Restaurants

Subterms

    More stories

    • 113 Shares129 Views

      in Music

      36 Hours in Amsterdam: Things to Do and See

      by

      12 p.m.
      Find your perfect street food
      Between the Lindengracht Markt and the neighboring Noordermarkt, a pricier, organic market that also has antiques, handmade jewelry, artisanal pickles, soaps and honey to browse, there are plenty of street-food stalls to choose from. (Walking while eating is frowned upon in Dutch culture, so grab a picnic table). On the Lindengracht side, try a sabich (€7.50), a stuffed vegetarian pita at Abu Salie, or for a classic Dutch lunch, go for the speciaal beenham and braadworst (a sandwich piled high with sausage, ham and sauerkraut, €6) at Fluks & Sons. Stalls throughout the markets also sell raw herring, sometimes covered in onions. Join locals at the Noordermarkt for fresh oysters (from €3.50 each; find them beside the entrance, next to the church tower). Dutch sweets also abound, including the ever-popular poffertjes (mini pancakes in powdered sugar or syrup) or warm and gooey stroopwafels. More

    • 150 Shares169 Views

      in Television

      On ‘The Bear,’ Staging at a Fine-Dining Restaurant Is Rosier Than Reality

      by

      Real-life chefs said the portrayal of haute cuisine work was a bit soft-focus.In its second season, the hit FX show “The Bear” ventures into the world of fine dining. As the scrappy Chicago restaurant crashes toward a reopening, two of the employees leave to apprentice at top restaurants in Chicago and Copenhagen.They wake up early and stay late. One polishes forks for hours, the other practices the same pastry techniques over and over and over. They see excellence, and they learn. In fine dining, this sort of apprenticeship is called a “stage,” which rhymes with “mirage.”But for a show often praised for its realistic portrayal of restaurant life, “The Bear” depicts haute cuisine staging as much more personal and touchy-feely than some chefs remembered.After a yearslong industrywide upheaval over work culture and questions about the long-term sustainability of the fine-dining model, some chefs said the show could give diners a frustratingly sunny impression of the realities of working in fine-dining restaurants.“It’s kind of a soap opera,” said Kwang Uh, the chef of Baroo, which is preparing to reopen in Los Angeles. “It’s not a documentary.”Mr. Uh, who runs Baroo with his wife, Mina Park, staged for three months at Noma, in Copenhagen, which recently said it would close its doors to diners.In “The Bear,” Marcus, the pastry chef played by Lionel Boyce, also travels to Copenhagen to stage at a restaurant that closely resembles Noma, though it’s never named in the show.In his very first task, Marcus positions ingredients with long tweezers, focusing in the quiet kitchen on preparing a full dish.Mr. Uh said that rarely happens, even with seasoned chefs. When he arrived at Noma, he had eight years of experience and had even managed restaurants, including Nobu Bahamas. But in the beginning, he picked herbs at Noma and sawed bones for marrow by hand.“Maybe he’s more of a V.I.P.?” Mr. Uh said of Marcus.Eric Rivera, a chef based in Raleigh, N.C., who also staged at Noma said: “Ninety-five percent of your day is cleaning stuff, picking stuff. You’re not plating dishes.”Two of the chefs on “The Bear” also go to culinary school, where they learn knife skills.HuluRichie, played by Ebon Moss-Bachrach, stages at a top restaurant in Chicago. (It is also not named, but the scenes were filmed at Ever, which has two Michelin stars.)In one scene, he peels mushrooms with the executive chef, Chef Terry, played by Olivia Colman. As they work side by side, she quickly reveals an extraordinarily personal detail: memories from her dead father’s notebooks.“That would probably never, ever happen,” said Stephen Chavez, who teaches at the Institute of Culinary Education’s Los Angeles campus.Mr. Rivera also found such a scenario far-fetched. “It’s obscenely rare that stages will even be able to meet the chef,” he said.He also doubted that an employee at a scrappy restaurant in Chicago could afford to go live in Copenhagen and work at the restaurant, which did not pay its interns until recently.“That’s what that show does — they paint this rosy picture of even how it is,” Mr. Rivera said. He added, “This is like, puppies and rainbows.”And “The Bear” addresses the changing culture of kitchens, though neither portrayal is necessarily accurate.In Copenhagen, the chef training Marcus, played by Will Poulter, does not raise his voice as he corrects Marcus’s technique. “No, again, Chef,” he says. “No, worse. Again, Chef.” Firm, but even.Marcus has a wonderful time, but unpaid restaurant interns at some of Copenhagen’s top restaurants reportedly faced abuse and dangerous working conditions for years.Still, many chefs said, the show gets a lot right.Both chefs start early — Marcus arrives at 4:50 a.m. — and both head home after dark.At Noma, stages often work 15 hours, said David Zilber, who is the former director of the Fermentation Lab. Mr. Rivera said he regularly started at 8:30 a.m. and left at 2 a.m.Richie, right, played by Ebon Moss-Bachrach, gets into the excellence of Ever.Chuck Hoades/FXAnd at both stages, they see the cultish commitment to excellence at top restaurants.In Chicago, for instance, Richie shines forks for a full shift. He’s furious, swearing and throwing the cutlery until his mentor sets him straight.“Do you think this is below you, or something?” he asks Richie, before launching into a monologue. Shining forks is about respect, about standards. “Every day here is the freaking Super Bowl.”That part is accurate, too, said Amy Cordell, the director of hospitality for the Ever Restaurant Group. Cleaning silverware is not grunt work, she said. It’s an important detail, just like all the other important details.“There’s no one job that is more or less important than another,” she said. “Finding the perfect cook doesn’t come from them showcasing their knife skills. It comes from how they sweep the floor.”Even with the long hours, the precarity and the low pay, many cooks still agree that stages are essential learning experiences.Hannah Barton, a manager at Herons in North Carolina, staged at Ever for just two days.It has changed the way she does seating, and even the way she hires new staff members, she said.“It seemed like everyone in that building had also drunk the Kool-Aid,” she said. “I wish that all of my servers could have that exact same mentality.” More

