Benjamin Caro

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Tag "food"

...such as only two rolls of sushi.
Flickr/perke

Here’s a study that belongs in a Malcolm Gladwell book. Researchers found that when people were presented with chocolate, popcorn or hand cream (please don’t eat hand cream), they sampled less off red plates than off any other color. Wait a minute. Is this the “one, weird trick” that helps you cut down a bit of your belly every day? I reached out to Adam Alter, author of Drunk Tank Pink: And Other Unexpected Forces that Shape How We Think, Feel, and Behave, about why red could have this de-appetizing affect:

Since red is usually associated with “danger and prohibition” (Think parking signs – and then remember to move your car), this might have tipped off the samplers to curb their sampling.

Adam Alter, author of Drunk Tank Pink: And Other Unexpected Forces that Shape How We Think, Feel, and Behave, offered Squid Ink another possibility. “Certain colors are also generally more appetizing than others: reds and greens are more appealing, for example, than blues and purples, which are rarely found in natural foods.”

It’s possible that by making the plate more appetizing, the products appeared less so.

Should you chuck the good china? Read the full article for why that might be a bad idea.

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Pork chop with apple slaw and polenta. Pork chop with apple slaw and creamy polenta.

The Beverly Garland hotel is going under the knife, doing a 20 million dollar renovation and reemerging as “The Garland” this May. It’ll be newly redesigned, featuring retro and colorful decor and an all new restaurant by Chef Warren, previously of Westside Tavern. The hotel wants to get the menu right, though, so in the interim, they’ve set up Warren’s Blackboard, a modest but upscale restaurant that changes their menu twice a week through a patriotically democratic process. Choose your own adventure! I wrote about it for LA Weekly:

Warren’s Blackboard blackboard is updated a couple times a week based on customer’s wishes. With your bill, you’re handed a feedback card reminiscent of something you’d see at a family restaurant chain: “How would you rate our service? What dishes were your favorite? Is there anything you would change about your dining experience?” The difference from say, Red Robin, is that Warren’s Blackboard listens.

So far, because of the “winning” feedback, displayed like award ribbons on a bulletin board by the entrance, Warren’s Blackboard has implemented less salt, more fish entrees, more vegetable appetizers and another dessert. Other suggestions looked like flame wars from a Crossfit message board: One guest suggested “Make more vegan friendly” while another “Less vegan friendly. More steak!” Not a challenge at all.

The most popular dishes will likely be incorporated as the permanent Front Yard menu later this year, possibly with a price hike. If you’re interested in tasting the cooking, I’d go now.

Read more: Now Open: Warren’s Blackboard at the Beverly Garland

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