Dylan Myers
Articles
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3 weeks ago |
thetakeout.com | Dylan Myers
We may not have realized it then, but the closure of Red Robin's first location in 2010 was a harbinger of bad luck for the company. It was just one spot — a tavern-like restaurant in Seattle — but it harkened back to the casual dining chain's humble origins as a university bar. The location served as a focal point for how much the burger restaurant expanded since opening in the 1970s, and losing it was a bit like losing the little red bird's identity.
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1 month ago |
thetakeout.com | Dylan Myers
Maybe we're just indulging our inner pyromaniac, but what amateur chef hasn't debated buying a culinary torch? Also referred to as a kitchen or brûlée torch (for obvious reasons), we often pass on buying the handy little tool, unsure if we'll take advantage of it or even know how to use it. There are plenty of uses for a kitchen torch beyond crème brûlée (and we're not just talking about lighting a cigar), but that does still leave the question: Is there a right or wrong way to torch your food?
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1 month ago |
yahoo.com | Dylan Myers
The Takeout and Yahoo may earn commission from links in this article. Pricing and availability subject to change. Chef torching slices of pie - Kyryk Ivan/ShutterstockWe may receive a commission on purchases made from links. Maybe we're just indulging our inner pyromaniac, but what amateur chef hasn't debated buying a culinary torch?
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2 months ago |
thetakeout.com | Dylan Myers
Although bartenders will try to abide by the mantra, "the customer is always right," there are times when, frankly, you are not. Sometimes we get carried away by the lively atmosphere, but we often say things we shouldn't when ordering drinks at the bar. These phrases not only get under our bartender's skin, but they could even affect the enjoyment of our drinks and the overall vibe of the experience.
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2 months ago |
flipboard.com | Dylan Myers
3 hours agoThe John Barleycorn Awards has been around for less than a decade, but in that short period of time it has evolved into one of the more coveted competitions in the spirits industry. It’s prestigious panel of 36 judges includes some of the biggest names in booze writing. Twice a year they pour …
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