This commercial for Japanese restaurant Yugo—a very cool place in Madrid, Spain, decorated like a World War II Japanese bunker—is making me drool so much that I'm afraid of drowning in my own saliva. I want to stuff my face with a bucket full of those broiled toro nigiri. That's the only thing in my mind right now.
DiverXO—a three Michelin-star restaurant in Madrid, Spain—is known for its radical flavors and textures. Eating there is not just about the food. It's an experience for the senses that might not blow your brains off literally, as they show in this short film, but in some ways it certainly does. NSFW.
Brutus is a bacon's lover dream come true. Located in Montreal, Canada, the restaurant will use bacon in all their dishes. It's probably half a heart attack but I'm drooling just by looking at some of the food that will be served there.
This is Mike Fountaine, a guy who has spent almost 50 of his 60 years in this planet collecting stuff from McDonald's. From more than 1,000 cups and glasses to dozens of Happy Meal boxes, he has a 75,000-object collection, fully catalogued, divided in 389 categories displayed over two miles of shelves.
If Turkey sounds a bit stale this Thanksgiving, why not let Chicago's Frontier Restaurant serve you something a little unconventional? The adventure-style eatery is offering guests a twist on the old holiday staple, substituting turkey with alligator.. a whole alligator to be exact.
You probably turn to Yelp to look for single, stand-out restaurants and businesses. But there's a lot of data inside all those reviews, which can make for fascinating analysis—letting you spot trends across geographic locations.
Today's restaurants love automation. Whether it's conveyor belt sushi, iPad ordering or drones that bring your food right to the table, restaurant owners are always looking for a gimmick that attracts customers and might just save them some money. But back in the 1920s, an inventor in Michigan had his own idea for…
Some not-so-surprising facts and figures on fat and figures: Americans are fat. According to data released earlier this year by the Organisation for Economic Co-operation and Development, America is the fattest country in the developed world; and tragically, it's kids who bear much of obesity's burden.
You hear scare stories about how kids in the U.S. are gaining weight because of our fast food culture. But is there science to back up the anecdotes? Now there is.
Smart diners rely on restaurant reviews to find good food. But a new study investigates for the first time the complex relationships between online ratings and real-world success—and reveals that losing just half a star can leave a restaurant in ruin.
What do you do with a 65-foot-long coffin? Undertakers in Truskavets, Ukraine, erected what they claim to be the world's largest coffin, and now run a side business you wouldn't normally associate with funeral homes: a death-themed restaurant.
I'm jealous of the French two days in a row. McDonald's has commissioned designer Patric Norguet to redesign its 'restaurants' in France and he's come up with a stunning redefinition of the most popular fast food chain in the world. It's fit more for Michelin star restaurants than McDonald's.
Right now, when I want to find a place to eat, I fire up Yelp. Which is fine, until I pull my hair out reading some weirdo reviews from annoying holier-than-thou reviewers. Ness is different, they try to cut them out.
A new mass-market service called E la Carte is now testing their tablet menu at twenty different restaurants around Boston and San Francisco. The tablets are specially rubber-coated, and won't die out on you when you're ordering because they've got day-long battery life. Sure, iPad menus have been done before! But…
Swedish appliance giant Electrolux is commissioning a series of restaurants to temporarily sit on top of famous buildings and mountains in Europe. Yes, the idea is insane and no, we have no idea how they got permission to do this.
What's more nerdy? The fact that the restaurant is called the Miracle of Science Bar & Grill or that their menu is re-fashioned into a Periodic Table or that I really want to take a road trip to eat there?
Kura, a sushi chain, focuses on efficiency and turning a profit. So much so that they've eschewed traditional sushi chefs for sushi robots, a large staff of waiters for conveyor belts and restaurant managers for a control center with video link.