Zagat

Zagat Zagat Stories is covering the effects of COVID-19 on the hospitality industry, while continuing to tell inspiring and timeless stories of chefs + restaurateurs.

Read here: https://stories.zagat.com/ We are the world’s original provider of consumer-generated content, with our trusted ratings and curated restaurant reviews. Frustrated by a lack of helpful restaurant reviews, Tim and Nina Zagat took matters into their own hands in 1979. Their solution was to crowdsource: they sent surveys to 200 of their closest friends to get their opinions on New York’s best-known restaurants. The result was a pocket-sized book of over 100 reviews, each made up of quotes readers could “actually understand.” Turns out, Tim and Nina weren’t the only ones looking for more relatable restaurant intel. The books became known as the “burgundy bibles” and quickly spread to cities around the world. In 2011, Google purchased Zagat, leading to the expansion of the brand's reach and digital presence. After seven years there, Zagat was acquired by The Infatuation, another source for restaurant discovery based in New York and founded by industry outsiders. As for the future, there are big plans in store for Zagat, and they include returning to the brand’s roots in user-generated content. We’ll fill you in on details as they come, but here’s what to expect: a new platform that will be fully powered by you - the Zagat user. It’s going to be exciting.

Operating as usual

Job Alert! Calling all #bartenders, #sommeliers, and #beverage professionals. The Infatuation is launching a new text me...
09/22/2020
FOTI Happy Hour Hotline Application Form

Job Alert! Calling all #bartenders, #sommeliers, and #beverage professionals. The Infatuation is launching a new text message-based recommendation service that will put your incredible talent and deep beverage knowledge to use while COVID-19 continues to significantly impact the restaurant and bar industry.

It’s called the Happy Hour Hotline, and it launches this Fall.

�Qualified applicants who have experience at one or more bars, knowledge of #cocktail recipes, #beer and #wine, and an interest in sharing their expertise and recommendations, please check out the link and apply for this paid ($20 p/h), part-time, remote opportunity.��Learn more here: https://forms.gle/5CExVSVA2wKbTVdj7

The Infatuation is on the search for Beverage Professionals to work on a part-time basis to support its new Happy Hour Hotline. This SMS-based messaging recommendation service will be launching this Fall available to members of the program, Friends of The Infatuation. Qualified applicants will have....

Sommelier and wine educator Charles Springfield walks us through the origin and history of Provence rosé, the grapes and...
09/21/2020
Sommelier Charles Springfield On The Year-Round Pleasures Of Rosé

Sommelier and wine educator Charles Springfield walks us through the origin and history of Provence rosé, the grapes and techniques used to make it, and food to enjoy with rosé through the warmer months and beyond.

A wine educator’s abiding love and enthusiasm for the pink drink from Provence.

08/17/2020

We're LIVE now on Zagat's Instagram. Join us with Chef Preston Clark of Lure Fishbar as we discuss the summer’s best food and whiskey pairings.

NYC nonprofit Rethink connects restaurants with excess food to communities in need of meals, and they're set for a big p...
08/17/2020
Matt Jozwiak And Daniel Humm Take The Fight Against Hunger Nationwide

NYC nonprofit Rethink connects restaurants with excess food to communities in need of meals, and they're set for a big pandemic expansion.

"Chefs are crucial in the conversation about food. The problem isn’t that there’s not enough food, and that’s why people are hungry. It’s a breakdown in communication."

A growing effort to turn excess restaurant food into community meals gets an urgent pandemic upgrade.

Fancier restaurants are doing their best to offer something close to a fine-dining experience in hastily erected outdoor...
08/11/2020
The Fine Art Of Outdoor Pandemic Fine Dining

Fancier restaurants are doing their best to offer something close to a fine-dining experience in hastily erected outdoor spaces.

"I rented a tent and put in music, but you’re still on the street. It’s a struggle, it’s a serious struggle. Because we’re not cheap."

Benjamin Steakhouse

Restaurants' ad hoc outdoor dining areas illustrate the contrast between tight streetside enclosures and sprawling suburban tents.

