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Restaurant Man
Joe Bastianich - Author
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"The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain's Kitchen Confidential." —Jay McInerney
With a new foreword by Mario Batali
Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents' neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef par tners—his mother, Lidia Bastianich, and Mario Batali.
Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock 'n' roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies, businessmen, and aspiring restauranteurs alike will be hankering to read.
c h a p t e r o n e
Restaurant Man
Here's everything you need to know to open a restaurant. Your margins are three times your cost on everything. Some things you make more, some things you make less. You have loss leaders on the menu veal chops and steak might cost you 50 percent of the ticket price on the menu. Pasta and salad you can run closer to 15, just as long as everything works out to 30 percent.
Bells and whistles like appetizers and desserts bring down the cost. Desserts are almost pure profit. Wine by the glass is usually marked up four times, although we don't always do that. At Babbo we get about three times cost for a quartino, or sometimes even two times, so our wine cost is 30 to 50 percent.
Thirty percent of your monthly take is going to be your food and wine cost. Thirty percent is going to be labor, 20 percent is miscellaneous, including the rent, and 20 percent is your profit. Your rent per month should be your gross take on your slowest day.
And that's it. Restaurant math is easy. If you need to gross ten grand in a day, then it's about having two hundred people coming in and spending fifty bucks apiece. And within that $10,000, you should have $3,333 going to the cost of goods sold, $3,333 going to labor to execute that, and 20 percent miscellaneous, including the linens and insurance and bug spray and anything else. That leaves 20 percent profit. Like I said, it's very simple. There are a lot of more complex models, but this is the basic way of doing it.
Anything you give away for free is bad. Linen is the number one evil, because it is expensive and no one pays for it. Same with bread and butter. You don't mind paying fifteen bucks for a veal chop you sell for thirty dollars, but paying a dollar and a quarter for a tablecloth and thirty five cents for each napkin that someone gets dirty before they even have their first drink is a drag.
In a typical Manhattan fine dining restaurant, between 10 and 20 percent profit is an acceptable margin. Twenty percent if you're a stud, 10 percent if you're just doing okay. But every little thing will eat into your margin. A spoon that goes into the garbage is coming out of your pocket. A pot of coffee no one drinks costs you money. How close the chef cuts the fish to the bone will make a big difference. In this business, to make money you have to save money.
My dad taught me that. He was a restaurant man. That's what he called it: "Restaurant Man."
He taught me at an early age the enigma of the business you have to appear to be generous, but you have to be inherently a cheap fuck to make it work. He taught me how to make money it's a nickel and dime business, and you make dollars by accumulating nickels. If you try to make dollars by grabbing dollars, you'll never survive. It comes down to a very simple concept that my partner, Mario Batali, and I live by in all of our restaurants: We buy things, we fi x them up, and we sell them for a profit. That's been our mantra since we started. We're not full of ourselves. We can't afford to be. This is a business that will always see more failure than success. We are very passionate about what we do. We live to pleasure our customers. We want to bring them to gastronomic orgasm, and we want to be there to bask in the afterglow. We're the luckiest guys in the world to have this job. But really, what we do is very simple: We buy it, we fix it, we sell it for a profit. That's the restaurant business.
At Babbo, our first truly celebrated restaurant, we had a low fixed cost when we started, our rent was only about $12,000 a month, and we had 110 seats. We were lucky; a comparable location could easily have cost two or three times that. We figured we'd take in about forty or forty five bucks a person and turn the place one and a half times a night that's 155 covers a night, which is $7,000 a night, about $50,000 a week. It's a nice little $2. 5 or $3 millionayear operation. If we're doing well, all told we make 20 percent, $600,000. But these days utilities cost more than rent. It's crazy you have to have extremely high revenues. You have to be busy all the time.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts. They do it for ego, and they don't realize that without making money it's nothing but bullshit. You are in the business of marketing, manufacturing, and customer service, all at once, every day. If you don't break it down into these elements and take each one of them for what it's worth, if you think you're some sort of glorified dinner host or some artistic cook, you're not going to last a week.
"Restaurant Man by [Joe Bastianich is] a terrific trench level primer on the biz."
— Anthony Bourdain
"In Restaurant Man…Joe Bastianich has served up a very smart insider's take on the New York City culinary scene as only and erudite and successful member of the secret society can do. The subtext of this love letter to the memory of his father is in itself a magnificent stand-alone dissertation. Joe pulls no punches and tells it exactly like it is in a way that punctuates the many oddities with brilliant black humor and scene-of-the-crime, matter-of-fact perspective. Restaurant Man will resonate with anyone who has come in contact with the world of food, entertainment, and wine or the cottage industry of scripted reality television it has spawned."
— Mario Batali
"[Restaurant Man is a] rambunctious memoir….Mr. Bastianich writes in a vigorous, swaggering style….a cross between Anthony Bourdain and Holden Caulfield."
— Moira Hodgson, The Wall Street Journal
"Enthralling…. Funny, often surprising, and if anything, illuminating."
— The New York Observer
"A fascinating, brutally candid look at the realities of operating your own eatery."
— People
"Compulsory reading for anyone who dreams of someday opening an eatery….The lessons [Joe] Bastianich has to offer are important and fundamental."
— Russ Parsons, LATimes.com
"[Restaurant Man is] a wild ride that ends with a richer, happier, healthier man amazed at his survival, emotionally reconciled with his past and committed to nurturing his family and his culinary legacy."
— Wine Spectator
"[A] darkly humorous and gossipy memoir…[Joe Bastianich's writing style] is reminiscent of Anthony Bourdain (Kitchen Confidential; Medium Raw) and covers some of the same territory."
— Library Journal
"Joe Bastianich tells it like it is….Restaurant Man is a brutally honest account of his rise from self-proclaimed Queens "punk" to a James Beard-winning restaurateur….[Restaurant Man] serves as an education—and a warning—to anyone who is thinking of entering the restaurant business."
— The New York Daily News
"[Restaurant Man] is a raw, throbbing nerve of a biography: if [Joe] Bastianich has any intellectual filters, he checks them at the door here, and Restaurant Man is the beter for it….This is the Some Girls of restaurant memoirs."
— WashingtonPost.com
"[Restaurant Man] is a combination of homage to food and wine, and tutelage on owning and managing restaurants….Restaurant Man serves as an education to anyone wanting to enter the restaurant business"
— PortlandFoodandDrink.com
"[Restaurant Man is a] salty, rollicking memoir….[Joe Bastianich's] forthrightness about the business nitty-gritty and his own failures and mistakes are bonus takeaways along the utterly readable way."
