EDITOR’S NOTE: “Vegas Myths Busted” publishes every Monday, with a bonus Flashback Friday edition. Today’s entry in our ongoing series originally ran on June 17, 2024.
It’s not too difficult to figure out who started the myth that celebrity chefs work in their own restaurants. According to an old menu at Gordon Ramsay Pub & Grill at Caesars Palace: “If you think the guy sitting at the end of the bar looks a lot like Gordon, well, it just might be.”
Celebrity chef Gordon Ramsay poses for a photo in a restaurant in which he has never cooked, Gordon Ramsay Hell’s Kitchen at Caesars Palace. (Image: vistlasvegas.com)Ramsay poses for his contractually required photos at the grand opening of his first Hell’s Kitchen in January 2018. (Image: Brenton Ho/KabikPhotoGroup.com)
Booking the Cooks
Caesars Entertainment wants you to think you can meet or see Ramsay by dining at one of the six Las Vegas restaurants they operate for him — so much so that the casino company requires him to visit each one at least once a year, for at least 24 consecutive hours.
During each visit, Ramsay is contractually obligated to allow himself to be photographed as though his being there is a perfectly normal occurrence and not just a requirement for him to earn his $340K annual name-licensing fee per restaurant, along with 5%-6% of Caesars’ gross profits from it.
This suggests what we all kind of know intuitively — that once someone earns millions from TV shows and passive licensing deals, they don’t want to have to cook your Crispy Skin Salmon over a hot stove after you arrive famished from seeing Mat Franco’s 7 p.m. show at the LINQ.
Celebrity chefs may sometimes help design the menus at their Las Vegas restaurants — that’s both may and sometimes. But they never cook in them. Doing so may actually be illegal if they don’t possess a Nevada health card.
Instead, they rely on their hotel partners’ food and beverage departments to manage the restaurants.
Ramsay cooks in a scene for his long-running “Hell’s Kitchen” Fox-TV reality series, which is always shot on soundstages, never in his restaurants. Seasons 23 and 24, now filming at the Foxwoods in Connecticut, is set on a soundstage at the casino resort, not in the Hell’s Kitchen there. (Image: Fox-TV)
How We Know For Sure
We only know about Caesars’ deal with Ramsay because it was among the financial relationships exposed by the Wall Street Journal during the company’s 2016 bankruptcy proceedings.
We assume that Caesars, and other casino companies, have similar deals with Guy Fieri, José Andrés, Guy Savoy, Giada De Laurentis, Michael Mina, and David Chang, though those deals have never been made public.
The only time celebrity chefs can be counted on to be at their restaurants is for their grand openings.
Unfortunately, that’s one of the only times you can’t be because those are invite-only affairs open exclusively to celebrities and other casino VIPs.
Look for “Vegas Myths Busted” every Monday on Casino.org. Visit VegasMythsBusted.com to read previously busted Vegas myths. Got a suggestion for a Vegas myth that needs busting? Email corey@casino.org.
Here’s a look at this weekend’s tasty food and drink happenings:
Karbachtoberfest at Karbach Brewing Co.
Friday–Sunday
2032 Karbach
Karbach continues its beloved Bavarian celebration, Karbachtoberfest, for its second of three weekends. Pop by for live music, stein-hoisting contests, bratwurst tosses, wiener dog races, seasonal Karbachtoberfest brew, German food, bingo, giveaways and family-friendly fun. The fun is free and open to the public.
Saturday, 10 a.m. to 4 p.m.
2520 Airline
The Houston Farmers Market kicks off the season with its annual Fall Festival, featuring live music, storytime, kids’ concerts, seasonal bites, local vendor shopping, a pumpkin-painting station and family fun from Toddler Towns to pickleball. The free festival also marks the return of the market’s beloved Pumpkin Patch, open Saturdays and Sundays from 10 a.m. to 5 p.m. through October 26.
Galveston Island Shrimp Festival at Historic Strand District
Saturday, 10 a.m. (gumbo stroll noon)
2302 Strand
The Galveston Island Shrimp Festival returns with its shrimp gumbo cook-off, vendor exhibits, live music and a Shrimp Scamper 5K Fun Run. You’ll also find a Gumbo Stroll (sampling both amateur and pro teams), plus arts, entertainment and food from local favorites. Gumbo stroll tickets start at $15 in advance.
Chefs for Farmers at Autry Park
Saturday–Sunday
Chefs for Farmers is going down this weekend at Autry Park, featuring unlimited tastings, live entertainment and new activations like The Rosé Ranch, Tailgate Experience and Texas Love BBQ Zone. Proceeds benefit the Houston Food Bank and Urban Harvest. Tickets are $145 GA and $195 VIP per day, with weekend passes available.
Negroni Week
All weekend long
Negroni Week continues through this weekend, as Houston bars and restaurants join thousands of venues globally in celebrating the iconic Negroni cocktail while supporting Slow Food’s mission for a more equitable and sustainable food and beverage world. Participating spots include HiFi at The Finn, Rosie Cannonball, Bayou & Bottle, Flora, Eight Row Flint East End and more.
On Thursday, the coffee giant unveiled a $1 billion restructuring plan that will shutter more than 100 North American cafes, cut 900 non-retail jobs, and remodel over 1,000 locations.
The reset, CEO Brian Niccol said, is about restoring warmth and comfort — an effort to recreate the “third place” he has championed since taking the helm last year, the hangout between home and work that first made Starbucks a global brand in the 1990s.
At the same time, Starbucks appears to be losing ground with Gen Z, something it tacitly admitted in its latest earnings, when it moved to shutter mobile-only “pickup” stores built for speed and “frictionless” transactions that it assumed would be catnip for a digital-native generation. Its market share among the cohort has slipped from 67% to 61% over the past two years, marking four consecutive quarters of declines, according to Consumer Edge.
Like many restaurant chains, Starbucks misread the generation. Seeing their social awkwardness and preference for digital ordering, the company wrongly assumed it should structure its stores around those behaviors. But Niccol told analysts in July that the mobile-only format was “overly transactional and lacking the warmth and human connection that defines our brand.”
But Gen Z, Niccol is betting, craves that old Starbucks feeling the same way it pines for a “90s kid summer.”
Dubbed by some as the loneliest generation, they’re gravitating instead toward quirky, local coffee shops that double as community hubs and cultural signifiers – the kind you would see on ‘90s shows like Friends or How I Met Your Mother, Consumer Edge data show.
Niccol thinks the answer is in the original Starbucks innovation of the “third place.”
Bringing back that Central Perk feeling
The idea of the “third place” comes from urban sociologist Ray Oldenburg’s 1989 book The Great Good Place, which argued that society needs gathering spots beyond home and work. Cafes, pubs, gyms, the nail salon — all counted.
Starbucks worked hard to claim that term; the CEO at the time of Oldenburg’s book, Howard Schultz, used it so often on radio shows and in interviews that people assumed he invented it.
“Starbucks was notable for spacious, comfortable seating in the early days,” Karen Christensen, an author and collaborator of Oldenburg’s, told coffee newsletter The Pourover. “It was the usual place to find a seat and Wi-Fi and electricity in a strange city, and a common place to meet friends.”
However, that vibe has been harder to find in recent years. Drive-throughs and mobile pickup now outnumber long sit-down visits, and six straight quarters of falling same-store sales suggest that customers aren’t sticking around. Niccol said in his note the goal now is to bring people back.
“Our goal is for every coffeehouse to deliver a warm and welcoming space with a great atmosphere and a seat for every occasion,” he told employees.
The company says the new investment will prioritize stores that can be remodeled into “lingering spaces.”
Expect more ceramic mugs, softer seating, outlets and layouts designed to slow customers down rather than speed them out the door. Starbucks ended its fiscal year with roughly 18,300 locations across North America, but store growth won’t resume until 2026.
The once and future third place
The price tag is steep: Starbucks expects $150 million in severance costs and $850 million tied to closures and remodeling. The announcement follows an earlier $500 million investment in barista hours through its “Green Apron Service.”
But labor tensions loom. Starbucks Workers United, which represents more than 12,000 baristas, said it would demand bargaining over the closures. Union leaders warned the cuts risk undercutting the very community vibe Starbucks says it wants to restore.
Beyond finances, the stakes are cultural. As Oldenburg argued, third places are vital to social cohesion — spaces where people of all kinds can rub shoulders. In recent years, many third places have vanished, a trend accelerated by the pandemic.
“Public leisure space is critical for society,” Notre Dame professor Gwendolyn Purifoye told TheNew York Times. “If you don’t build places to gather, it makes us more strange, and strangeness creates anxiety.”
Fortune Global Forum returns Oct. 26–27, 2025 in Riyadh. CEOs and global leaders will gather for a dynamic, invitation-only event shaping the future of business. Apply for an invitation.
