Dishy fish
Last week, we blogged about the French catering students who were doing a Scottish exchange trip and running a one night pop-up at The Hub in Edinburgh. We should also point out that following on from Saturday’s pop-up, the...
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Bonjour Brittany
[][1]The pass at L’escargot Bleu Fans of French food may be interested to learn that student chefs from the hotel school in Dinard, Brittany are returning to Edinburgh to staff a one night pop-up restaurant in The Hub. This new...
Best ice cube tray ever!
This is so awesome, I can’t believe it took so long to happen. via Kottke ...
Odori-don. Warning, not for the squeamish!
Amazing video over at kottke.org of a unique Japanese dish. Odori-don, literally “dancing squid rice bowl”. A live squid with its head removed is served on top of a bowl of sushi rice, accompanied by sashimi prepared from the...
Tipping is not a city in China
Thoroughly interesting post over at Gourmet Magazine – Pocketful of Dough Bruce Feiler trawls the hottest New York restaurants and discovers that when it comes to getting a table at a “full” restaurant, a grubby twenty in...
expense-a-steak
New York restaurant Maloney & Porcelli have a genius new service for business types. Visit expenseasteak.com and enter the price of your (non-expensable!) meal, wait a few seconds and it generates some ver realisitc looking receipts...
36 hours in Glasgow
Interesting New York Times article on how to spend 36 hours in Glasgow with recommendations on things to do. Love that they call the east end “gritty”. ...
Your twistin' my melon man!
I’ve never really like water melons, it always seemed like too much hassle for something with virtually no taste to speak of. On the other hand, these perfectly sculpted melons are simply amazing. What possess some one to spend so...
Lovely Scanwiches
If your anything like me, you’ll love a good sandwich. scanwiches.com is like America’s Next Top Model for sandwich lovers, basically someone is scanning their sandwiches so we don’t have to. Check it out here ...
Bad review – they've got the t-shirt…
One thing we have learned here at 5pm is that many restaurants do not like getting bad reviews. Thankfully they are usually content with a moan to us and don’t take it out on you, the faithful customer. This may about to change if...
New York Times — Restaurants Stop Playing Hard to Get
New York Times columnist Frank Bruni sees a change in attitude of restauranteurs towards genuine good customer service and care for the customer. Are UK restauranteurs following this trend? HAS a restaurant hugged you lately? Full Article...