by Toby Amidor in Dining Out, June 28, 2016
by Toby Amidor in Dining Out, May 14, 2016
This super-popular chain opened in 1946 and has grown to become one of the largest quick-service chicken restaurant chains in the United States. Chick-fil-A currently has over 2,000 locations in 43 states, and its sales in 2015 exceeded $6 billion. However, before you think ordering fast-food chicken is healthier than other options, check out the calorie and sodium bombs you may be eating. Read more
by Toby Amidor in Dining Out, April 28, 2016
This chain has been around for as long as I can remember, and it’s still frequented by loyal customers. Find out what you should be ordering the next time you hit up your local Red Lobster.
Order: Signature Shrimp Cocktail (pictured at top)
Shrimp is a very lean protein, and it is pretty low in calories too. It’s a great way to add protein to your diet without saturating it with fat and calories. The sodium is undoubtedly high in this dish, but if you cut back on the sauce, you can cut out much of the sodium.
Per dish: Calories 130; Fat 0 g (Saturated 0 g); Sodium 1,070 mg; Carbohydrate 11 g; Protein 21 g Read more
by Dana Angelo White in Dining Out, April 10, 2016
This popular burger joint sprouted from a hot dog cart in Madison Square Park in Manhattan in order to support the Madison Square Park Conservatory’s first art installation. Customers couldn’t get enough of the cart’s famous Shack Sauce, and the lines were endless. Today, Shake Shack can be found in 15 states within the U.S. and in numerous countries throughout the world. Find out what you should order and what you should skip the next time you’re craving a Shack Burger.
by Alia Akkam in Dining Out, April 6, 2016
This sit-down burger joint has an extensive menu with thousands of options. An online nutrition calculator can help make sense of the best and worst choices, but it’s pretty safe to say it’s nearly impossible to eat healthy here.
by Dana Angelo White in Dining Out, March 7, 2016
When it opened in Westport, Conn., in 2006, the Dressing Room — which, sadly, was shuttered in 2014 — was a pioneer of the region’s now ubiquitous farm-to-table movement. Co-founded by Chef Michel Nischan and the late actor Paul Newman, the restaurant embraced local and organic ingredients in such dishes as Iroquois White Corn Soup and Hook-and-Line Crisp Baked Chatham Cod. Here, many a meal began with the crisp, easy-to-eat “Use a Spoon” Chopped Salad, an antidote to the plethora of bowls dominated by unwieldy iceberg chunks.
by Toby Amidor in Dining Out, February 25, 2016
Healthy fast food might seem like a complete contradiction, especially to a registered dietitian but there are a few places out there striving to do it right. Here are 6 joints aiming to clean up menus and change the trajectory of traditional fast food.
by Alia Akkam in Dining Out, February 2, 2016
This sit-down restaurant is a family favorite with more than 630 locations throughout the country. Founder Dan Evins wanted to create a restaurant that would make people feel comfortable when they were on the road far from home. However, many of the options at this eatery are drowning in high-calorie gravy or lots of butter. Last year, however, Cracker Barrel started offering Wholesome Fixin’s and Tasty Alternatives for those who want to watch their calories. The full nutrition info, however, isn’t offered for every dish on the menu (only the few healthier selections).
by Toby Amidor in Dining Out, January 17, 2016
Seafood-loving diners swarm Seamore’s, in New York’s Nolita neighborhood, for the likes of kimchi fishermen’s stew and apple- and kale-flecked spicy squid tacos. The restaurant’s health-conscious owner, Michael Chernow — who also co-founded beloved chainlet The Meatball Shop — has a penchant for vegetables to boot.
by Alia Akkam in Dining Out, January 7, 2016
This neighborhood grill and bar is a convenient spot to take the family any night of the week. But does it offer the healthy choices you and your family deserve?
With its potato-stuffed samosas, mounds of rice and must-have spheres of naan, Indian cooking doesn’t exactly conjure images of invigorating, low-calorie lunches. But Basu Ratnam, a young finance-dude-turned-restaurateur, would like it to. Enter Inday, his new, fast-casual eatery in New York’s NoMad District.