— Publishers Weekly
"[Joe Bastianich's] easygoing voice and substantial knowledge of real Italian food (not the spaghetti-and-meatballs kind) will lure booklovers and food lovers alike…. Engrossing details of being the front man in a variety of thriving restaurants."
— Kirkus
"Joe Bastianich paints a refreshingly honest picture of what it takes for a restaurant to not just create an impeccable dining experience, but also turn a decent profit…. An entertaining read, a blend of heartfelt family history, practical advice, and insider stories."
— www.StarChefs.com
"One thing is for certain, after reading this book you look at your next restaurant visit in a different light."
— Palm Beach Daily News
"[Restaurant Man] is full of frank, personal revelations…but it's also an eye-popping industry expose."
— LoHud.com
"A fascinating look at the nuts and bolts of running successful restaurants…. Offering tantalizing and deeply personal behind the scenes [sic] information about pricing, menu development, wines, hiring and firing."
— www.NorwalkCitizenOnline.com
"[Joe] Bastianich's Restaurant Man rightfully sits alongside Anthony Bourdain's seminal Kitchen Confidential, pulling readers into the complex inner workings of the restaurant industry…. It's compulsively readable…. Unabashedly dishy."
— www.FoodRepublic.com
"An insight into the restaurant business that few offer in this way.... Read this book and you will never look at a restaurant the same way again. You will have a new and broader appreciation for what it takes to make the experience for you and what it costs to do it right…. Four stars."
— The Opelika-Auburn News
"A fantastic memoir…. Brutally honest, and one of the best memoirs of its kind since Bourdain's Kitchen Confidential."
— The BookReport
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Location: McKinleyville
On 06-12-09, approximately 3:15 p.m. Humboldt County Sheriffs Investigators and Humboldt County District Attorney Investigators arrested Robin Stuart Bradshaw, 57 years old of McKinleyville on Humboldt County Superior Court Arrest Warrant for murder. Bradshaw was arrested at his McKinleyville residence on Dows Prairie Road, without incident. He is suspected of killing his wife Monica Bradshaw, 53 years who has been reported missing since January 16, 2009. Monica Bradshaw's body has still not been located.
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T-Mobile USA took several digs at rival Sprint Nextel Corp. Monday in an effort to bolster its bid to merge with smaller cellphone company MetroPCS Communications Inc.
Sprint Connection
T-Mobile criticizes Sprint amid MetroPCS merger talk
Amid speculation of a counteroffer for MetroPCS, the company brings up Sprints troubled deal with Nextel.
October 8
By MARK DAVIS
The Kansas City Star
The comments came amid speculation that Overland Park-based Sprint might make a counteroffer for MetroPCS and its 9.3 million subscribers. Sprint has not responded to those reports and declined Monday to respond to T-Mobiles commentary.
During a conference call with analysts, T-Mobiles chief technology officer Neville Ray took more than one swipe at Sprints disastrous 2005 merger with Nextel Partners and referred to Sprints wireless technology as dying. Sprint uses technology called CDMA.
T-Mobile, which is owned by Germany-based Deutsche Telekom, essentially beat Sprint to the deal last Wednesday by announcing its agreement to merge with MetroPCS. Sprints management reportedly had tried to acquire MetroPCS in February, only to be blocked by its own board of directors.
The two rivals are battling for a boost to their customer counts in an industry dominated by Verizon and AT&T Inc., each of which has more than 100 million subscribers.
Sprint is a bit more than half that size with 56.4 million customers. T-Mobile has 33.2 million.
Ray spoke with investment analysts mainly to dispel concerns that T-Mobile and MetroPCS, which use different wireless technologies, could repeat the problems Sprint had in merging with Nextel.
The Nextel merger is widely seen as a key reason Sprint has struggled financially.
Nextel used a wireless network called iDEN, and now Sprint is shutting it down after years of burdensome costs from running two networks. The Nextel shutdown has buoyed Sprints recent prospects.
Ray said T-Mobile wouldnt make the same mistake though MetroPCS uses CDMA technology and T-Mobile uses yet another technology called GSM.
This is not about combining CDMA with GSM band technology, Ray said. Were going to close the CDMA network down.
Rays central message was that T-Mobile would migrate MetroPCS customers toward its network rather than run parallel systems.
T-Mobile expects to be able to move most of them off MetroPCSs CDMA network in only eight months after the deal is completed in mid-2013, according to Craig Moffett, senior analyst at Sanford C. Bernstein Co., the host of the conference call.
Moffett, in a note to clients, said MetroPCS experiences lots of customer turnover, which gives T-Mobile a quick opportunity to upgrade them to phones that work on T-Mobiles network. That would avoid the mess and cost of trying to combine the different technologies, he wrote.
T-Mobile said it would be able to shut down that network by the end of 2015, generating cost savings and other benefits from the merger.
Ray contrasted that with Sprints experience with the Nextel network, which he said was an indication of what could happen in a Sprint/MetroPCS merger.
Track record is important in these things, Ray said. Thats an interesting story Id love to hear them tell.
He said Sprint would run into new troubles with a MetroPCS merger. The two companies use different wireless spectrum.
Spectrum is essentially the licensed airwaves that cellphone companies use to carry their traffic. Ray said Sprint would need to install expensive equipment to its already complex multiple technology to use MetroPCSs spectrum.
T-Mobile and MetroPCS use the same wireless spectrum, which will make it easy for T-Mobile to put MetroPCSs spectrum to new use as it migrates customers off the MetroPCS network.
In another jab at Sprint, Ray called its CDMA technology a dying one.
T-Mobiles strategy is to move all of its customers, including the MetroPCS subscribers, quickly to an advanced technology called Long Term Evolution, or LTE. LTE carries data such as videos and other downloads at far faster speeds and is being adopted industry wide.
Sprint is rolling out LTE service as part of its Network Vision upgrade that also includes enhancements to its CDMA network that it will continue to use for voice traffic.
Analyst Jennifer Fritzsche, who follows the industry at Wells Fargo Securities, said CDMA will be around for a long time because a successor is not yet ready.
Fritzsche also said T-Mobile was likely to face more difficulty with its plans for the MetroPCS switchover than it expected. The industry is riddled with such problems, she said, even if theyve rarely risen to the level of difficulty Sprint had with Nextel.
And that opens the door to rival carriers including Sprint to go after the MetroPCS customers as they change networks, Fritzsche said.
Sprint has lost many of its Nextel customers as it tried to switch them to its CDMA network. About 40 percent are staying with Sprint, with the rest going elsewhere.
Sprint has an opportunity to rebut Rays comments Wednesday. Joe Euteneuer, Sprints chief financial officer, is scheduled to talk with analysts at a conference in Arizona. It will be broadcast on Sprints website.
