Gadling

Gadlinks for Friday 11.6.09

Brenda Yun — Fri, 06 Nov 2009 18:00:00 EST

Filed under: Arts and Culture, Food and Drink, Gear, Blogs, Stories, North America, Oceania, South America, United States, Hotels and Accommodations, Internet Tools

I don't know about you guys, but I'm really grateful it's Friday! I need the weekend to decompress, but these great reads have already helped me on my way.

I love companies that give back. Here are five travel outlets that make giving part of buying. [via Jaunted]
Yikes! As a single female traveler, I've been wary of couchsurfing. This give me more reason to avoid couchsurfing altogether. [via True/Slant]
I read this article on the plane recently and was really moved by what this graffiti artist is doing to share his vision of the world. [via Hemispheres]
This is a nice, comprehensive guide to wine tasting in South America. [via BootsNAll]

'Til Monday, have a great weekend!

More Gadlinks HERE.

Gadlinks for Friday 11.6.09 originally appeared on Gadling on Fri, 06 Nov 2009 18:00:00 EST. Please see our terms for use of feeds.

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The Spice Isle: Making the most of a cruise stopover in Grenada

Alison Brick — Fri, 06 Nov 2009 14:00:00 EST

Filed under: Arts and Culture, Learning, Food and Drink, Grenada, Caribbean

It's official -- the cruise season in Grenada has begun. Actually, the first day of the season fell on a day when I was there recently. I might've missed the influx because I was across the island during most of their 12-hour stay, but I saw the big boat sail in during my breakfast, and sail away during my dinner.

Ideally, you'd want several days on the island where you could see waterfalls in the inland mountains, leatherback turtles off the northern beaches, and French and British influences in the capital town of St. George's. But if you plan it right, you can see some amazing things in the short amount of time.

Get out on the water:
I know. You might be thinking that the last thing you want after being on a cruise ship is to get on another boat. But a Grenada Seafaris boat isn't just any boat. When it powers at full-speed, it's a fun wind-in-your-face ride. And it stops for snorkeling at the underwater sculpture park, designed by Jason de Caires Taylor. The 2.5-hour tour also includes off-coast stops up the west coast and discussions about conservation and local marine life.

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The Spice Isle: Making the most of a cruise stopover in Grenada originally appeared on Gadling on Fri, 06 Nov 2009 14:00:00 EST. Please see our terms for use of feeds.

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Gadlinks for Wednesday 11.4.09

Brenda Yun — Wed, 04 Nov 2009 17:00:00 EST

Filed under: Arts and Culture, History, Learning, Food and Drink, Blogs, North America, United States, Airlines

This is the best day of the week, in my opinion: You're in a midweek groove, but the weekend is in sight. That's a perfect metaphor for how I'm feeling this week in life, too. I'm past the midpoint of many things in life, but the end is nigh! We have a whole lot of great travel reads to be thankful for as well, so let's get started.

This astute article details the dark side of adventure holidays. [via Telegraph]
I'm ready for a sushi revolution, but are you? [via Hemispheres]
Trip Advisor advises us on how to protect the world's most important places. I'm all for it! [via Blisstree]
We all know about those negligent pilots who claimed to be using their laptops and bypassed their arrival city, but what's the truth behind pilots, laptops, and air safety? [via The Week]

'Til tomorrow, have a great evening!

More Gadlinks HERE.

Gadlinks for Wednesday 11.4.09 originally appeared on Gadling on Wed, 04 Nov 2009 17:00:00 EST. Please see our terms for use of feeds.

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Plan your airport layover with T+L's Airport Navigator

Katie Hammel — Wed, 04 Nov 2009 16:00:00 EST

Filed under: Food and Drink, Transportation, Airports, Internet Tools

I hate airports. I hate sitting around and waiting, and I hate being unable to escape the thought that soon my plane will be the one zooming down the runway and lifting off into the sky. So rather than arrive early to the airport and allow myself time to get anxious about flying, I prefer to arrive at the last possible second, so that as I run through security and down the terminal, I don't have time to think about my fears.

Unfortunately, sometimes I have an unavoidable mid-length layover at an airport - one that's too short for me to go out and explore the city and too long for me to just sit at the gate and wait for my next flight. At those times, I need to find something to do to keep my mind occupied. Often, this means that I end up wandering the unfamiliar airport for about an hour in search of something good to eat, before giving up and buying the next thing I see - usually an uninspired sandwich or a bag of chips.