My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter.
Initially, Mom tried to sneak in a little brewer’s yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff.
Mom’s Cottage Cheese Pancakes
Yield: About 30 (3 1/2-inch) pancakes
INGREDIENTS
1 cup cottage cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1/4 cup reduced-fat milk
1/4 cup vegetable oil
For greasing pan: nonstick spray or vegetable oil
DIRECTIONS
1. Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes.
2. Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil). Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom. Turn and cook until bottom is golden brown.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
A list of great restaurants in South Tampa, Florida. Includes Westshore, Downtown & Davis Islands (West of Channelside Dr. & South of Hillsborough Ave.)
District South Kitchen & Craft $$ 3301 S Dale Mabry Hwy Website | (813) 999-8025 Elevated comfort food in a welcoming space. Known for the prime rib melt and meatloaf.
Graze South Tampa $$ 2219 S Dale Mabry Hwy Website | (813) 819-2217 Refined American fare with breakfast all day and standout burgers in a modern setting.
Byblos Cafe $$ 2832 S MacDill Ave Website | (813) 805-7977 Chic Mediterranean spot with traditional Lebanese dishes, live entertainment, and full bar.
Pané Rustica $$ 3225 S MacDill Ave Website | (813) 902-8828 Fresh-baked breads and pastries by morning, hearty sandwiches by afternoon. Rustic charm.
Terra Gaucha Brazilian Steakhouse $$$ 1108 S Dale Mabry Hwy Website | (813) 999-4332 All-you-can-eat churrasco with premium meats and sides. Ideal for group dining.
Water + Flour $$ 1015 S Howard Ave Website | (813) 251-8406 Health-forward Cali-Miami fusion with sushi, pizza, and pasta. Vegan and gluten-free options.
On Swann $$$ 1501 W Swann Ave Website | (813) 251-0110 Seasonal American cuisine from an open kitchen. Great for charcuterie and cocktails.
Meat Market $$$$ 1606 W Snow Ave Website | (813) 280-1113 Upscale steakhouse with top cuts, seafood, and elegant atmosphere in Hyde Park.
Forbici Modern Italian $$ 1633 W Snow Ave Website | (813) 251-8001 Vibrant Italian spot with shareable portions and crowd-favorites like meatballs and Bolognese.
Timpano $$$ 1610 W Swann Ave Website | (813) 254-5870 Italian classics meet lively bar scene. Stylish décor and rustic-modern menu.
Taco Dirty $$ 2221 W Platt St Website | (813) 314-7900 Fast-casual tacos with bold flavors and endless combos. Try the All-In Bowl.
Bella’s Italian Café $$ 1413 S Howard Ave Website | (813) 254-3355 Homemade pasta, wood-fired pizzas, and classic Italian in a laid-back setting since 1986.
Bern’s Steak House $$$$ 1208 S Howard Ave Website | (813) 251-2421 Iconic fine dining with prime steaks, a massive wine cellar, and legendary dessert room.
Salt Shack on the Bay $$ 5415 W Tyson Ave Website | (813) 444-4569 Laid-back seafood shack with waterfront views. A local favorite for tacos and sunset sips.
Hula Bay Club $$ 5210 W Tyson Ave Website | (813) 837-4852 Waterfront bar and grill with live music, tropical vibes, and seafood favorites.
Union New American $$$ 1111 N Westshore Blvd Website | (813) 768-9989 Sleek, modern dining and lounge with chef-driven New American cuisine.
Eddie V’s Prime Seafood $$$$ 4400 W Boy Scout Blvd Website | (813) 877-7290 Elegant seafood and steak with live jazz in a stylish, upscale setting.
Donatello $$$ 232 N Dale Mabry Hwy Website | (813) 875-6660 Classic Northern Italian fine dining with white-tablecloth service and romantic ambiance.
Ocean Prime $$$$ 2205 N Westshore Blvd Website | (813) 490-5288 Modern steakhouse with seafood, truffle mac, and a standout wine list.
Ponte Modern American $$$ 1010 Gramercy Ln Website | (813) 582-7755 Luxurious modern American cuisine with French-Italian influences in Midtown Tampa.
Mad Dogs & Englishmen $$ 4914 S MacDill Ave Website | (813) 832-3037 Cozy British pub with hearty classics, craft beers, and old-world charm.
Cousin Vinny’s $$ 1331 W Cass St Website Family-friendly Italian-American spot with big portions and rustic charm.
Streetlight Taco $$ 4004 Henderson Blvd Website | (813) 217-9158 Fresh, bold, chef-crafted tacos with vibrant ambiance and local ingredients.
Izakaya Tori $$ 310 S Dale Mabry Hwy Website | (813) 875-4842 Intimate Japanese eatery with sushi, skewers, ramen, and small plates.
Wright’s Gourmet House $$ 1200 S Dale Mabry Hwy Website | (813) 253-3838 Beloved local deli with legendary sandwiches, baked goods, and a loyal following.
Ava $$ 718 S Howard Ave Website | (813) 512-3030 Rustic-modern Italian with handmade pastas, wood-fired pizza, and vibrant energy.
Greater St. Petersburg (St. Petersburg, St. Pete Beach, Gulfport, Treasure Island)
Datz – St. Pete $$ 180 Central Ave Website | (727) 202-1182 Downtown staple serving comfort food classics like the “Roger’s Rockin’ Reuben” and “Memphis on My Mind.” Open daily with rotating specials and a popular weekend brunch.
Social Roost $$$ 150 1st Ave N Website | (727) 202-6113 Globally inspired menu with standout plates like Shrimp & Grits, Short Rib, and Red Snapper Escovitch. Small plates, bold flavors, and stylish ambiance.
Society Table – Don CeSar $$ 3400 Gulf Blvd Website | (727) 360-1881 Laid-back yet refined spot at the Don offering Florida Gulf fare all day. Favorites include fried green tomatoes, grilled ribeye, and seared scallops.
Maritana – Don CeSar $$$ 3400 Gulf Blvd Website | (727) 360-1882 Elegant fine dining with coastal sophistication. Veal ravioli, duck confit, and lobster gnudi highlight the upscale, regionally sourced menu.
Allelo $$ 300 Beach Dr NE Website | (727) 851-9582 Mediterranean-Aegean concept emphasizing shared plates and connection. Try the Rack of Lamb, Eggplant, or Meatballs with an extensive wine list.
Birch & Vine $$$ 340 Beach Dr NE Website | (727) 896-1080 Chef-driven menu inside The Birchwood. Ribeye carpaccio and fresh seafood shine. Great for brunch or a romantic dinner—reservations recommended.
Stillwaters Tavern $$ 224 Beach Dr NE Website | (727) 350-1019 Lively hangout with 20+ craft beers and a scratch American kitchen. Land & Sea entrees pair well with Pier views.
The Library $$ 600 5th St S Website | (727) 369-9969 Literary-themed space with elegant vibes and book-lined walls. Cozy yet upscale, offering refined American cuisine and craft cocktails.
Perry’s Porch $$ 335 2nd Ave NE Website | (727) 256-0121 Coastal café with wraparound porch and Italian-inspired dishes. Pays tribute to C. Perry Snell with charming waterfront views and relaxed vibes.
Fortu $$$ 97 Central Ave Website | (727) 256-0268 Sleek pan-Asian steakhouse with lantern-lit ambiance. Offers wagyu, seafood plates, and upscale energy perfect for a lively night out.
Juno & The Peacock $$$ 400 Beach Dr NE Website | (727) 258-4222 Retro-coastal setting with terrazzo floors and plush seating. Highlights include seafood towers, dry-aged steaks, and polished cocktails.
Concrete Jungle $$ 475 Central Ave Website | (727) 475-5440 Tulum-inspired underground spot with Latin cuisine, tropical cocktails, photo ops, and live music. Ideal for nightlife or weekend brunch.
Brick & Mortar $$ 539 Central Ave Website | (727) 822-6540 Rustic, cozy eatery with seasonal New American plates, house-made pastas, and curated beer and wine list.
Tiki Docks Skyway $$ 3769 50th Ave S Website | (727) 810-8454 Tropical waterfront spot offering seafood, burgers, rum drinks, and family-friendly vibes. Laid-back escape with water views.
Teak $$ 800 2nd Ave NE, 4th Floor Website | (727) 513-8325 Nautical-inspired rooftop with 360° views. Dishes like Paella and Sirloin complement craft cocktails in a serene setting.
Doc Ford’s Rum Bar & Grille $$ 610 2nd Ave NE Website | (727) 857-8118 Casual seafood joint at the Pier. Highlights include Yucatan Oysters, Captiva Crab Cakes, and Panko Grouper, with scenic waterfront seating.