    • 138 Shares189 Views

      in Television

      ‘The Bear’ Season 2 Puts a Little Optimism on the Menu

      by

      With a gentler tone and reverence for hospitality, the Hulu show reaches beyond the chef to give other workers the spotlight.This article contains spoilers for the Hulu series “The Bear.”Even before the bump in Italian beef sandwich sales last year, you could sense an immediate, almost feverish enthusiasm for “The Bear.” You could measure it, not in actual views (Hulu doesn’t release streaming data), but in thirsty memes of Carmen (Carmy) Berzatto, the broken chef with a wavy jumble of unwashed hair and a startled, pink face that always seemed recently slapped.Carmy, played by Jeremy Allen White, is the tortured chef at the center of “The Bear,” determined to, though not always capable of, doing things differently.Chuck Hodes/FXCarmy, played by Jeremy Allen White, became the patron saint of obsessive chefs, their personal lives obliterated by a dedication to restaurant work. After his brother’s death, Carmy was determined to get his family’s ancient, grimy, lawless sandwich shop into shape while also, somehow, being a good guy — a dilemma he tackled between exploding toilets, fights, Al-Anon meetings and panic attacks.“I’m fine, really,” Carmy told his sister over the phone, “I just have trouble breathing sometimes and wake up screaming.”The breakout show’s portrayal of the anxiety and tension that rule restaurant kitchens was darkly realistic. And while the second season, which premiered Thursday on Hulu, doesn’t completely leave those pressures behind, it conveys an unexpected optimism about the restaurant industry and the people who make it run.The new season of “The Bear” follows its workers on their various adventures as the restaurant closes for renovations.Chuck Hodes/FXSeason 2 of “The Bear” swivels attention away from the chef and his trauma to spend time with other characters and, in the process, does something that TV and movies about restaurants hardly ever do: It subverts the power structure of the brigade system and invites more workers into the center of the story, where they belong.Though it never feels instructive or moralizing, there’s a sense of hopefulness as “The Bear” wrestles with larger themes of hospitality. Each member of the kitchen crew finds moments of joy and deep meaning in their work, whether they’re drawn to it by devotion or dysfunction (or a broken emulsion of both).In its second season, “The Bear” sends two of its characters on transformational internships, or stages, at other restaurants. Lionel Boyce, left, is Marcus, a pastry chef who finds inspiration on a gentle internship in Copenhagen.Chuck Hodes/FXOne episode focuses on Marcus, the young pastry cook who’s a sponge for new techniques and ingredients, played by Lionel Boyce. In Copenhagen, he interns with a brilliant pastry chef played by Will Poulter.It doesn’t matter that recent reporting on the stage economy of Copenhagen, one of the world’s fine-dining capitals, has revealed a pattern of abuse and dangerous working conditions for unpaid interns. In “The Bear,” the stage is a dream: Marcus’s tasks are simply to learn from a skilled but kind and patient mentor, to get out and about and feel inspired, and to come up with some new dishes of his own.A stage at a fine-dining restaurant transforms Richie, played by Ebon Moss-Bachrach.Chuck Hodes/FXNo one was more suspicious of the fussy quirks of fine-dining kitchens than Richie, the fragile chaos machine played by Ebon Moss-Bachrach. But after a stage of his own in a Chicago fine-dining restaurant, Richie is completely transformed. He cares about organizing pens and polishing silverware. He wears suits now.In an arc that made me weep, Richie learns that he has the aptitude and composure for expediting, for being in the eye of the storm, for channeling all of his pettiness and intensity into fixing problems and making diners happy.There were flashbacks, in the first season of “The Bear,” of a toxic chef who trashed cooks on the line, telling them they’d be better off dead. But here the show seems keen to remind us that fine dining can work differently, and that wonderful people are still scattered throughout it.“The Bear” always blurred the lines between family and workplace in ways that felt both tender and menacing, and the most nightmarish kitchen scene takes place not in a professional kitchen, but at a Berzatto family Christmas at home a few years back, when Carmy’s brother Michael was still alive.Jamie Lee Curtis is devastating as their alcoholic mother who can’t get through cooking and serving a beautiful holiday dinner — an elaborate Feast of the Seven Fishes — without wringing guilt and shame from her children. Her inability to host offers a glimpse at what shaped the siblings and warped their relationships to cooking, but it’s also a razor-edged contrast to the cooks’ growing sense of hospitality as instinctual and deeply fulfilling.Sydney, played by Ayo Edebiri, is the enterprising stagiaire who quickly turned her internship into a serious job.Chuck Hodes/FXSydney (Ayo Edebiri) is crushed by her anxiety about the restaurant opening and herself as a leader. She worries about failure, but also about not having a financial stake in the business.Despite all of that, she’s delighted and re-energized after making a simple omelet for Carmy’s woozy, hungry sister, Natalie (Abby Elliott). She tops it with chives and crushed potato chips, plating it beautifully on a tray, as if she were carrying it to her own mother on a holiday morning. As she stands behind Natalie, watching her eat, Sydney looks happier than she’s been in ages.It’s a beautiful and agonizing scene that compounds the hospitality industry’s complications, and the ways a calling to it can both hurt and heal. Sure, Sydney deserves more than the pleasure of watching someone fill with happiness when they eat her food. But also, that pleasure is real and, sometimes, there isn’t anything else.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More