Next time, I'll check Travel and Leisure's Airport Navigator for tips on my airport before I go. For each of 20 airports, T+L has put together a list of places to eat and drink, shop, things to see and do, and places to relax. They've covered several major hubs in Europe - London, Madrid, Rome, Paris, and Amsterdam among them - plus major Asian airports like Hong Kong, Beijing and Tokyo. They'll give you the scoop on Sydney, Cairo, Dubai, Johannesburg, Buenos Aires and Mexico City, along with info on Vancouver and Toronto in Canada, but coverage in the US is non-existent.

Along with listings of each airport attraction, the guide offers reviews, websites, hours and price ranges.

Plan your airport layover with T+L's Airport Navigator originally appeared on Gadling on Wed, 04 Nov 2009 16:00:00 EST. Please see our terms for use of feeds.

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The best stinkin' food in Asia

Aaron Hotfelder — Tue, 03 Nov 2009 14:30:00 EST

Filed under: Food and Drink, Asia, South Korea

We humans have mostly evolved a distaste for eating foul-smelling things, like dog poop, Drano, or anything Dad tries to cook. This is a beneficial instinct, as bad-smelling things are often quite toxic. (Sorry, Dad.)

But the rules are a little different in Asia, where the smells of stinky tofu, fish sauce, the durian, and countless other pungent foodstuffs are often found in restaurants and on the streets. When a friend of mine returned from Korea last summer, she told me the smell of stinky tofu-- aged, fermented bean curd soaked in a brine-- would be forever seared into her brain. "How'd it taste?" I asked. She answered, "I believe this is what they politely refer to as an 'acquired taste.'"

But like the stinkiest French cheese, sometimes the worse the food smells, the better it tastes. Over at KoreAm, a blog about the Korean American experience, Lola Pak has come up with an entertaining list of the Top 10 Smelliest Foods in Asia. Some of her observations:

"Unless you enjoy breathing in ammonia, avoid [fermented] skate at all costs."
"Koreans gnaw on dried squid while drinking beer and soju. Too bad the rubbery strands smell like dead mice."
"Due to its fetid odor, the oval, tropical fruit [durian] also has one thing in common with terrorists and smokers: It's banned from the Singapore airport."

Whole thing here. How many of these stinky foods have you tried?

The best stinkin' food in Asia originally appeared on Gadling on Tue, 03 Nov 2009 14:30:00 EST. Please see our terms for use of feeds.

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The Spice Isle: Nutmeg's always the answer in Grenada

Alison Brick — Tue, 03 Nov 2009 12:30:00 EST

Filed under: History, Business, Food and Drink, Grenada, Caribbean

You wouldn't know it from the abundance of nutmeg in shops, but Grenada's production of the spice stopped five years ago. And it'll continue to be at a halt for another five years. Why? Because of Hurricane Ivan. 82% of the island's nutmeg trees were destroyed by the 2004 hurricane.

But amazingly enough, there's still plenty of nutmeg there.

On my recent trip to Grenada, I found it everywhere -- mostly whole (as large seeds) and ground. But at any market, you'll also find it as jelly and jam, as essence and oil, as syrup for ice cream, as a sugary candy (oddly named "nutmeg cheese"), and in everything else from ice cream to coffee. Buy one of the island's rum drinks from the bar, and you'll always get a finishing touch of grated nutmeg on top. It even has medicinal purposes -- Nut-Med comes as a lotion or spray to relieve pain in muscles and joints.

Is it just me, or does it seem to make everything happy, like egg nog during the holidays?

Actually, it may be scientifically proven. It's been said that if you get a big enough whiff of the fresh spice, you'll get a type of addictive high.

Gallery: Dougaldston Spice Boucan, Grenada

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The Spice Isle: Nutmeg's always the answer in Grenada originally appeared on Gadling on Tue, 03 Nov 2009 12:30:00 EST. Please see our terms for use of feeds.

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Pub Etiquette: This ain't no American bar

Sean McLachlan — Fri, 30 Oct 2009 16:30:00 EST

Filed under: Food and Drink, Europe, United Kingdom

Pubs are a cornerstone of English life. Most English people go to them and many are regulars at their "local." Because of this, pubs are a great way to meet and learn about the English. Even if you don't drink, go ahead and order a juice and soak up the atmosphere. I've been to pubs in London and Oxford that are four hundred years old! Ye Olde Cheshire Cheese in London and The Turf in Oxford are two of my favorites.