To reach Mark Davis, call 816-234-4372 or send email to email@example.com.


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Usj23 Badminton Cup 2009 (team Event)
Dear All,
We are pleased to announced that we will be hosting our 1st USJ 23 Badminton Cup 2009 @ USJ 23 Badminton Center on 12th & 13th December 2009. This tournament is open to all Malaysians. However, former or Ex-National Player are not allowed to participate into this tournament. Also, the highlight of the event is you get a chance to meet with Dato Lee Chong Wei, Wong Choon Han & Rexy Manaiky on the 13th Dec'09, they will honour the opening of our badminton center. Pls find the following information for your perusal.
Event: USJ 23 Badminton Cup 2009 (3 Doubles Match)
Venue: USJ 23 Badminton Center
Address: Lot 876-C, Tmn Perindustrian Subang, Jln Subang 9, 47500 Subang Jaya.
Registration Fees: RM 160/ Team
Prize Money: Champion - RM 1000, Medal & Badminton Gifts
Runner-up - RM 700, Medal & Badminton Gifts
3rd Plaacing - RM 400, Medal & Badminton Gifts
(Prize money & gifts will be upgraded if participation good)
Tournament Date: 12th & 13th December 2009 (Sat & Sun)
Closing Date: 7th December 2009
Contact : 03 -8023 0000 Fax: 03- 8023 9628
Email: email@example.com
* The registration form can be obtained at USJ 23 Badminton Center, Sri Damansara Club house, Ara Courts, Kayu Ara and YS LIM Badminton Hall,Rawang.
Lastly, we cordially invite you to experience the highlight of the event to meet with the world class player. Also, your participation and suppor of this event will be highly valuable.
Thank you.
Similar Threads
Usj23 junior badminton championship 2011 @ yonex- usj23 badminton center, subangBy usjsubang in forum MalaysiaReplies: 1: 11-09-2011, 04:53 AM
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Saturday, April 19, 2014
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Chris Resop - The Most Interesting Reliever in the World
As some of you may know, I am quite fond of ridiculously lopsided batter-pitcher match-ups. The match-up that everyone's been freaking out about lately is Paul Goldschmidt vs. Tim Lincecum, and rightfully so. It's completely ridiculous. Anyway, I was recently checking out Starlin Castro's most lopsided match-ups. Sure enough, there was Resop. Castro is 6-8 with three home runs, zero walks, zero strikeouts, and one hit-by-pitch against Mr. Resop. Interesting! Sorta. Using our buddy Daren ...Read More...
Howie B. Posted: April 17, 2014 at 09:06 AM | 22 comment(s)
Beats: chris resop, junk, pawtucket sox, red sox
Primer Dugout (and link of the day) 4-17-2014
Hugh Fullerton via Toledo News-Bee, April 17, 1914:
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Dan Lee prefers good shortstops to great paintings Posted: April 17, 2014 at 08:12 AM | 15 comment(s)
Beats: dugout, history, kenesaw mountain landis
OMNICHATTER for April 17, 2014
I will never be mistaken for Cal Ripken, or Lou Gehrig, or even Prince Fielder. Still, here's the Omnichatter. 12 games, including appearances by SALE, VERLANDER, PRICE, WAINWRIGHT and so on.
Gamingboy Posted: April 17, 2014 at 12:13 AM | 131 comment(s)
Beats: omnichatter
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Sen. Roraback's defeat disappointed loyal supporter
I was disheartened, to say the least, to see state Sen. Andrew Roraback, R-Goshen, lose his bid for the 5th Congressional District seat.
Since I know Andrew personally, I was really upset by the dishonest nature of the negative advertising against us. It was painful to watch him portrayed as someone who does not even remotely resemble the man I know.
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John Brown Museum
Reverend Samuel Adair and his wife, Florella, were peaceful abolitionists who came to Kansas and settled near Osawatomie, an abolitionist community and a center of conflict during "Bleeding Kansas." The Adair cabin was a station on the Underground Railroad and Florella's half brother, John Brown, used this cabin as his headquarters. The cabin survived the Battle of Osawatomie where John Brown and 30 free-state defenders fought 250 proslavery militia in 1856, and stands on the battle site today. Learn more about the Adairs, John Brown, and others who struggled to survive the border war when you visit the John Brown Museum. Operated in partnership with the City of Osawatomie.
Nominated for 8 Wonders of Kansas People
Visitor comments
We invite your comments about John Brown Museum State Historic Site.


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Pleatco PLE-051-9136
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**** These filter cartridges measure approximately 7-9/16 inches in length. To ensure you are ordering the correct filters please measure your existing filters for a match.****
These replacement spa and hot tub filter cartridges are identical to Artesian 32 Sq Ft Filters, Filbur part number FC-0419, Unicel part number 7CH-322 and Pleatco part number PAS35-2. These filters are also constructed with thermally bonded polyurethane caps and a punched PVC pipe core that will ensure consistent water flow through your filters along with the durability you depend on.
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Like turning water into wine, the new women's Distill Hoodie pairs the best in outerwear and apparel for a bonded hoodie that's water-resistant, quick-drying, breathable, and most importantly warm.
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The Office of Residential Life and Housing Services is thrilled to host visiting faculty (from NYU and outside of NYU), for a 3-5 day stay in a fully-furnished apartment in the Gramercy Green Residence Hall. Conveniently located in the Gramercy neighborhood, Gramercy Green is in close proximity to academic buildings, local transportation, and is situated in an exciting neighborhood in New York City. During their stay, visiting faculty will be expected to participate in 1-2 activities of their choice with NYU undergraduates. These programs are designed to augment activities conducted by our 25 Faculty Fellows in Residence, our 50 Faculty Affiliates (who lead programming efforts on our 50 academic living learning communities), and our three Faculty In and of the City.
Information for Visiting Faculty Members
Residential Life and Housing Services is committed to providing a wonderful experience for our visiting faculty members. We will work with each visiting faculty member to provide both logistical assistance and financial support for planned programs and activities, leaving plenty of time for the visiting faculty member and their guests/family to enjoy the benefits of a 3-5 day stay in the City. We welcome your nomination of talented individuals who enjoy engaging undergraduates to serve as visiting faculty. Or, if you are a faculty member interested in participating, we would love to hear from you!
Please contact The Academic Development Team within Residential Life and Housing Services at email@example.com with nominations or questions.
