San Diego Magazine’s Post

Yes, over 60 restaurants are a part of my Long Beach Food Scene Week. Unlike most food or restaurant weeks, Long Beach Food Scene Week isn’t solely about discounts. Sure, we have plenty of places offering deals on items their patrons love—but this is mostly about providing things that are otherwise entirely new, have never been available, or are rarely on the menu. For example, we have multiple collaborations (a bulgogi pizza from Sura and The 4th Horseman). Tons of prix fixe menus (from Ammatolí and Selva to Michael’s on Naples and Marlena). Unique new offerings (like a Cambodian prohok-inspired wing sauce from Shlap Muan). New desserts (like flan de papailto rojo from Los Reyes del Taco Sabroso or Nutella ensaymadas from Gemmae Bake Shop). The return of fan favorites (like The Social List bringing back their famed Cuban sandwich, the Media Noche). Even Panxa brought out a special box of hatch chiles from the farm they use in New Mexico before they host their annual hatch chile community roast on Sept. 14 and 15. It’s gonna be great and I am looking to you all to get out and support some of our most community-centric small businesses.

“Sacramento is just Sacramento. It doesn’t need to be anything else.”   Check out this feature from The New York Times where writer Ella Quittner shares more about why there's no comparison to Sacramento's restaurant scene. #Sacramento #California #SacramentoCA #VisitSacramento #VisitCalifornia #Food #Restaurant

We can all agree that everything’s better with butter. And it’s not your imagination but restaurant butter just tastes better. But do you need to visit your favorite restaurant to enjoy the best butter of your life? Nope! Professional chefs know a few butter hacks including how to refrigerate it properly but you can easily learn them. Here's how.  

Of course!

You are trying to pick a restaurant. You narrow your list down to two. Both are good. Both have uniformly positive reviews. Both are rated 4.8 out of 5 stars. You have trouble choosing one of the two.   Next you read their reviews. There is only one review for each of the two short-listed restaurants.   The review for the first restaurant reads: ‘This is an amazing place and it was enjoyable to eat’.   The review for the second restaurant reads: ‘This is a perfect place, and it was worthwhile to eat’.   Which restaurant will you choose?   You probably chose the first one. When hundreds of people were asked the same question, 65% chose the first one!   Wonder why?   The reason has to do with the difference between positivity and emotionality. If someone says they enjoy the food, or they love the ambience, it suggests their opinion is based on their feelings.   If they say the food is healthy, or reasonably priced, they still like it, but it suggests that their opinion is based more on their thoughts.   Using emotional language suggests people have stronger attitudes, which may lead their experiences to have a bigger effect on others. Just like the way the first review swayed your opinion and made you choose the first restaurant.   Moral of the story: Emotions trump thoughts.

A family-owned Chinese establishment in upstate New York has taken to responding to bad reviews left online, Jacob Sweet reports. https://lnkd.in/exJpvyur Dragon Lee has been in business for more than 30 years and is the only Chinese restaurant in Warrensburg. It appears to be immensely popular and its reputation won’t be harmed by a few negative reviews. But, experts told Sweet, at a time when online reviews are becoming more important, especially on Google, most restaurants aren’t so lucky. If your rating isn’t good enough, “the algorithm inside of Google won’t even find you,” one expert explained. “For new restaurants or restaurants with just a few ratings, whose averages might be easily skewed, racking up good reviews is especially stressful,” Sweet writes. Yet some restaurant owners said they rarely get actionable feedback from online reviews. Mark Nery, who owns the Denver restaurant Onefold, told Sweet that a customer once complained online that their chair was too cold. Dragon Lee doesn’t slam all reviewers. More measured critiques tend to receive apologies, even gratitude. “Sorry about the Beef and Broccoli being a bit bland,” the restaurant replied to one customer’s three-star rating, “we are using a new soy sauce base (low sodium and gluten free) and adjusting for the difference … Thank you for your helpful review.” But leave a nasty one-star review, and you should expect nastiness in return. “In an era when businesses are encouraged to practice ‘customer obsession,’ it’s nice to see them push back on diners engaged in theatrics,” Sweet continues. “A restaurant doesn’t survive for 30 years by following the advice of 200 or so self-selected Google reviewers … Look through, and you’ll learn that the restaurant is apparently run by a close-knit family, that it would love to offer traditional Cantonese food if it sold better locally. You’ll find that it is deeply appreciative of the customers who flooded it with orders on its first days back after a year-long COVID break … So feel free to tell them, as one woman did, that you threw most of your takeout order in the garbage. ‘Review usefulness,’ the restaurant responded: ‘in the garbage.’”

Exciting news for foodies! Check out the hottest new restaurants in the New Orleans area that you must try in 2024. From innovative cuisines to mouthwatering dishes, this article has got you covered. #NewOrleansEats

San Diego’s buzzing food scene has a few new names added to the arsenal. Whether you’re craving chicken and biscuits or want to enjoy pasta and cocktails, here are some recent openings and places you might want to check out. - Rise Southern Biscuits & Righteous Chicken - The Desmond at Kimpton Hotels & Restaurants - Kimpton Alma - The Amalfi Llama Read more here: https://lnkd.in/gbTX22g4 #sandiego #foodanddining #foodwriter #foodblog #foodblogger #sandiegoeats #sdfood #sdfoodies

Have you eaten at this Sandwich restaurant yet? It's one of the highest rated in Boerne! Creating a home you love where you can grow, rest, and belong begins with finding a home. #loveyourhome #texashillcountry #magnoliarealty #dailyrentals #texasrealestate #creativefinancing

The culinary landscape is evolving, and fresh restaurant concepts are muscling their way into the Top 500 for 2024! Unique trends like seafood boils, hot pot experiences, high-end seafood establishments, and Hawaiian cuisine are capturing the attention of food enthusiasts and industry leaders alike. Discover how fresh mushrooms can add unique flavors and textures to these up-and-coming concepts, delighting customers and enhancing the overall dining experience. 🔥 Seafood Boils: Premium seafood like crab, shrimp, and clams are cooked together in a boil-in-bag with a medley of ingredients such as potatoes, corn on the cob, and savory spices. Fresh mushrooms are a great addition – their natural umami complements the seafood, while varieties like oyster and crimini mushrooms absorb the rich broth, adding extra layers of texture and flavor. 🍲 Hot Pot Concepts: In this Korean barbecue-inspired setup, guests cook ingredients in a steaming broth fondue-style and then dip the morsels in sauce for added flavor. Fresh mushrooms like shiitake, enoki, and white button are perfect additions, offering varied textures and enhancing the communal and interactive dining experience. 🦞 High-End Seafood Concepts: These upscale restaurants, akin to high-end steakhouses, offer premium seafood dishes. Incorporating fresh mushrooms into these sophisticated menus can elevate the dining experience. From rich seafood risotto with shiitake mushrooms to delicate seafood pasta with a mushroom cream sauce, adding depth and complexity to the flavors. 🍍 Hawaiian Concepts: Brands showcasing the fare and serving style of Hawaii, including plate lunches and Hawaiian-style barbecue, are gaining popularity. Mushrooms can be incorporated into poke bowls for added texture or used in traditional Hawaiian dishes like Lomi Lomi Salmon for a unique twist. Read more about these trending concepts on Restaurant Business Online: https://lnkd.in/gXShmmJ3 #MushroomsInTheNews #MushroomTrends #MushroomsOnTheMenu