Every waiter knows the type: the volatile diner who barges in with a list of demands, orders an off-the-menu item that sends the kitchen into a panic and then at the last minute changes his mind and decides he’ll just have the steak. So if anybody knows how to handle President Trump’s stunning reversal on…
Restaurants: love ‘em, obviously. But grocery stores … those are my happy places. And when a grocery store’s got prepared food that beats anything? I’m moving in. Last year, my colleague Tanya Sichynsky did a great installment of the newsletter about grocery stores with excellent food, so consider this a sequel. With park picnic season…
Once upon a time, there was no Venmo. Going out to dinner with a group was an eternal nightmare because servers mostly refused to split the check more than two ways. This led to a couple of scenarios: 1. Someone would put the entire bill on their card and for the next two to three…
“Making It Work” is a series about small-business owners striving to endure hard times. Bird flu outbreaks that wiped out about 15 percent of the nation’s egg-laying chickens and drove wholesale egg prices to a peak of more than $8.50 a dozen in February have vexed grocery shoppers and prompted big breakfast chains to add…
Emmett Burke has noticed something unusual in his Manhattan restaurants. Half-eaten pizzas dot tables and bar space, left behind by those who ordered them. At Emmett’s and Emmett’s on Grove, Mr. Burke’s two Chicago-style pizzerias, diners seem increasingly uninterested in asking for boxes to take home leftovers. “I will look at the plates coming back…
This winter, Denver has faced record-breaking Arctic blasts — below-zero temperatures, heavy snowfalls and brutal wind chills. But at Barolo Grill, a longtime Italian fixture in the affluent Cherry Creek neighborhood, the mood is warm. The restaurant has just logged its most lucrative January and February since it opened in 1992. “It is actually a…
