Did you know that tofu was once thought to be food for ghosts? That’s one legend attached to its origins, at least. Created during the Han Dynasty some two thousand years ago, the soybean product was considered an ideal meal for the dearly-departed because it’s soft and ghosts (obviously) don’t have strong jaws. And what…
“I’ve done string-roasted chickens in the past. I really like the visual of it, the way the chicken comes out, the texture, the flavor,” says Nick Guidry, who, as chef and co-owner of Nashville’s Pelican and Pig, has plenty of experience roasting meats over his restaurant’s indoor open-fire hearth. But this chicken, he says, “will…
DoorDash is yet again showing that it sees restaurants as merely a supplier in its relationship with diners, despite more and more customers seeing companies like DoorDash as an unfortunate middleman between them and restaurants. The delivery app — the largest in the country — is suing New York City over a new law that…
Eating a Taco Bell taco a day for 30 days sounds like a one-way ticket to gastrointestinal distress, but if you live in Arizona and are willing to take that shot, Taco Bell is here for you. At 20 restaurants across the state, the chain is introducing a subscription service dubbed the Taco Lovers Pass….
A delivery-only offshoot of Philadelphia-based taco shop Buena Onda arrives in D.C. this week, kicking off expansion plans for the company from Iron Chef celebrity Jose Garces. Starting Wednesday, September 15, an Arlington, Virginia, kitchen will cook orders that arrive via DoorDash, Caviar, Grubhub, and Uber Eats. Regular operating hours will be Tuesday through Sunday,…
September 1, 6:30 P.M. Anthony Chavez makes dinner deliveries during Hurricane Ida. Photo: Philip Montgomery This article is a collaboration between New York Magazine and The Verge.Lea el reportaje en español aquí. The Willis Avenue Bridge, a 3,000-foot stretch of asphalt and beige-painted steel connecting Manhattan and the Bronx, is the perfect place for an…