From honeycomb doughnuts to Taiwanese bao buns, some dishes are perfect for social media. But do chefs make them just to create a buzz?
On the website for Temper, chef Neil Rankin’s loud and smoky barbecue restaurant in Soho, are lots of hashtags and emojis: “#moneyshot” and “#banging” caption a picture of their glistening Sunday roast beef, along with the heart-eyes emoji. “Wood, smoke, fire, meat. We got it all,” they purr. “#hotstuff #werereadyforyou.”
Ready to both give you Damascene moments with charred meats and for you to hashtag your experience and induce other people to go there. And what’s wrong with that?
Continue reading...