While much has been written about English reserve, this doesn't seem to apply to pubs. Generally people seated or standing at the bar are open to conversation with strangers, in fact they may be seeking it, while those tucked away in a corner table either alone or in groups aren't looking to make new friends.

Pubs have their own rules and etiquette. There are no queues, unlike everywhere else in England, but the barmen are adept at remembering who's first. When you walk in, catch the barman's eye and he or she will be with you shortly. When ordering, don't forget to say "please." Politeness is de rigueur in all aspects of English society, but to barmen especially. If the folks behind the counter aren't swamped, feel free to ask for advice about what beer you should try. I highly recommend the rich, flavorful real ales.

Tipping is not required but is appreciated, and one nice tradition is tipping your barman with a drink. Once you've been served and given the amount, you can ask, "And one for yourself?" at which point he or she will add on a pint or half pint (usually a half) to your bill. If they're busy they might not get to your drink immediately, but once they do they'll be sure to thank you again. If they've been given too many pints already, or have a stern manager, they might politely refuse. Don't take it personally, they may work at a pub but they're still required to be sober!

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Pub Etiquette: This ain't no American bar originally appeared on Gadling on Fri, 30 Oct 2009 16:30:00 EST. Please see our terms for use of feeds.

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Real Ale--the way beer ought to be

Sean McLachlan — Thu, 29 Oct 2009 12:30:00 EST

Filed under: Food and Drink, Europe, United Kingdom

A trip to the pub is a quintessentially British experience, and if you're a beer snob like me, you'll insist on drinking real ale. The term "real ale" is reserved for beer that's brewed using traditional ingredients and secondary fermentation.

"Traditional ingredients" means there are no artificial clarificants, preservatives, or other additives. "Secondary fermentation" means the yeast is still alive in the cask, so that fermentation continues, providing a fuller, fresher taste. Don't worry about getting the microscopic little guys in your glass, because the yeast settles to the bottom and never comes out of the tap. Because they're still fermenting in the cask, such beers are often called "cask conditioned" or simply "cask" ales.

The British take their beer so seriously that they have a full-time lobbying organization to ensure real ales don't disappear under the onslaught of tasteless lagers. The Campaign for Real Ale is a national organization that promotes the brewing, selling, and drinking of real ales. They support traditional pubs too, on the basis that they're an important aspect of British culture and need to be preserved in the days of theme pubs, big chains, and plasma screen televisions.

One of CAMRA's campaigns is for an honest pour. A pint glass is only a full pint if the contents come to the bottom of the lip. While this makes it a little hard to carry back to the table without sloshing it on the ground, you will be getting what you paid for. Some people take a sip before leaving the bar, but a real Englishman can carry a three or four pints at the same time through a crowded pub without spilling a drop. Legally, up to 5 percent of the glass can be head, so don't threaten to sue if you see a bit of white at the top.

CAMRA sponsors real ale festivals across the U.K. These can be a great way to sample lots of different styles. Their website has an up-to-date calendar.

While constant vigilance is the price of good drinking, traditional brewing is actually enjoying a heyday. There are more than 600 breweries in the U.K. brewing an estimated 2,500 ales. Many of these are small, local operations that only distribute their product to a few nearby pubs as a guest ale. Others have national distribution.

Another important organization is Cask Marque, a body that reviews how pubs serve their cask ales, rating them on variety, serving temperature, and overall quality. Those that get high marks are awarded a Cask Marque sticker on their window, shown here. You can rest assured that within there are quality ales served the proper way.

If you're headed to England, Scotland, or Wales, the folks over at Real Ale Pubs have done your homework for you and have made an extensive list of pubs serving a variety of real ales. If the article I did on gastropubs whet your appetite, then check out the site Dining Pubs, which lists not only gastropubs, but pubs that serve more traditional yet still excellent fare.

Real Ale--the way beer ought to be originally appeared on Gadling on Thu, 29 Oct 2009 12:30:00 EST. Please see our terms for use of feeds.

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Great drinking and dining at London's gastropubs

Sean McLachlan — Wed, 28 Oct 2009 16:30:00 EST

Filed under: Food and Drink, Europe, United Kingdom

The pub is a fine British institution, but the eating is rarely as good as the drinking. When you order food at most pubs, what you get is a preprepared meal that's heated up in a microwave, not something that's cooked especially for you.

