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Chefs are adapting their menus for chilly outdoor dining

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Re: Chefs are adapting their menus for chilly outdoor dining

#101

Post by disgruntledphd2 »

rsynnott wrote: post #31
ryandrake wrote: post #25

Earlier quoted context omitted.

Seems pretty crazy! I’m from the northeast and I can’t imagine people doing outdoor dining through the winter! Half the point of restaurant dining is the comfortable no-stress environment. Why would people go when they will be shivering outside under a little heater?

Indoor restaurants aren’t allowed at the moment, so if people want to go out... I can’t see it continuing all the way through the winter, though; while it doesn’t get very cold here (minimum of about 0 C usually) it does get very windy. And all restaurants, even outdoors, are banned for the next six weeks, anyway.

Yeah, my wife and I have been eating outside (in Ireland) since restaurants re-opened.

To be fair, we used to be smokers, so were used to this before. Around September, everyone else stopped eating outside, and the staff often looked at us funny when we continued.

Re: Chefs are adapting their menus for chilly outdoor dining

#102

Post by abrowne »

maigret wrote: post #86
baby wrote: post #61

Earlier quoted context omitted.

Really? I’ve been there many times and have never noticed. Maybe it’s a newer trend?

It's not a new trend. People in latin countries like to look at what is happening on the street. https://www.alamy.com/stock-photo/paris-cafe-1950s.html

You have the right username to know Paris ;-) I can't remember from my own visits to Barcelona and Belgium how common it is. But photos of 1950s Paris are not evidence that it's common in other cities now.

Re: Chefs are adapting their menus for chilly outdoor dining

#103

Post by baby »

maigret wrote: post #86
baby wrote: post #61

Earlier quoted context omitted.

Really? I’ve been there many times and have never noticed. Maybe it’s a newer trend?

It's not a new trend. People in latin countries like to look at what is happening on the street. https://www.alamy.com/stock-photo/paris-cafe-1950s.html

I’ve lived all over the place in France and also in London and I’ve only seen this in Paris.

Re: Chefs are adapting their menus for chilly outdoor dining

#104

Post by 01100011 »

dgoldstein0 wrote: post #79
mertd wrote: post #67

Earlier quoted context omitted.

Maybe you were dressed optimistically? SF has many problems. Weather is not one of them.

Having lived in San Francisco this year, I beg to differ. Next time I move I'm going to look hard for central air conditioning.

The problem with the bay area is that the majority of the buildings are old and lack proper insulation. The temp outside is often not too bad, but when your apartment turns into an oven or a drafty freezer for most of the year, the weather effectively sucks. Contrast with somewhere like Austin, which has horrible weather at times but with affordable, modern construction and cheaper CoL overall, you can live comfortably indoors year round.

I just paid my second $200+ electric bill this year, and that's for a 800 sq ft apartment with a single AC. That AC had to run for the last 3 months, nearly non-stop, just to keep the place in the low 70s. Sure, the place was renovated, and even has vinyl windows, but anything not relating to appearances was skipped in the remodel. No insulation. No leak sealing. Every time my neighbors light up a joint in the garage downstairs I get to smell it throughout my house.

Re: Chefs are adapting their menus for chilly outdoor dining

#105

Post by Ericson2314 »

Ericson2314 wrote: post #56
01100011 wrote: post #54

Earlier quoted context omitted.

Mild? Haha. My wife and I celebrated our anniversary back in late June by visiting the city and having dinner outdoors. Despite patio heaters, being on the leeward side of the building, and blankets(!!!) provided by the proprietor, we were absolutely freezing. I understand it's probably fine now , but give it a month or so.

Historically, it can well be worse in June than November, haha.

I wonder when chastising outsiders for extrapolating from summer that winter must be hellish overtook Herb Caen's "don't call it frisco" as the ultimate S.F. meme shibboleth?

Re: Chefs are adapting their menus for chilly outdoor dining

#106

Post by mjevans »

knaq wrote: post #91
mjevans wrote: post #88

Earlier quoted context omitted.

Build a pedestrian traffic layer over the service road tunnels, turn the 3rd floor into the main level. Vehicles are still needed for delivery and long distance, apply the engineering solution.

That sounds almost like a typical airport or mall. For some reason, people don't want to be in a mall anymore. It's like how people don't want to be in a minivan anymore. Malls and minivans are practical. They just don't have the right image.

The typical mall or airport isn't built over a street. It's much more like building a subway for cars and banishing non-pedestrians to the underworld.

Re: Chefs are adapting their menus for chilly outdoor dining

#107

Post by knaq »

mjevans wrote: post #106
knaq wrote: post #91

Earlier quoted context omitted.

That sounds almost like a typical airport or mall. For some reason, people don't want to be in a mall anymore. It's like how people don't want to be in a minivan anymore. Malls and minivans are practical. They just don't have the right image.

The typical mall or airport isn't built over a street. It's much more like building a subway for cars and banishing non-pedestrians to the underworld.

There are streets below airport concourses. The streets near the aircraft are used by baggage handling vehicles. The streets farther from the aircraft may be used by buses and taxis.

Large malls have lower space, often on only two sides, for delivery trucks. (the ground is commonly sloped so that customers enter on a different level from the deliveries)

Re: Chefs are adapting their menus for chilly outdoor dining

#108

Post by superkuh »

ars wrote: post #60
superkuh wrote: post #29

Earlier quoted context omitted.

My family's plan for watching $sportsball together outside this winter is having everyone in their own small ice fishing tents with personal electric heaters. There's going to be a lot of extension cords running out of the garage.

I assume you are aware that each heater will need to be on its own circuit? A garage typically only has 2 or so, so you'll need to run extension cords to various rooms in the house. Also you'll need 14 gauge extension cords, many regular ones are only 16 or 18 gauge.

So, we tried it this last sunday and we did trip the breakers. The garage only had 1 circuit for the outlets (the other powered ceiling lights and the garage door.

New plan for next time: electrically heated blankets!

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