Introducing Deep Dish, a weekly summary of food and entertainment updates. Last week, we sampled every protein coffee available at Starbucks.
No one appears to be immune to cyber threats, as Japan’s Asahi Group, known for the widely enjoyed Asahi Super Dry beer, discovered following a major cybersecurity incident that brought operations at its Japanese facilities to a halt last week.
In a statement, the company disclosed that there were indications of “a possible unauthorized data transfer,” and that they had been subjected to a ransomware attack. During a week of suspended production and deliveries, Japanese branches of 7-Eleven and other retailers were warned to prepare for a deficit of Asahi products, based on reporting from the BBC. As of this week, and according to a new statement from Asahi, production has largely returned, and partial shipments are set to resume soon.
Additionally, food critic Tom Sietsema revealed that he has left his role at the Washington Post after almost 26 years. The restaurant Wild Cherry within A24’s renovated Cherry Lane Theater has finally opened, and Bon Appétit took a peek behind the curtain with Cameron George, the master blender behind SirDavis, the whiskey brand founded by Beyoncé.
Convenience stores and dining establishments across Japan faced immediate repercussions from a cybersecurity attack that disrupted operations for the beloved beer brand Asahi this week. With systems down company-wide, the beer conglomerate even had to revert to fulfilling orders via fax, according to the Independent. Reuters noted that one yakitori restaurant running low on Asahi had to temporarily switch to Sapporo. “It’s a bit of a dilemma,” chef Tomiko Yano shared with Reuters. “We focus on yakitori (grilled chicken) and it pairs excellently with Super Dry. Many customers mention that, so I’m a bit concerned (about the shortage).” As of this Monday, production has resumed, but the impact of the incident highlights beer’s deep connection to national identity (similar to Guinness for the Irish). This occurrence demonstrates how a single beverage brand can quietly unify a nation—while simultaneously revealing how exposed that unity is to the whims of technology. —Li Goldstein, associate newsletter editor
After nearly 26 years of keeping his identity hidden—even in photos with relatives and friends—Tom Sietsema declared his retirement from his role as food critic at the Washington Post. He also finally unveiled his face. (So that’s what he looks like!)
His exit might very well signify the close of the “anonymous restaurant critic” chapter. The San Francisco Chronicle’s Mackenzie Chung Fegan discarded anonymity from day one, and the New York Times’ dual critics Tejal Rao and Ligaya Mishan even went as far as appearing in several videos to announce their positions at the paper. No longer will there be blurry, outdated images for servers to reference when a potential critic occupies a table. Remaining an enigmatic figure, or using disguises (a technique popularized by the late Mimi Sheraton), may have made sense in previous years, but in an age dominated by videos and social media, remaining anonymous is nearly impossible. —Sam Stone, staff writer
Indie film studio A24 acquired New York’s century-old Cherry Lane Theatre this summer and transformed the lobby into a full-service restaurant, led by graduates of trendy city establishments such as Frenchette, Le Rock, and Le Veau d’Or. According to writer Chris Crowley’s report from the restaurant in Grub Street, the dining area retains a vintage charm despite its recent overhaul, featuring “plush green banquettes,” a checkered floor, and cherry-inspired designs on the walls. As for the menu, the New York Times lists “seafood raw and cooked, steak tartare, Caesar salad, burger, [and a] lobster club sandwich” among its offerings. It’s a venue for food enthusiasts and cinema lovers in New York to gather and conveniently enjoy both the latest trendy restaurant and the newest A24 release simultaneously. —L.G.
SirDavis, a liquor brand established by Beyoncé, seeks to distinguish itself from other American whiskies. For one, it is finished, blended, and barreled in Dallas, where the high humidity causes alcohol to evaporate faster than water, yielding a lower proof in the barrel. Moreover, the SirDavis team perceives this as more than just another celebrity vanity project. In an interview with Bon Appétit, George elaborated on his vision for the brand and how he aims to pave a new pathway in American whiskey. —S.S.