Some pubs do have good kitchens where they make everything from scratch, like The Fir Tree, my local in Oxford, but it can be hard to tell just by looking at a pub whether the food is good or not. If you want to get some good dining with your real ales, either ask a local or go to a gastropub.

Gastropubs are just what the name implies--pubs that pride themselves as much on their kitchen as on their bar. Last week I tried the Anchor and Hope, named by the folks over at Square Meal and several other reviewers as one of London's best.

I must admit I wasn't going in with the clearest state of mind, having just flown in from Missouri that morning and done a full day's work at the British Library. (Ever read medieval manuscripts while jetlagged? Neither had I) The meal soon perked me up.

It was a Tuesday night but the place was packed and noisy. My friend and I didn't bother trying to get a table and simply sat at the bar. Service was quick and we enjoyed watching the chefs do their thing in the open kitchen. I ordered the braised hare, and my friend ordered the fried eel, peas, mustard, and bacon.

The braised hare was tender and rich, and I found my friend's dish pretty good too, even though I am by no means an eel fan. Both dishes came with plenty of flavorful sauce and we cleaned our plates with some sourdough bread. For dessert we had custard fingers. They were good too, but nothing special, so after the excellent entrees they were a bit of a letdown. Our two meals, three pints of Bombardier, and dessert came to just 43 pounds ($70). That's good value in a city infamous for overpriced and mediocre food.

Other dishes on offer included Foie gras terrine and poached quince; pot roast partridge; braised cuttlefish and chickpeas in ink; and whole roast sea bass, fennel and anchovy dressing. As the night wore on items were crossed off the menu. This is a good sign because it means they only had limited quantities of quality ingredients, but it can lead to disappointment. I'd gone in with my heart set on the wild rabbit, tomato, anchovy, and almonds.

Located at number 36, The Cut, the Anchor & Hope is conveniently close to Waterloo station and the Old Vic and Young Vic theatres, so give it a try when you're in town, or try one of the many other recommended gastropubs listed at Square Meal.

The word "gastropub" was coined back in 1991 by the owners of The Eagle in Clerkenwell, pictured here. Gastropubs, like many other aspects of English life, are very class-specific. Working-class types tend to dismiss gastropubs as being full of toffs who don't know what a real pub is, and I have to say there's a bit of truth to that statement. The gastropubs I've been to tend to be a bit less social and attract fewer of the regulars that make traditional pubs into little communities. The three times I've lived in England I always had a local pub where I was a regular, but I've never become a regular at a gastropub.

Now if someone opened a gastropub that served Ethiopian food, that could change. . .

Great drinking and dining at London's gastropubs originally appeared on Gadling on Wed, 28 Oct 2009 16:30:00 EST. Please see our terms for use of feeds.

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Iceland ditches McDonald's

Tom Johansmeyer — Tue, 27 Oct 2009 08:00:00 EST

Filed under: Food and Drink, Europe, Iceland

It's been a tough year for Iceland. Thanks to foreign money, crazy lending and borrowing practices and a real estate bubble that amazed the world as it grew and when it popped, the small northern country has suffered severely through the global financial crisis ... which was predicted by a ~~walking tour guide~~ prophetic viking. Now, a year after Iceland went bankrupt, it's losing something else - fast food. McDonald's is leaving the island nation.

Reykjavik, the capital, is home to all three of the country's McDonald's restaurants ... but not for long. The decimation of the Icelandic krona and declining profits are forcing the franchise owner to call it quits. Magnus Ogmundsson, managing director of Lyst Hr., which holds the franchise in Iceland, told The Associated Press, "The economic situation has just made it too expensive for us." His situation was made difficult by the McDonald's requirement that the store's goods be imported from Germany. So, he had to spend in euros, which became incredibly expensive because of the krona's plunge.

To get a sense of how bad the situation became, check out the price of a Big Mac. It already costs $5.29 in Reykjavik, and to turn a profit, it would have to go for $6.36 - making it the most expensive in the world. Currently, the title goes to Switzerland and Norway, where a Big Mac costs $5.75.

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Iceland ditches McDonald's originally appeared on Gadling on Tue, 27 Oct 2009 08:00:00 EST. Please see our terms for use of feeds.