    • 113 Shares179 Views

      in Theater

      36 Hours in Paris: Things to Do and See

      by

      4:30 p.m.
      Go from a royal garden to the mosque
      Cross to the city’s left bank via Sully Bridge, taking in views from the small triangular garden at the tip of the Île Saint-Louis, the quieter of the two islands on the Seine. From Oberkampf, this half-hour walk will take you to the Jardin des Plantes, a vast botanical park that started as a royal medicinal garden in the 17th century. Stroll through, with the National Museum of Natural History in the background, and visit the gardens’ four oversize greenhouses (€7). Exit via the west gates to find the Grand Mosque of Paris. Inaugurated in the wake of World War I, in part to commemorate the sacrifices of colonized Muslims who fought for France, it features a patio with a hand-sculpted cedar wood door adorned with Quran verses in calligraphy, built by highly skilled North African craftsmen (visit, €3). Pause for a glass of mint tea (€2) in the courtyard or get a good scrubbing or massage at the ornate, sizeable hammam (from €30, women only). More

    • 138 Shares189 Views

      in Music

      Five Places to Visit in Oahu, Hawaii, With Singer Jack Johnson

      by

      Born and raised in Oahu’s North Shore, the singer-songwriter Jack Johnson can still remember a time when going surfing in Waikiki on the other side of the island was a bit of a trip. “When I was a kid back in the ’70s, that drive seemed extra long. It was mostly dirt roads to get there,” Mr. Johnson said during a video chat from his farm on the island.He also remembers hearing about a local chef, Ed Kinney, who supported and promoted local agriculture. “In Hawaii we have a problem where 90 percent of our food is shipped in. Ed was one of the first chefs, 20 years ago, who was really talking about how important it was to buy local ingredients. Not only for the local economy but also just so that when people are eating out, they’re tasting food that was grown in Hawaii.”The musician Jack Johnson at Kokua Learning Farm, part of a foundation he started with his wife, Kim. Michelle Mishina Kunz for The New York TimesA pro surfer before becoming a platinum-selling musical artist, Mr. Johnson is, with his wife Kim, an active environmentalist. In 2003 they founded Kokua Hawaii Foundation, which supports environmental education in Hawaii’s schools and communities. Over the years they have helped establish school gardens, launched recycling drive programs and encouraged the elimination of single-use plastics, and most recently, acquired a farm where school children visit for hands-on learning about the environment.A garden bed of mint, and nasturtium and cassava plants grow at Kokua Learning Farm, which is part of the foundation started by Mr. Johnson and his wife, Kim.Michelle Mishina Kunz for The New York TimesThe partially restored wetlands at Kokua Learning Farm, which uses sustainable agricultural practices.Michelle Mishina Kunz for The New York TimesMr. Johnson’s latest album, “In Between Dub,” released this month, is a collection of some of the musician’s favorite songs from his 20-year career, reimagined as dub remixes by some of reggae’s biggest names.Here are five of his favorite places to visit in Oahu.1. Waikiki BeachA surfer at Waikiki Beach, which Mr. Johnson says is “about the best place in the world to learn how to surf.” Gabriella Angotti-Jones for The New York Times“It can be pretty crowded, so it might seem like a funny place to recommend somebody to go, but it’s about the best place in the world to learn how to surf. Everybody at every level can get in the water and have fun at Waikiki,” said Mr. Johnson. “There are these beach boys who rent surfboards all along the beach. A lot of them grew up in the water and they’re the most competent people to teach you how to surf,” he added. Even if learning to hang ten is not part of the plan, Waikiki is a great place to watch the sun set while skilled surfers do their thing.2. Hungry Ear RecordsAn employee sorts records at Hungry Ear, one of Hawaii’s oldest record stores. Mr. Johnson says he often shops for albums when he’s on tour, in part because they are easy to carry home. Michelle Mishina Kunz for