Culture Design

Every Single Item In This Whimsical Supermarket Pop Up Is Made Of Felt

I once had a dream as a kid that everything inside a candy store was made of cardboard, only for me to discover it was an elaborate ruse by my dentist to get some teeth pulled.

While not quite as deceiving as the fear-based dream Dr. Nguyen instilled in me, an actual place exists that’s pretty similar.

Sparrow Mart, located inside the Standard Hotel in Downtown Los Angeles, is a new pop-up experience that features 31,000 different types of items one would typically find at any grocery store. The only difference, however, is that every single one of these items is inedible — because they’re all made entirely of felt.

The brilliant mind behind this whimsical pop-up is Lucy Sparrow, a British artist known for her creative work with the material, reports Travel + Leisure.

While at the pop-up, you can actually buy anything you see on the shelves. This includes felted remakes of everyday brands like PAM cooking spray bottles, Frosted Flakes cereal boxes, and bags of Skittles.

Perishable items like meat and produce are made with little eyes and mouths to make the experience that much more adorable.

In 2017, she held a similar pop-up called “The Convenience Store” in Manhattan, which sold out so quickly that the exhibit closed a week earlier than intended.

Sparrow Mart opened Aug. 1 and will run through the end of the month, every day (except Mondays) from 11a.m.-9p.m. If you’re in the Los Angeles area and want to check it out, it’s probably better to go sooner rather than later.

FOODBEAST Restaurants Video

Dive Into Cuisine Of The Amalfi Coast With This Classic Linguine and Clams Dish

Las Vegas’ Mirage Hotel and Casino is home to Osteria Costa, a casual-dining restaurant that has one particular specialty: Amalfi Coast cuisine.

If you’ve never heard of Amalfi-style food before, don’t fret. Chef Michael LaPlaca is more than happy to take your taste buds on a journey down the Amalfi Coast, which is a stretch of shoreline along the Southern edge of the Sorrentine Peninsula in Italy.

Amalfi cuisine focuses on the flavors of fresh seafood, capturing the essence of the ocean on a plate. A humble ambassador to the sea, Chef LaPlaca gave us an intimate look at one of his signature dishes: Linguine and clams.

Watching him move through the kitchen with authority and finesse as he crafts a union of molluscs and pasta is truly a sight.

Hot oil, garlic, and chili flakes are introduced to a fresh bed of clams. As the flavors meld together in a saucepan, fresh hand-made pasta is cooked and added to the clams and clam stock as the stunning dish comes together.

Chef LaPlaca tells Foodbeast:

“[Linguine and Clams is] one of my favorite dishes but also it really represents the way that it is cooked on the Amalfi Coast. It takes those time-honored traditions — the elegant simplicity of taking simple ingredients such as flour and water — and the fresh seafood from the sea, creating a masterpiece. “

The next time you’re in Las Vegas and want to experience the oceanic zest of the Amalfi Coast, pay a visit to Osteria Costa in the Mirage Hotel. The coastal flavors will sweep your tastebuds like the Amalfi region’s sea breeze.

Celebrity Grub Video

Gordon Ramsay Once Rented An Apartment For Struggling Hotel Owners

Gordon Ramsay may play the bad cop at times. In fact, he can be downright terrifying when working in a heated kitchen. When you’re face-to-face with the angry chef, getting a mouthful of donkey-themed insults, sometimes it’s easy to forget he actually has a heart of gold.

In a classic episode of Hotel Hell, Ramsay travels to Mississippi to visit Hotel Chester. Years ago, the hotel’s owner was in a car accident which led to the hotel’s struggle since. Because they were so far in debt, the owner’s wife had to take over in the kitchen and the couple had to move into the hotel to save some money.

In the episode Ramsay not only remodels Hotel Chester to appeal to a younger crowd, but he also hires a head chef for the couple out of his own pocket. Finally, as a final gesture, Chef Ramsay rents out an apartment for the owners away from the hotel.