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Vintage candy making in Maine

Jamie Rhein — Mon, 26 Oct 2009 18:00:00 EST

Filed under: History, Learning, Festivals and Events, Food and Drink, United States, Video

Ever since 1915, Haven's Candies has been making hand-crafted candy in a traditional way, much like the company's founder Herbert Haven and his wife did when they first started making candy in their kitchen. They sold their confections from the parlor of their house on Forest Avenue in Portland, Maine.

Now there are three Haven's Candies locations. The company's flagship candy making facility, that includes a retail and wholesale store, is in Westbrook, Maine. Other retail locations are in Portland and Scarborough.

If you've ever wondered how candy is made the old fashioned way, this video clip of Haven's Candies covers it. From peanut butter cups to coconut haystacks to candy canes, it's all here. By the end, you'll have a sweet tooth craving.

It is possible to see Haven's Candies being made in person. There is an open house at the candy factory every year on Columbus Day. Guided tours are also available at other times. Plus, the candy making area of the Westbrook location has glass windows. When the store is open you can watch the candy production.

Vintage candy making in Maine originally appeared on Gadling on Mon, 26 Oct 2009 18:00:00 EST. Please see our terms for use of feeds.

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A Classic West Virginia Resort Returns to its Roots

Kendra Bailey Morris — Mon, 26 Oct 2009 15:00:00 EST

Filed under: Arts and Culture, Hiking, History, Food and Drink, North America, United States, Hotels and Accommodations, The Accidental Chef Travels

Once commonplace in society, the ultra-luxurious retreats of the South were in abundance and served as the ultimate vacation spot for the well-to-do. Often found in off-the-beaten-track locales, such as sprawling alongside a private beach or set atop a lonely mountaintop, these lavish resorts served as private escapes for a variety of distinguished guests, from Presidents to wealthy businessmen.

Today, many of these bastions of lavishness live on, and in spite of a hefty economic downturn, have not only managed to stay in operation, but continue to offer their trademark impeccable service to those who can afford their hefty price tags.

Recently, one of the more notable resorts, The Greenbrier, has returned to the hands of its home state, West Virginia, after being purchased by West Virginia businessman, Jim Justice in May of this year, essentially rescuing the landmark from Chapter 11 bankruptcy. Originally owned by CSX Corporation and about to fall into the hands of hotel giant Marriott International, Justice, a Marshall University graduate and former CEO of Bluestone Coal Corporation, says he is committed to, "bringing back the treasure".

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A Classic West Virginia Resort Returns to its Roots originally appeared on Gadling on Mon, 26 Oct 2009 15:00:00 EST. Please see our terms for use of feeds.

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Airborne booze fueling Brit air rage to new heights

Scott Carmichael — Fri, 23 Oct 2009 13:00:00 EST

Filed under: Food and Drink, Europe, United Kingdom, Airlines

It isn't really a stereotype if it is true - and the stereotype that British air passengers are a bunch of drunken hooligans doesn't really sound untrue when you read the latest statistics.

In the past 12 months, in-air rage incidents on UK carriers rose 30 percent, and alcohol played a very important part. Almost 3,500 incidents were recorded as "significant", and 44 were "serious".

Incidents varied from smoking, to acts of violence. Of the 44 serious incidents, 29 of them involved passengers being restrained, and in 13 incidents, the plane had to be diverted.

37% of the incidents were booze fueled and men are involved 73 percent of the time. The figures are pretty bad, but the chance of being involved in an air-rage incident in a UK carrier is still just one in 24,000.

Once again, it raises the question what is more important to airlines and airports - passenger safety, or making money off alcohol sales?

Airborne booze fueling Brit air rage to new heights originally appeared on Gadling on Fri, 23 Oct 2009 13:00:00 EST. Please see our terms for use of feeds.

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Celebrate the Windows 7 launch with a 5 inch tall Whopper

Scott Carmichael — Thu, 22 Oct 2009 12:00:00 EST

Filed under: Food and Drink, Asia, Japan

Today is "Windows 7 day" - the first day the new Microsoft operating system is available to the general public.

In the US, the launch involved electronics stores opening at midnight so they can sell the new software to eager geeks.

In Japan, they do things a little different. Japanese Burger King restaurants are selling the "Windows 7 Whopper", which is a regular Whopper, stacked with 7 patties.