Maya Lovelace of Portland's Mae PDX and Yonder restaurants is looking to build empathy with online haters and pandemic-s...
08/10/2020
Maya Lovelace On Masking Up And Lashing Out

Maya Lovelace of Portland's Mae PDX and Yonder restaurants is looking to build empathy with online haters and pandemic-stressed customers.

"I understand that people feel powerless. We’re all struggling with having little to no control over what’s happening in our lives and in the world."

A plea for mutual understanding and support between restaurants and customers, both laboring under pandemic stress.

Lockdown put a halt to a Philadelphia restaurant's expansion plans, but the expansion menu turned into a big hit for the...
08/07/2020
Cautious Optimism From A Pandemic Pivot To Family-Style Fast-Casual Guatemalan

Lockdown put a halt to a Philadelphia restaurant's expansion plans, but the expansion menu turned into a big hit for the original spot.

"I’m trying to put together a plan for franchising. ... We have a very big basement where we’re not at capacity right now. Maybe that’s the future. Trying to decide where to focus is the hardest part." ElMerkury

COVID halted plans for a restaurant expansion, but the proposed menu proved a hit in lockdown.

DC restaurateur Antonio Ferraro knew exactly how bad the pandemic was in Italy—and what Italy did to slow it down—which ...
08/06/2020
An Italian Restaurateur In America On Comparing Pandemic Response

DC restaurateur Antonio Ferraro knew exactly how bad the pandemic was in Italy—and what Italy did to slow it down—which is why he finds the American response alarming.

The devastating effects of COVID in Italy, and that country's more severe lockdown, should have been a warning and a lesson.

A pair of Pennsylvania restaurants, White Orchids Thai Cuisine and Notch Modern Kitchen and Bar, are adapting fast to pa...
08/04/2020
Adapting The Restaurant Dining Experience To A Long-Term Pandemic

A pair of Pennsylvania restaurants, White Orchids Thai Cuisine and Notch Modern Kitchen and Bar, are adapting fast to pandemic conditions, from color-coding gloves to contactless QR menus and pooled tips.

"At first, we were having a tough time getting the same amount of same-colored gloves. ... In the dual-glove system, service people bringing out fresh food or fresh drinks have on black gloves. Anybody bringing back dirty dishes has on blue gloves."

Partitions, spacing, staging tables, color-coded gloves, and QR codes are just a few changes that may stay with restaurants for the duration.

It took the devastation of a hurricane to connect Alon Shaya with his adopted home of New Orleans - and reconnect with h...
08/03/2020
Alon Shaya On Shifting His Restaurant Focus From Food To Staff

It took the devastation of a hurricane to connect Alon Shaya with his adopted home of New Orleans - and reconnect with his own roots.

"New Orleans taught me what it means to be part of a community, and as a boy from divorced parents who moved across the world at a young age, that’s something I had been desperate for my whole life."

Saba Restaurant

Alon Shaya has been nominated for five James Beard Awards and has won two—Best Chef (southern region) in 2015, and best new restaurant in America in 2016. In 2017, he founded Pomegranate Hospitality as well as restaurants Saba in New Orleans and Safta in Denver. He also created the Shaya Barnet...

With COVID numbers on the rise in Florida, chef-owner Julien Gremaud keeps his eye on the rules (and the rule-breakers)....
07/30/2020
Julien Gremaud On Serving In South Florida While A Second Shutdown Looms

With COVID numbers on the rise in Florida, chef-owner Julien Gremaud keeps his eye on the rules (and the rule-breakers).

"You had a lot of businesses that didn’t follow the rules, a lot of greedy business owners that just decided to have a party. I’m in the business of selling liquor. But the coronavirus’s best friend is liquor."

Living by the letter of pandemic law while taking a hard line versus rulebreakers.

