Welcome to Deep Dish, a weekly summary of food and entertainment happenings. Previously, we discussed the continuing Noma situation.
Hilary Duff, known for Lizzy McGuire, has appeared on my feeds a couple of times this past month. Initially, it was regarding her involvement in a mom group conflict, which has now entered public knowledge through The Cut by fellow early 2000s star Ashley Tisdale. Recently, she has also been promoting her upcoming album, revealing in a recent interview her belief that McDonald’s serves a tastier version of Diet Coke compared to other fast food outlets. My colleague Sam Stone provides context.
This week, Blank Street is launching larger stores, Chipotle features a surprisingly smart chatbot on its website, and more news is emerging.
Hilary Duff Reveals Herself as a Diet Coke Believer
The former Disney Channel icon is on a promotional tour for the first time in years to announce her latest album Luck…or Something, and she’s generating buzz. Or at least fan accounts are sharing about her. One appetizing tidbit that has surfaced during her many engagements: Duff is somewhat of a Diet Coke conspiracy theorist.
“Do you know why a Diet Coke from McDonald’s tastes different than other Diet Cokes?” she queried Mythical Kitchen’s Last Meals host Josh Scherer, framing her question in a manner reminiscent of a sphinx protecting a secret. She continues by sharing that she’s heard allegations of McDonald’s having a “lifelong contract” with Diet Coke, which supposedly ensures that each outlet receives its Diet Coke pre-mixed. The outcome, according to her, is a tastier soda.
Many have posed similar inquiries over time, and wild speculations proliferate. Roughly a year ago, McDonald’s clarified the facts. Its Diet Coke indeed tastes different (and, according to Duff, superior) due to several main factors: 1) The water and syrup are pre-cooled (leading to lesser ice dilution and more sugar per sip); 2) there’s slightly more syrup in the mix (giving the beverage a bolder taste); 3) the water is purified (eliminating competing flavors in the drink); and 4) the straws are marginally wider (allowing more soda with every sip). Perhaps Duff’s theory wasn’t so absurd after all. —Sam Stone, staff writer
Are You Using ChatGPT at Restaurants?
If you are, you’re far from alone. An increasing number of diners are shifting from sommeliers to AI applications for assistance in selecting wine at restaurants. They seemingly fear mispronouncing a name or ordering a bottle that—gasp—is unsuitable with their main dish. However, these anxieties mask a broader misconception of a restaurant’s true essence. It’s all about hospitality, friends: The sommelier guides you through a delightful experience where you learn and uncover something new and memorable. Doesn’t that sound appealing? Must we always prioritize wine optimization? —S.S.
Blank Street Is Expanding, Quite Literally
A few years ago, I penned a piece about Blank Street’s unique and intriguingly compelling aesthetics. In that article, I asserted that its minimalist design served a greater marketing strategy of enabling partnerships with influencers, who could fill the emptiness with their branding. The small take-out outlets were essentially event venues, photo opportunities, and holders for mediocre coffee. Now, Blank Street is changing its approach regarding its physical locations, announcing this week that it will open wider stores with seating that encourages customers to stay awhile.
“The company’s mission has shifted somewhat,” stated Blank Street’s co-founder Issam Freiha to Bloomberg during an interview. “An easier approach would have been to determine how to boost our drink output for customers to grab quickly. We purposefully introduced the tension to do the opposite.”