The first 30 customers to order one, will get it for ¥777 (or $8.55). After that, it'll cost just over $17. The price seems a tad insane, but not as insane as the tummy ache you'll end up with if you manage to pound down one of these monster burgers.

As much as I'm loving Windows 7 (and it really is very, very good), I'm not sure I see myself celebrating its launch through masses of meat.

Celebrate the Windows 7 launch with a 5 inch tall Whopper originally appeared on Gadling on Thu, 22 Oct 2009 12:00:00 EST. Please see our terms for use of feeds.

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Iron Chef Morimoto working on skewered airport food

Scott Carmichael — Wed, 21 Oct 2009 15:00:00 EST

Filed under: Food and Drink, Airports

Celebrity chef Masaharu Morimoto has partnered with a restaurant operator to bring a new Asian inspired food concept to US airports.

The concept is called Skewers, and it will feature a variety of meat and vegetables on...skewers, of course.

The meals will be served with rice bowls, and the idea is that this dish is highly portable and easy to bring on board your flight.

The skewered dishes are called Yakitori, and prices will range between $4.50 and $16.95. Morimoto predicts that Yakitori will be the next big wave, and fully expects it to be very popular.

Personally, I welcome any new food to the airport - we've had to deal with bad pizza and stale sandwiches for too long, though I do worry that this new food may be a tad aromatic. I really hate it when people bring strong smelling food on the plane (unless they bring enough for everyone). I also hope the TSA has no objection to wooden skewers. As of right now, no locations or dates have been announced for these new restaurants.

Continue reading Iron Chef Morimoto working on skewered airport food

Iron Chef Morimoto working on skewered airport food originally appeared on Gadling on Wed, 21 Oct 2009 15:00:00 EST. Please see our terms for use of feeds.

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Ten places to eat in Seattle

Katie Hammel — Wed, 21 Oct 2009 12:30:00 EST

Filed under: Food and Drink, North America, United States

I lived in Seattle for two years, and I'd venture a guess that if the 16,000 or so hours I spent there were broken down, a good 10,000 of them would have been spent eating my way around the city. Based on my highly scientific research (aka, trying nearly every restaurant in town), here are my picks for the top places in Seattle every food-loving tourist should try.

Piroshky Piroshky
Had a little much to drink the night before? Hightail it straight to Pike Place Market and follow the sweet smell of dough to Piroshky Piroshky. This little storefront was my savior on many a hungover morning. There's often a line but it moves fast, so make your selections before you get to the front. Go for my usual - the chewy, doughy, cheese and green onion - or try a traditional onion and potato or smoked salmon and cream cheese. Most piroshkies are under $5 and will keep you full for several hours.

Cafe Campagne
The closest thing you'll find to Paris in Seattle,Cafe Campagne is the place to go when you want a decadent meal. Little sister to Campagne Restaurant, it's a bit more casual and less expensive, while still offering plenty of French ambiance.The food is here rich - think poached eggs with pearl onions and bacon in a red wine foie gras sauce or Burgundy snails in parsley, garlic, and shallot butter - but the prices are not. Lunch and brunch plates average $15 each with dinner entrees not much more. Happy hour bites are all under $5.

Continue reading Ten places to eat in Seattle

Ten places to eat in Seattle originally appeared on Gadling on Wed, 21 Oct 2009 12:30:00 EST. Please see our terms for use of feeds.

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Hotdogs: the Montreal and New York taste test

Tom Johansmeyer — Wed, 21 Oct 2009 08:00:00 EST

Filed under: Food and Drink, North America, Canada

It was fun to bring Montreal food insider Katerine Rollet into the world of hotdogs. Her refined palate is more accustomed to the culinary masterpieces she unearths in her home town, and she has the impeccable judgment that a food-illiterate like me can only admire. But, for a moment in New York and a moment farther north, she decided to come down to my level and explore the world of hotdogs.

Katerine and I formulated a fun plan. When she was in New York last month, we met for a hotdog at Chelsea Papaya, on West 23rd Street and Seventh Ave. This is one of many hotdog-and-papaya joints in the city, and I chose it because of the contrast with the surrounding neighborhood. Who would think to grab a dog in one of the trendiest parts of Manhattan? The restaurants in Chelsea are beyond impressive, which made a great backdrop for our experiment. Two days later, in Montreal's Plateau neighborhood (a French Canadian cousin to Chelsea), we'd meet again for a local dog - this time at Mont-Royal Hot Dog. In the end, we'd compare notes on our respective blogs.