Emma Claire Sweeney | NYU London | England | Creative Writing
Manav Ratti | Salisbury University | Maryland | English & Writing
Uros Sikimic | Politecnico di Milano | Italy | Technology Management
Julia Pascal | NYU London | England | Theatre/Writing/Directing
Joe Trotta | University of Goetteborg | Sweden | Linguistics
Burak Pekoglu | Building Innovation Arts Architecture | Turkey | Architecture
Anne Francois | Eastern University | Pennsylvania | French
Tara Milbrandt | University of Alberta | Canada | Sociology
Wayde Brown | University of Georgia | Georgia | Historic Sites
Lenora Lee | Asian/Pacific/American Institute | New York | Dance & Martial Arts
Nathalie Boucher | Institute of Scientific Research | Canada | Urban Studies & Anthropology
Nicole Beer | University of Colorado - Denver | Colorado | English & Creative Writing
Jorg Vianden | University of Wisconsin-LaCrosse | LaCrosse | Higher Education Administration
Vasumathi Badrinathan | University Mumbai | India | Indian Classical Music & Linguistics


text:
Best read from bottom to Top
10:57 am Record, edit, and share HD video right on your phone.
10:57 am LED flash can stay on during video recording.
10:57 am One-click sharing.
10:56 am Tap to focus video with built-in video editing.
10:56 am 720p at 30fps.
10:56 am Camera records HD video!
10:56 am "But that's not all."
10:55 am Quality is incredible.
10:55 am Showing photos taken with camera, look remarkable.
10:55 am 5x digital zoom in camera app and tap to focus with LED flash.
10:55 am 1.75 micron pixel size in sensor.
10:54 am Backside illuminated sensor.
10:54 am 5 megapixel camera.
10:54 am More concerned with better photos than megapixel statistics.
10:53 am Feature 5- New camera system.
10:53 am Steve can't wait to see what developers do with it.
10:53 am Gyro joins 4 other sensors, accelerometer, compass, proximity and ambient light sensors.
10:52 am Jenga tower falls, audience claps.
10:52 am Steve about to lose at Jenga game demo.
10:52 am Rotation of 3D objects is unbelievably smooth.
10:52 am ZenBound will be amazing with this.
10:51 am Extremely impressive demo, audience going crazy.
10:51 am With Gyro enabled rotation is insanely better.
10:51 am Shows Jenga-looking game with accelerometers not moving when he rotates with gravity.
10:51 am Doing demo, makes joke about how it won't require a network.
10:50 am New CoreMotion API's for extremely precise location.
10:50 am Gyro + accelerometer = 6 axis motion sensing.
10:50 am 3 axis gyro for pitch roll and yaw.
10:50 am iPhone 4 has a Gyroscope.
10:49 am Feature 4-
10:49 am Dual mics, 802.11n.
10:49 am Capable of 7.2mbit down 5.8mbit up once carriers support that speed.
10:49 am 32GB of storage, quadband HSDPA/HSUPA
10:49 am IPhone 4 environmental report card being showed, is highly recyclable and has nothing nasty in it.
10:48 am Bigger battery plus A4 processor, 40% more talk time. 7 hours talk time. 6 hours of 3G browsing, 10 hours of WiFi browsing, 10 hours of video. 40 hours of music. 300 hours of standby.
10:48 am Biggest component in iPhone is battery.
10:47 am A4 chip in iPhone is incredibly small.
10:47 am Designed by Apple's own team, "wonderful to have in an iPhone."
10:47 am iPhone 4 powered by Apple A4 chip.
10:47 am Feature 3-
10:46 am Steve thinks this will set the standard for the next 7 years.
10:46 am With higher resolution artwork, apps/games on Retina Display "look stunning."
10:46 am Without developers doing any work.
10:45 am iPhone OS 4 - Apps automatically run full size but look even better because iPhone OS automatically renders text and controls in higher resolution.
10:45 am Retina Display has 78% of the pixels of an iPad right in the palm of your hand.
10:45 am "You can't make an OLED display with this kind of resolution right now."
10:44 am 326 ppi. 800:1 contrast ratio also 4x better than 3GS. Uses IPS technology for superb color and wide viewing angle.
10:44 am 3.5" display, same size, 960x640.
10:44 am Steve concludes demo.
10:44 am Someone shouts, "Try Verizon."
10:43 am Asks Scott for any suggestions.
10:43 am Steve apologizing again.
10:43 am iPhone 4 slowly barely loads NY Times.
10:43 am Difference is fairly amazing.
10:42 am Steve goes back to showing photos.
10:42 am iPhone 4 now on AT&T, all kinds of error messages about not being connected to the internet popping up on iPhone 4.
10:41 am Switching to backups.
10:41 am NY Times still not loading on iPhone 4.
10:41 am Steve asks everyone to get off WiFi to help him out, audience laughs.
10:41 am Loading slowly, "networks in here always unpredictable."
10:40 am Loading up NY Times next.
10:40 am Zoomed in difference looking at home screen is remarkable. Apple had to get special projectors to show just how good this screen is.
10:39 am Firing up both phones.
10:39 am Doing a live demo now.
10:39 am Showing differences in photos now.
10:39 am Showing examples of the two screens. "Once you use a retina display you can't go back."
10:38 am 326 ppi "comfortably over" that limit.
10:38 am Text like "a fine printed book."
10:38 am 300 ppi is limit of the human retina when held 10-12 inches away from the eye.
10:37 am "Never been a display like this on a phone."
10:37 am Retina Display: 326 ppi.
10:37 am "Really really sharp text."
10:36 am New display technology, dramatically increases pixel density. 4x as many in same amount of space.
10:36 am Retina Display.
10:36 am "This is a biggie."
10:36 am Feature #2-
10:36 am "When you hold this in your hands, it's unbelievable."
10:35 am Uses stainless steel for strength, uses glass for optical quality and scratch resistance.
10:35 am Audience goes "Oooo..."
10:35 am One side is Bluetooth, WiFi, GPS, other is UMTS and GSM.
10:35 am Shows that the stainless steel band is the primary structure of the phone, "Brilliant engineering, uses band as part of Antenna system."
10:34 am Three black seams.
10:34 am Pointing out weird line on side with volume buttons, steve says people have asked "WHat's this?"
10:34 am Top has headphone jack, second mic for noise cancellation and sleep/wake button.
10:34 am Bottom has mic, 30 pin connector, and speaker.
10:33 am Going over external buttons, volume up and down, mute, front facing camera. Micro-sim tray, Camera with LED flash on back.
10:33 am "Thinnest smartphone on the planet."
10:33 am 9.3mm thick, 24% thinner than current iPhone.
10:32 am "Really thin."
10:32 am Glass on front and rear with stainless steel running around the side.
10:32 am "This is beyond a doubt the most precise things, one of the most beautiful things we've ever made."
10:32 am "Believe me, you ain't seen it."
