restaurants

Best and worst restaurants from all over the world, featuring some of our favorite or worst dishes and desserts.

How to Make Restaurant Table Reservations
The restaurant reservation system evolved from the earlier practise of reserving tables in restaurants. Table reservation is a sophisticated process that allows customers to reserve tables at restaurants in a systematic manner. This reservation system helps to alleviate some of the most dreadful situations, such as a table being unavailable, not having enough space, and so on. Essentially, it is one of the most dreadful sights for small or mid-range restaurants, as well as those with low profit margins. How do you take restaurant table reservations? It is one of the most frequently asked questions when booking a restaurant table. Don't be concerned about how to take restaurant table reservations.It is because himenus online reservation is the best table booking system for informing users and customers about restaurant table availability.
By Noah Christopher3 years ago in Feast
In memory of the 2 sandwich/subs l'll never have again & it keeps me up at night
Note: I will say sub/sandwich because I don't know what they were exactly. Pretty sure the second one was a sub. Does it matter?
By Jay,when I write3 years ago in Feast
6 Special Indonesian Food Menu You Can Enjoy at Overseas Restaurants
Indonesia is already known to be rich in various culinary flavors. In addition, the availability and the use of delicious spices are able to distinguish the taste of Indonesian food with culinary from other countries. Not surprisingly, many people consider Indonesian food very tasty and second to none.
By Adil Ali Khan3 years ago in Feast
Unique Kentucky Fried Chicken Items From Around The World
Most Americans think of plain old fried chicken and sides when they hear the words Kentucky Fried Chicken. Whether it's $5 Fill-Up boxes, a 16-piece bucket, or the Wednesday chicken fried chicken special, there isn't a lot of wiggle room for American KFC menu's.
By Jenika Enoch3 years ago in Feast
Pice hotels: A lifeline for Kolkata's hungry workers
Pice hotels offered both familiarity and nourishment to these homesick young men It's easy to miss the narrow entry to Hotel Sidheshwari Ashram, tucked in the alley behind Kolkata's Sir Stuart Hogg Market (New Market), but it's the fragrant whiff of fish seared in mustard oil that directs customers to the door. It's rush hour and the restaurant, one of Kolkata's few remaining pice hotels, is packed to the gills: waiters in bright orange livery dart in and out of the kitchen; bowlfuls of vegetables, fish and meat preparations accompany mounds of rice laid out on banana leaf plates. An accountant perched between the staircase and the dining room keeps score of every serve. The seats lining the marble-top tables fill up in quick succession as hungry office workers break for lunch.
By Gay3 years ago in Feast
Easy Winter Meals for When You’re Feeling Too Lazy to Cook
1.One-Pot Tomato Chickpeas and Orzo : This dish is inspired by an unpretentious Italian dish that hails from Rome called pasta e ceci, or pasta with chickpeas. It doesn’t need much explanation because it’s really as simple as that — pasta and chickpeas bathed in a light tomato sauce. While many pasta shapes are used to make this dish, we opted for orzo simply because it’s easy to love and can be spooned up easily with the chickpeas. Plus, doesn’t everyone have a bag in the pantry somewhere?
By Venu3 years ago in Feast
The Basque cake made with a 280-year-old water mill
"You'll have to move quickly," Gerard Lhuillier told me as I stepped inside Moulin de Bassilour, camera in hand. "The cakes are almost done!"
By Turnell Feliu3 years ago in Feast
50 Nostalgic Winter Dinners
Step back to childhood with our most classic dishes for cold weather. These old-school meals are all easy to make, taste delicious and will keep you warm you on the chilly winter nights.
By Venu3 years ago in Feast
Slippurinn: The restaurant reinventing Icelandic cuisine
Much of what chef Gísli Matthías Auðunsson serves at his restaurant, Slippurinn, comes from outside his door. Only instead of a backyard garden with haricots vert and artichokes, there are meandering hills that look like green dragons dusted in fairytale-pink arctic thyme; cliffs perched dramatically over untamed fields of lemony sorrel; beaches dotted with briny oyster leaf and deep craters full of yellow-topped pineapple weed growing in volcanic soil as black as night. These, plus dozens of other wild-harvested ingredients like yarrow, sea beans, spruce and rowanberries, are pureed, dried, pickled and fermented in Auðunsson's kitchen apothecary.
By Gay3 years ago in Feast
Is America's best restaurant in Puerto Rico?
In the wee hours of a debauched night at La Factoría, the world-renowned bar in the Old San Juan neighbourhood of the Puerto Rican capital, one of its owners, Leslie Cofresi, swung his arm around my neck in a half-hug, half-headlock. "Tomorrow," he said, "I will take you to real Puerto Rico. Be ready."
By Gay3 years ago in Feast
The Greatest Indian Takeaway
Taking away chow To Go, food bought ready to eat and take home, extends across delights sourced from many countries, not least of those is India. So, what do you reckon? Is Tandoori the greatest Indian takeaway? Or Biryani? Let’s stop this trivia; the zenith of Indian takeaways is more important than a bowl of chuck. Although forming a tiny item within meals, it’s one additive we digest every mealtime. I speak of pepper, which I will prove changed our world. Shriveled husks that became used as currency in Ancient Greece and the Roman Empire. These still serve as a means of payment, but their value has reduced. Anglophile legal systems employ the term peppercorn rent if the landlord doesn’t require a cash reward, like it’s for nothing! Believe me, the Indian takeaway of pepper was definitely NOT for nothing.
By Ensenada3 years ago in Feast
India's next big street-food craze?
Kishan Yadav poured sattu powder into a steel pot half-filled with water and vigorously stirred the contents with a wooden ladle. He sprinkled the thickening mixture with salt, cumin powder, black pepper and a dash of lemon juice and whisked the beverage to ensure there were no lumps. Then he filled a tumbler with the pale-yellow shake, garnished it with a few onion slices and bright-green coriander leaves and handed it to me.
By Seamons Mahall3 years ago in Feast