Links
TCEDG.com
Let me know what places
you recommend:
tcowen -at- gmu.edu
Photos to:
tcedgpics -at- gmail.com
If this is your first visit, read these:
-- Welcome
-- General Remarks
-- Six Rules for Dining Out
- Tyler Cowen's home page
- Marginal Revolution
- The Complete TCED Guide (June 2019) (127-page PDF)
- Metro Trip Planner
Tag Archives: Marginal Revolution
Rules for Tri-State Italian food
Piers emails me: You’re a NJ native and great at finding good restaurants. So what are the rules for finding good old school American Italian restaurants? Not like modern farm to table places full of natural light in Brooklyn or … Continue reading
Posted in Italian, New Jersey, New York, Outside DC
Tagged Bronx, Italian, Marginal Revolution, Peruvian, Staten Island
1 Comment
San Francisco dining
Dwarkesh brought me to the very good Sizzling Pot King, 139 8th St, San Francisco, genuine Hunan food and yes I have been to Changsha. Don’t walk there though, take an Uber or better yet a Waymo. Dwarkesh was kind … Continue reading
Posted in California, Chinese, Outside DC
Tagged Guam, Hunan, Marginal Revolution, San Francisco, travel
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“Around since xxxx”
From a reader, Matt: Is “Since 19XX” a positive or negative signal for a restaurant? I passed a BBQ restaurant in Denver recently with such a sign. If it’s been around so long but is good, why haven’t I heard … Continue reading
How to eat well in Sri Lanka
Food here is excellent, but eating well involves some counterintuitive advice. For one thing, there are few “undiscovered gems” along the roadways. It is just not a thing here, and several Sri Lanka residents have confirmed this to me (one … Continue reading
Posted in Sri Lanka, Sri Lankan
Tagged curry, Marginal Revolution, roti, Sri Lanka, Sri Lankan
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Agglomeration externalities from restaurants
We estimate agglomeration externalities in Milan’s restaurant sector using the abolition of a unique regulation that restricted where restaurants could locate. In 2005, Milan abolished a minimum distance requirement that had kept the number of establishments artificially constant across neighborhoods. … Continue reading
Posted in Economics of Dining
Tagged economics of dining, Marginal Revolution
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Singaporean hawker centre in Manhattan
Urban Hawker, On 135 W.50th, 17 vendors Here is a NYT review, good photos of the key dishes. The Hainanese chicken rice was amazing, worthy of Singapore, get it poached of course. Condiments! The Malaysian lontong was quite good, the … Continue reading
Posted in Food Stands, New York, Singaporean
Tagged Manhattan, Marginal Revolution, NYC, Singaporean
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The decline of Michelin-starred restaurants
That is the topic of my latest Bloomberg column, here is one bit: And then there is the spread of the Michelin brand. There are now Michelin guides for many US cities, which has caused the brand to lose some … Continue reading
Posted in Economics of Dining, Fine Dining, General remarks, Overrated
Tagged economics of dining, Marginal Revolution, Michelin
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Jiwa Singapura
Jiwa Singapura, web site, located inside Tysons Galleria at the mezzanine level by CMX Cinema (above Arhaus Furniture), 1702U The Galleria at Tysons, Floor 3M, McLean, VA 22102, 571-425-4101 (Metro Trip Planner – opens in new window) [Google | Washingtonian … Continue reading
Posted in Fine Dining, Singapore, Singaporean, Vienna/Tysons, Virginia
Tagged black pepper crab, Jiwa Singapura, mackerel fish cake, Marginal Revolution, Nasi Lemak, seafood laksa, Singapore, Singaporean, street food, Tysons
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The economics of why Noma is closing
Here is the take of yours truly: Tyler Cowen, a professor of economics at George Mason University in Fairfax, Va., and a devoted restaurant-goer, says that people are misinterpreting Redzepi’s intentions with the closure. Cowen doesn’t think the chef is … Continue reading
Posted in An Economist Gets Lunch, Chicken, Economics of Dining, Fine Dining
Tagged chicken, David Chang, Denmark, Marginal Revolution, Noma, Redzepi
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The New Top Chef
During the pandemic a pasta restaurant launched on UberEats in Paris. Cala quickly attracted a top 1% rating for it’s high quality to price ratio. Only now has it been revealed that the chef is a robot. “We wanted to … Continue reading
Posted in Economics of Dining, France, Outside DC, Robots
Tagged Marginal Revolution, robots
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