10:32 am All new design, "A lot of you have already seen this."
10:31 am Well over 100 new features, not enough time for them all. Covering 8 today.
10:31 am "This is really hot."
10:31 am iPhone 4.
(via Macrumors)


text:
Women's Soccer To Hold College ID Camp
Campers Can Experience Musketeer Soccer
Jamie Starr
Jamie Starr is a busy man working with the goalkeepers for both the men's and women's soccer programs at Xavier. Starr talks about what he looks for in a goalkeeper and other sports he enjoys.
Men's College Cup
Xavier found out it will be returning to the NCAA Tournament to face West Virginia for the second year.
Jamie Starr begins his fourth season as an assistant coach for the Xavier University men's soccer team, and will serve as the primary goalkeeper coach. He also assists with the women's soccer goalkeeper unit.
Starr's primary focus is coaching the Musketeer goalkeepers that have had back-to-back record breaking seasons. In 2011, Xavier goalkeepers set team records for goals against average, goals allowed, and saw starting goalkeeper Justin Marshall set school records for career shutouts, victories and single-season records for goals against average and goals allowed.
Many of the same records were broken in 2010, which also included shutouts and minutes played by goalies.
"Jamie is one of the better people I know who is still able to coach here while juggling the responsibilities of being a parent and working a full-time job," head coach Andy Fleming said. "Jamie has a really great calmness to him where he pushes the players but doesn't drive them, which I think is a great teaching style. His ability to develop Justin Marshall in such a short time has been tremendous. Now that the fall season is approaching, I'm excited to see how he will do from start to finish. I know he is going to help us do great things."
A 1998 graduate of and four-year letter-winner at the University of South Carolina, Starr served as a graduate assistant at USC during the 1998 season. He helped train the USC goalkeepers, including Chicago Fire MLS Cup MVP keeper Henry Ring.
Following a stint as a high school coach, Starr was named as a graduate assistant coach at the University of Tulsa and was with the Golden Hurricane during the 2000 season. Tulsa finished the season 10-7-2 that year.
Starr began working for Pencom Systems Inc. in 2000 and moved onto Braintree Laboratories Inc. as a territory manager from 2001-02. He has worked in his current place of employment, Astrazeneca Pharmaceuticals, since 2003.
He has remained involved in player development though, working at the Keeper 2 Keeper Soccer Goalkeeper Training Camp in 2009 and 2010. Starr was also on staff at the Machnik No. 1 Goalkeeper Camp from 1993-98 and worked at the University of South Carolina's soccer camps from 1994-98.
Starr was named team captain during his senior year at South Carolina and helped lead USC to a spot in the NCAA Tournament three times. South Carolina earned a No. 1 seed in the NCAA Tournament during his sophomore year.
Following graduation, Starr served as the head coach at Heathwood hall Episcopal High School in Columbia, S.C. His team finished the season with a 10-3 mark and qualified for the state tournament.


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ABSTRACT: In this paper we present a short study of the ring of complex-valued arithmetic functions defined on the ring of Gaussian integers. We investigate an absolute value and the corresponding metric structure on this ring.
Reviewed The Rise of Gridiron University: Higher Education's Uneasy Alliance with Big-Time Football by Brian Ingrassia for The Great Plains Quarterly, July 2013


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Brooklyn >Food & Dining > La Superior
295 Berry St, Brooklyn, NY | Directions 1121140.713555 -73.963662
Mon-Thu, Sun 12pm-11:45pm, Fri-Sat 12pm-1:45pm
Neighborhoods: Williamsburg
Definitely among the best Mexican food in Brooklyn -- even if the service does leave a bit to be desired. My favorites are the potato flautas and huaraches with sauteed mushrooms.
Worst service ever – I don't care how good the food is, I've never been so horribly treated at a restaurant in my life. Seriously, if it was possible to give negatives stars, I would.
Our group of five, crammed into a four-person table, was asked to leave four times because of "the wait." We were asked to leave while we were ordering, we were asked to leave while we were eating...in fact, we were told we couldn't order any more food. And when we complained about the service, we were told that it was just par for eating there.
I can get food that's just as good for the same price and with much better service in Sunset Park. I'm never going back to this restaurant again.
Great food - horrific service – Went here on Fri night - 5 of us total. One person was late and knowing this and the fact we couldn't sit an incomplete party, we said 4. When we sat, we explained there'd be a 5th and we'd order her food w/ours so there wouldn't be a delay.
5 of us were squished into a 4-top, no problem. It was BYOB, so we had 2 bottle of wine total - not much booze for 5 people.
First round of food came (chips/guac, fried scallion). The food is incredible and it's fast. We ordered a round of tacos straight away - 2 each, since we didn't know the size and knew we could get more. We ordered a second round. When these came, we asked if we wanted the check, we said we didn't b/c we'd prob get more. We were told that there was a wait and to be considerate and give up the table. Understanding that, we asked for the waiter to come back in a few and we'd either get more or get the check.
We decided on the former. Again we were told of the wait and they needed our table. We explained we were still eating and paying customers (not like we were sipping wine and chatting). On ordering the third round, we were told that was it, no more food - they needed the table.
They dropped off the check before our food came. The food came (still excellent). The waiter stopped by and asked if the bill was ready - it's a cash only place, there CLEARLY wasn't cash on the table. While my friend was mid-bite and there was food on the table, I explained we were still IN THE MIDDLE OF EATING and we'd pay when we were done.
All in all, 5 of us were there for a little over an hour in total. We spent over $80 on $3 tacos and aps. We were asked 4 times to leave/hurry up in the course of our meal and never once were not eating. It was a rushed and unpleasant experience.
You can get good mexican food anywhere (Mole, Hecho en Dumbo, Tacos Morimotos, Radio Mexico, etc.) and all these places come with great service. Good food and horrible service isn't worth it.
We left a $3.50 tip on the $80 and felt that was generous. On the way out, my friend spoke to the manager and said that the service was terrible and not only did we order a lot of food and sat cramped in a little table, but we spent a considerable amount of money at a cheap place and were consistently eating. We didn't deserve to be treated like that! The manager merely shrugged his shoulders and explained that's what they do, since there's people waiting for a table.
Never going back.
Mexican street food in a bustling Williamsburg space. – It?s not only the kitschy posters in Spanish, or the skateboard decks or the cramped, ramshackle decor that is reminiscent of a Mexican diner in East Los Angeles or Mexico City; no, it?s the authentic Mexican street food, cooked and served lighting fast to the delight of the Williamsburg restaurant?s many devotees. Despite the aura of hipster cool, the restaurant keeps its prices so low a double-take might be warranted once the bill arrives. Tacos, available with everything from carnitas to beef tongue, impresses along with other dishes like skirt steak and chorizo gorditas.