IL Ritorno $$ 449 Central Ave., #101 Website | (727) 897-5900 Italian for the discerning palate. Il Ritorno brings a new taste of fresh Italian cuisine to the community by. introducing new, interesting flavors and combinations. Open for dinner Tuesday-Saturday, closed Sunday and Monday.
A bestselling author and keynote speaker, he now teaches entrepreneurs how to amplify their message and align their purpose. That’s why he was at the Restaurant Show — not as a restaurant operator, but as a mentor showing how storytelling can turn a moment into momentum.
Melzter readily shares the story of how he lost the money in interviews and on social media — but he refuses to call it a sacrifice. To him, it was an investment.
“My wife doesn’t like me saying this,” Meltzer admits. “I invested $100 million. Without that investment, I wouldn’t be where I am today. So how could I not see it as an investment?”
That reframing is central to Meltzer’s worldview. Sleep, he says, is his top nonnegotiable because recovery fuels everything else. Activities aren’t divided into work and play, but into investments of time and energy.
“I don’t believe in sacrifice,” Meltzer says. “That’s a vision of shortage and scarcity. I believe in investing. When you love the earth, it loves you back. When you love your relationships, they love you back. I make that investment.”
Meltzer’s job now is making sure those lessons live on in a digital age where content outlasts its creator.
“I’m identified as both the guy who lost everything and the guy who’s successful,” he says. “In all my activities, I’m successful, but I fail at every one of them.”
If Meltzer’s philosophy is about investment, the Restaurant Show was where it came to life.
He called it the “fishbowl of content.” Cameras circled an open stage on the final day, but the seats were nearly empty. For many speakers, that would be a problem. For Meltzer, it was the point.
“I don’t care who’s sitting in the chairs,” he says. “I care how many cameras are here and what systems I have to amplify it.”
That is stage theory in practice: Capture content and amplify it. A meetup with two people can turn into millions of views if the story connects. Meltzer proved it when someone asked about the coolest athlete he had ever met. He told a story about Kareem Abdul-Jabbar and Dr. J from his days as a 12-year-old ball boy.
“Two people were in the room when I told it, but that piece of content has over 10 million views,” he says.
It was a familiar lesson for me. When I opened Cali BBQ in San Diego, I spent 14 years focused on the four walls of my restaurant. Working with Meltzer showed me a bigger opportunity: Build in public, fail in public and share the process.
“One of the most important things you helped me realize is the power of asking for help,” I told him at the time. “By making podcasts, YouTube videos and doing stage theory, I hope more people get out of their restaurant and see what’s possible.”
“Business is fun,” Meltzer says. “Life is fun. Activities you get paid for, activities you don’t. But they’re all investments.”
The audience at the National Restaurant Show may have been quiet, but the cameras were rolling. And that means the conversation we recorded will live on long after the booths are packed up — a perpetual stage where the real audience is the one still to come.
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Pumpkin spice is going to have to wait a minute; it’s time for apples to shine.
Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best.
We turned to three new cookbooks to find new recipes for the occasion, starting with “The Art of Jacques Pépin.” The author of more than 30 cookbooks, the legendary chef is also an accomplished artist. The latest is a stunning celebration of both of Pépin’s passions ahead of his 90th birthday (Harvest, $35).
“Hungry Happens Mediterranean” from Stella Drivas draws on the popular blogger’s Greek upbringing for Mediterranean-inspired recipes that promote healthy choices and fresh ingredients — even in desserts (Clarkson Potter, $35).
And Minnesota’s own Dan Buettner recently published a third Blue Zones cookbook, this one catering to those of us who need quick but nutritious dinners. “One Pot Meals: 100 Recipes to Live to 100″ offers compelling recipes to get us from breakfast through dinner (National Geographic, $35).
Apple Compote
Serves 2 to 3.
From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “What we call ‘applesauce’ was known as apple compote when I was a kid in France, and it was always served as a dessert at home. You can certainly use it as an applesauce or try it as a dessert with a garnish of sour cream and pound cake.” (Harvest, 2025).
2 large apples, peeled, cored, and cut into 1-in. cubes (about 1 lb.)
1 tbsp. butter
½ c. apple juice
2 tbsp. sugar
½ tsp. pure vanilla extract
Sour cream, for serving
Strips of orange zest, for serving
Pound cake, for serving
Directions
Combine the apples, butter, apple juice, sugar, and vanilla in a medium saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, cover, and cook until the apples are tender, about 15 minutes.
Remove the lid and continue to cook until the liquid has reduced, about 5 minutes more. Using a potato masher, roughly mash the apples into a chunky puree to the texture of your liking. Allow to cool. To serve, spoon into a serving dish and top with a dollop of sour cream, the orange zest, and a slice of pound cake.
Invisible Apple Loaf Cake
Serves 8.
This cake (called Gâteau Invisible in France, where it originated) gets its name because the apples are almost impossible to detect just from looking at it. They’re very thinly sliced and stacked into the pan, then covered with a crepelike batter so while baking the two parts merge into one. You’ll certainly taste them, though; that is why I’ve always loved this cake. The apples are so prominent in flavor that very little extra sugar is needed for it to taste properly sweet. Just be sure to choose sweet varieties of apples and avoid tart ones such as Granny Smiths. From “Hungry Happens: Mediterranean” by Stella Drivas (Clarkson Potter, 2025).
3 large eggs
⅔ cup whole milk, slightly warmed
3 tbsp. unsalted butter, melted
1 tsp. vanilla extract
½ c. all-purpose flour
½ c. powdered sugar, plus more for dusting
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. fine sea salt
4 sweet apples (1½ to 2 lb. total), preferably Fuji, Honeycrisp or Pink Lady
Directions
Preheat the oven to 350 degrees. Line a 9- by 5-inch loaf pan with parchment paper.
In a large bowl, whisk together the eggs, milk, butter and vanilla. Add the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. The batter will be on the thin side.
Peel and core the apples and then slice them very thinly on a mandoline — ideally about 1⁄16-inch thick. Add them to the batter and stir gently so that the apples are evenly coated.
Using your hands or a slotted spoon, lift the apples from the batter and layer them in the prepared pan in batches, gently flattening out each addition into a smooth layer. Pour the remaining batter over the apples.
Transfer the pan to the oven and bake the cake until the top is set in the center and a toothpick tester comes out mostly clean, 50 to 60 minutes. If you’d like a more golden-brown crust, place the pan under the broiler for 1 to 2 minutes, watching carefully. The cake will puff slightly in the oven but deflate as it cools.
Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes, then, using the parchment, gently unmold it from the pan and cool for at least another 15 minutes on a wire rack before slicing. Sprinkle with a little powdered sugar if desired. Wrapped tightly, the cake will keep for up to 3 days in the refrigerator or up to 1 month in the freezer.
Change it up: To make Invisible Pear Cake, substitute pears for the apples. Make sure they’re ripe and sweet (and sliced very thinly!). Or make it gluten-free by substituting gluten-free flour for the all-purpose flour.
Roasted Cabbage Steaks With Apples
Serves 4 as a main, 8 as a side.
This is one steak the Blue Zones can get behind. Cabbage and apple are a classic fall pairing. Roasted together, they offer a sweet and savory dish that’s as flavorful as it is filling. The Apple Balsamic Vinaigrette makes this completely irresistible. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
1 red cabbage, leaves and stalk trimmed
2 tbsp. extra-virgin olive oil, divided
2 tart baking apples, halved and cored
½ tsp. salt
½ tsp. ground caraway seeds
¼ tsp. ground juniper berries
¼ tsp. freshly ground black pepper
½ c. walnuts, chopped
3 tbsp. Apple Balsamic Vinaigrette, plus more to taste (see recipe)
¼ c. Italian parsley, chopped
Directions
Preheat oven to 375 degrees.
Turn the cabbage on its side and slice it into roughly 1-inch-thick rounds with the core at the center to hold each slice together. Drizzle 1 tablespoon of the oil onto a sheet pan and spread it around evenly. Place the cabbage rounds on the pan and drizzle the remaining oil on top. Arrange the apple halves cut side down in between the cabbage.
In a small bowl, mix the salt and spices together; sprinkle the mixture over the cabbage slices, rubbing gently to spread evenly. Bake for 40 minutes, then scatter the walnuts on top of the cabbage and apples and bake for another 5 minutes.
Serve each cabbage steak with an apple half on top, some walnuts, a generous drizzle of vinaigrette and a sprinkling of parsley.
Apple Balsamic Vinaigrette
Makes about 2 cups.