The New York Times“It’s been around and moved locations over the years since I was a kid, but it’s where I bought my very first CDs,” Mr. Johnson said. “It’s kind of curated in the sense that the people who are working there are music fans, and when you come in and ask questions, they’re really friendly and show you around.” The store has what Mr. Johnson calls “an amazing collection” of vintage Hawaiian music on vinyl, making it “probably the best place in the world” for anybody curious about Hawaiian music, traditional or contemporary. “ I have a big record collection thanks to Hungry Ear,” said Mr. Johnson, who also likes to shop for records when he’s on tour. “I find that records are a good thing to buy when you’re traveling because they’re flat, so you can put them between your clothes and they don’t add too much space.Mr. Johnson especially likes Hungry Ear for its extensive collection of vintage Hawaiian music.Michelle Mishina Kunz for The New York TimesForty-fives get their own storage space at the shop.Michelle Mishina Kunz for The New York Times3. Mud Hen WaterMud Hen Water, run by the chef Ed Kenney, sources its ingredients from local farmers and fishermen. Michelle Mishina Kunz for The New York Times“Mud Hen Water is my favorite restaurant in Hawaii. Ed Kenney is the chef and he’s amazing. He’s the host on a PBS show called “Family Ingredients,” and it’s made here in Hawaii. The food is great and it’s done by somebody who was born and raised in Hawaii, who has a real grasp of Hawaiian traditions.” A favorite dish to try? “I would say anything on the menu with kalo, which is taro root and one of the most traditional staples in Hawaii cuisine.”The menu at Mud Hen Water takes its inspiration from traditional Hawaiian cooking.Michelle Mishina Kunz for The New York TimesInside Mud Hen Water, the restaurant manager Valentina Williams greets some regular customers.Michelle Mishina Kunz for The New York Times4. Honolulu Theater for YouthA production of “Peter Pop Pan” at the Honolulu Theater for Youth, which Mr. Johnson says is “very Hawaii-centric” in its storytelling. Michelle Mishina Kunz for The New York Times“Somebody got us some tickets as a gift when our kids were probably around five years old. And we’ve taken our kids to pretty much every production they’ve ever put on because it’s just amazing,” said Mr. Johnson, who called the theater’s storytelling “very Hawaii-centric.”“It’s a lot of traditional myths and stories about people like Eddie Aikau or Duke Kahanamoku,” Mr. Johnson said, referring to two legendary Hawaiian surfers. “They tell stories that you would only be able to hear or see if you’re here. I would highly recommend going if you’re traveling with kids.”5. Waimea ValleyA bridge over a stream at the Waimea Valley botanical garden, which Mr. Johnson likes for its deep roots in Hawaiian history and traditions.Michelle Mishina Kunz for The New York TimesNeglected for decades, Waimea Valley is now a nonprofit botanical garden and preservation area that offers workshops on Hawaiian history and culture, as well as performances and educational demonstrations. “It’s a beautiful valley and, I would say, a very sacred place,” Mr. Johnson said, referring to Waimea’s deep roots in Hawaiian history and traditions, including the remains of sacred sites, houses and shrines — some believed to have been constructed around 1470 A.D. “There’s a nice waterfall at the back of the valley and there’s a long trail that’s accessible for everyone,” he said, referring to the nearly mile-long paved path that winds across the valley to Wailele Falls. Along the trail, are magnificent examples of “native plants and tropical plants from around the world,” as well as interpretive signs that provide insight into the flora, fauna and history of the valley.Visitors take a selfie in front of Wailele Falls, which can be reached by a mile-long path.Michelle Mishina Kunz for The New York TimesThe botanical garden at Waimea Valley, where visitors can learn about the islands’ native plants.Michelle Mishina Kunz for The New York TimesFollow New York Times Travel on Instagram and sign up for our weekly Travel Dispatch newsletter to get expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2023. More

