• Purpose of the visit:

First you need to decide with whom and on what occasion you go to a bar or cafe. Restaurateurs divide the purpose of the visit into four groups:

1. family and friendly get-togethers;
2. business meeting;
3. romantic date;
4. banquet (birthdays, weddings, anniversaries, etc.).

Each group has its own selection criteria. For a romantic date important factors are: quality service, cozy interior, live music.

When choosing a place for a business meeting pay attention to: the prestige of the institution and the contingent of its visitors, the speed of service, the noise level (the less, the better).

For a holiday with friends or family are guided by these indicators: the best price / quality ratio (cost of food should be adequate to its quality, in this case there is no sense to overpay), proximity to home (especially if the company will be children), a wide range of alcohol, speed of service.

In the case of a banquet, the availability of a spacious hall, secure parking and the cost of food are important indicators.

• Gathering information:

Once the purpose of the visit is known, move on to the selection of a particular institution. First, you need to gather as much information as possible about the candidates closest to your home. Perhaps one of the institutions will suit you. If you don’t find any, you will have to widen your search.

You can get information from directories, brochures, the Internet, or ask acquaintances about their favorite places. Now more or less respectable restaurants, bars and cafes have their own website, which indicate: the exact address, map, pictures of interior and even the approximate cost of food.

The advantage of the Internet and the fact that the forums can find reviews from visitors who were there. I advise you not to ignore such a source of information. If there are a lot of negative reviews and specific shortcomings, it may be an indication of problems in the institution.

• Pre-visit or phone call:

A very important stage, during which the institution is evaluated. Of course, it is better to go and orient yourself on the spot, but not always there is such an opportunity, so many make an order by phone.

During the visit or a phone call, I advise you to evaluate the politeness of the staff’s answers and the completeness of answers to questions. The representative of the place, talking to you, should give out as much information as possible, and not wait until they start asking questions.

An important factor is the time after which you were given attention. Indirectly, it indicates the speed of service. If no one came to the phone a couple of minutes, or during a personal visit you had to wait a long time for the representative of the institution, it is possible that the ordered dishes or the waiter will also have to wait for an eternity.

In addition to questions that depend on the purpose of the visit, you need to ask the representative of the institution the following:

• The availability of ventilation (air conditioning) system in the hall where you will rest;
• style of cuisine (Russian, French, Italian, etc.);
• whether there are alcoholic beverages that your company prefers, for example, people who are used to drinking grappa, find this drink not in every bar;
• whether there is security;
• the number and contingent of other people who will be in the same room with your company;
  payment methods (cash only or cashless payment is possible).

The post How to choose a restaurant, bar or cafe? appeared first on The Sundry Chow.

Distinctive features

American whiskey is different from Scottish and Irish whiskey. The recipe for the drink was brought to the United States by immigrants from Europe, but it has undergone many changes over time. Almost all of them occurred by accident or due to some peculiarities.

The biggest difference in taste comes from the original raw material. The rest of the world mostly makes whiskey from malted barley. In America they replaced it with corn. It was not because of a desire to be different, there were problems with the “right” grain on the continent. The chosen product enriched the taste of the drink, so the producers are not planning to give it up even now, when there are more opportunities.

In addition, many distilleries age the drink in charred oak casks rather than the usual ones. Curiously enough, this peculiarity also came about by accident. Once there was a fire in a large cellar. Tanks were damaged and there was no way to replace them. Whisky was kept in partially charred barrels. It turned out to be a good influence on the drink’s taste. So now the containers are specially smoked by fire.

What’s the right way: bourbon or whiskey?

The main difference between bourbon and whiskey is the peculiarities of making the drink described above. The American drink also differs from the European one in its pleasant golden color. Its taste is softer, slightly sweet. American whiskey and bourbon are synonymous. Both versions of the drink’s name are correct. If you say “bourbon,” you don’t need to add the definition of “American” – it’s clear by default.

Visually, the name of alcohol from the U.S. is not always different from European alcohol. Bottles of American bourbon often carry the words “whiskey. However, many companies still prefer “bourbon,” because the former is usually associated with Ireland. The Scottish variant (whisky), on the other hand, is only available in the country of origin, so you don’t see it in the United States.
It is believed that bourbon got its name in honor of the village of the same name, located in Kentucky. It was there that the best drink in the country was brewed. Today, the lion’s share of American whiskey is still produced in Kentucky.

Classification

Every bourbon is American. But not every whiskey made in the U.S. can be labeled with bourbon. It is worth understanding these nuances in order to choose a worthy alcohol. The basic classification divides the drink into two large groups:

– Straight is a real bourbon with at least 51% corn. Aged for more than 2 years, no extraneous additives are allowed.

– Blended – a blend of straight, neutral alcohols and colorants.

The first type of bourbon meets the standards enshrined in U.S. law. It is called “fair” bourbon. After distillation it is bottled in special barrels at 62.5% or less. The manufacturer himself decides how many degrees bourbon gets when bottling – most importantly, not less than 40%. If the ageing period of the alcohol does not exceed 4 years, the information about the youth of the drink must be written on the label.
The blended type of American whiskey is considered second-rate. It does not refer to bourbons and is not regulated by standards.

The post In the search of good whiskey in American Restaurants. appeared first on The Sundry Chow.

__Cracker Barrel__

If you still think Americans only eat fast food, here’s a rebuttal. Cracker Barrel, a chain restaurant founded in 1969, is an example of American home cooking. At this point, the chain has locations in almost every state, and the total number of locations has surpassed 600.
One of the interesting features of each restaurant is the presence of a gift store with unique products. You can buy the most unusual things there, from homemade sweets to fun pet clothes.
You can’t miss the decor of the restaurants either, as each establishment is somewhat of a “museum” with unique exhibits from the wild west (and probably later).

