Turkey Tips

In this New York Times article, Bobby Flay and other celebrity chefs offer some tips for Thanksgiving Day cooking. One of Flay's tips is incredibly simple:

Have an abundance of chicken stock on hand, bubbling warm on the stove all day. "You slice the turkey and put it on a platter to serve it," he said, "and then right before you go out to the table, you ladle some stock over the top to warm it and give it a little moisture, too. You do the same for the stuffing. You make the gravy with it. You go through a lot."

Sounds like a smart approach to me.

NY Eateries Opening Here in DC

A variety of New York-based restaurateurs are seeking satellite locations in Washington, D.C. This development puts a smile on my face. As the Washington Post reports:

Since the economic downturn began, no fewer than 10 Empire State restaurateurs have made designs on the District (of Columbia).

... Food Network star Bobby Flay is in negotiations to open his first local Burger Palace, a New York and New Jersey staple, and Shake Shack owner Danny Meyer recent announced plans for a spot in Dupont Circle.

"Guys from New York are coming down here because they can pay half the rent and do 75 percent of the business," said broker Thomas N. Papadopoulus, who has represented several Big Apple restaurants.

And near my office . . .

Over in Penn Quarter, construction is under way on the smoked barbeque joint Hill Country, which will rise across the street from another newly opened New York eatery, the Italian restaurant Carmine's.

Premium Burgers Are All the Rage

When President Obama showed up at Ray's Hell Burger -- not once, but twice -- it did two things. First, it put Ray's, an eatery in Arlington, Va., on the map to a whole lot of burger lovers. Second, it helped to demonstrate a major trend in America's restaurant-dining scene.

Welcome to the age of the premium burger. As the Washington Post explained:

"Better burger" joints are among the fastest-growing parts of the restaurant industry. Celebrity chef Bobby Flay launched Bobby's Burger Palace in the Northeast. Elevation burger is expanding to Kuwait. Mooyah Burgers & Fries, Meatheads and the Shake Shack are looking to expand.

Higher-grade beef, fresher or more creative toppings, and better buns are bringing customers in the door.

. . . It's a market that has room to grow. Such chains represent only about 2 percent of the $65 billion burger market . . .

The rise of the premium burger is a good development. As for chains, I like Five Guys burgers a whole lot, but I think their fries are vastly overrated.