    • 125 Shares99 Views

      in Television

      Padma Lakshmi Is Leaving ‘Top Chef’ After Its 20th Season

      by

      The host said she wanted to concentrate on her new show, “Taste the Nation,” her writing and “other creative pursuits.”Padma Lakshmi announced on Friday that she was leaving the Bravo reality-competition juggernaut “Top Chef,” which she has hosted for 19 of the show’s 20 seasons, calling it a “difficult decision” made “after much soul-searching.”“I am extremely proud to have been part of building such a successful show and of the impact it has had in the worlds of television and food,” Lakshmi, who also serves as an executive producer on the show, said in a statement posted on her social media accounts.“Many of the cast and crew are like family to me, and I will miss working alongside them dearly,” she continued. “I feel it’s time to move on and need to make space for ‘Taste the Nation,’ my books and other creative pursuits. I am deeply thankful to all of you for so many years of love and support.”Lakshmi did not immediately responded to a request for comment on Friday. In an interview with The New York Times earlier this year, she discussed why she had decided to go on the show in the early days of reality television. “I liked how serious they were about the food,” she said. “It wasn’t about the cat fights and lowest common denominator.”At the time, she said, she figured that if nothing else, “Top Chef” would at least expose her to an audience of potential book buyers who did not yet know her work. “We had no evidence that this would be a huge pop culture phenomenon,” she said.Since 2006, the original “Top Chef” — there have been numerous international adaptations and spinoffs since — has traveled across the United States, filming seasons in Boston, New Orleans, Kentucky and Colorado, among other places. Each season brings together up-and-coming chefs who compete against one another in the hopes of winning cash prizes (and acclaim in the food world) and avoiding elimination — and the dreaded order to “please pack your knives and go.”Next week, Bravo will air the finale of Season 20 of “Top Chef.” The season, titled “World All-Stars,” has been based in London, and brought together winners, finalists and memorable competitors from “Top Chef” adaptations from around the world.In a statement to The Times, the food writer Gail Simmons, Lakshmi’s co-star and fellow judge on “Top Chef” (along with the restaurateur Tom Colicchio), said she is “so grateful for all the knowledge she shared and for the friendship that saw us through countless milestones both on and off camera.”“I could not have asked for a better host and partner in the job,” Simmons went on. “I’ll always admire her work ethic and how she paved the way for so many women and people of color across the many industries she touches. She is an important person not just in my career, but in my personal life, and will remain so. There’s no denying her impact on our show and she will be missed in our future ‘Top Chef’ adventures.”Colicchio did not immediately respond to a request for comment.Officials at NBCUniversal and Magical Elves, the production company for “Top Chef,” praised and thanked Lakshmi in statements which suggested that they planned to continue the program. “We will miss her on set at the judges’ table and as an executive producer, but we will remain forever grateful for her unwavering dedication to connecting with our cheftestants and Bravo’s viewers alike,” Casey Kriley and Jo Sharon, the co-chief executives of Magical Elves, said in a statement.Lakshmi, 52, an Indian-born model, author and activist, has been praised for imbuing the reality show with grace and humor, becoming the undeniable face of the franchise.Last month, Lakshmi’s other television show, “Taste the Nation,” aired its second season, on Hulu. On it, she travels the United States, exploring what it means to cook and eat in America.Also last month, she was featured in the Sports Illustrated swimsuit issue, posing in a gold-coin bikini. “This is me,” she wrote alongside a video of the photo shoot that she’d posted on Instagram. “I wouldn’t go back to my 20s if you paid me all the money in the world.”Her first cookbook, “Easy Exotic,” was published in 1999. Since then, she has released several other books, including “Tangy, Tart, Hot & Sweet”; a memoir, “Love, Loss and What We Ate”; a reference guide called “The Encyclopedia of Spices and Herbs”; and a children’s book, “Tomatoes for Neela.”Brett Anderson More

