Menuism Dining Blog
Dining education for foodies

Photo by Kirk K / Flickr

While change occurs gradually over time, sometimes identifiable watershed moments herald the beginning of a new era. In music, for instance, you can point to songs like “Rock Around the Clock,” “I Want to Hold Your Hand,” “Good Vibrations,” “The Hustle,” and “Sugarhill Rap” as examples. Likewise, certain restaurant openings exemplify major developments of Chinese food in America, marking a dramatic change in dining trends. (more…)

Posted by on May 14th, 2018

I never met a special restaurant food offer I didn’t like. Whether it’s two Whopper sandwiches for $6 at Burger King, 2-for-1 night at Sizzler, or a free medium drink with purchase of an Epic Burrito at Del Taco, if a restaurant offers me a chance to get more for less — even if it’s a place I’ve never been to before — save me a seat because I’ll be there.

According to a new report from Valassis Research entitled “Tempting the Dynamic Restaurant Customer,” I’m not alone. Deals are driving a growing trend both in fast food and the restaurant industry in general. (more…)

Posted by on May 7th, 2018

Philly Soft Pretzel

Photo by Jennifer Bailey / Flickr

The Center City can’t get enough of the iconic Philly soft pretzel. Perhaps it’s not surprising then to learn that Pennsylvania makes 80 percent of the pretzels sold in the United States.

To zero in on the best of Philadelphia’s doughy delights, check out these highly rated soft pretzel vendors. (more…)

Posted by on April 30th, 2018

Photo by John Sequeira

Cantonese restaurants have declined in the United States amid a corresponding rise of what is often referred to as Mainland Chinese food. In the San Gabriel Valley outside of Los Angeles, Cantonese restaurants represent only about 10 percent of total new Chinese restaurant openings over the past five years. The story is the same throughout the country, where coast to coast, non-Cantonese restaurant openings are surging compared to Cantonese restaurants. Historically Cantonese Chinatowns such as New York, Chicago, Boston, and Philadelphia now have numerous non-Cantonese restaurants in their midst. In San Francisco’s Chinatown, perhaps demographically the most Cantonese/Toishanese remaining Chinese community in the United States today, Sichuan and other Mainland-style restaurants, including two branches of Z & Y Sichuan, Pot & Noodle, Chong Qing Xiao Mian, House of Xian Dumpling, Spicy King, and Bund Shanghai have diversified the Chinese dining scene with regional Chinese cooking styles. Even in Phoenix, whose old Cantonese Chinatown disappeared decades ago, food writer Lauren Saria recently lamented the seeming disappearance of Cantonese food. (more…)

Posted by on April 9th, 2018

Last weekend, I got a bit hungry in the middle of the day while running errands and decided to go to my local Carl’s Jr. drive-thru for a quick snack. While scanning the menu, I noticed a special offer: Double Charbroiled Sliders for $1 from 2-5 p.m., down from the regular price of $1.50.

Happy hour pricing is a trend that’s popping up more often at major fast-food chains. Taco Bell, for example, offers medium soft drinks and other specialty beverages for $1 from 2-5 p.m., while Sonic offers 50% off its drinks and slushes from 2-4 p.m. (more…)

Posted by on March 26th, 2018

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