Balthazar is my favorite restaurant in New York City. Sometimes when I visit, I eat both lunch and dinner at the SoHo brasserie. It's good that I don't live in NYC because I'd be washing dishes there to work off my addiction to their steak frites. Apparently, one in 10 people order the steak frites. I learned this from Willy Staley's fascinating New York Times Magazine article this week, "22 Hours in Balthazar":
report this ad
…In many ways, Balthazar still operates like a factory. Quite literally, raw materials enter through one side early each morning, moving through various stations, where 150 to 200 employees, each playing a narrowly defined role, produce finished, value-added and marked-up goods and serve them directly to end users. During the busy season — roughly fall Fashion Week to Memorial Day — the restaurant spends $90,000 a week on food to feed some 10,000 guests.
Over the course of what I will be repeatedly told is a slow day, 1,247 people will eat here. (Normally, it’s about 1,500.) But within a narrow range, Balthazar knows how many people will come through its doors every single day of the week, and it can predict roughly what it will sell during every meal. It mass-produces high-quality food and pushes it out to customers, and its production numbers are as predictable as the system that churns out the food itself. Just about everyone who works at Balthazar calls it a machine.
New research suggests that humans have a sixth basic taste in addition to sweetness, sourness, saltiness, bitterness, and umami. According to Oregon State University food scientist Juyun Lim, “we can taste other chemicals that comprise foods such as starch degradation products and fatty acids.” In a study published in the journal Chemical Senses, they report […]
My wife and I held a pizza pie cook-off last weekend where we supplied the flour, dough and basic toppings. We asked our guests to bring exotic items to personalize their creations and there was even a trophy on the line for the chef who made the best impression on our judge. What my friends […]
Brenham, Texas-based BlueBell Creameries has launched a new “Camo ‘n Cream” camouflage ice cream. It’s a combo, containing pistachio almond, milk chocolate and cream cheese flavors. The packaging features woodland pattern camouflage which I guess makes sense given the ice cream was launched on the first day of dove hunting season in texas. Yum? (Houston […]
Evan Kimbrell, founder of the digital agency Sprintkick, recently released a series of online courses that feature some of the best advice we’ve come across. These courses are well worth your time, and will save you from making many typical mistakes down the line if you ever want to start your own business.With this Business […]
Handy is the most convenient solution we’ve found for booking a house cleaning at the last minute, and they do a really great job. It’s as easy as heading to the site, selecting a date and time that works for you and the number of rooms in your home. We’ve even scheduled emergency cleanings as soon as the following day. […]
With all the new amazing games and consoles out there, we still can’t help but have a soft spot for old school staples. From Super Mario to Mortal Kombat, classic games just never get old. Which is why we’re so excited to relive the nostalgia with our newest deal in the Boing Boing Shop: The Complete SNES […]