Archive for February 24th, 2007|Daily archive page
If you’re in LA, head out to Woodland Hills to visit uWink, a restaurant with no waiters or waitresses.
Like Springwise says it’s an “an innovative restaurant concept that combines modern comfort food with at-the-table entertainment.”
“At uWink, customers place orders on touch screen terminals right at their tables. There are no waiters or waitresses, but rather food runners who deliver meals and beverages. Need a refill on your drink? Extra dressing for your salad? Touch the screen. But that’s not all the high tech tables offer. Customers at uWink can enjoy games, table-to-table trivia tournaments, movie trailers, internet-browsing and more while they wait for and enjoy their meals. Bushnell’s team isn’t skimping on the food, either. The menu features upscale bistro fare made with fresh ingredients.”
Although only in LA at the moment, uWink is now available for franchising in 36 states, and was created by the founder and former CEO of Atari, so I’m sure he knows something about entertainment.
If you’ve already been, post your review.
Here’s another review from U.S. News & World Review.
“a grass-fed beef frankfurter on a Kraftsmen bun, topped with “house-made” pickled jalapeños, venison chili, cotija cheese and crispy fried onions that look remarkably like the Durkees canned onions of green bean casserole fame. The dog is served on top of a pile of hand-cut frites (that’s French for French fries) that have been garnished with more venison chili.”
And the second…
- 1 box Kraft Mac N’ Cheese
- 1 or 2 cans of drained tuna
- 1 can of stewed tomatoes (optional)
- Cook Mac N’ Cheese as directed. Once cooked and mixed with butter, cheese, milk, etc., set aside.
- Preheat oven to 350.
- Open and drain your cans of tuna.
- In a large bowl, mix the tuna with the Mac N’ Cheese.
- Next, toss the contents of the bowl into a large cassarole dish. The depth and width will alter cooking time, but this is something you just watch til it’s browned to your liking.
- Place dish into over and cook for 30 minutes, usually more. The top with brown and get very crunchy. If you can find a shallow cassarole dish, this will probably allow everything to get crunchier quicker.
- Once browned, I usually take a bowl (mostly the top browned part) and eat that, while I place the cassarole dish back into the over to continue to cook and brown.
- When ready to serve, stewed tomatoes can be placed on top, but I prefer it without.
NOTE: Both the “meat and noodles” and “tuna noodle cassarole” dishes can be kept for DAYS. When ready to eat, just microwave and serve.