This dressing offers a perfect balance of sweet, sour and savory. Make extra and keep it in the fridge — you’ll reach for it regularly — to use on salads, crudites and grain bowls. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
½ c. apple cider
½ c. extra-virgin olive oil
¼ c. balsamic vinegar
¼ c. apple cider vinegar
4 tsp. Dijon mustard
4 cloves garlic, grated or minced
2 tsp. salt
1 tsp. thyme
½ tsp. freshly ground black pepper
Directions
Whisk everything together in a medium bowl (or blend in a blender) until smooth and emulsified. This will keep in the refrigerator in an airtight container for up to 2 weeks — just give it a good stir or shake before using.
WTOP has rounded up over 20 recently opened and soon-to-open eateries in the D.C. area that range in price and style.
For diners who may be getting tired of the same old dishes and want to change it up with something new, the D.C. area is chock full of new restaurants and bar openings worth a reservation.
From a Bitcoin-preferred bar that is opening in Penn Quarter, to a selfie-approved restaurant and cafe heading to The Wharf, WTOP has rounded up over 20 recently opened and soon-to-open eateries that range in price and style.
This new Adams Morgan wine bar is headed by the award-winning Popal Group, which is known for well-recognized local restaurants like Pascual, Lutèce and Lapis. Maison Bar À Vins is located in a brownstone with velvet curtains, moody wallpaper and leather chairs. Chef Matt Conroy told WTOP that what he sees as missing in D.C. are late-night places to drink and eat that are upscale. “At night, if you want to still have a bottle of Champagne and some bone marrow or something, you’ll be able to do that pretty late here, which is pretty exciting,” said Conroy.
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What to expect from Maison Bar À Vins, Adams Morgan’s new French-inspired wine bar
Earlier this month, D.C.’s first phone-free bar opened. Heading the venture is Rock Harper, who won the third season of Gordon Ramsay’s “Hell’s Kitchen.” Learn more about the inspiration of the bar in this profile by WTOP’s Jimmy Alexander.
This sports bar is a love letter to upstate New York with dishes like crispy wings, cheesy chicken riggies, Zweigle’s hot dogs, and the iconic “Garbage Plate,” which is a mashup of cheeseburgers, mac salad, chili and mustard. Headed by restaurateurs Scott Drewno and Danny Lee of The Fried Rice Collective, Upstate FTW (an acronym for “For the Win”) launched inside the kitchen of Sports & Social with 7,300 square feet of space and a 25-foot LED media wall with 13 additional HD TVs.
Dishes served at El Mercat Bar de Tapas. (Courtesy El Mercat Bar de Tapas)
This new location for El Mercat Bar de Tapas opened earlier this month at West Post at National Landing in Arlington, Virginia. The space features an open kitchen, a 24-seat bar, a seasonal patio and a private dining space for up to 24 guests. The bountiful tapas menu includes a variety of paellas and plates like lamb meatballs, gambas al ajillo and pulpo con patatas. The location also offers tableside service featuring a Jamónero cart.
Not far from D.C., this fast-casual Japanese eatery opened with a menu featuring build-your-own donburi and ramen bowls, plus sides like housemade kimchi and a mochi ice cream dessert.
Now open in Dupont Circle, Selva by Chef Giovanni Orellana takes guests on a journey through Latin America’s culinary landscape through plates like ceviche del pescado, beef empanadas and pollo loco.
For more fast-casual fun, Nuli at The Square food hall opened as a West African-inspired concept that is health-conscious and protein-packed. As reported by Eater D.C., Nuli’s menu covers wraps, bowls and smoothies with jollof rice and spicy prawns or lamb meatballs, among other options.
Michelin-star chef Michael Mina of Bourbon Steak opened his latest Italian concept in the CityRidge development. Acqua Bistecca celebrates modern takes on Italian classics, seasonal crudos and grilled seafood.
Now open in D.C. are two of Argentina’s most iconic bars. Florería Atlántico is ranked among The World’s 50 Best Bars, praised for its contemporary approach. Alongside its sister restaurant, Brasero Atlántico, the hospitality destinations offer guests the opportunity to indulge in the open-fire cooking traditions of Argentina’s countryside.
At Union Market, a new location of Slice & Pie has opened. Slice & Pie was named the second-best pizzeria shop in the nation this past year by the organization 50 Top Pizza. The menu includes more than just pizzas, but also bruschetta and meatballs. The first location of Slice & Pie can be found in the 14th Street Corridor.
Pentagon City just got a little sweeter. Gwenie’s Pastries opened in the neighborhood earlier this month with ube-flavored cheesecake, doughnuts, pies and cakes. Other Filipino goodies offered include hal-halo, cassava cake, buko pandan and sapin-sapin. The products from Gwenie’s Pastries can be found throughout the region as well as on Amazon.
A tablescape of dishes served at Nuli, an African-inspired fast casual concept. (Courtesy Scott Suchman)
Pronounced yoo-NOH-yuh, this new Mediterranean-Mexican restaurant in NoMa is focused on fermentation, scratch cooking and wellness. The menu features dishes like a seaweed mole with potato miso, chicken skin and greens; smoked and pressed striped bass with guajillo adobo, yellow corn tortilla and farmhouse cheese. For dessert they offer kakigori with a cherry kombucha balsamic and churros.
Urban Roast 620 Main Ave. SW, D.C. | Opening September or October
In only a few weeks, the new location of Urban Roast is on its way at The Wharf. Urban Roast is a restaurant, cafe and selfie destination currently located in D.C.’s Penn Quarter neighborhood. The new Southwest location features an indoor/outdoor bar and the largest patio at The Wharf, spanning 1,600 square feet.
JINYA Ramen Bar 1525 Wisconsin Ave. NW, D.C. | Opening October
The citywide expansion of JINYA Ramen Bar continues later this year into Georgetown. Already, JINYA has expanded to Logan Circle, Union Market and The Wharf with other D.C.-area locations that include North Bethesda, Maryland and Merrifield’s Mosaic District in Fairfax, Virginia.
Atlas Brew Works is moving into the Bridge District development in Southeast D.C. as an anchor retail tenant at the multi-family development adjacent to Anacostia Park, called The Douglass. Moving into Ward 8, Atlas Brew Works is also bringing along with it the food partner, Andy’s Pizza.
Any Day Now 1100 New York Ave. NW, D.C. | Opening sometime in the fall
Scallion pancake breakfast sandwiches are on the way to Downtown D.C., courtesy of Chef Tim Ma of Lucky Danger, Tacocat and Sushi Sato. The new location of Any Day Now will be equipped with a wine bar and a new nighttime menu.
Goodie Lounge 222 M St. NE, D.C. | Opening sometime in the fall
On the ground floor of The Morrow hotel in NoMa, diners can relish in the “Swediopian” flavors of the Marcus D.C. restaurant. Later this fall, a new, sleek cocktail bar is expected to take over the eleventh floor of the hotel. Goodie Lounge is expected to serve small bites, pop-up events and “experiential cocktails.”
Taqueria Xochi 300 Tingey St. SE, D.C. | Opening sometime in the fall
For those in search of authentic Mexican cuisine, expect Taqueria Xochi to open its doors in the Navy Yard neighborhood this fall. The restaurant has three other locations in the region: U Street, The Square food hall in Downtown and National Landing in Arlington, Virginia.
A cheese, pepperoni, mushrooms and truffle and veggie lover pizza at Slice & Pie. (Courtesy Maria Lustre Rebrikova)
Proper Bar 300 K St. NW, D.C. | Opening sometime in the fall
Later this year, the owners of the sports bar, Proper 21, are opening an upscale restaurant and bar, called Proper Bar. In an interview with the Washington Business Journal, owners Will Strozier and Rob Zahn said it will be “less sports-focused, and more focused on cocktails and food.” The location is inside the Mount Vernon Triangle multifamily building, known as The Crosby.
On Capitol Hill, this restaurant duo is bound for modern takes on Southeast Asian cuisine, led by Chef Santanu Brahmachary. Taki Taki will be located on the first floor with Rumba Rumba on the second floor, exploring global tapas and inventive cocktails in a more relaxed setting.
PubKey Bar and Media Haus 410 7th St. NW, D.C. | Opening sometime in the fall
Opening later this year in D.C.’s Penn Quarter neighborhood, PubKey will be a gathering place for those with a love for technology and new ideas. Bitcoin will be the preferred method of payment at this bar, according to a rep, with speaker events and policy discussions included.
Isla and Goodlove 1100 15th St. NW, D.C. | Opening sometime in the fall
Isla is a globally inspired restaurant with Island roots, while Goodlove is a music-driven cocktail lounge that are both set to open at Midtown Center just a few blocks from the White House.
Detroit Brick Pizza Co. and Electric Jane 1630 14th St. NW, D.C. | Opening sometime in the winter
The Wonder food hall plans to open Detroit Brick Pizza Co. and a speakeasy-inspired events venue, called Electric Jane, in the 14th Street neighborhood later this year. Together, the venues will take up approximately 4,000 square feet of the first-floor space.
