Uber Eats— "...A Necessary Evil" ?

Uber Eats— "...A Necessary Evil" ?

Is the food delivery service market lopsided?

Apparently, it is. Or, at least, in Miami, where Uber Eats launched its delivery services in the summer of 2016.

“From some restaurants, [Uber Eats] takes a 33 percent cut,” reports “Miami New Times.” “And though other delivery services, such as Postmates, Amazon, and GrubHub, take a smaller percentage, many restaurant owners say Uber’s market share makes its service a must-have, whatever the cost.”

So what is it exactly about Uber Eats that makes some restaurant operators think it’s indispensable?

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Blackbrick Chef Serves Up Miami-Styled Chinese

Blackbrick 

Blackbrick 

Miami-based Blackbrick, a Foodable Top 25 restaurant, features a Korean, Chinese, Filipino, and all-around Pan-Asian pantry to create its dishes.

It would make sense with Chef Richard Hales (who is Italian, Irish, and Filipino) at the helm. He says this background has influenced and inspired his extensive Blackbrick menu, which includes things like includes crispy cumin lamb chops, kimchi and bacon fried rice, kung pao tofu, and fried whole hogfish.

When Hales first imagined the concept, he saw a New York-styled Chinese restaurant. His success in Miami caused him to rethink that idea.

“I realized that that wasn’t relevant, even to me anymore,” Hales explains. And so it became a Miami-styled Chinese restaurant.

“I didn’t want the restaurant to be in-your-face Chinese; I wanted it to have little subtle touches.”

See the aesthetic and culture for yourself in this episode of “Table 42,” where Hales prepares Blackbrick’s signature dish — the dandan mian (Sichuan pork sauce, bucatini noodles).

Blackbrick: Modern Chinese Food With a Playful, Chef-Driven Spin

Blackbrick: Modern Chinese Food With a Playful, Chef-Driven Spin

Chef Richard Hales has certainly made a name for himself. He’s at the helm of Miami-based Sakaya Kitchen as well as Midtown Chinese, also known as Blackbrick, a Foodable Top 25 restaurant that was named one of Bon Appetit’s “America’s Best New Restaurants” in 2014.

Part Italian, part Irish, and part Pacific Islander (Filipino), Hales’ background has played a huge role in his inspiration and influence in the culinary world. “My grandmother is Filipino,” he says. “So I grew up eating the flavors of Filipino food — vinegars, soy, chiles, the balanced flavor that you find typically in Asian food.”

Growing up in an American household, Hales was privy to both Asian cuisine and continental American cuisine. “Just combining those two cuisines growing up, it really shows in my food where it becomes playful, where I do American dishes that I grew up with and then I use an Asian, Korean, Chinese, Filipino pantry to create the dish.”

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Sakaya Kitchen — A Fine Dining Chef Takes on Asian Fast Casual

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In this episode of Fast Casual Nation, we're checking out Sakaya Kitchen in Miami, a fast casual Asian concept owned by Richard Hales, who also helms the kitchen. The inspiration behind the restaurant came after Hales spent time backpacking — and cooking — in Asia. From pickling their vegetables to curing all meats, Sakaya is applying their ingredients in very sophisticated ways to blend the right balance of flavor. Watch the full episode to get an inside look on how a fine dining chef translates his experience and street cred into the fast casual playground.