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Videos

Zagat Conversations: The Future of Dining
Zagat Conversations: The Future of Dining

Join us live for a discussion featuring three chefs from Los Angeles, Seattle, and New York. Watch as Curtis Stone, Melissa Miranda, and Angie Mar discuss the results of the Zagat Future of Dining Study and what reopening looks like in the pandemic era. You can donate to the Independent Restaurant Coalition to help save local restaurants and bars affected by COVID-19 here: https://www.saverestaurants.com/donate/

Hoboken’s Spa Diner: All Day, All Night, And Always Essential
Hoboken’s Spa Diner: All Day, All Night, And Always Essential

The iconic Spa Diner in Hoboken, has been open 24/7 for 39 years. Owner Sean McGarr had to wrestle with shifting the business into delivery and pickup, when so much of the diner’s long history depended on a community of lifelong dine-in regulars. Watch the full video at stories.zagat.com

Cédric Vongerichten’s Global Approach To Local Cuisine
Cédric Vongerichten’s Global Approach To Local Cuisine

Thoroughly at ease with the legacy of his famous chef father, Cédric Vongerichten is making his own life an independent exploration. Cédric Vongerichten grew up in hotels around the world, following his legendary chef father Jean-Georges Vongerichten from kitchen to kitchen, restaurant to restaurant. This worldly point of view informs Cédric’s own work as a chef, and it led to he and his wife Ochi opening their restaurant, Wayan, in New York. The Indonesian-French restaurant’s look and feel is often drawn from their travels, with finds they’ve picked up making their way onto the tables as both decor and ingredients. Wayan shifted to a delivery and take-out menu in the pandemic lockdown. Watch the full video at stories.zagat.com

Boston’s Anoush’ella Feeds The Front Line And The Out of Work
Boston’s Anoush’ella Feeds The Front Line And The Out of Work

Anoushella Kitchen has created a devoted local following in Boston for their Armenian Lebanese fast-casual comfort food. However, their three locations have been challenged by pandemic restrictions just like everyone else. But founders Nina and Raffi Festekjian grew up in Lebanon during the civil war, so they’re no strangers to struggle—and they believe in acting to help those in need. That’s why they’ve been donating meals delivered not only to healthcare workers and others on the front line, but also to hundreds of people who lost their jobs in restaurant shutdowns. Watch the full video at stories.zagat.com

In Post-Hurricane Puerto Rico, Resilience Leads To Sustainability For Juan José Cuevas
In Post-Hurricane Puerto Rico, Resilience Leads To Sustainability For Juan José Cuevas

In the aftermath of disaster, finding hope and strength to rebuild and grow. Full video at stories.zagat.com

Zagat Conversations: What's Next For Restaurants?
Zagat Conversations: What's Next For Restaurants?

Zagat Conversations: What's Next For Restaurants? The people working in restaurants and hospitality that we interview for Zagat Stories have a lot to say—often, way more than we can print. What better way to hear their real, unedited voices than Zagat Conversations, a live virtual panel with restaurateurs, chefs, and other experts in the industry. Join us tonight, at 7pm ET as five restaurateurs give the inside story on what the hospitality business is going through in the pandemic, and where it might go from here. Featuring AJ Johnson, Greg Baxtrom, Max Katzenberg, Kevin Boehm, and Rob Katz.

Russ & Daughters
Russ & Daughters

“We realized our history, our identity, our soul, our customers, it's all wrapped up in this neighborhood." Read about The Second Century of Russ & Daughters now: https://bit.ly/2Jmsv8m.

Zagat Stories
Zagat Stories

From Zagat Stories: For Manresa's David Kinch, The Quest For Perfection Is All About The Customer. Watch the full video now: http://bit.ly/ZSDavidKinch

Zagat Stories
Zagat Stories

Introducing Zagat Stories. A brand new site and video series featuring personal interviews with chefs and restaurateurs. The first dozen original stories are up now: http://stories.zagat.com.

Zagat Stories
Zagat Stories

Zagat Stories. Coming February 25th.

NYC 2020 Restaurants Guide - coming soon...
NYC 2020 Restaurants Guide - coming soon...

We're coming for you, NYC. The 2020 Restaurants guide arrives 11/12. Pre-order your copy now: http://bit.ly/Zagatbook.

It’s lunchtime and Executive Chef Antonio Mermolia is making us Risotto Caprese at Four Seasons Hotel at The Surf Club, Surfside, Florida

It’s lunchtime and Chef Antonio Mermolia is making us Risotto Caprese at Four Seasons Hotel at The Surf Club, Surfside, Florida

Love is in the air at Underwest Donuts 🍩❤️

Forget the flowers, ditch the chocolate, MilkMade Ice Cream valentine grams are back.

