Tag Archives: Marginal Revolution

“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

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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

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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

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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

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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

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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

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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

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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

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Comfort foods make a comeback

Comfort foods from big brands are seeing a resurgence, executives say, as consumers seek familiarity and convenience amid the coronavirus pandemic. Many shoppers have favored fresh and specialty brands over Big Food’s processed products in recent years, while others have … Continue reading

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