How to dine out for every meal

Hey, it's Kate. I've got an enviable problem: Too many places to eat, too little time. Here's how I manage it. [View in browser]( [Bloomberg]( Hi everyone, it’s [Kate Krader](, food editor at Bloomberg Pursuits, and right now I’m trying to figure out how to survive double-dinner season. The question I get the most in this job—besides the impossible: What’s my favorite restaurant—is how often I go out to eat. The answer is at least five nights a week. I realize that’s a lot, but right now, it also feels like not enough, because there are so many new places to try. I know, I know, it’s an enviable problem to have, but my dining schedule is already too jammed. Fall is prime time for restaurant debuts. The reason for that, one operator told me, is because places can make a third of their annual sales in the last couple weeks of the year. That means you want your restaurant to open around September to get that loud, bubbly buzz and allure for event planners and office managers who want to book a hot new place for holiday parties. New places are very much on my mind: I just pulled together a list of [13 of the most highly anticipated restaurants around the world](. In London, you might find me watching this sundae get made tableside, at Dovetale. Photographer: Milo Brown Narrowing it down to 13 places was hard—there are at least that many spots coming to London alone. That list is coming next week, but I’ve already declared my love for the tricked-out [knickerbocker glory sundae cart]( at the brand-new Dovetale. The list of 13 global dining spots includes Naks, a Filipino place in Manhattan’s East Village. There’s just not enough Filipino food in the city, and the idea of grilled eel basted with lemon soda has got my attention. Plus, the restaurant comes courtesy of the Unapologetic Food Group, whose Indian spots Dhamaka and Semma are so monumentally good, my excellent co-worker [Bobby Ghosh]( felt compelled to proclaim that New York had [better Indian food than London](. (Feel free to let him know your opinion; a lot of you already have.) But for more cool new places in New York, check out [the 14 hottest new restaurants]( this fall, though they’re sure to be packed. Jamavar is a fine-dining Indian restaurant coming to Dubai. Source: Jamavar And if you live in Dubai or plan to go there, our Middle East correspondent [Lisa Fleisher]( just [flagged its best openings this season](. They include the One&Only One Za’abeel development, which will have a massive dining destination that will be [jam-packed with notable chefs]( from around the world. Which leads me to the problem at hand: How to juggle multiple dining options when there’s both an overwhelming amount of dazzling new places, and not-new opportunities you don’t want to say no to. ([Exhibit A: The Noma Projects pop up at Kol]( in London.) As holiday season approaches, I guarantee you, options will be overwhelming. In order to manage it all, you have to have some strategies, and indeed I do. Here are a couple of my unofficial rules. - Never book a big lunch and dinner on the same day. You’ll go big at lunch and then have a food hangover at dinner. If it’s a two-big-meal day, try to make one of them breakfast: [A lot more places]( are serving excellent morning meals these days. - Sometimes you just have to do two dinners. (Yes, you can.) Because you know there will be another meal coming a few hours away, order more judiciously at the first one and then slide into the next, like you’re at an extended dinner party. Be prepared to take leftovers home. (No food waste!) - Research your meals ahead of time. Unless they’re short and sweet, tasting menus stop being appealing when you’re eating them on consecutive nights. - Eat early. It’s much less uncool these days to eat at 6 p.m., or even 5:30 p.m. And as you’ll know from reservation searches, a lot more tables are available at that time. The hairy crab with caviar is one reason I can’t wait to try out Kanesaka in Hong Kong. Source: Kanesaka And here’s one last thing from me: Don’t let all the openings make you forget the places you already love. In the past few days has come news that two New York restaurants I adored—[Momofuku Ssäm Bar]( and [Contra](—will be closing their doors imminently. Those dining rooms have been consequential—to the city and to me. A few weeks ago, Michel Roux Jr. announced that he was closing [Le Gavroche](, one of London’s most definitive dinners. So find time to get to your favorite places and hope that, among all the upcoming spots, new favorites will emerge. OK! Let the hectic restaurant season begin. Connect with Kate on [X (formerly Twitter]() and [Instagram](. Here’s What Else Is Happening in the World of Food and Drinks [Beer Capital of the World Gets a $96 Million Monument to the Drink]( The new museum at the Bourse in Brussels has a rooftop bar with some 50 beers on tap and more available in bottles. [Michelin Arrives in Colorado and Gives Stars to Just Five Restaurants]( It’s the smallest number for any of the culinary guides in North America. [What’s Really Killing Britain’s Historic Pubs]( Hungry developers, stay-at-home drinkers and rising prices all spell doom for several legendary drinking establishments. [From Wedding Rituals to Fancy Distilleries, Asia Is Taking Over the World’s Whisky Market]( Six of the top 10 export destinations for Scotch Whisky are now in Asia. [Surge Pricing Comes to Beer Pints in the UK]( “Unhappy