Pablo’s Escoburgers, a Melbourne  fast-food restaurant named after infamous Colombian drug lord Pablo Escobar, has been slammed for its controversial name and the fact that it serves one of its burgers with a line of white powder on top and a rolled fake dollar bill. The backlash against Pablo’s Escoburgers started on Wednesday, when the pop-up eatery uploaded a photo of its “The Patron Burger” on Facebook, with a caption that read “infamous patron burger that people are lining up for”. It featured an otherwise delicious burger with a line of fine white powder on top and a fake rolled up $100 bill stuck into the top bun. That white powder turned out to be garlic powder, but a lot of people found the reference to snorting cocaine very offensive. The fact that other photos showed a small plastic bag with more garlic powder and a spoon, which allegedly come with The Patron Burger, only made things worse. Read More »

The owner of a restaurant in Binz, Germany, has come under fire for banning children aged 14 and younger from entering his establishment after 5 pm. Rudolf Markl, the owner of “Oma’s Küche” (Grandma’s Kitchen), a traditional restaurant in Binz, on the German island of  Rügen got so fed up with children’s tantrums and unruly behavior that he recently made the extreme decision to ban them from his restaurant after 5 pm. He even put up a sign near the entrance letting patrons know that in the evening, Oma’s Küche is an adult-only restaurant. Despite being accused of discrimination, Markl said that this measure was a long time coming and that he plans to enforce it going forward. Read More »

Restaurant owner Jawdat Ibrahim is making his patrons an offer they cannot refuse – switch off your mobile, reduce your bill by half. Ibrahim thinks smartphones have completely destroyed the dining experience. “Technology is very good. But just when you eat, just especially when you are with your family and your friends, you can wait for half-an-hour and enjoy the food and the company,” he says. “A lot of people, they sit down and they don’t enjoy their food.” I must admit he does have a point there. These days, almost everyone looks more at their phones than the people beside them. Ibrahim is dismayed when he sees married couples or friends sitting in silence, staring at their screens and finally asking for their food to be reheated.

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The wastage of food is something we often don’t realize, because we tend to think of it as ‘just this once’. In reality we’re all guilty of ordering something on the menu we know we can’t really finish, just out of the temptation to see what it tastes like. Well, one restaurant has finally decided to put the matter to rest. A Saudi food joint has started charging their customers extra if they order more food than they can eat. Fahad Al Anezi, the owner of Marmar restaurant in the city of Dammam says the move is an attempt to stop the wastage of food and reduce extravagance. According to Al Anezi, he routinely witnesses clients who order large quantities of food in order to impress those around them. He also says that the idea of fining people for leftovers, instead of making him unpopular, has actually been endorsed by the Saudis. In fact, a few customers have said that they’ve learnt their lesson and will only order food that they can finish.

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Le Truc may have started out as a old school bus, but it’s now one of San Francisco’s most popular gourmet restaurants.

Le Truc is the brainchild of Hugh Schick, a talented chef who wanted to offer his customers a truly unique experience. He managed to convert a 1989 Ford Ward School Bus into an ingenious restaurant on wheels that not only unlike any other restaurants you’ve ever seen, but also serves the finest gourmet meals. It’s now painted all-black, with copper accents, instead of the old yellow, and while it still looks like a bus on the outside, the interior has suffered a complete makeover. The original seating has been altered to accommodate 12 guests, skylights have been added, and the back section has been transformed into a kitchen.

According to San Francisco local media, Le Truc is gaining mad popularity and it’s on its way to becoming one of the city’s busiest restaurants. I guess people are curious to know what it’s like to eat fine foods, on a bus. And to prevent long lines outside the bus, Le Truc has a modern electronic order system that allows people to order from the small kiosk outside, and then simply wait for their meal. They’ll even receive a message on their phone or computer, when the order is ready.

Just so you can get an idea of the foods Hugh Schick and his team cook, on Le Truc here are some of their most popular dishes: grilled Portobello mushrooms and ground chicken meatballs, grilled duck breast with dried cherry, dried pear, and pomegranate molasses, as well various savory sandwiches.

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They weren’t born to serve you but they were definitely built to do just that, and where else if not in China.

Located in Jiang, China’s Shandong Province, the Dalu Rebot Restaurant opened on the 5th of December and can cater to about 100 customers, featuring two robot receptionists and a “staff” of six robot-waitresses. Two of them serve drinks, two serve small tables and another two tend to the big one. It seems that more “hiring” will be made in the near future as owners expect the restaurant will become quite a hit.

As all the waiting is done by robots, the tables were set in a circular pattern so that the robots can follow an exact route. Not all the work in the restaurant is done by them though, there are also people working there, especially in the kitchen, but some were also hired to welcome customers into the restaurant.

The concept belongs to The Shandong Dalu Science and Technology Company, who isn’t planning to stop here, as they want to further develop this idea and ultimately have a staff of 40 robots. Seems logical enough, considering that business really took off when the people heard about these unusual waiters.

 

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