Mélange Address unknown in D.C. | Opening sometime in 2026
Earlier this year, D.C. restaurateur Elias Taddesse launched a 96-seat restaurant, called Mélange Foods, Inc. in Shaw’s Atlantic Plumbing Development. The concept celebrated Ethiopian flavors through fried chicken, burgers and tacos. Next year, it’s expected that the James Beard award semifinalist will bring his restaurant to the ground floor of the Bridge District development in Ward 8. The restaurant is also expected to feature a butcher shop.
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Nora was created by real estate investors who wanted to blend history with modern touches to attract shoppers, diners.
Nora District shops, eateries, hotel progressing in West Palm Beach
The Nora District construction is progressing for the new dining, shopping and entertainment section north of downtown West Palm Beach.
The $1 billion project transformed a rundown area north of downtown West Palm into a trendy neighborhood with a mix of old warehouses and new buildings.
Retailers, restaurants, and fitness centers are set to open in Nora in phases, with a hotel and apartments planned for the future.
The West Palm Beach project gained momentum during the pandemic as businesses and residents relocated to Palm Beach County.
More than seven years in the making, the $1 billion Nora development is the culmination of an ambitious plan by a small group of real estate investors willing to take a chance on a rundown part of the city.
Starting in 2018, these investors began buying up old warehouses, boarded-up properties and vacant sites just north of the downtown. These were the properties in and around North Railroad Avenue facing the Florida East Coast Railway, which was built by industrialist Henry Flagler in the late 1880s.
The investment group envisioned something special: a hip, new neighborhood blending history with modern finishes.
The investors designed the district around North Railroad Avenue, the area’s western boundary and the district’s designated Main Street. Then they named the entire project Nora, short for the avenue’s name. The Nora District is just west of North Dixie Highway between 7th Street and Palm Beach Lakes Boulevard.
Nora features buzzy retailers, restaurants in downtown West Palm Beach
Using a mix of old warehouses and new construction, Nora’s partners created ground-floor spaces for buzzy and in-demand retailers. This includes casual and upscale restaurants, activities for families, and a smattering of luxury stores.
Nora also includes the hottest players in boutique fitness centers, plus several beauty retailers and services.
A few of the project’s 20 retailers plan to open in late August and September, while others will open by year-end, and more stores and eateries will open in 2026.
Eventually, people will be able to stay and even live at Nora.
In the fall of 2026, look for the opening of the 201-room Nora Hotel by Richard Born and Ira Drukier of BD Hotels, along with acclaimed hotelier Sean MacPherson.
The Nora Hotel will feature a rooftop pool and bar. It also will feature a signature restaurant, Pastis, the famed New York City Parisian-style brasserie.
Meanwhile, Nora’s developers are seeking approval from the City of West Palm Beach for an 11-story, 350-unit apartment complex along 10th Street at North Railroad Avenue.
In addition, Nora hopes to build an 11-story condominium at 1105 N. Dixie Highway.
If Nora sounds like an overnight sensation, it is not. Backers said the project required timing, creativity, patience − and a large dose of luck.
How a simple plan for West Palm turned big after a global event
The property purchases began around 2018, with a plan by NDT Development to rehabilitate a couple of old warehouses into new restaurant spaces.
But the redevelopment plan grew bigger, and over time, the group bought more and more property. Eventually, NDT joined with Place Projects, an early developer of Miami’s Wynwood neighborhood, and Wheelock Street Capital to create the Nora District. The 40-acre district is the city’s largest redevelopment since CityPlace, which opened in 2000.
Soon several Northeast restaurateurs and retailers expressed interest in following their customers to Palm Beach County, said Francis X. Scire, Nora’s leasing director. These include eateries from New York and Boston.
During the past three years, Scire said he’s charted the growing interest, and the caliber, of the companies wanting to be what some consider one of the hottest cities in the country.
“We’re a thriving metropolis and they needed to get a flag down here,” Scire said. “Nora was the best product coming online. It was the obvious choice.”
Coffee, cars and a big bet on the future of the Nora District
Sunday Motor Co. is one example. The coffee shop from Madison, New Jersey, has launched a soft opening in a converted warehouse at 7th Street and North Railroad Avenue, the southern corner of the Nora District.
Sunday Motor is among the first restaurants to open at Nora. With its auto-themed accessories and memorabilia, it promises to be a welcome gathering spot for coffee and car aficionados, non-car lovers and everyone else.
A daytime menu featuring breakfast and lunch items will be offered at first. Then, about a month after opening, Sunday Motor will launch evening service, featuring a different menu as well as beer and wine, according to Nick Vorderman, who owns the coffee shop with his wife, Renee Mee.
The expansion to Florida began in 2023 when the Vorderman family bought a house in West Palm Beach’s Flamingo Park to visit with relatives in Jupiter.
Soon after, the couple began taking a look around West Palm Beach. This was about the same time that Nora’s leasing director was trying to find a coffee shop.
Scire said he wanted the perfect “third place,” a location that isn’t home or work but another setting for gathering. After sifting through 37 possible coffee shops, he settled on Sunday Motor’s creative and welcoming vibe.
In a brief telephone interview on Aug. 13, Nick Vorderman was busy putting the finishing touches on the new Nora location.
But in between the last-minute frenzy, Vordeman said he was looking forward to the shop’s opening. “We’re all very excited,” he said. “It’s been a long road to get to this point.”
Nora’s eight other eateries range across a broad spectrum of cuisine. Several hail from the Northeast, too. Coming from Boston is Loco Taqueria & Oyster Bar. From New York, look for H&H Bagels, Van Leeuwen Ice Cream and Juliana’s Pizza. New York’s The Garret Group also plans a sports bar. Also opening at Nora are Indaco, a restaurant featuring rustic Italian-inspired cuisine; Del Mar Mediterranean; and local operator Celis Juice Bar.
In the beauty and wellness space, Nora will feature Sweat440 and SolidCore fitness facilities; service retailers such as Sana Skin Studio, The Spot Barbershop and IGK Salon hair care; Le Labo Fragrances; and ZenHippo early childhood activities.
Finally, three other retailers also are in the mix. They are Warby Parker eyewear; and two women’s clothing boutiques, Pompanos and Mint.
A new use for old West Palm Beach buildings
In a 2021 interview, back when Nora first was being sketched out, Place Project’s Joe Furst said the land assemblage by NDT was complicated, rare and vital to create an area with thoughtful planning and design.
A lot of times, developers either can rehabilitate old buildings or build new ones in an area, but not both, Furst said.
However, at Nora, rehabbed warehouses complement newly-built places, so “you still have that Main Street feel,” he said.
Indeed, historical flourishes are a part of making it feel authentic, said Damien Barr, a partner in the NDT Development group.
“We were very intentional,” Barr said during a recent tour of Nora.
Visitors to Nora need only look down for proof. Lining the district’s sidewalks are railroad ties, a nod to the nearby railway that first breathed life into the city and continues to inspire new uses for this old part of town.
The NYC-style Chinese restaurant takes over the former Sweet Chick space
Credit: Lucky Tennyson
After 42 years of service at 740 N Fairfax Ave., Genghis Cohen held its final service on May 31.
“After doing our best to secure a long-term lease at a reasonable rate, the property is being redeveloped,” owners Marc Rose and Med Abrous explained in an April Instagram post upon initial announcement of the move. “Even with all of these challenges, we are prepared to surmount them with your support and are more energized than ever on keeping the Genghis Cohen legacy alive for generations to come.”
Credit: Lucky Tennyson
Since then, the New York City-style Chinese restaurant has supplied eaters with takeout and delivery. All that will change on Sept. 25 when it reopens in a new, temporary space on Sept 25.
A half mile from the original location, Genghis Cohen 2.0 brings with it its core components — cozy red booths, silk dragon lanterns and favorite menu items like New York Egg Rolls, Crackerjack Shrimp and Foo Foo drinks — with an added dash of refined flair. Owners Rose and Abrous (Dolce Vita, The Spare Room) tapped friends in the design community for a refresh, adding red carpet, teal accents and plenty of neon to the restaurant.
Credit: Lucky Tennyson
A fish tank looks over the larger 12-seat bar, complemented by new cocktails: a frozen Dole Whip-inspired concoction and the Oolong Island Iced Tea. For new eats, try the Shrimp & Chive Dumplings, spicy glazed chicken (Volcano Chicken) served tableside and the bar-only Szechuan chicken sliders.
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Volcano ChickenCredit: Lucky Tennyson
The new space does not have a music venue like the original spot, but there will still be a live music component. Partnering with neighbor Canter’s Deli, Genghis Cohen will host “Genghis Cohen” live at the Kibitz Room on Wednesdays and Thursdays, presenting acts that span from shoegaze and punk bands to comedy acts.