While not permanent, Ramsay mentions multiple times that he’ll only be paying for the head chef and apartment until the owners get back on their feet and can afford the expenses themselves. Years later, Hotel Chester boasts a 4.5 star rating on Trip Advisor. We can assume they’re going to be OK.

What a nice guy.

Film/Television Video

Gordon Ramsay Goes Off On Hotel Owner For Not Paying His Employees

For everyone in the restaurant industry, from owners to chefs to servers, Gordon Ramsay could easily be as frightening as the Grim Reaper himself. It’s safe to say Ramsay can turn into a complete savage when it comes to ensuring that owners and chefs are doing everything in their power to produce quality cuisine for customers.

But, after watching this clip from Ramsay’s series Hotel Hell, it’s clear that the fiery chef is willing to stand up for employees who feel they aren’t getting fair treatment. That’s exactly what happened during his visit to the Juniper Inn, a luxury bed and breakfast in Vermont.

In this episode, Ramsay meets a hotel owner who seems to be obsessed with opulence and excess, but needs a reality check in fair employment.

The visit to the Juniper Inn got off to a rocky start after Ramsay was served a plate of, “testicle-sized crab cakes,” and a rack of lamb that wasn’t up to his culinary standard. However, he becomes infuriated to learn the hotel’s staff is being severely mistreated and underpaid, with the head chef earning less than $400 a week.

Things only get worse when the head chef explains that he hasn’t been paid in three weeks — all while the hotel’s owner just purchased a $100,000 luxury motorhome.

“What are you doing to these people?” Gordon asks the owner in dismay. “This is their livelihood. This is your responsibility.”

It’s great to see Ramsay acknowledge that it takes more than a good cook to make everyone happy.

Alcohol Beer Culture Feel Good Hit-Or-Miss

The World’s First Beer-Themed Hotel Will Have a Brew-Filled Hot Tub

Start planning your next vacation. The world’s first beer hotel is opening soon in Columbus, Ohio, courtesy of Scotland-based BrewDog — yes, the same brewery that gave us the beer stuffed inside a dead squirrel. Forget Disneyland — this is the Hoppiest Place on Earth.

This tipsy resort is set to have an IPA hot tub, minibars in the shower, beer on tap in each room, and beer pairings with every meal. It will be a brewster’s paradise — that is, if the project can raise enough crowdfunded money on Indiegogo. (Right now, they’re only $13,000 short of the $75,000 goal.)

“This hotel will provide a complete experiential environment in which to truly immerse yourself in the world of craft beer,” the Indiegogo campaign reads. “From waking up to a view of our sour beer foeders and the smell of freshly mashed malt, to hop-infused spa treatments and beer breakfasts, and even amazing craft beer on tap in your bedroom — this hotel will have it all.”

If crowdfunding is successful, the hotel will open sometime next year.

Original post written by Joanna Fantozzi for The Daily Meal

Cravings Features Hacks

5 Ways To Reheat Cold Pizza


Cold pizza is one of the greatest pleasures in the history of mankind. Let’s get that straight and out of the way. There’s nothing like rolling out of bed, opening the fridge, and just devouring a couple leftover slices before officially declaring your body awake. It really does set the tone for the rest of your day.

Now, if you’re one who has to enjoy their pizza hot, there are multiple ways to go about reheating your slice.

Let’s get to it.



The quickest, and laziest way to get that pizza piping hot is to throw it in the microwave for about 30 seconds. However, you’re gonna end up with a soggy crust that’s just underwhelming. Only use this as a last, desperate resort.

Toaster Oven


An upgrade from the microwave, for sure. Throw your pizza slices in the toaster oven and set it  for about ten minutes. Your crust should be crispy and your cheese slightly melted. We actually like to leave it a little longer so our slice is a tad well done, but to each their own.


If you have the time to spare, fire up the grill on low to medium heat and throw your pizza slices on top. You can either place it directly on, or lay down some aluminum foil. Close the grill and leave it alone for a few minutes. The pizza should be crispy and cheese runny, with a newfound smokiness to your bite.