The major difference between New York and Montreal - or, specifically, their hotdoggeries - is style. In Manhattan, the dogs are grilled, and the roll may be warmed on the grill briefly before preparation, but the dog itself is the main event. Montreal boils its hotdogs, but what it does with everything else is most impressive. This is something I've noticed elsewhere outside the United States, especially in Scandinavia - the dogs are passable, but the surroundings are winners.

Gallery: New York and Montreal hotdog taste test

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Hotdogs: the Montreal and New York taste test originally appeared on Gadling on Wed, 21 Oct 2009 08:00:00 EST. Please see our terms for use of feeds.

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Taking a look at new in-flight food with a United Airlines executive chef

Scott Carmichael — Tue, 20 Oct 2009 12:00:00 EST

Filed under: Food and Drink, Airlines

To many people, airline food has long been nothing more than the age old question of chicken of beef. In recent years, most airlines made some pretty big changes to their food offering. United Airlines was kind enough to invite Gadling to their world headquarters, for a sneak peek behind the scenes of their newest food and beverage lineup.

The highlight of the visit was an executive chef from United's catering partner. This great chef explained to us how a meal is designed, how freshness is ensured, and what kind of food travels well (and what does not).

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Taking a look at new in-flight food with a United Airlines executive chef originally appeared on Gadling on Tue, 20 Oct 2009 12:00:00 EST. Please see our terms for use of feeds.

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Ground-level intelligence on the top restaurants in the country

Tom Johansmeyer — Mon, 19 Oct 2009 15:00:00 EST

Filed under: Food and Drink, North America, United States, Internet Tools

Everybody loves to publish lists, but few have so much data as OpenTable upon which to draw. So, when that site puts out a list of top spots, it's definitely worth a look. The latest, "Fit for Foodies," is the result of 3 million restaurant reviews, which ultimately led to 50 restaurants that are definitely worth your time. Upon quick inspection, I haven't been to any of them (which probably makes the list even more legit -- my palate is disappointingly simple).

What's pleasantly surprising is that there don't appear to be many clichés. Rather than go with critic favorites, this list runs down what eaters dig, so if you find yourself in one of the 13 states represented, ditch the guidebook and take a stab at what turns the locals on.

Unsurprisingly, California turned in the greatest presence, with 15 of the spots on the list (30 percent of the total). New York came in with nine (18 percent). After that, it gets interesting. Illinois gives us seven restaurants, Massachusetts and Washington (state) three and Louisiana, Minnesota, Pennsylvania and Texas responsible for two. Georgia, South Carolina and Maine each posted one.

Click here to see who made the top 50 >>

Ground-level intelligence on the top restaurants in the country originally appeared on Gadling on Mon, 19 Oct 2009 15:00:00 EST. Please see our terms for use of feeds.

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It's Rioja Restaurant Week in NYC and Chicago!

Katie Hammel — Mon, 19 Oct 2009 12:30:00 EST

Filed under: Festivals and Events, Food and Drink, North America, United States, Nightlife

Last January, my husband and I took a trip to the Rioja region of Spain. We sampled Rioja wines and visited underground cellars by day, and hopped from bar to bar snacking on tapas and drinking Rioja wines by night. We found that there were several Rioja wines that we loved, at that the tapas served there (while not incredibly creative like those offered in the Basque country) were simply delicious. So I was very excited to see that this week, October 18 to 25, is Rioja Restaurant Week both here in Chicago and in New York City.

From now until Sunday, dozens of restaurants in both cities will offer special deals and dishes to celebrate the wine and cuisine of the Rioja area. Some will offer $12 tapas and wine pairings and others will offer $25 or $50 prix fixe menus paired with wine. Other specials offered as part of the promotion include a 15% discount on dinner or a 20% discount on a bottle of Rioja wine. Not a bad deal. This means that at Eivissa, a Catalan tapas restaurant in Chicago (for example), you can either get a multi-course dinner for two for $50, or just nosh on their signature tapas, which are half off weekdays from 4pm-6pm, and enjoy a bottle of Rioja wine for as little as $30.

Over 50 restaurants in NYC are participating, along with nearly 30 in Chicago.

It's Rioja Restaurant Week in NYC and Chicago! originally appeared on Gadling on Mon, 19 Oct 2009 12:30:00 EST. Please see our terms for use of feeds.

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