__Panera Bread__

Another major player in the food market in America, but little known in our country. The chain of café-restaurants Panera Bread. The main assortment – healthy sandwiches, pastas and salads, prepared only from natural products without GMO content. The main assortment – healthy sandwiches, pastas and salads, prepared only from natural products without GMO content.

__Mellow Mushroom__

The Atlanta, Georgia-based chain, formed in 1974 by two enterprising students, also made the list. Mellow Mushroom pizzerias stand out from the competition with their enormous pizzas and the sale of beers of all varieties and tastes. Which makes this place almost a bar.
For alcohol there is a separate menu (or rather even 2 menus) with an average of 20 kinds of draft and about 50 kinds of bottled beer. Plus different cocktails, wine and spirits. All this is complemented by the presence of screens broadcasting sports matches.

__Waffle House__

In my opinion, it is the most American place in the United States. Waffle House is just an example of those very movie places, with a unique atmosphere and very simple food (and cheap, by the way).
The food is prepared right in front of you, there are very few seats and they are designed for a maximum of 4 people. The menu, according to the waiters, has not changed since the founding in 1955, as well as the style of the institution. One of the main side dishes is Hashbrown, which is essentially a potato grater, only the potatoes are grated on a coarse grater.

The post A tour of American restaurants. appeared first on The Sundry Chow.

Boiled peanuts (Alabama). Fresh ground peanuts boiled in salted water until they soften. A favorite roadside snack throughout the southern United States.

Deer Steak (Alaska). The dish came from Eskimo cuisine and is now served in some of Alaska’s finest restaurants.

Fried Bread (Arizona). Round fried dough tortillas that Arizona loves and eats plain or with honey, or with shredded beef, beans, and cheese.

Fruit Smoothie (California). This is either a drink or a dessert made from a mixture of yogurt and fruit can be found on any beach in California.

White Clam Pizza (Connecticut). You can try this pizza in New Haven, and it was invented in the 1920s by Italian bakers who moved here.

Scrapple (Delaware). Pork scraps are mixed with cornmeal to form a homogeneous mass, which is then sliced, fried and served for breakfast or used as a topping for sandwiches.

Lime Pie (Florida). The combination of lime juice with condensed milk and meringues is a specialty of many South Florida restaurants.

Coca-Cola (Georgia). Atlanta is the birthplace of the drink, which can be called the national drink of the United States. There is a Coca-Cola museum where you can learn all about its creation and recipe.

Chicago-style hot dog (Illinois). Chicagoans believe the hot dog was invented during the 1893 World’s Fair held in their city. To this day, Chicago still makes one of the best variations of the hot dog.

Pork tenderloin sandwich (Indiana). A deep-fried piece of pork tenderloin on a bun, with the edges of the meat making sure to stick out over the edges of the bun.

Chopped Meat Sandwich (Iowa). This chopped beef sandwich is made without sauce or any additives. Just meat and bread.

Popcorn (Kansas). In Kansas, air corn is not only produced, but consumed almost more than in the rest of the state.

Fried Chicken (Kentucky). The traditional dish of well-fried chicken, in fact, spawned the world-famous fast-food restaurant chain KFC, which was founded right here in the town of Corbin.

Lobster (Maine). Lobster is considered one of the symbols of Maine, thanks to the developed fishing industry. They are cooked very simply – boiled and dipped in hot oil.

Crab cakes (Maryland). The meat of the blue crabs found off the state’s coast is cooked in a variety of ways. But the most popular with locals and tourists alike is crab cakes.

Clam Chowder (Massachusetts). The creamy chowder is very hearty and thick thanks to the addition of potatoes and oysters along with shells and bits of local clam.

Cherry Pie (Michigan). Michigan produces 70% of America’s cherries, and cherry pies are great here.

Lutefisk (Minnesota). Seasoned, alkaline-soaked white fish is a symbolic dish for Minnesota, a state with a very rich Scandinavian heritage.

The post Cuisine at American cafes and restaurants. appeared first on The Sundry Chow.

This seemingly simple restaurant is located in SoHo, and it appeared there only a few years ago. The familiar burritos, tacos, and quesadillas don’t seem to surprise anyone, but the quality of the dishes was appreciated by many New Yorkers and visitors, and soon establishments opened all over New York (South Park Avenue, Greenpoint, Williamsburg). But the authentic Calexico Cart restaurant is located at the intersection of Prince St. and Wooster St.

Olive Tree Café

This cafe on McDougle Street in Greenwich Village is first and foremost notable for its entourage. For example, Charlie movies are projected on the walls 24 hours a day, and every table has crayons on it for you to draw or write on the black table while you wait for your order. The basement is home to a once-famous club that has lost its popularity in modern times.

Important

In New York City, it is by no means impossible to ignore the many Italian restaurants that are scattered not only in Little Italy, but basically all over the city and, first and foremost, Manhattan. Some of them are of truly important historical significance or are just wildly popular among New Yorkers, which speaks volumes about the quality of the establishment better than any advertising.

Grimaldi’s Pizzeria, The Grimaldi’s neighborhood has two things going for it: a visit under the Brooklyn Bridge and the best pizza in New York City. At first glance, Grimaldi’s looks like a club-a long line at the door of an old, unassuming building. But the harsh truth is that it’s not a club but rather Grimaldi’s, a pizzeria that is so beloved by New Yorkers that the line is long enough to get there in no time at all. Part of the reason for the line is that you can’t reserve a table here. But as soon as the Grimaldi’s specialty pizza appears in front of you, all memories of the wait fade away – there’s hardly any better pizza in New York.

The post It is impossible to get past that! appeared first on The Sundry Chow.