Home | Restaurants by City | Food Photography | Archive | Philosophy |


Search tastingmenu

 

 

Right now we are eating in Seattle, Washington.

     
 
 

Tuesday
December

5

2006
12:35 PM



Permalink

 

 

 

Wagamama, December 5, 2006 — Thanks to Alex for pointing this out - Wagamama is finally coming to the United States according to this page on their site. I believe and hope this is likely very good news.

05-chilichickenramen.jpg

Before we analyze their announcement, a few words on Wagamama (which means "selfish" in Japanese). In my never-ending quest for good food the archetype of the scalable high quality fast food restaurant is rare and wonderful. The folks at Wagamama have taken the concept of the Japanese roadside noodle stand and scaled it with quality. Long community tables evoke the openness of the stalls on which the restaurant is based. A simple menu keeps the kitchen focused on quality with a minimum of distraction. Clean design and wireless PDA ordering gives the restaurant a technical bent as well as an efficiency bonus. The food of course is delicious. Especially given that you're not in an alley outside Shinjuku train station in Tokyo at one in the morning. These franchises are all over London and the U.K. in general with a bunch of locations elsewhere in Europe as well as a significant presence in Australia. But to date, North America has been Wagamamaless.

According to their website, Wagamama will be opening their first US location in the spring of 2007 in Boston's Faneuil Hall Market. I'm excited and nervous.

Excited Nervous


The outlets will not be franchises (unlike the UK stores), they will be owned by the parent company. This could mean tighter quality controls. For years now the Wagamama website has advertised an opportunity for a master franchisee (someone who offers individual franchises in a specific territory) in the U.S. Could they not find anyone? Why the change of strategy?
Boston is an excellent choice for the first U.S. Wagamama. Educated and worldly city population combined with lower rents than Manhattan. Faneuil Hall is as touristy as it gets when it comes to Boston. Shouldn't Wagmama be relying on a loyal local audience to sustain them as opposed to a transient tourist population? (Harvard Square is the stated destination for thier second U.S. outlet. Definitely a better choice with the right indigenous audience.)
The food should be great. The website says that: "visitors to wagamama boston will be able to enjoy our ramens, yaki soba and all of the uk favorites." But the site goes on to say that: "The final menu is still to be signed off, but we expect it to be mostly the same." Mostly the same? How about identical. I hope they don't dilute their menu thinking the American palate won't tolerate the dishes on the UK menu.
I'm so glad their coming to America. While I go to Boston once-in-awhile (and will eagerly compare that location to the UK version), I worry that since Boston isn't even opening until the spring it will be years until there's a Wagamama Seattle.

 

Well, we'll see how it goes. I've waited this long, I suppose I can wait a little longer (not that I have much of a choice).

     
     
     
     
     
     

 

 

 

Our Sponsors

 

 

   

 

 


Free Car Listings –  Hot Tubs –  Stools –  Saunas –  Bar Stools -  Calendar and Event Schedules -  Food Events and Calendars -  Wine Events and Calendars -  Digital Photography Resources -  Software for Advertisers -  Jewish Gifts and Judaica -  Howard Stern Podcast -  ponytailed blogger Jonathan Schwartz

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
             
     

 

     
     
 

  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

Browse tastingmenu

 

Home | Restaurants by City X | Food Photography | Archive | Philosophy |
Free eBooks: All About Apples | Autumn Omakase

More: Discussion | Cool Food T-Shirts | Ingredients | Markets | Recipes
Search | Blog FAQ | Other Blogs
 

Best of tastingmenu

 

 


City View
June 9, 2006
San Francisco, California
 

05-har gow.jpg

 

Entry: July 6, 2006


Blue Plate
June 8, 2006
San Francisco, California
 

11 macaroni and drunken spanish goat cheese.jpg

 

Entry: June 19, 2006 


L'Atelier de Joël Robuchon
March 31, 2006
Las Vegas, Nevada
 

07 roquette salad gaspacho and tofu.jpg

 

Entry: July 18, 2006

 

 

Browse by City

 

Boston | Chicago | Houston | Las Vegas | Los Angeles | Maui | New York | Philadelphia | Portland | San Francisco | Seattle | Toronto | Utah | Vancouver | Washington D.C.

Bangkok | Beijing | Hong Kong | Seoul | Tokyo

Amsterdam | Berlin | Italy | London | Madrid | Paris | Vienna

 

Browse by Month

 

2006

J F M

2005

J F M A M J
J A S O N D

2004

J F M A M J
J A S O N D

2003

J F M A M J
J A S O N D

2002

A  S O N D

2001

D

     
 

     

Comments, questions, or feedback: info / at / tastingmenu / dot / com
All pages Copyright (c) 2001-2006 tastingmenu.com

Last modified 01/30/07.