Great Mexican Food – I went to La Superior last week and found it to be authentic Mexican food. The mood is very elaxed and there is no pretentious nonsense. The portions are small which is great to search and order a variety of excellent food. The prices are outstanding and the staff is friendly. I really enjoyed this place and I highly recommend it.
Editorial Review – An affordable neighborhood joint strikes a balance between trendy Wiliamsburg and traditional Mexican diner.
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pattr based track presets
Aug 31, 2010 at 3:56am
pattr based track presets
I'm working on a m4l device to recall settings for every parameter on a track with the launch of a clip. It's getting really close to doing that, but I'm having weird behavior.
the device is an audio effect. to use it, launch a clip, pick your device settings, and hit the big 'store preset' button in the device. presets are recalled by launching a clip slot index.
after storing a few presets, AND THEN launching a clip with an already stored preset, the device usually overwrites the parameter states on the newly recalled preset with the previously active preset. I know that all of the presets are there inside of pattrstorage because the correct values flicker on the dials before they revert to the last active state.
there is a tread going on at the ableton forums, too
Aug 31, 2010 at 7:54am
I found the problem.
a set message was going to the wrong place.
you can get the working device here:
Sep 1, 2010 at 11:47pm
Morgan that is a remarkably sweet little idea! Looking forward to trying this!
Sep 3, 2010 at 9:56pm
I've updated the device to 1.1. ran into some awkward situations, so I've added the ability to store a preset on any focused clip and a delete preset button. Now you can duplicate/overwrite presets on multiple clips without weird jockeying back and forth on clips.
I'm working on interpolation, partly as a way around the blip that happens before the parameter states are updated. The attached patchers are a poly~ based approach, and there are some things to sort out.
–how to get the patch to ignore device activator toggles, and maybe radio button groups (like filter type)
–how many voices is sufficient and if dynamic polyphony changing will be ok
–if poly~ and live.object play nice together
Sep 4, 2010 at 3:25am
the patch picks polyphony in a dependable way now. I'm pretty sure that this method will be efficient enough to run in upwards of 10 tracks simultaneously.
it's like really close now, but the parameters are still acting up. I've checked that the list is formatted correctly and that it isn't being output more than once per recall. playing with the line object inside the poly, doesn't do anything unusual.
I hope that the issue is just some quirk that poly~ has and someone will recognize it.
Sep 5, 2010 at 5:28am
OK so I love this device. However as usual I want to hack it and make it do something a wee bit different.
Basically I want the presetting to span across 8 tracks not just the one the ClipStates is loaded into. I am thinking I could implement something simple where the "this conical parent" is located.
Any ideas?
Sep 5, 2010 at 11:19am
morgan, it really is awesome. the aplha too. especially in fact. i am thinking about it, hacking it, will post back if i have any useful thoughts. in the meantime congrats and keep going.
Sep 5, 2010 at 8:17pm
Ok.. I've tried a slightly different formula wherein the big list of paths and indexes for poly is separate from the parameter values. but it's all jacked up.
you're right about the change for multiple tracks being simple. I actually got a head-start on this patch from a thread on the ableton forums. The other dudes there made a patch which gets all params in all tracks.
thanks again!
Oct 7, 2010 at 2:23pm
I haven't been able to implement this yet, but it occurred to me that this patch needs to have preset slot 1 reserved for the current state of the parameters. The savable preset indices start at 2, and when a preset is recalled, the patch should immediately capture the parameter values (store 1) and then interpolate from there to whatever preset.
Oct 7, 2010 at 3:36pm
hey morgan, i think this is what "slot 0″ is for – you can 'store 0′ whenever a new request comes in, then interpolate from that 'current state' to wherever.
i think. i seem to be doing that in some device i seem to remember. from a discussion on these forums in fact.
Oct 25, 2010 at 11:48pm
I think it's on!!!
This version hasn't been tested extensively, but it seems to work. I'd like to test it out for a little while before posting it on maxforlive.com
also, I'm thinking about changing the name, as I don't care to call it 'ClipStates2.0′ and if the patch name didn't have the version number, people would loose their sets……
I know that the color coding is excessive. I use it to debug and learn patches. . . . and this one took for ever for me to get right. Please let me know any and all bugs and suggest some names!!!!
Oct 27, 2010 at 9:35pm
a few weird things
The interpolation was weird in the last version, especially in the high range of ramp times, , , I have no clue why, but in this version, i've reduced the interpolation time range to 1 second maximum.
I'm not seeing the 'interp_time' in the client window for the patter storage.. I had an unnecessary loop of gui objects in the last version, and i cleaned that up here. But. . . . when I add an actual [pattr interp_time] to the patch, It shows up in the clientwindow as "interp_time[1]"
@pid, the "store 0″ tip you gave me doesn't work in max for live. . . . it definitely does in max, but when you send 'store 0′ to the pattrstorage here, the slot is added as all blank fields!!?!?!?!
this version1.2alpha6.2 works better, uses the same poly~ patch 'statesetter6.maxpat'.
So nobody has any name ideas? Do you think a naming contest is a stupid idea or something? :P
Nov 2, 2010 at 4:49pm
This works a little better still. Nobody suggested a name, so i'll just be calling it TrackStates. The poly~ patch has changed to state_setter.maxpat
Thankfully for the most part, the aberrant behavior happens only if the device order is swapped and presets overwritten for the new device configuration, or if the device is opened for editing. my advice is to finalize your selection of effects for the track before adding the TrackStates to your chain.
It will most likely boomerang if you change devices once it's all first set. The jittery recall still happens a small percentage of the time even if you leave everything in place, and I can't figure out what the issue is with the faulty interpolation. I have a feeling that it's an error on my end, but the pattrstorage is not outputting recall messages that are out of order or going backwards, and the initial (go from) preset is not being stored once the recall gets going. . . so . . . ?
Nov 2, 2010 at 7:49pm
hey morgan, nice work of course from you.
"the "store 0″ tip you gave me doesn't work in max for live. . . . it definitely does in max, but when you send 'store 0′ to the pattrstorage here, the slot is added as all blank fields!!?!?!?!"
… – i'm gonna go check this now, it is bugging me (yes i was in max, not m4l before)
more thoughts after i study the latest properly.
i think you could call it "MorganState", specially for english/deutsch speakers to get the bad joke
Nov 3, 2010 at 6:29pm
Sexy huhuh. I hope it's there when you open your live set every day. XP
Yesterday I found that the stuttery recall happens consistently when I adjust my macbook's volume as a preset is interpolating.