Forget the flowers, ditch the chocolate MilkMade Ice Cream valentine grams are back. ❤️🍫

Museum of Ice Cream
Museum of Ice Cream

Gummy bears, ice cream cones, and sprinkles galore at Los Angeles Museum of Ice Cream, if you missed it in LA, catch the Miami outpost soon before it closes end of the month.

Red velvet sweet Valentine bouquet minicakes at The Good Batch bakery hq in Brooklyn 💐❤️

Did someone say bagels? We are getting the low down on the new Black Seed Bagels and Don Angie collaboration.

Chef Chintan Pandya prepares us a traditional Dabbawala at Rahi 🇮🇳

At Sen Sakana where Peru and Japan meet on the menu. 🇵🇪 🇯🇵

Cookie Dough Craze Master DŌ, Cookie Dough Confections takes us to The AcaDŌmy. You can sign up for classes here: https://www.cookiedonyc.com/classes/ Watch part 2 of The AcaDŌmy on our periscope: https://twitter.com/Zagat/status/955831641439592448

Learning how to properly carve and eat the insane roast Peking duck at DaDong New York

Daily Provisions “Holiday Spirit” hot chocoate for the Valrhona Chocolate festival which kickoff tomorrow. 🍫🍫🍫

Sneek peak: Sesame Hot Chocolate at Chanson for Valrhona Chocolate Hot Chocolate Festival 🍫🍫🍫

Sneek peak: Sesame Hot Chocolate at Chanson for Valrhona Chocolate Hot Chocolate Festival 🍫🍫🍫

Inside Life Hotel New York covert cocktail bar Gibson and Luce 🍸

VooDoo Doughnuts
VooDoo Doughnuts

All you need is love and some Voodoo Doughnut .

Arancini
Arancini

Arancini aka rice balls is an old school Italian treat, see how HopSlice in Amarillo adds a little Texas heat to the equation.

Inside The Pool Lounge’s exquisite drinks and bites in one of NYCs most iconic spaces 🥂

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Comments

I am glad to see you finally paid tribute to this amazing family http://matts-meals.com/2020/03/31/anoushella-helps-the-neighborhood/ Need more ideas? [email protected]
https://www.zagatwine.com/
I participated in the 2020 NYC survey and completed the information about where to send a copy but have never gotten it. Worse yet, I have sent multiple emails to [email protected] and not gotten a single response. Anyone out there who can help on this?
Greeting from Couscous Express .......We Reopen again for business catering , But having issues changing the review from Zagat on google. That Mention i am open for lunch only .I have changed that , and i appreciate your great review , Just would like that to change as it the first thing our customers sees . I have contacted google , and they advice me to reach to your company . Please Help
I'd like to mention one of the worst restaurants I have ever been to called Campechano on Adelaide, in Toronto. The restaurant is a run down building and yet their limited menu is quite pricey. They didn't want to accommodate our large group, nor provided any drinks other than what's on their small cocktail list. The guacamole was bland and the service was slow and inconsistent. I couldn't believe how aggressive the management was when I was disputing the gratuity they were demanding for. I don't know when tips became mandatory, but I'd like to think I can tip the amount deserved. Their service, atmosphere and food did not merit 18%. I highly recommend that no one goes here!!!!!!!!!!!!!!
Anyone like ocean prime in philly
No international cities, can't filter by cuisine, can't select neighborhoods... Way to make this product completely useless. Congratulations on ruining the brand!
ZAGAT IS A SHAM.......been shut down for 7 years after Google bought it and sacked all the employees.Now it is owned by The Infatuation and is being rebooted with stolen photos & reviews of 100's of Google contributors without their knowledge. These are not Zagat rated eateries but hand me downs from Google so they could offload Zagat to the unsuspecting morons who bought it.
Halom Jagat
have you gone all the way down the torlet there has not been one new Video posted on you tube in 4 month what wrong
I didn't get the Zagat survey this spring. I have filled out the restaurant nt list for the past 5 years. Can I do this now?
What have you done to your site?? It is truly a horrible experience. I'm searching in NYC and there are barely any restaurants coming up. The search is difficult to use (at best). You used to be my trusted source for restaurants - but no more.