make into into the world’s new capital of fine dining before that happens.

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BooRah: New restaurant review database taps into dining scenes nationwide

by Jeffrey White on

Want to exercise that inner restaurant critic in you? There’s a new site out there called BooRah that is looking to tap into a lot of reader-generated content about the restaurant scene in your community.

BooRah is a restaurant aggregator that culls the best restaurant reviews from across the Web and puts them in a easy-to-search database, each entry described in terms of boos and rahs. You can search major metropolitan areas or you can search for a specific town. This site seems to be pretty deep in terms of picking up obscure communities. For a test, I searched Old Hickory, Tennessee (where my father grew up) and came up with reviews of Dairy Queen, Subway, Hardees and Sonic.

O.K., hardly great. That is kind of my problem with a lot of user-generated restaurant sites. I’m all for hearing what you have to say about a new Village eatery or the best place for Sushi in San Fran, but do we really need reviews of McDonald’s and Taco Bell? Also, sometimes these “reviews” can be frustratingly general, of the “I had a great steak here!” variety.

Still, I like this site, mostly because it seems pretty comprehensive and BooRah is growing and adding new cities regularly. I searched the Boston suburb I called home for five years and found one of my favorites — a little Italian gem called Tullios in Quincy — prominently listed, along with several other good local bets.

The site says it has 1.2 million restaurant reviews, 250,000 restaurants profiled, and 150,000 menus uploaded. Not bad.

Foodies might not find everything they want here, nor those acutely tuned in to their local dining scene (you’ll know the best places to go). But I can see BooRah being very helpful to the business traveler or road tripper who likes to eat well, even in Topeka or Spokane.

Anyway, check the site out and see what you can contribute.

Eating your way through Japan – a photo gallery

by Jeremy Kressmann on

The phrase “Japanese food” has a fairly standard meaning in the United States, conjuring images of sushi, instant noodles, seafood and teriyaki chicken. But as I discovered during my recent trip to Japan, the cuisine is far more diverse, delicious and surprising than I could have ever imagined.

Over the course of his trip, this intrepid Gadling blogger left no culinary stone unturned and no meal uneaten. Not only did I taste some of the freshest sushi and most savory ramen, I also ate some of the tastiest French creme puffs and the most tender Italian spaghetti. Let’s also not forget the many slimy, tentacled, raw and downright horrific things I ate too, which I’ve included as well for your viewing pleasure.

A special thanks to Gadling blogger Matthew Firestone for serving as my Japanese translator and food guide for this post. Don’t let him in front of a menu after he’s had a few cocktails!

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Eat up: No more glamorizing the uber-thin in France

by Anna Brones on

France has long been revered as a country full of svelte women. But because of a new bill adopted by the French Parliament on Tuesday, over glamorizing the thinnest of the thin may soon be criminal.

The bill proposes a crack down on websites that advise anorexics how to starve by recommending fines of up to $71,000 and three year prison terms. Websites that encourage “extreme skinniness” will have to wait and see what the Senate decides in the next few weeks; according to the fashion industry, if passed, the law would be the strongest of its kind.

So now that advocating “extreme skinniness” might be against the law, you don’t have to feel guilty about gorging on those croissants and other delicacies anymore. Better get an extra layer of nutella on that crepe.

Camel cheese – coming soon to a grocery near you

by Jeremy Kressmann on

As any proper Bedouin will tell you, camels are an essential part of a nomadic desert existence. They provide a convenient method of transportation, require little water and can stand up to great extremes of temperature. We now also know that they provide the perfect compliment to your next cheese and cracker platter. I’m talking more specifically about camel cheese, the latest delicacy to make its way to grocery stores here in the U.S.

The camel cheese trend started in the African nation of Mauritania, site of the world’s first and, to the best of my knowledge, only camel dairy farm. Mauritanians consume camel milk as part of their everyday diet, but it was a local expat named Nancy Abeiderrahmane who first got the idea to turn the milk into cheese to preserve its shelf life. The idea was a hit, and Nancy has been producing camel cheese ever since.

The cheese made its debut in the New York City area this past month. Connoisseurs compare it favorably to goat cheese, citing its subtle “barnyard flavors” and the ability to spread it easily on bread or crackers. When it comes to food, nothing wins me over quicker than when I hear phrases like “barnyard flavors.” Pick up some now for your Final Four party this weekend!

[Via Buzzfeed]