hour”: Pints that cost more on weekends and during World Cup games might not fly, after all. What I’ve Been Reading [12 Hours as a London Fast-Food Delivery Driver: Dodging Death and Immigration Officers, and All for £40]( (The Guardian) If you take away one thing from Nicola Kelly’s dismal account of what it’s like to work in the food delivery industry in London, which includes companies like Deliveroo, it’s this: Tip the person who hands you your food—and be generous. [A Long Goodbye to the 15-year Fairfax Restaurant That Changed Everything in LA]( (Eater) Animal restaurant in Los Angeles was a seminal dining spot for more than a dozen years, going big on nose-to-tail eating before it was fashionable and unapologetically refusing to take the foie gras garnish off dishes. I adored it. It quietly closed its doors this summer; Bill Esparza at Eater says good-bye. [The Food Industry Pays “Influencer” Dietitians to Shape Your Eating Habits]( (The Washington Post) I don’t know why it came as a surprise to me that registered dietitians are being paid by lobbying groups to promote hashtags like #safetyofaspartame on TikTok, but it’s still a monumental bummer to read the Washington Post’s deep dive into the subject. Inspiration for Your Next Trip [London’s Buzziest New Hotel Is in an Old War Office]( [Google Says This Is the Best Time to Book Cheap Holiday Flights]( [The Best New Hotels in London for Under $500 a Night]( [Delta Overhauls SkyMiles Plan to Tally Only Dollars Spent, Not Miles Flown]( [Want to Operate an Ecolodge in the Wild? Kenya’s Looking for You]( So, You Had Some Questions ... We put out the call for questions [weekly on our Instagram account](. You asked, I answer. Cadet, a wine bar in London, serves delicacies like this game liver toast dish with pears and porcini. Source: Cadet What are the upcoming food trends? — [@dinusya.r]( What a good question, and it’s one I’m already starting to think about for a 2024 trends forecast. I’m hearing so much about wine bars: modest places with long and short wine lists and not-too-long menus. Exhibit A is my favorite place in north London, [Cadet](. Coming later this fall is Montrose House in Edinburgh, where the list will be 100% European wines, and deviled eggs with trout roe will be on the snack list. There’s also a cool trend of notable chefs coming to cocktail bars, like the [Ivory Peacock]( on West 26th Street in Manhattan. Dishes like a miso-glazed croque monsieur come from a chef who cooked at the French Laundry. And also, alternative sugars, which have been building for a while, are getting bigger and bigger. What type of meat do you prefer for a fall stew? — [@takeupresidence]( Personally, I’m trying not to eat as much meat, and I haven’t made a fall stew in a very long time. (Busy dining out schedule, etc.) But I think pork shoulder can be delicious and adaptable, whether you’re going with a Korean-spiced stew, a chili, or a curry. So many options. [Here’s a delicious-sounding one with olives and prunes](, from Nigella Lawson. My favorite cocktail of the moment: the Vodka y Soda at Superbueno. Photographer: John Shyloski What’s the best drink you’ve had recently? There are so many terrific bars in London right now, but I am going to have to say that [Superbueno]( in the East Village in New York has my very favorite cocktail, and that’s the Vodka Y Soda. Kara Newman wrote about it gorgeously in her [story on clarified cocktails](. Even though it has a pedestrian name, it’s animated with guava juice and served in a chile-rimmed glass. It’s the epitome of refreshing and fun to drink. Is the Amex Platinum worth it to get access to the new restaurant openings? I’m going to start by saying that if the $695 annual fee for a platinum card is in your budget, it does give you access to some singular restaurant events, such as when [Noma went to New York]( last year. It was also the best way to get a seat at the [Carbone Beach event in Miami]( for F1 last winter. But to be honest, there’s lots of other ways to find cool dining situations. At the recent Noma Projects’ pop-up at Kol in London, you just needed to sign up for the newsletter to try and get in. Bosq, in Aspen, is one of five dining rooms in the state of Colorado to win a Michelin star. Photographer: Brooke Casillas Why can’t we know the real identity of Michelin inspectors? — [@Jamesokpare]( I don’t think Michelin will ever purposefully reveal the people who go check out restaurants for their guides. They are an old-school institution in a lot of ways, and one of them is sticking to the idea that if you go to a restaurant anonymously you’ll know what the most authentic experience is like. There’s a lot to say about what places they decide to recognize, but for here, now, I suppose it’s a nice change from all the influencers looking for free meals and who are in it for the image, not the food. For All You Beer and Spirits Fans [Bloomberg Pursuits Top Shelf Society]( is a club just for you. We’re sharing exclusive spirits news, building a tasting community and offering access to special cocktail events and releases all in a [monthly newsletter](. New for subscribers: Free article gifting. Bloomberg.com subscribers can now gift up to five free articles a month to anyone you want. Just look for the “Gift this article” button on stories. (Not a subscriber? Unlock limited access and [sign up here](.) Follow Us Like getting this newsletter? 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