I moved the deferlow object from before to after the line object, and the boomeranging seems to be solved. Recall still hangs when the computer's volume changing interferes, but It gets to point B reliably.
Nov 9, 2010 at 12:10am
So after a while of playing around with the device, I haven't had any issues. A thing that I hadn't designed but is there anyway is that you can change the track order and the presets still work.
Please let me know if you're testing this and having problems!
A feature that I've found missing is inclusion of the mixer device parameters. I should be able to get those to work too by using ID numbers instead of paths. . .
Nov 10, 2010 at 3:39am
this is the version that I think will be final… I've added support for return and master tracks and for panning and send levels, not mixer levels. . . Recall for TrackStates in the return and master tracks is triggered by launching a scene.
the two .maxpat files are poly~ patches as with the other versions.
One issue i was running into was that in the return tracks, the send levels were set very low, but not to zero by default. I consistently got a value in scientific notation from the live.object when it got sends value (1.02946984271e-07), so I made a workaround. If presets are storing but not recalling, It's probably because ableton on your computer has a different default level for sends. Let me know if this happens!
Nov 18, 2010 at 9:40pm
I cannot get this great device to work. I load TrackStates in a track and do what it tells, but nothing is stored or recalled. Maybe I should do something with the maxpat-files first? Can someone please give me some info for the right procedure?
Thanks! greetz, M
Nov 19, 2010 at 12:32am
I've released the TrackStates device on maxforlive.com here:
The version there is only one file.
Mixnar, did you download the .maxpat files? There isn't anything to be done to them except to put them in the same file directory as the TrackStates.amxd
Nov 19, 2010 at 8:01am
Hey Morgan,
I've downloaded the device from maxforlive.com and it works great now, thanks!
Grtz, M
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Reem Acra
2010 February 19
Runway Reviews: Tommy Hilfiger, Reem Acra
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(NEW YORK) Reem Acra
Instead of the usual runway show or presentation, Reem Acra taped a short video for her website featuring her Fall offerings. The aim? To cast a wider net than the usual fashion crowd. And for Fall, this designer went a little darker than usual, with draped dresses in burnished gold, chocolate and bronze juxtaposed against an abstract floral print and slouchy sequined coats. There were plenty of day options, but it was the evening stuff—especially fabulous takes on shirtdressing—that stole this (virtual) show.
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The Tepper School's program in Business Technologies provides students with opportunities to gain experience both in formal model building and in empirical research.
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Lemont police chief eyes running for Will County sheriff
By BRIAN STANLEY firstname.lastname@example.com June 20, 2012 4:08PM
Lemont Police Chief Kevin Shaughnessy announced he will be a candidate for Will County sheriff. | file photo
Updated: July 23, 2012 6:46AM
WILL COUNTY — A lot of political dealings start on the golf course. Last week, the 2014 sheriff's race did, too.
The Will County Police Chief's Association held its annual golf outing June 14 to benefit Special Olympics and the hole's sponsor is recognized with a sign at the tee.
"I told (retired Plainfield Deputy Chief) Mark Eiting of my interest and he had 'Shaughnessy For Sheriff' on the sign," Lemont Chief Kevin Shaughnessy said.
On Tuesday, Shaughnessy confirmed he is interested in running for sheriff in two years and thought getting his name out early might be for the best.
"Well, now I've tested the waters and see what feedback I get," he said. Shaughnessy, who would run as a Democrat, served 25 years with the state police before becoming Lemont's chief in 2004.
Shaughnessy sees a parallel between the sheriff's office and the Lemont police when he arrived.
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Shaughnessy admits living four blocks outside the county is "an obstacle" but he may move if the party is receptive to his candidacy.
If selected, Shaughnessy will not be facing an incumbent. Sheriff Paul Kaupas said Tuesday he will not seek a fourth term.
"That will be 41 years for me. I'm done," he said.
The sheriff acknowledged frequently hearing his second cousin, Ken Kaupas, mentioned as a possible Republican candidate in 2014. Ken Kaupas has led the county's investigations division since retiring from the state police in 2009. Ken Kaupas' final assignment during his 26-year career was succeeding Shaughnessy as commander of the state police district that includes Will County.
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Joliet Councilman Robert O'Dekirk said he has also been approached to consider running. O'Dekirk was a Joliet officer for 10 years.
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Dickinson Officials Suspect Meth Lab to be Cause of Apartment FireDICKINSON - Authorities suspect, but have not yet confirmed, that a methamphetamine lab explosion was the cause of an apartment fire Saturday at 1589 10th Ave. W. in Dickinson.
By: Dain Sullivan, The Dickinson Press
DICKINSON - Authorities suspect, but have not yet confirmed, that a methamphetamine lab explosion was the cause of an apartment fire Saturday at 1589 10th Ave. W. in Dickinson.
Fire Chief Bob Sivak said 30 firefighters and a number of police arrived at the Temili apartment complex shortly after 8 a.m. in response to a call that someone heard a loud "explosion" in one of the units.
DPD Police Chief Dustin Dassinger said one man is in custody. His name was not released Saturday. Authorities have not said if anyone was injured nor did they state which unit the fire started in.
"The building has been evacuated," Sgt. Pete Sellie said.
Police said they were contacted by a resident who claimed to have heard a "boom" sound come from one of the units.
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Michael Suggs, who lives on the second floor, said he was awakened by officials at 8 a.m. and was told to leave.
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Members of the fire department deployed a decontamination unit in the building at approximately 10 a.m.
Police and fire officials are deferring additional questions to the North Dakota Criminal Justice Department. Agents believed to be involved in the investigation did not return calls made by The Press on Saturday.
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Tom Stall (Viggo Mortensen) is the very epitome of the small-town Everyman: upstanding, friendly, with a beautiful wife (Maria Bello) and two kids. But after he brutally and efficiently kills two stick-up men who attempt to rob his diner, dark secrets from his past begin to come to light — particularly when a hideously scarred gangster (Ed Harris) arrives in town, searching for the long-vanished mob hitman known as "Crazy Joey Cusack" who put his face through the wringer. Both searing psychological thriller and ingeniously subtle social allegory (many critics declared it to be a key cinematic text of the Bush II era), Cronenberg's most universally acclaimed film is also unquestionably one of the director's greatest and most complex works. Taking a premise familiar from the western — the former gunslinger trying to live down his violent past — History not only continues the vintage Cronenbergian theme of the divided self, but vividly depicts how that private split ripples out into the public realm — most notably in the profound upsetting of the Stall family dynamics, as Tom's wife and children try to come to grips with a husband and father who is a very different person from the one they have always known.
