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Restaurants

WNYC News

Downward Dining Dogs

Sunday, August 10, 2014

During the dog days of summer, dine with your dog.

Comments [5]

Freakonomics Radio

Should Tipping be Banned? (Rebroadcast)

Thursday, August 07, 2014

It's awkward, random, confusing -- and probably discriminatory too.

Comment

Freakonomics Radio

There’s No Such Thing as a Free Appetizer

Thursday, June 19, 2014

Is it really in a restaurant’s best interest to give customers free bread or chips before they even order?

Comments [2]

The Leonard Lopate Show

Thirty Years of the Gotham Bar and Grill

Friday, April 04, 2014

Chefs Alfred Portale, of Gotham Bar and Grill, and Bill Telepan, of Telepan and the new Telepan Local, talk about the Gotham Bar and Grill’s 30th anniversary and to discuss what makes a restaurant last for decades in NYC. To celebrate the longevity and many achievements of Gotham Bar and Grill, the restaurant is offering, among other things, the GOTHAM30 Menu Series developed in collaboration with chefs Bill Telepan, Tom Colicchio, Thomas Keller, Jonathan Waxman and Daniel Boulud.

Comments [2]

The Leonard Lopate Show

Twenty-Four Hours in a Restaurant Kitchen

Friday, April 04, 2014

Chef Michael Gibney gives a fly-on-the-wall perspective on the food service industry, exposing the hidden world behind the kitchen doors. He describes the details of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion of all the people in a restaurant kitchen. In his book Sous Chef: 24 Hours on the Line, Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.

Comments [1]

The Leonard Lopate Show

Creating a Restaurant that Lasts; Scenes from a Restaurant Kitchen; Carla Hall; Rieslings, Please Explain

Friday, April 04, 2014

Chefs Alfred Portale and Bill Telepan talk about celebrating Gotham Bar and Grill’s 30th anniversary and what gives a restaurant staying power in our very competitive city. Michael Gibney takes us inside a professional kitchen to show us the camaraderie and choreography that goes into making a wonderful plate of food. Carla Hall, host of “The Chew,” explains how food can help forge connections between people–and shares some of her favorite comfort foods. We'll discuss the resurgent popularity of Rieslings. And this week’s Please Explain is about insomnia and other sleep disturbances.

WNYC News

When the Snow Falls, Broadway Deals and Open Tables

Thursday, February 13, 2014

Looking for a table at a top restaurant? A ticket for an in-demand event? Let it snow, let it snow, let it snow!

Comments [1]

The Takeaway

Synthetic Food Takes the Hassle Out of Eating

Wednesday, January 29, 2014

What if you didn’t have to ever eat to get all the nutrition you need? This dream of never having to deal with the hassle of "food" is what inspired Rob Rhinehart to create a grayish, macro-nutirtious cocktail called Soylent which he concocts in an ex-garment factory outside Los Angeles. About 20,000 customers have placed pre-orders of the stuff, and more than $2 million in orders will be shipped in early March. Rhinehart explains why in the future, everyone will eat Soylent.

Comments [8]

WNYC News

NYC Considers a Ban on Foam Cups, Containers

Sunday, November 24, 2013

WNYC

The foam ban would only apply to cups and take-out containers. Are you willing to say goodbye to foam?

Comments [4]

The Leonard Lopate Show

Opening a Restaurant in Rwanda

Friday, November 15, 2013

Heaven, a gourmet restaurant overlooking Kigali, has brought the community together.

Comment

The Leonard Lopate Show

Clean Plates

Friday, October 25, 2013

Jared Koch tackles how to eat organic and well. The Clean Plates Cookbook: Sustainable, Delicious, and Healthier Eating for Every Body offers sensible, sustainable, and healthful home cooking ideas and shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans) and how to prepare food that’s simple and delicious. And his Clean Plates Manhattan 2013 guide includes over 100 reviews of restaurants serving organic, local, sustainably raised plant and/or animal foods.

Comments [1]

The Leonard Lopate Show

Chef Daniel Boulud

Friday, October 18, 2013

Chef Daniel Boulud talks about his coming of age as a young chef to adapting French cuisine to American ingredients and tastes, and how he expresses his culinary artistry at Restaurant Daniel. His new, definitive cookbook, Daniel: My French Cuisine, includes more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions.

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WNYC News

'Vaping' While Dining

Thursday, October 17, 2013

Ten years after Mayor Michael Bloomberg banned smoking in New York City bars and restaurants, diners are puffing away again. But now, they are "vaping," or smoking e-cigarettes. 

Comments [10]

The Brian Lehrer Show

Entrepreneurial Advice

Tuesday, August 13, 2013

Miki Agrawal, Social entrepreneur and author of Do Cool Sh*t, offers advice on how to start a fulfilling business with limited capital.

Event: Miki Agrawal will read from Do Cool Sh*t and sign books on September 17 at 7 p.m. at WILD NYC, 535 Hudson Street, New York, NY 10014

 

Comments [18]

The Leonard Lopate Show

Adam Platt Can't Hear Himself Eat

Friday, July 26, 2013

Adam Platt, New York magazine’s restaurant critic, discusses the rising noise levels inside restaurants and they seem to be getting louder. His article “I Can’t Hear Myself Eat” appeared in the July 22 issue of New York. It can also be found on New York's Grub Street blog.

Comments [28]

WNYC News

Chef Shortage Has Manhattan Restaurants Starving for Cooks

Wednesday, June 26, 2013

New York has long been the place for chefs who want to make a name for themselves in the culinary world. 

Comments [6]

The Brian Lehrer Show

Goodbye Maxwell's: Remembering NJ's Famous Music Hall

Friday, June 07, 2013

Todd Abramson, booker and co-owner of Maxwell's, discusses the decision to close the legendary venue and how Hoboken has changed since it opened in 1978.

Comments [22]

The Leonard Lopate Show

Raymond Sokolov's 40 Years in Food

Wednesday, May 15, 2013

Raymond Sokolov became food editor of the New York Times in 1971, and he discusses his long, memorable career as restaurant critic, food historian, and author. In Steal the Menu: A Memoir of Forty Years in Food, he traces the food scene he reported on in America and abroad, from backwoods barbecue shack in Alabama to molecular gastronomy at El Bulli in Spain.

Comments [2]

The Leonard Lopate Show

Behind the Kitchen Door

Friday, April 26, 2013

Saru Jayaraman, cofounder and codirector of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, discusses the low wages, poor working conditions, discriminatory labor practices that many restaurant workers across the country endure. Her book Behind the Kitchen Door looks at the working conditions at restaurants and at the people who work there, many of them immigrants and minorities, who live on some of the lowest wages in the country.

Comments [20]

The Leonard Lopate Show

Where to Eat in Queens

Friday, April 19, 2013

Tom Liddy, Queens news editor and columnist for DNAinfo.com, talks about the borough’s diverse variety of restaurants tells us where to eat in Queens. He writes the "Make This Tonight" column.

Comments [16]