Here’s a look at this weekend’s tasty food and drink happenings:
Friday–Saturday
On Friday, Little Woodrow’s Shepherd, 720 Shepherd, kicks off Oktoberfest at 9 p.m. Guests can try their strength in stein hoisting and watch dachshunds dash in the Dachtoberfest Weiner Dog Races for prizes. The fun continues on Saturday, with stein hoisting and dog races beginning at noon at the Midtown location, 2306 Brazos; and Oktoberfest celebrations starting at 1 p.m. at Little Woodrow’s Webster, 20251 Gulf Freeway.
Karbachtoberfest at Karbach Brewing Co.
Friday–Sunday
2032 Karbach
Karbach kicks off its first weekend of its beloved Bavarian celebration, Karbachtoberfest. Expect live music, stein-hoisting contests, bratwurst tosses, wiener dog races, seasonal Karbachtoberfest brew, German food, bingo, giveaways and family-friendly fun. The fun is free and open to the public.
Viet Cultural Fest 2024 at NRG Center
Saturday, 10 a.m. to 7 p.m.
Viet Cultural Fest rocks a full day of authentic Vietnamese eats, cultural experiences, lively performances and family fun. Guests can dig into traditional favorites like bánh mì, watch cultural competitions and folk games, slurp up pho in a phot eating contest, and enjoy live music and dance that celebrate Vietnamese heritage. Tickets are $15 for general admission, $12 for seniors, and free for kids under 5.
WhiskyX at Silver Street Studios
Saturday, 7 p.m. (6 p.m. VIP)
2000 Edwards
WhiskyX is back at Silver Street Studios, bringing more than 60 premium whisky brands to sample alongside a Food Truck Village, live music from Tiera Kennedy and fun extras like complimentary beard trims and cigars. Tickets start at $75.
Saturday, 11 a.m. to 3 p.m.
1958 West Gray
Zanti River Oaks is traveling back to the 1950s at a special Grease-inspired brunch. Sip spiked milkshakes, bop to classic hits spun by a live DJ, dig into brunch favorites, and enter the best-dressed couple contest. Reservations are available on OpenTable.
Italian marketplace Eataly will open its long-awaited location at the King of Prussia Mall on Oct. 2, offering a mix of dining options and imported retail, the chain confirmed.
The 21,000-square-foot space on the lower level of the mall’s plaza will include indoor and outdoor dining at Eataly’s La Pizza & La Pasta restaurant, which has a menu featuring Neapolitan-style pizza, burrata alla caprese, bucatini cacio e pepe and imported Italian wines.
Eataly also has several quick-service food options, including a Pizza alla Pala counter that will serve paninis and Roman-style pizza by the slice. The cafe Lavazza will offer espresso-based drinks and the pastry counter La Pasticceria will be stocked with croissants and other baked goods. For dessert, the Il Gelato counter will have a mix of gelato and sorbet options.
Eataly’s marketplace has hundreds of made-in-Italy products from freshly baked breads and focaccia to extra virgin olive oils, sauces, ready-to-eat meals, produce, pasta and sweets. A fresh counter at the market will have pasta, premium meats, and cut-to-order salumi and formaggi. The wine store includes more than 450 Italian labels and a selection of Italian and local beers.
After opening day, Eataly plans to hold 10 days of tastings, demos and other activities at the new location.
“Our mission at Eataly is to showcase the Italian art of living through unparalleled experiences, transporting guests to Italy through our unique mix of retail and dining,” Tommaso Brusò, CEO of Eataly North America, said in a statement.
Eataly has 16 locations in North America and more than 60 worldwide. The restaurant and market at the King of Prussia Mall, announced in 2023, will be the company’s first in Pennsylvania.
The opening will be the first of two major debuts this fall at the King of Prussia Mall. Netflix House, the streaming giant’s new entertainment venue with themed installations, restaurant and theater, will open in the space of the mall’s former Lord & Taylor store on Nov. 12.
Activist investor Sardar Biglari launched his eighth proxy battle at Cracker Barrel after the dining chain reported disappointing fourth-quarter earnings on Wednesday. In a filing on Thursday, Biglari, who is also the CEO of Steak n’ Shake, urged shareholders to vote against the re-election of Cracker Barrel CEO Julie Masino and railed against the chain’s management, which he deemed “worse than mediocre.”
Biglari’s latest campaign is part of a 14-year entanglement with Cracker Barrel in which he has repeatedly failed to get himself elected as a director. He has, however, managed to elect two candidates of his choosing (in 2022 and 2024), while fighting against his proxy battles has cost Cracker Barrel millions. Even this was cause for criticism from Biglari: “The Board has spent $31 million of shareholders’ money to prevent one of its largest shareholders [Biglari] from having a minority voice. Now the Company has become a laughingstock.”
For many years, Biglari was one of the company’s largest shareholders, at one point owning nearly 20% of Cracker Barrel’s shares. He has since sold off much of his stake, and disclosed ownership of a 2.9% stake in the proxy filing.
Cracker Barrel’s stock fell approximately 10% in after hours trading and was down more than 8% at time of publication.
Biglari, who is also the CEO of Biglari Holdings, which also controls Maxim magazine, isn’t going away. On Thursday, he urged shareholders to vote against the board’s directors, whom he accused of “severe destruction of shareholder value,” an inability to understand Cracker Barrel’s brand, and a failure to select a suitable CEO.
“Instead of demonstrating the discipline and stewardship required to protect and enhance a storied brand, management has relied on ill-conceived strategies that have worsened existing challenges rather than solved them, culminating in the disastrous “brand refresh” that has ranked among this century’s worst brand blunders alongside Bud Light and Jaguar,” he wrote. “CEO Julie Masino’s tenure has been marked by repeated and highly publicized missteps, from misguided rebranding efforts to ill-fated “transformation” initiatives, that reflect the Company’s troubling pattern of tone-deafness and disregard for shareholder capital.”
Biglari also took aim at the Cracker Barrel board’s marketing expert, Gilbert Dávila, whom he accused of being responsible for the chain’s struggles, and “eroding shareholder value” by approving “outsized pay packages” for Cracker Barrel executives.
“Shareholders can send a message that merit and performance, the foundation that built America, rank above DEI,” he continued.
Cracker Barrel has dismissed Biglari’s antics, previously tellingFortune that the activist investor has made “numerous false and misleading claims about Cracker Barrel, its Board and management.” Shareholders have rejected nearly all of his proposals.
In June, The Wall Street Journal reported that many Cracker Barrel customers were mourning the “loss of that old-timey feeling,” and the uproar escalated in August after a particular tweet by Donald Trump Jr., highlighting allegations that the rebrand was “woke.” The market reaction alone wiped out roughly $100 million from the chain’s value. At issue was, in part, the new logo that did away with the traditional “Uncle Herschel” mascot—a denim-clad old man perched on a chair beside a barrel.
The redesign, which was a key part of Cracker Barrel’s $700 million modernization campaign—and was intended to reverse an outflow of customers from the chain, performance that Biglari has criticized for years—immediately ignited controversy, drawing outrage from longtime diners, Biglari, and even President Trump. Biglari used his restaurant’s social media accounts to troll Cracker Barrel over the blunder.
Cracker Barrel quickly reversed course, ditching the rebranding and suspending its planned restaurant renovations. The company’s stock is down roughly 17% year-to-date.
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Two women say their friend’s birthday celebration at Ye’s Apothecary in New York City was ruined after the restaurant failed to disclose allergens in the dessert. The pair warns others with allergies to avoid the restaurant after their friends suffered from a severe allergic reaction.
In a video with over 1.4 million views, TikToker Mic (@marriedtoafrog) says two of their friends “legitimately almost died” after eating tang yuan, a dessert.
“We told [the staff] when we went to the restaurant that they have severe peanut allergies,” she says. “They assured us that none of the food we ordered had those allergens.”
She says that they ordered tang yuan for dessert, and the waitress never mentioned that there were nuts in the dish.
“Shortly after eating it, our friends, one of them had a severe allergic reaction immediately after. The other one had to literally go out and buy Benadryl,” she continues.
How did Ye’s Apothecary handle the allergic reactions?
One woman says that the waitress was unhelpful when they asked her to confirm whether the dessert contained peanuts, and pushed for her to pay the bill.
“After our friends came back and had their medication, they were still obviously feeling a lot of the effects from having nuts,” she says. “The waitress just kept telling us, ‘No, there’s no way that there’s nuts.””
After asking to speak with the manager, she says that the manager didn’t come to speak to the table. She had to approach the manager herself.
“We really had to argue like, ‘No, can you go back and ask the chef what is in this?’” she recounts.