Iron & Hair Dryer

If you’re on the road and setting up shop in a hotel room that’s devoid of microwaves, there’s still a way to get that crispy slice. You just have to get a little creative. Turn on the hotel’s iron and set your slice crust down so that it touches the surface of the iron.

Then, take your hairdryer and hold it about six inches from your slice. The iron will get the crust crispy while the hairdryer will get the cheese nice and gooey.

Just make sure to clean up after you’re done. Don’t want to iron your clothes for a business meeting and have it smell like pepperoni and anchovies now… or do you?



This is probably the best way to heat a pizza to get it as close to the original texture of how it came out of the pizza oven. First, heat up a non-stick skillet at medium to low heat and set your slice down for two minutes so that the crust gets crispy. Then, on low heat, take two drops of water and add it to the skillet away from your pizza. Cover your skillet and allow the water to create steam, melting the cheese.

This method, unlike the toaster oven, will get your bottom crust crispy while keeping the edges moist.

Fast Food

Shake Shack Room Service Is A Beautiful And Real Thing At This Swanky Chicago Hotel


Room service is awesome and everything, but sometimes when you’re relaxing in a hotel, you kind of just want straight fast food. If you’re lucky enough to live in Chicago, you can get the Shake Shack treatment sent right to your hotel room.

According to Eater, the Chicago Athletic Association Hotel will feature in-room dining from the burger chain. Last year, a Shake Shack opened in the hotel’s first-floor lobby and will now expand its services to those staying in all 241 rooms.

The service is available from 3pm to 10:30pm daily. It features Chicago-themed menu items like the Shack-ago Dog and the Publican Pork Sausage.

So far, the Chicago Athletic Association Hotel is the first and only spot to offer Shake Shack as a part of room service. Unfortunately, there are no plans to expand this service to other hotels, as a spokesperson informed Eater.



This Guy’s Hotel Room Hack For Refrigerating Leftover Pizza Is Hilarious

Jblair814 just solved an all too common problem: hotel rooms with no mini fridge for your leftover pizza. Or maybe it’s a problem you just didn’t know you had until now. Either way, problem solved.

“J” posted this hotel-room-hack to Reddit for a refrigeration substitute, and it’s hilarious. He walks us through the steps on a modification that’ll keep your leftover pizza from going bad (hopefully) when you’re stuck in a hotel room with leftover food and no refrigerator. Everything you need for this essential hack is readily available at any hole in the wall motel room: an ironing board, a towel, and a working AC unit.

The hack requires very little effort, and all you need to do is cut a hole in the back of the box big enough for some air to flow freely into the box. He notes that to avoid any contaminants from entering the hole in the box, you can use a towel that would act as a ‘filter’ to cover said hole. Every base is covered in his detailed photo demonstration to ensure that the pizza remains cool, even to the point that he adds a vent for optimal cooling.

We cannot confirm that the pizza was kept at a cool enough temperature all night to be safe to eat the next morning because the optimal temperature for refrigerated foods is between 35-38 degrees fahrenheit and bacteria begins to grow at 40, but we still give J points for trying.

Dust mites and whatever else got into the box from the A/C unit aside, he was able to save the pizza! (and the ranch dressing)


1of8“Ahh the old dilemma. Only a few slices left after my shameful late-night hotel layover bingefest. Do I eat them and feel like a worse human? Nay. I save them and have an even more shameful breakfast. Enter the problem: how to keep them cool without a mini-fridge? Solution to follow…”

2of8“Hard surface and a cooling device…”

3of8 “Adjust to optimized height for cooling duct”

4of8“Cut a hole in the back for maximum input and a small vent for vaccuum pressure to draw the cooling”

5of8 “F@#$ I want to eat them so bad…but nope…nope…be strong”

6of8“Fits like a glove!”

7of8“A make-shift filter to prevent the lint and pube-infested air from contaminating my high quality gourmet dish.”

8of8“BOOM. Doneskie. Cool all night and ready to heat for breakkie.”



Photo Credit: Jblair814