Copyright © Toronto International Film Festival Inc. 2014. All rights reserved.


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Ground Beef
(6 Recipes) Created by JUDSTERF
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Oh so delicious as an appetizer or main course served with brown rice!
Submitted by BONFIREBAMBI
Carbs: 3.8g | Fat: 3.5g | Fiber: 0.4g | Protein: 13.1g | Calories: 101.1
Very Good 4.3/5
(3 ratings)
I make a double batch of meat loaf so I can use it throughout the week. Basic recipe - old family favourite - easy to switch up with different spices. Sometimes to switch it up instead of topping with tomato soup I'll use salsa. Great with boiled potatoes and brocolli - good ol fashion cooking.
Submitted by MOMMA_GRIZZ
Carbs: 12.9g | Fat: 5.1g | Fiber: 1.5g | Protein: 14.5g | Calories: 155.5
This is my favorite meatloaf recipe ever! The Quinoa adds extra protien and vitamins. To me the Raisins are an absolute must!
Submitted by DREWJSPH02
Carbs: 25.2g | Fat: 11.2g | Fiber: 2.5g | Protein: 19.6g | Calories: 281.2
A much quicker version of the Italian classic; less time, but no less taste.
Submitted by VEGGIEKITTY
Carbs: 34.5g | Fat: 10.7g | Fiber: 4.9g | Protein: 28g | Calories: 342.3
These aren't your mama's meatballs--they're better! Lean but packed with flavor, they cook all day while you're away.
Submitted by CHEF_MEG
Carbs: 27g | Fat: 11.1g | Fiber: 4g | Protein: 41.2g | Calories: 370.4
This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort!
Submitted by CHEF_MEG
Carbs: 17.3g | Fat: 6.4g | Fiber: 1.3g | Protein: 27.1g | Calories: 234.2


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Courtyard 7
Courtyard 7 is the first courtyard hotel in Beijing to adopt the Geothermal heat pump system, which allows both Chinese and foreign guests to appreciate the traditional culture in a comfortable atmosphere.
The Quadrangle is a central part of Beijing's traditional architecture. A typical quadrangle design, Courtyard 7 consists of three rows of courtyards, which occupies an area of 1800 square meters.
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The Courtyard 7 Hotel Beijing has a traditional design with 19 guestrooms centred around a courtyard. Amenities include Western-style restaurant, bar and cafe. The reception desk operates 24 hours a day and wireless Internet access and air conditioning are available throughout all public areas. Complimentary breakfast is provided.
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No.7, Qiangulouyuan Hutong
Nan Luo Gu Xiang
Beijing, DongCheng District 100009
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Getting there
� Take the airport expressway toward downtown
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When it comes to saving money on meetings, Bonnie Wallsh, chief strategist at Bonnie Wallsh Associates LLC, Charlotte, N.C., knows her stuff. Here are her 12 simple ways she recommends to cut costs on your next meeting.
Put all sessions that require the use of AV equipment in the same rooms so you don't have to pay for twice the amount of equipment.
Work with one AV company as a preferred supplier for volume discounts.
Have speakers sign in for equipment at the start of the meeting. Often, when a presentation is planned a few months ahead of time, a speaker may request more equipment than is ultimately necessary. If, at registration, the speaker checks off the equipment or supplies he or she needs, the planner has time to cancel anything that was ordered but isn't required.
Use local speakers to cut down on transportation costs.
Arrange air transportation for out-of-town speakers in order to get the best airfare.
Contact local colleges for entertainment in exchange for a donation.
Create generic reusable signs that can be updated as necessary.
Prepare room signs listing all meetings in the room throughout the conference to cut down on the number of signs needed.
Get sponsorship of meal functions. Almost everything can be negotiated.
Theme events using ethnic foods that are less costly.
Do your own layout and design of printed materials.
Discuss the possibility of a discount if a major portion of the bill is paid on-site.


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Explore Your City
Dishcrawl experiences are available only in select cities. Select a city below to learn more.
Dishcrawl is San Francisco's premier food tour and culinary experience provider. Dishcrawl offers you fantastic food with a social atmosphere wrapped up in a 3 hour adventure.
Let us take you on a culinary adventure
Dishcrawl is the premier walking food tour that takes you on a culinary adventure. Restaurant by
restaurant we introduce San Francisco's local food scene on a neighborhood level.
Each one of our food tours are designed so you'll be entertained, informed, and well fed. We'll satisfy both your craving for good food and your curiosity about downtown San Francisco. Come hungry because on all of our food tours, you will get to try a variety of cultural foods from 3 unique establishments that showcase why San Francisco's local food has become the NEWEST and HOTTEST culinary destination.
Events in San Francisco, CA change city
Best of San Mateo's Food ~ A Celebration!
Tue. Apr 29, 14
Bay Area Peninsula, CA
Rand McNally awards San Mateo as "Best Small Town for Food" for its diverse and expansive restaurant scene. Chefs of three restaurants invite you to explore a progressive dinner through their culinary delights on 37th Avenue in San Mateo.Details
Callin' Campbell Crawlers
Wed. Apr 30, 14
San Jose, CA
Join fellow Dishcrawlers for a night of food and fun as we return to the hip location of Downtown Campbell. On Wednesday, April 30th, join us as we take you to 3 Campbell eateries and taste and smell the local food specialties from this vibrant neighborhood. Don't wait, get your tickets now!Details
Happy Hour
Mommy Foodie Fair San Jose
Tue. May 6, 14
San Jose, CA
Come meet other moms in your city, network, and be united together in this annual extravaganza! Specialty food, snacks, organic focused brands, and other incredible companies will all be involved in this amazing foodie faire!Details
Best of San Mateo's Food ~ A Celebration!
Tue. May 13, 14
Bay Area Peninsula, CA
Rand McNally awards San Mateo as "Best Small Town for Food" for its diverse and expansive restaurant scene. Chefs of three restaurants invite you to explore a progressive dinner through their culinary delights on El Camino in San Mateo.Details
Springtime Romp Through Downtown San Jose
Tue. May 13, 14
San Jose, CA
San Jose is growing with more and more new restaurants opening their doors each month so join us on Tuesday, May 13th. Be a part of Downtown San Jose's resurgence and get your tickets now!Details
Crawlin' California Ave
Tue. May 27, 14
Bay Area Peninsula, CA
California Avenue, Palo Alto is way more than a Caltrain Stop. The area is now one of the hidden gems for local businesses and foodies alike in the central Peninsula. Join us on Tuesday, May 27th as we take on three California Avenue restaurants. Don't miss out; get your tickets now!Details
Featured Articles
by Kim Fuqua
by dishcrawltv
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