    • 125 Shares179 Views

      in Music

      36 Hours in Buenos Aires: Things to Do and See

      by

      12:30 p.m.
      Follow the grill smoke to the river
      Puerto Madero, a redeveloped dockside neighborhood about a 10-minute walk from San Telmo, has become one of the busiest tourist destinations in the city, thanks to landmarks like Puente de la Mujer, a sleek pedestrian bridge designed by the renowned architect Santiago Calatrava, and the ARA Presidente Sarmiento, a museum ship that bobs on the Rio Darsena Sur river next to a long line of loud, packed restaurants. Less than half a mile farther along the river, away from the crowd, is Estilo Campo, a fantastic parrilla (an Argentine steakhouse, which literally means open grill) with river views and waiters wearing kerchiefs and belts in the style of gauchos, to the delight of tourists. But the expertly prepared chorizo, crispy sweetbreads and juicy skirt steak leave no doubt that you are in an authentic Argentine parrilla, and the wine list is expansive. Lunch for two, about 18,000 pesos. More

    • 138 Shares189 Views

      in Music

      An Oklahoma Town’s Rescue Plan Has a Big Name: Reba McEntire

      by

      The country-music star is trying to revive her childhood home in Oklahoma with a restaurant, concert stage and lots of Reba memorabilia.ATOKA, Okla. — Year after year, eight million vehicles drove through this sleepy town just off U.S. Highway 75, which stretches from Texas to Canada. Almost none of them stopped.Atoka had fallen on hard times: Residents had moved away, and downtown buildings were decaying. Carol Ervin, its economic development director, began to plot how the city might lure even a small fraction of those drive-by travelers to visit.In the past two months, half a million guests have come to this southeastern Oklahoma community of 3,000. The reason can be summed up in four letters: Reba.Reba McEntire, the country-music star, grew up in Atoka County, and in January, she made good on a pivotal investment here. In a once-dilapidated former Masonic temple, she opened a restaurant, Reba’s Place — a 50-50 partnership with the Choctaw Nation, whose reservation includes Atoka. Upstairs is a gift shop selling Reba shot glasses and her clothing line for Dillard’s. Front and center is a concert stage, where Ms. McEntire headlined the grand opening with a performance of her greatest hits.In coming years, if all goes according to plan, Atoka will get an airport, a small water park, an amphitheater and boutique hotels. Several manufacturing and green energy companies are already setting up headquarters here.No one was more skeptical than Ms. McEntire when Ms. Ervin and her team broached the idea of a restaurant as a means of reigniting the local economy.“I thought it was a pipe dream,” the singer said over the phone from her home in Nashville as she prepared to kick off her 2023 nationwide tour. Yet “you have got to dream big to make it big.”Ms. McEntire signed on to the project because she thought it would help spur Atoka’s struggling economy.Choctaw NationCall it a convenient convergence: a music superstar, a well-resourced tribal nation, a heavily trafficked highway and an ambitious local government. “I put my money in on them,” Ms. McEntire said, “and they made things happen that I never thought could have happened.”The project is not so far-fetched in Oklahoma, which has a number of other celebrity-fronted businesses. In Pawhuska, where the Osage Nation is headquartered, the Pioneer Woman Mercantile, a restaurant opened seven years ago by the Food Network star Ree Drummond, draws about 6,000 guests a day. The country singers Blake Shelton and Toby Keith own bars within a two-hour drive of Atoka.But Ms. McEntire, 67, is arguably a bigger attraction than the others, with a 47-year career and 24 No. 1 hits on the Billboard Hot Country Songs chart. She has starred in films, Broadway musicals and several TV series, including her own hit sitcom, “Reba.”On a Saturday afternoon this month, that star power was on display in downtown Atoka. Crowds of McEntire fans — many of them dressed in glittery tops and tasseled jackets to mimic her signature style — lined up outside a stolid three-story brick building whose only trace of glitz was a tall red electric sign reading “Reba’s Place.” The wait time for a table was four hours.Inside was a shrine to the singer. Under a soaring ceiling, diners packed into booths made from old church pews and gazed at posters showcasing Ms. McEntire’s albums, movies and shows, which have traded