Word: mealing
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...whether people show up to get a cheap meal or to nurse a hangover, restaurant owners' main concern, according to Sietsema, is that people show up. "Restaurateurs love the meal," he says. "It fills the restaurant up at an odd hour of the week when most people are at home making their own French toast and reading the newspaper...
Brunch has always been something of a social meal, one reserved for lazy weekends - something to do when you have extra time and, more importantly, extra cash. So why at a time when the number of dinners that Americans are eating out is at an all-time low, and the economy has more and more people turning to their kitchens to (gasp!) cook for themselves, is this niche meal on the rise? Brunch traffic was up 8% during the first eight months of this year compared to the same period in 2008, according to market-research firm NPD Group. Brunch...
...chief industry analyst Harry Balzer doesn't attribute the meal's increasing popularity to its social aspect, but to its promise of large quantities of food for a startlingly low price. "People are not going out without a deal, and brunch is the No. 1 deal," Balzer says. Nationwide, the average brunch eater's check is $6.48. (See the top 10 TV chefs...
...restaurants that offer the liquid bargain in places like San Francisco, Washington, and Chicago. Some sites such as washingtonian.com and sheckys.com have even compiled brunch lists based on the alcohol deals. Though restaurants in America's more affluent cities likely won't provide an all-you-can-eat meal for under $7, it seems many of them will let patrons drink a whole lot for somewhere under...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...