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Food and beverage hold the power to unite people across ages, cultures, and identities. The simple act of enjoying meals or drinks together, even with strangers, can form the basis for some of life's most cherished moments. To facilitate these connections, the best restaurants and bars today know how important it is to offer remarkable culinary experiences amidst thoughtfully designed environments. BRANDLife: Restaurants & Bars demonstrates how effective graphic identities and interior spaces can not only weave a compelling brand narrative, but also create the perfect setting for new stories, memories, and relationships. It showcases a wide range of establishments where menus complement milieus perfectly, from luxe themed eateries to the unpretentious diner down the street.
The essential guide to Havana’s vibrant, resurgent dining scene Havana surprises, entices, and beguiles at every corner, with a culinary scene to match, and a cuisine that once again is being influenced by the world while reinforcing its Spanish and Creole traditions. Thriving bars and contemporary eateries now sit side- by- side with traditional paladares and exceptional street vendors selling Caribbean staples. But how is a visitor to know where to find the best authentic dishes? Chef Fernando Saralegui is your guide. Born in Cuba, he returned to the island in 2013 and has been a frequent visitor ever since in his mission to celebrate his country’s food, people, and culture. Best Eats Havana combines restaurant reviews, essays on Cuban food, and snapshots of the culinary scene in this time of great change for the country, along with a handful of recipes from the classics (lechon asado, ropa vieja) to the cutting edge of contemporary cuisine. With a record- breaking five million tourists visiting Cuba in 2017 and few food- specific guides out there, this will be an indispensable companion for both first- time visitors and seasoned travelers alike.
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
Modest prices, generous servings, friendly owners, and a devoted local clientele all define these caf�s, bars, restaurants, and pizzerias where you can taste the traditional everyday cuisine of Argentina in authentic settings. New or old, each one of the seventy profiled here has details that make them worth visiting. Many were the settings for clandestine political meetings in the days before the May Revolution; others provided inspiration for the artists and writers, including Jorge Luis Borges, who frequented them. At one bar, the most prestigious young tango musicians of Buenos Aires gather nightly, and, after a few drinks and a few empanadas (made by the owner himself), spontaneously perform. There’s a tiny parrilla–steak house–known not only for the best roasted meat at the best price but for its eternally festive atmosphere and chaotic charm. At another intimate pulperia, simple homemade meals are served communally at a wooden marble-top table. The Authentic Bars and Caf�s of Buenos Aires also includes Gabriela Kogan’s recommendations of what to eat at each venue, a map, and a glossary of Argentine food.
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
A toast to curly fries, hot dogs, and hard-shell tacos, Aimee Macpherson’s guide to the bars and restaurants of Breaking Bad and Better Call Saul celebrates the critically acclaimed shows’ fusion of Albuquerque’s real and imagined food and drink. The restaurants and bars featured in Macpherson’s compendium show us glimpses of Walter White’s and Jimmy McGill’s Albuquerque. From the Dog House to Savoy Bar and Grill, from Tuco’s Hideout to Los Pollos Hermanos and every pit stop in between, Macpherson takes us on a tour of the Duke City’s dreamscape of edible artifacts, connecting us to the on-screen heroes and villains we love and admire. Show by show, season by season, Macpherson reveals how restaurants and bars undergo hours of painstaking transformations before appearing on the small screen. Colorful photography and descriptions of the food and drink accompany Macpherson’s insider show analysis. While this book can’t give you the taste of Mike’s pimento cheese sandwich, it does deliver a flavor of the city that has been a main character in this successful franchise from the time Walter White first broke bad in 2008. So, leave the fancy restaurants to New York, ignore the juicing in LA, forget your Paleo diet, and come and taste Albuquerque. Savor the luscious fare of these small-screen giants as you take in the hot sun, the high altitude, and the Duke City’s local grub.
Discover venerable dining rooms, gas-lit taverns, and old-world apothecaries and tobacconists from the New York of George Washington, Walt Whitman, Mark Twain, Boss Tweed, Harry Houdini, and P.T. Barnum. This old-world guide covers restaurants, gourmet shops, cafes, saloons and bars, hardware stores, and home furnishings stores. Illustrations.
With the world economy hitting a record low, more and more consumers are tightening their belts and cooking at home, or when they do go out, they look for bargain prices. Many people realize that a night at a restaurant is a pure luxury. Knowing this, the savvy restaurateur is going to have to employ every trick up his sleeve to entice people to keep coming through his doors.
This is the first book to explore workforce slavery and liberation together within commercial hotel, restaurant and bar activities, the hospitality industry being particularly vulnerable to potential illegal action and reputational damage via involuntary involvement in human trafficking and sexual exploitation. Slavery is the most oppressive form of labour exploitation and is illegal in Western Europe and most of the industrialised world. On the other hand, ‘neo-slavery’ oppresses the powerless through low pay and employment practices that predominantly serve the interests of the employer. This book explores the most exploitative forms of slavery, 'neo-slavery' and human trafficking in the hotel industry, and offers insights into empowerment through liberative trade unions and worker co-operatives. The study’s multifaceted cross-cultural approach includes in-depth chapters on Brazil and the Netherlands as well as a multitude of examples from the UK, exposing the topic as an international problem. Written by international specialists, this significant book will appeal widely to upper-level students and researchers in hospitality, and specifically, to all those interested in human resource management in the hospitality and hotel industry, as well as human rights issues and business ethics.