on her friendly, just-plain-folks image.Dresses from Ms. McEntire’s most famous performances are on display in the restaurant.Zerb Mellish for The New York TimesOn the third floor, guests can shop for all manner of Reba T-shirts.Zerb Mellish for The New York TimesMemorabilia from Ms. McEntire’s concerts, movies and television shows cover the restaurant’s walls.Zerb Mellish for The New York Times“Reba is about faith, she is about family, she is about culture,” said Gary Batton, the chief of the Choctaw Nation, the third-largest tribe in the United States. He knew Ms. McEntire from her performances in Choctaw casinos, and jumped at the chance to partner with her again.Diners lucky enough to snag a table dug into slabs of chicken-fried steak slathered in a pleasantly sweet gravy, and pinto beans served with a towering wedge of cornbread — Southern foods that reflect Ms. McEntire’s life and career. They ogled the bedazzled red dress the singer wore on her 1995 tour, one of several outfits on display. Onstage, a local musician, Wyatt Justice, crooned country songs next to a wall-size American flag.“I saw the big sign and then kind of slowed down,” said Donita Clay, who had driven about 90 miles from Broken Bow, Okla. “I am a Reba fan. Who isn’t?”Down the street, Boggy Bottom Antiques & Collectibles was filled with customers browsing “Dolly/Reba 2024” T-shirts while they waited for a table. Tracy Jones, a co-owner, said sales had at least doubled in the last two months. At the Vault, a wine bar across the street from Reba’s Place, Saturday sales had quadrupled, said the owner, Janny Copeland.“We are getting a Starbucks,” she said. “I don’t care what anybody says, we wouldn’t get a Starbucks here if Reba’s wasn’t coming here.”Atoka wasn’t always a small town. In the 20th century, it was home to a booming coal-mining industry and a stop along the Missouri, Kansas and Texas Railway. In the 1970s, the furniture retailer Ethan Allen and the Wrangler jeans company opened factories in Atoka, but closed them in 2006. The city lost almost 600 jobs. Last October, according to census data, nearly one in five Atoka County residents lived in poverty.“A city is a living, breathing entity,” Ms. Ervin said. “It is either growing or it is dying. And we were dying.”She said she tried to persuade companies to set up shop in town, but they told her, “We need a place where our people will want to live, and that is not Atoka, Oklahoma.”A downtown street is named for Ms. McEntire, who grew up in Atoka County.Zerb Mellish for The New York TimesSince opening in January, Reba’s Place has attracted 500,000 visitors.Zerb Mellish for The New York TimesCarol Ervin, Atoka’s economic development director, saw Reba’s Place as the first step in an ambitious plan to redevelop the city. Zerb Mellish for The New York TimesAbout five years ago, Ms. Ervin and other city officials, including Mayor Brian Cathey, began working on a plan to revive downtown. Then the pandemic hit. Ms. McEntire moved home to take care of her mother, who was dying of cancer, and spent several months here in quarantine.The singer had a history of helping out locally. Starting in 1987, she staged several concerts in nearby Denison, Texas, to raise money for the Texoma Medical Center, whose rehabilitation clinic is known as Reba Rehab. Now she was looking for “a legacy project,” Ms. Ervin said.Presented with the proposal for Reba’s Place, Ms. McEntire agreed to put up half the money, and the Choctaw Nation provided the remainder. The total investment was “several million,” said Kurtess Mortensen, the restaurant’s chef and the Nation’s executive director of retail, brand and merchandising. Any profits will be split between the Nation and Ms. McEntire, but Mr. Mortensen said, “This is not going to be a big moneymaker.”Ms. Entire concurred. “I know it is a very tough industry.,” she said. “There is more to life than money.”The Choctaw Nation draws most of its revenue from its 22 casinos throughout Oklahoma, and plans to spend the earnings from Reba’s Place on health, education and housing initiatives for the reservation. In Atoka, the Nation has already established housing, a health clinic, a community center and opened franchises of chain restaurants, like Chili’s.At Reba’s Place, about half of the 134 employees are members of a federally recognized tribe. The restaurant also serves beef raised and slaughtered on the Choctaw Nation, and its gift shop will soon sell items made by tribal members. Mr. Batton, the chief, said he hopes to open more locations of Reba’s Place