The manager eventually agrees to speak with the chef and comes back 20 minutes later. She says the manager confirms that the chef decided to switch the recipe to include nuts, but didn’t inform any of the staff members.
He offers the table 15% off of the bill to try to make up for the allergic reactions.
“At this point, that didn’t even cover the tip,” the other woman says. Eventually, the manager agrees to comp the entire bill.
“We’re not trying to get allergic reaction to comp the bill. We’d rather pay a $1000 bill than have our friend suffer and almost die because of an allergic reaction,” she says. “Don’t go to this restaurant if you have allergies.”
The caption reads, “They caused two of my friends to have a severe allergic reaction and refused to be accountable for it. Seriously, we just want to warn others who may have severe allergies!! Luckily, both our friends carry their EpiPens and are recovering.”
How did viewers react to the TikTok?
In the comments, viewers say the way Ye’s Apothecary handled the guests’ allergies was unacceptable.
“You should never pay the bill when gross negligence happens. You informed the waitress & she, the chef & restaurant should take that extremely seriously,” one writes.
“Them trying to rush you out and continue to argue about the dessert containing nuts is crazy, the most likely knew they messed up and wanted you out tbh,” another says.
“It’s literally such a ticking time bomb like SO many ppl have peanut allergies. they need to get their act together,” a third notes.
In an Instagram post addressing the incident, Ye’s Apothecary says they “severely reprimanded” the staff involved and “re-coached” workers on allergy protocols. The restaurant also claims that their staff received “death threats” and were “physically assaulted” after the TikTok went viral.
“We deeply care about the safety of our guests and our team in equal measure. We remain committed to learning from this, correcting our mistakes, and doing better for both our guests and our staff,” the statement reads.
@marriedtoafrog DO NOT GO TO YE’S APOTHECARY IN NYC!!! they caused two of my friends to have a severe allergic reaction and refused to be accountable for it. seriously we just want to warn others who may have severe allergies!! luckily both our friends carry their epipens and are recovering 🙂 #nyc#allergies#restaurant#fyp♬ original sound – mic
The Mary Sue reached out to Ye’s Apothecary via email and to Mic via TikTok direct message.
At World Famous, every truck doubles as a stage, outfitted with cameras, livestreams and even Ring doorbell cameras. Brown, who calls himself “China Man Live” when streaming, oversees five food trucks along with four restaurant locations across Florida and Georgia.
Customers don’t just line up for food; they put on a show for his cameras. Some dance. Some rap. One woman even played the harmonica. Brown turned those moments into the “Chat with China Man” giveaway, a bracket-style competition where fans compete on camera for a $10,000 prize. The result is part restaurant, part reality show.
“It’s showtime,” Brown says. “You gotta put on something. People come out because they’ve been hearing about me for so long. The experience has to be there.”
That experience feels more like an amusement park ride than a quick bite to eat. Fans wait in lines for over an hour, excited for the Championship Egg Roll Food Truck Tour.
Brown himself compares it to a ride at Disney World. Behind the scenes, he has built the infrastructure to make the magic possible. His trucks carry 4K cameras, BirdDog joysticks and AI-driven meeting cameras that let him virtually appear at any location.
From his broadcast control center, he merges internet systems and drops into different sites in real time, greeting crowds as if he cloned himself.
The setup recalls a national news network, except the subject is egg rolls. Customers don’t just order food, they join a live broadcast watched by thousands online. When Brown shows up in person, the energy multiplies. “I’m like Santa Claus and the Easter Bunny everywhere I go,” he laughs, showing off the sparkly grill on his teeth.
For Brown, selling egg rolls is only half the story. The other half is creating a spectacle big enough to match the name World Famous.
Brown never planned to run a restaurant. His first attempt nearly collapsed.
When he opened a small takeout spot almost a decade ago, he hired cooks to run the kitchen while he handled the business side. It fell apart. “They were just taking me for a paycheck, taking me for a ride,” he admits. Right before closing the doors, his wife asked what was next. Brown’s answer surprised even himself: He would step into the kitchen.
What he found there changed everything. “I realized I have a superpower like an X-Man,” he says. That superpower was a sharp palate and a knack for creativity. He experimented with oxtail fat burgers and scratch-made sauces, but knew burgers and wings would only carry him so far. To stand out, he turned to egg rolls.
His first flavors, including Philly cheesesteak, chicken Philly and his yin-yang sauce, were instant hits. Soon he was competing in food festivals across Florida, beating Italian restaurants at Magic City Casino and winning first place with his Cuban-inspired “croquette roll.” He didn’t just enter competitions; he dominated them.
Crowds followed. At food truck roundups, Brown’s lines stretched so long that other vendors complained. Rather than back down, he leaned into the demand and created the Championship Egg Roll Food Truck Tour, a traveling circuit that draws thousands each weekend.
Expansion soon followed with restaurants, commissaries and fleets of trucks across Florida and Georgia. Through it all, Brown has been relentless about consistency. “I’m like [Gordon] Ramsay on steroids in my commissary,” he says. “I just want everything to come out perfect.”
Now that same obsession fuels his technology. From 4K cameras to AI-driven systems, Brown has turned food trucks into a connected network of kitchens and studios. Every egg roll is made to standard, every interaction is captured on camera, and every customer becomes part of the show. For Brown, food and broadcast are inseparable, and together, they just might make World Famous live up to its name.
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For 26 years, Silicon Valley engineer John Vink had a weekly lunch routine.
Every Wednesday he’d head to the nearest Armadillo Willy’s barbecue restaurant for the Pit-Smoked Boneless Chicken Sandwich, a juicy thigh topped with jalapeno-spiked barbecue sauce and fresh jalapenos.
“When I worked for Apple I went to the Cupertino location. Then when I worked for Nest I went to Los Altos. Then Google bought Nest, so we” — by then it was a group, the VIM, Very Important Meeting lunch club — “had to come to this location,” he said, sitting in what was formerly the Sunnyvale Willy’s.
It’s now his restaurant.
The abrupt closure of three Armadillo Willy’s in late June set Vink in motion. “I had to buy it,” he said, or lose his favorite sandwich. “We moved fast.”
Vink negotiated a bankruptcy court sale and a new lease on the El Camino Real property and partnered with restaurant veteran Ousmane Barry, who was general manager of the Santa Clara Willy’s. They renamed the place Empire Armadillo BBQ & Deli, which reflects both the Texas barbecue side of the menu and the new New York City-inspired deli sandwiches.
The John Vink sandwich of choice is on the new menu. (Ray Chavez/Bay Area News Group)
Empire Armadillo opened quietly a few weeks ago and will hold a big public celebration starting at 4:30 p.m. Thursday with a blues band, local dignitaries, the obligatory ribbon-cutting and a food deal for the first lunch and dinner customers.
Former customers have been posting excited reactions on social media and hugging and thanking the staff when they arrive. “It’s open!” customer Lani Ogilvie rejoiced when she spotted the sign Friday. She ordered a baby back rib plate and said she couldn’t wait to break the news to her colleagues.
Sunnyvale Mayor Larry Klein praised the restaurant team’s innovation. “Empire Armadillo is a story of loyalty, creativity and community spirit,” he said. “When John stepped in to preserve a beloved Bay Area BBQ tradition, he also gave Sunnyvale something brand news: a place where Texas barbecue and New York deli flavors come together.”
Empire Armadillo BBQ & Deli owner John Vink, left, and company president Ousman Barry get a bite of a chicken sandwich with jalapeños and cheese, jalapeño sauce, served with spicy peanut coleslaw, and a pastrami and provolone cheese on rye bread at the former Armadillo BBQ & Deli in Sunnyvale, Calif., on Friday, Sept. 12, 2025. Vink, a longtime Apple engineer who had been a customer for 26 years at the former Armadillo Willy’s BBQ, bought the restaurant. (Ray Chavez/Bay Area News Group)
Besides a refreshed restaurant with new tables, diners will find something else new: A display case of iPhones and other products that Vink had a role in creating over the decades..
For his nascent culinary venture, he has engineered a knowledgeable team, hiring several of the restaurant chain’s longtime pitmasters,
“It’s great that they wanted to keep the Armadillo Willy’s legacy going,” said Jerzy Alanis, chef and assistant GM, who is a 30-year veteran. He’s joined by pitmaster-cooks Maricruz Sanchez (28 years), Mario Miranda (26 years) and Omar Hernandez (17 years).
A clock from the former Armadillo BBQ & Deli hangs on the wall at the new Empire Armadillo BBQ & Deli in Sunnyvale, Calif., on Friday, Sept. 12, 2025. Empire Armadillo BBQ & Deli owner John Vink, a longtime Apple engineer who had been a customer for 26 years at the former Armadillo Willy’s BBQ, bought the restaurant. (Ray Chavez/Bay Area News Group)
They’re stoking the familiar fire pit near the front door with oak wood and making recipes they’ve been churning out for all those years. Besides the bestselling brisket and ribs, they smoke pork, turkey breast, tri-tip and Texas jalapeno sausage.
