Happy Thanksgiving Weekend from TaraPaige Group!

In a recently-released study from the US Department of Agriculture Research Service, researchers found that Americans have changed they way they eat for the better.  Increasingly, consumers are paying more attention to nutrition labels, lowering fat intake, and increasing fiber intake.  This is certainly optimistic news in light of the ever-expanding obesity epidemic that’s been facing the nation for more than a decade.

A large portion of the change has come from restriction; 20% of improvement in diet quality came from reduced consumption of food outside the house.  Specifically, calories consumed outside-the-home decreased by 127 calories per day, a drop attributed to Americans eating 3 fewer meals and 1.5 fewer snacks outside the house per month.

Menu labeling is working, as well; the report stated that 76% of working-age adults used the nutrition information to guide their decision when available at a restaurant.  And while more qualitative than quantitative, but just as hopeful, the survey respondents’ answers suggest that Americans are feeling more empowered to make positive changes in their diets and eating habits.  Author of the study Jessica Todd added, “When individuals believe that their actions directly affect their body weight, they might be more inclined to make healthier food choices.”

To read the study, click here.

Olive Garden, the world’s largest Italian dining concept, must feel like a junior cook in Gordon Ramsey’s kitchen.  Activist hedge fund Starboard Value has been pummeling the chain’s ownership, Darden Restaurants, with changes that it feels the company needs to make in increase revenue and/or cut expenses.

Starboard released a 204-slide deck of suggestions for Olive Garden, detailing everything from board nominees to salting the pasta water.  Starboard even suggests that the concept eliminate the unlimited breadsticks program, saying that doing so could cut $5 million in waste.

Olive Garden, for their part, hasn’t taken the hits sitting down.  The company has fought back by pointing out that Starboard has built their offense with the help of former restaurants executives with a mixed track record of success.  Darden also says that many of the suggestions Starboard makes are items Darden already is implementing or has in the pipeline for the concept.

Darden and Starboard have been at war since late last year and are approaching a vote that will determine which side controls the board.  For its part, Starboard has nominated 12 new directors–including the longest-tenure CEO of Olive Garden, Brad Blum–to completely replace the current board.  Furthermore, Starboard is suggesting that Darden actually separate out the Olive Garden and LongHorn Steakhouse brands from the full portfolio in order to boost share value, which Darden denies would be the case.

To read more, click here.  For the Starboard presentation, click here, and for Darden’s response, click here.

The seats are full at Danny Meyer’s newest restaurant, Marta, located in the Martha Washington Hotel.  The new Roman-style pizzeria, on 29th between Madison and Park, officially opened September 10th, and the enthusiasm is rolling in.  The kitchen isn’t only focused on pizza, though, and the wine list is ready to pair to the wide offering.

The menu features traditional and not-so-traidional pies–from simple sauce-and-mozzarella to the fior to zucca, with zucchini blossoms, mozzarella and anchovies.  Outside of the wood-fired pizza ovens, Chef Nick Anderer is playing with a giant Infierno wood-burning grill from GrillWorks.  The entrees and sides include items such as the beer-brined and fire-roasted half chicken and ash-cooked vegetables.  Because Marta is in the Martha Washington Hotel, diners are blessed with a Marta breakfast menu, as well, with house-churned butter, a wood-fired semolina pancake, and cornettos, to name a few.

Marta was born from Nick Anderer and Maialino partner Terry Coughlin’s desire to expand the Maialino context to a pizza joint.  They went to Mr. Meyer with the idea of a Roman-style pizzeria, and while it was a first for Meyer to put a single chef in charge of multiple restaurants, he sees it as a natural progression. “It also represents an evolution in my thinking about how I run this company,” Meyer said, “It’s a way of encouraging entrepreneurial aspirations that young chefs have. And at the same time, they can also draw on Union Square resources for this project.” Marta is open for breakfast, lunch, and dinner seven days a week.

For more coverage on Marta, see here or here or here.

Katz’s Delicatessen isn’t going anywhere, but the space above the landmark restaurant is now up for sale.  Katz’s co-owner, Jake Dell, has told The Low Down that the institution is in talks with a developer to sell the space above the restaurant.

Katz’s, which has been in its current location for nearly 70 years, has no plans on moving.  According to Dell, “The most important thing is that the future of Katz’s is secure — at the end of the day, no developer can ever come in and knock us down to put in a high rise. At no point will anyone value the corner of Houston and Ludlow for anything other than Katz’s Delicatessen.”  This comes as reassuring news as recently, rumors had been circulating about the sale of the pastrami-landmark.  Dell reportedly broke the news over the air rights to quell said rumors, but can’t give much more detail.

It is not clear yet whether the restaurant will have new structure built upon the existing structure, or if the upcoming development on Orchard Street will cantilever over Katz’s.  Dell has said, however, that Katz’s will “not be closed for a single day.” It was also confirmed today that, as suspected, Ben Shaoul’s Magnum Reality is the purchaser behind the development.

To read more about the sale, click here and to read more about the Orchard Street development, click here.