in other parts of the reservation.Gary Batton, the chief of the Choctaw Nation, said Reba’s Place is bringing jobs and revenue to the reservation, which includes Atoka.Choctaw NationThe city has also invested in the project. The Atoka City Industrial Development Authority bought the building for $200,000 in 2020, then turned it over to the restaurant in return for an equal value in payments and services. Reba’s Place also receives rebates on a portion of city sales tax. (Ms. McEntire provided the restaurant with her money, name and memorabilia, but is not involved in daily operations.)Mr. Mortensen, the chef of Reba’s Place, is no stranger to bringing a big-time restaurant to a small town. He ran the Pioneer Woman Mercantile for five years.With the Mercantile, he said, “we were creating Disneyland, Main Street U.S.A.” But many Pawhuskans were unhappy with the sudden surge in traffic. In Atoka, Mr. Mortensen has held several community meetings to allow residents to voice concerns.“I have been yelled at and thanked and everything in between,” he said.One of the restaurant’s signature dishes is chicken-fried steak, a favorite of Ms. McEntire.Zerb Mellish for The New York TimesThe charcuterie comes with country ham and boiled peanut hummus, and is served on a board shaped like Oklahoma.Zerb Mellish for The New York TimesThe cooks at Reba’s Place make well above the federal tipped minimum wage of $2.13.Zerb Mellish for The New York TimesMany people worried that there wouldn’t be enough parking. But others were excited by the prospect of jobs that paid more than the state and federal tipped minimum wage of $2.13 an hour. At Reba’s Place, servers start at $8 an hour, cooks start at $14 and every full-time employee is eligible for health benefits.Before she was hired as a server at Reba’s Place, Christy Pittman ran a spa that she had to shut down when the pandemic started.“I went to college, I had the degrees, I had everything I needed,” she said. But in Atoka, “there just wasn’t enough quality jobs.” She now makes enough to get her nails done.Wyatt Delay, who works in the gift shop, said he was amazed by how many people had traveled from outside the state to visit. “We have had somebody from the Virgin Islands, New York, Michigan, Oregon, Washington State.”Holly Gleason, a music critic in Nashville, said she wasn’t surprised, as Ms. McEntire has one of the widest audiences of any country star. “Everybody agrees on Reba: Black, white, Native American, Asian, L.G.B.T.Q., Bible-thumping Christians,” she said.And while other country musicians have collaborated with national corporations to open their establishments, Ms. McEntire chose a local partner in the Choctaw Nation. “She is really making it a tried-and-true, this-is-who-we-are experience,” Ms. Gleason said.Still, several locals said they can’t afford to eat at Reba’s Place. “Unless there were more cheaper prices for us common folk, I won’t be going over there,” said Ruby Bolding, a retired artist. She was eating dinner at Cazadorez, a Mexican restaurant where steak fajitas cost $12.99. At Reba’s Place, the chicken-fried steak is $27.“But that doesn’t mean I am not glad it is here,” she added, “because it does bring in a lot of people. I love Reba, and I so relate to her.”The illuminated sign for Reba’s Place is visible from U.S. Highway 75. Zerb Mellish for The New York TimesMax Lane, a retired teacher who was attending service at Cornerstone Church — where Ms. McEntire’s brother-in-law Mark Eaton is the pastor — said a “fancy” spot like Reba’s Place didn’t attract him. “I would rather go to the Dairy Queen.”Ms. McEntire defended the restaurant’s prices. “It is not quick, out of a bag, throw it in a microwave — it is quality, handmade food,” she said.Plenty of others agree. In February, Reba’s Place made about $130,000 a week in revenue, and since the restaurant started taking reservations in early March, “people have been calling pretty constantly,” Mr. Mortensen said. This month, a speakeasy will open on the third floor.Could Reba’s Place grow to become the next Dollywood, Dolly Parton’s Tennessee amusement park? “I don’t know if I could ever touch that,” Ms. McEntire said.Ms. Ervin, who helped hatch the project, is more optimistic. “I think Reba’s could be bigger than Pawhuska or Tishimingo,” she said, referring to Ms. Drummond’s and Mr. Shelton’s businesses. With the highway running through it, Atoka already has more drive-by traffic than those towns.And most important, she said, it has Reba.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More