Willy’s side dishes are particularly popular. “People come in for the beans, the coleslaw.” a slightly spicy peanut version, Alanis said, “And the cornbread muffins,” Miranda chimed in. Those are served with honey cinnamon butter.
A pastrami and provolone cheese on rye bread is one of the menu options served at the Empire Armadillo BBQ & Deli in Sunnyvale, Calif., on Friday, Sept. 12, 2025. (Ray Chavez/Bay Area News Group)
A trip to SAP Center led to the expanded menu vision. Vink was inspired by the Augie’s Montreal Deli sandwich he had at a San Jose Sharks game, so he and Barry hit the road to visit delis in New York and Los Angeles. They settled on a Pastrami, a Corned Beef and a Reuben, along with a French Dip.
And then there’s the prominent addition to the dessert menu. Barry, who worked in management at Magnolia Bakery for years, has developed a recipe for Banana Pudding that dials back the Southern-style sweetness to a more appealing West Coast level.
A framed note from Empire Armadillo BBQ & Deli owner John Vink is part of a display case featuring his iPhone and iPods at the former Armadillo BBQ & Deli in Sunnyvale, Calif., on Friday, Sept. 12, 2025. Vink, a longtime Apple engineer who had been a customer for 26 years at the former Armadillo Willy’s BBQ, bought the restaurant. (Ray Chavez/Bay Area News Group)
Founded 42 years ago in Cupertino by John Berwald, the venerable Armadillo Willy’s chain grew to several Bay Area locations. One restaurant, in San Mateo, remains. Prior to the June shutdown of the Sunnyvale, San Jose (Blossom Hill) and Santa Clara restaurants, the San Jose (Camden), Los Altos and Dublin ones closed.
Could customers see the resurrection of any of those locations?
If there’s news on that front, Vink won’t keep fans waiting. But the priority now is reminding locals that this spacious smokehouse is back in business and ramping up for group events and catering gigs. The beer-and-wine license should be issued soon.
And he has a lot of eating to do. Devoted as he was to that chicken sandwich, “I never had the ribs until I bought the place!” he said, laughing. So he’s on a mission to familiarize himself with everything on the massive menu. “I’m not done yet.”
Details: On Thursday, the first 25 customers in line for lunch will receive a free side dish with their order, as will the first 25 customers in line at 5 p.m. The High Water Blues Band will play from 4:30 to 8 p.m., and the ribbon-cutting ceremony will start at 5 p.m. Empire Armadillo is open daily from 11 a.m. to 8 p.m. at 161 E. El Camino Real, Sunnyvale; www.empirearmadillo.com
The new rooftop lounge at the Hyatt House Washington, D.C. Downtown Convention Center opening next month includes “Seychellois cuisine” on the menu.
Standing out among D.C.’s growing list of rooftop bars and restaurants takes more than just sweeping views of the city, and the new rooftop lounge at the Hyatt House Washington, D.C. Downtown Convention Center opening next month includes “Seychellois cuisine” on the menu.
Realm Rooftop Bar & Lounge is at the hotel, which is located at 899 O Street, NW, and it straddles the Shaw neighborhood and D.C.’s convention center.
Realm is as much an indoor lounge and restaurant as it is outdoor, with a large patio and fire pits. Hotel general manager Donte Johnson said it has been designed to create a one-of-a-kind atmosphere with a “sophisticated yet relaxed vibe” unlike anything in the city.
The menu may be one of the things that distinguishes it. Executive chef Keem Hughley’s menu blends French cuisine with flavors of the Indian Ocean. The menu refers to the Seychelles, the chain of islands in the Indian Ocean off East Africa, once a French territory in the 1700s before Great Britain took possession in the early 1800s.
The Seychelles became an independent nation in the 1970s, but retains English, French and Seychellois Creole as the official languages
Small plates include flavors like coconut, tamarind, citrus and curry leaf, with dishes that include oysters with coconut-lime-ginger mignonette, tamarin-gazed lamb chops, Wagyu sliders with mango chutney, coconut crab cakes and ginger-lemongrass chicken skewers.
Hyatt House is run by Donohoe Hospitality. The Realm Rooftop Bar & Lounge is open to hotel guests, business and locals.
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Here’s a look at this weekend’s tasty food and drink happenings:
Jane’s Bakehouse Dine Inn at Jane and the Lion Bakehouse
Friday, 6 p.m.
4721 North Main
Chef Jane Wild relaunches her intimate supper series with the first Jane’s Bakehouse Dine Inn of the season this Friday. Guests can enjoy a five-course, family-style feast celebrating late summer’s bounty, crafted in collaboration with Whitehurst Farm. The evening begins with cocktail hour at 6 p.m. and dinner at 7 p.m. Tickets are $111 per person, inclusive of gratuity, with optional beverage pairings available.
Friday-Sunday
9936 Westview
Folks can hit the grand opening of the buzzy new Handies Douzo location in Spring Branch and score 50-percent off crudos all weekend. Festivities kick off Friday at 7 p.m. with a traditional Lion Dance, followed by a sake ceremony led by certified sommelier Donna Ma and sponsored by Dassai Blue Sake.
Saturday, noon to midnight
2118 Lamar
Grab your lederhosen and celebrate Oktoberfest Texas-style at Truck Yard, rocking seasonal brews, bratwurst, potato salad and warm pretzels, plus German music by Prost Polka Band. Event highlights include Wiener Dog Races at 5 p.m., Stein Hoisting at 6 & 10 p.m., a Chicken Dance Contest at 7 p.m. and a Pretzel Eating Contest at 9 p.m. Entry is free and the event is family-friendly until 9 p.m.; 21+ after.
Saturday, 1 p.m.
1618 Westheimer
Montrose Cheese & Wine is celebrating fall by bringing back its “Raclizzy Glizzies” this Saturday. Starting at 1 p.m., chefs will pull hot raclette over Full Tilt hot dogs on Slow Dough pretzel hoagies, served with toasted sesame slaw and mustard. Guests can also enjoy wine pairings by the glass or bottle. Kids and dogs are welcome.
Saturday–Sunday
6377 Westheimer
Making its Houston debut, Smash City celebrates its grand opening with a blowout weekend party. Expect free food on Saturday from 5 to 8 p.m., half-off eats late into the night, a Trae Tha Truth appearance, live music from 93.7 The Beat, giveaways and a shot at winning free Smash City for a year.
With no shortage of fast food joints in Prince George’s Co., council members are looking to encourage more sit-down places in the county.
When it comes to dining out in Prince George’s County, Maryland, there’s no shortage of fast food joints offering fried chicken, flimsy burgers and anything greasy. And, in some parts of the county, there’s no sign of any kind of dining establishment where you can sit down with your whole family around a table.
While forcing better restaurants to open up isn’t an option, a new bill proposed in the county hopes to try to make it worth their while to do so. At the same time, another bill is looking to put more restrictions on the grease traps found all over the place, but especially inside the Beltway.
Both bills were introduced this week, with the Prince George’s County Council returning back to session after a long summer break.
Prince George’s County Council Vice Chair Krystal Oriadha is backing a measure that would provide incentives for more sit-down restaurants to open up in neighborhoods otherwise marked by value meals and carry out bags.
“We understand there’s an oversaturation of what’s not healthy — fast food restaurants on every corner — especially when we look inside of the Beltway,” Oriadha said. “And we don’t see a lot of sit-down restaurant options and things that have healthier menus. And so, we’re really trying to think strategically about, how do we shift that?”
The oversaturation of unhealthy eateries rings especially true in Oriadha’s District 7.
Her proposal emphasizes more tax incentives and less red tape.
“About the permitting process, fast tracking it,” she explained. “If you bring your restaurant into an area, like inside of the Beltway, creating plans that (Department of Permitting, Inspections, and Enforcement) have that if you use this plan and this model, for example, a design that’s already been approved, it fast tracks your process.”
“And then we’re also looking at the state level to give us the ability to have tax incentives to strip malls that rent to restaurants specifically inside of the Beltway,” she added.
While there’s a demand for certain chain restaurants to open up inside the Beltway — the Cheesecake Factory is often mentioned, including by Oriadha — she’s also hopeful smaller, locally-owned restaurants would see this as a push to open up an establishment.
On the flip side of that attempt is a new bill from Council member Tom Dernoga, whose proposal would put new restrictions on where a new fast food restaurant with a drive-thru is allowed to open. It would stop them entirely in residential areas, and make it harder to open in other areas, too.
“We can’t just talk about what we don’t want, if we don’t create pathways for what we do want,” Oriadha said.
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