The Time Out Eating and Drinking guide is as comprehensive and wide-reaching as ever. With over 1,500 reviews, the range of venues, which also includes food shops and cookery and wine classes, is unrivaled. Unlike other London eating guides that are based on public surveys, every establishment is visited anonymously by an experienced Time Out reviewer to provide an informed opinion you can trust. Time Out pays for all their meals making them completely independent from the competition and the restaurants do not pay to be included in the guide. Detailed information for the discerning diner is included with every review, from the main course prices of a meal, to recommended house specialties, the quality of food, alfresco areas, ambiance, private dining facilities and which credit cards are accepted.

The 21st edition of Time Out London will help visitors to navigate the 2000 year old city, from the many must visits through to the eccentricities and particularities that give London its flavor. Time Out keeps you abreast of the latest in terms of cultural events, entertainment, restaurants, shopping, bar and pub scene, as well as taking you to the out-of-the-way neighborhoods in the throes of gentrification. Day trips and local excursions are also recommended, as rolling hills, seaside walks and ancient cities are all within your grasp. Whether your stay is brief or lengthy, Time Out will help you make the most of your time.

Part history, part recipes, part love letter to Sketch and its patrons, this book is a feast for the senses for food lovers, design enthusiasts and everyone who has ever wanted an inside look into the delights of one of the world's most extraordinary restaurants. Set in the very heart of London, Sketch is an impressive collection of luxury restaurants and bars created by Mourad Mazouz and French MasterChef Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room, including the famous 'egg' pod toilets – an Instragrammer's dream. From a mad hatter's tea party in the Glade tea room, to the eccentric Parlour patisserie, the icing on top of this magical cake is Pierre Gagnaire's three-Michelin-starred Lecture Room and Library – one of only nine restaurants in the UK to hold such an accolade. Whether you want a tearoom, luxe brasserie, restaurant, bar or nightclub, Sketch offers a one-of-a-kind experience – and its unparalleled dining and art concept is beautifully captured in this compendium of all things Sketch, complete with a stunning slipcase. With phenomenal cuisine at its heart, world-renowned chef Pierre Gagnaire showcases 85 of the best recipes from Sketch's kaleidoscopic menus. These are interlaced with the fascinating history of the building, the restaurant and the talented people involved in this truly unique and entirely exceptional dining experience.

Time Out's resident team helps you get the best from the fascinating French capital in this annual guide. Along with detailed coverage of the Louvre, the Eiffel Tower and all the other major attractions, the Time Out Paris 2013 guide gives you the inside track on local culture, with illuminating features and independent reviews throwing the spotlight on everything from ancient street corner cafes to vital new nightclubs.

Completely updated, this must-have guide features more than 900 reviews of London's best bars, pubs, clubs, wine bars, and gastropubs. It offers a huge range of choices, including swanky cocktail bars, sports and comedy bars, child-friendly pubs, and the best local watering holes. The bars are indexed alphabetically, by subject, and by area, with detailed maps pinpointing most bars by name.

2014 Edition. With insider recommendations and full-color neighborhood maps that pinpoint landmarks, museums, entertainment, pubs, clubs, and hotels, this fab little city guide walks you through the best of the Royal Capital, with excursions outside London as well. Author Vesna Neskow lived in Europe for 13 years and speaks six languages. Her TV work has been produced by CBS and broadcast on NPR, and she has written for The New York Times Book Review. Color-coded, numbered entries in the text are keyed and linked to full-color area maps in each chapter ''Top Picks'' direct you to not-to-be-missed attractions Easy links for all page references and web URLs Spot illustrations throughout liven the text 9 easy-to-use neighborhood maps

90 no-alcohol cocktail recipes from top bartenders across the country

With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the “global Japanese restaurant” in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the “West” to refocus the story on Japan’s East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization.

Dining out used to be considered exceptional; however, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.