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Abu Dhabi area guide: where to eat, stay and shop in the Tourist Club Area

From the street-food spots to try to the hotels to have a staycation at, here's your guide to one of the capital's oldest neighbourhoods.

A view of Abu Dhabi's Tourist Club Area. Alamy

Abu Dhabi's Tourist Club Area, also known as Al Zahiyah, is one of the oldest districts in the capital and has been my home for the past four years. And, following a 10-year redevelopment , the area is finally popping again.

From breakfast to dinner: where to eat in Tourist Club Area

When it comes to food, Tourist Club Area has got a lot of great options with all sorts of small street side eateries to choose from. One that tops my list is Otantik . The Turkish restaurant, with tables set out on the pavement , is frequently packed late into the night . I recommend trying one of its most popular speciality dishes, the Ottoman chef's special beef ribs.

Another favourite of mine is Lebanese-Armenian restaurant Mayyas . Located at the Sheraton Abu Dhabi Hotel & Resort, the restaurant gets extremely busy over the weekend and has a very warm and welcoming atmosphere. The one dish I always have to order is the stuffed vine leaves with yoghurt; they're to die for. If you love Italian cuisine as much I do, then you also want to try Prego's  at the Beach Rotana Abu Dhabi . The restaurant also has an outdoor seating area, which is lovely on cooler days. I'm a huge fan of the mushroom risotto.

The map of all our top picks:

Where to shop

Your main destination for shopping is Abu Dhabi Mall.  It as been around for a long time and has all the stores you'd expect to find, covering everything from low to high-end goods. In terms of practicality for residents, the mall also has a new cinema space, a gym (Fitness First) and a supermarket (Abu Dhabi Co-op). You can even hop on the Big Bus Tour from there and explore other parts of the capital. Across from the mall is the much older Khalifa Complex B , which has a few shops, most prominently selling souvenirs.

Where to stay

Beach Rotana Abu Dhabi   is my top choice, with its room rates from Dh510, excluding taxes and fees. The five-star hotel offers direct access to Abu Dhabi Mall and provides some of the best amenities around, including beach access.

Other hotels in the area include the Le Meridien Abu Dhabi  and Sheraton Abu Dhabi Hotel & Resort .

The best things to do in Tourist Club Area

Do: Although the neighbourhood is more focused on food and shopping, if you're looking to hang out with friends and do something fun, check out 2000 Billiards Centre  for a friendly – or competitive, depending on your company – game of pool.

Plus... you're in a very handy location for other Abu Dhabi hotspots 

One of the really nice things about this part of downtown is that places are in relatively close proximity to each other. For residents, everything feels within walking distance. It also takes just a few minutes in the car to get to Al Maryah and Reem islands.

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Taste Club, A New Luxury Concierge Dining & Travel Membership Club

Taste Club, the first-of-its-kind national dining & global luxury travel club, is supported by a best-in-class concierge team,  and all are poised to launch in May 2023. 

Benefiting nonprofits in the hospitality industry, and committed to championing independent restaurants, Taste Club is partnering with a Who’s Who of celebrated chefs across the country. 

Memberships provide access to exclusive dining experiences curated by each of the celebrated chefs/restaurant partners. In addition, members will enjoy access to bespoke luxury travel experiences: insider access to premier events, elite accommodations, with memorable culinary experiences. When membership is approved, members will have direct access to the Taste Club concierge platform to book their first dining and/or travel experience. 

Taste Club also utilizes state-of-the-art technology to offer transferable memberships, allowing members the ability to share their membership benefits with friends, family, and colleagues, giving them all full access to Taste Club’s suite of services. 

Memberships are priced at $7,500 for a one-time initiation fee, with monthly dues of $300. Due to the high-touch, personalized nature of the Taste Club offerings, enrollment is limited and requires a process to determine eligibility. Taste Club has already launched an online application process for those interested in the opportunity to purchase membership. 

Taste Club was conceptualized by hospitality veteran Joshua Kopel, formerly President of the Los Angeles Chapter of the California Restaurant Association. Keenly aware of the challenges that face independent restaurants,  he is dedicated to connecting those looking for culinary and travel experiences with chefs and travel experts

Taste Club Chef Partners 

Taste Club members will have preferred access to an expanding portfolio of awards-winning chefs and restaurants across the country. Taste Club chefs are not only celebrated by the Michelin Guide and the James Beard Foundation, but are leaders in their culinary specialties and communities, and are eager to utilize their partnership with Taste Club to create one-of-a-kind experiences for their guests. 

Recently, Taste Club announced their 12 founding chef partners: 

•  Jose´ Andre´s / e´ by Jose´ Andre´s / Las Vegas 

•  Michael Anthony / Gramercy Tavern / New York 

• Rick Bayless / Topolobampo / Chicago 

•  David Barzelay / Lazy Bear / San Francisco 

• Katianna Hong & John Hong / Yangban / Los Angeles 

• Aisha Ibrahim / Canlis / Seattle 

•  Brandon Jew / Mister Jiu’s / San Francisco 

•  Jordan Kahn / Meteora / Los Angeles 

•  Walter Manzke & Margarita Manzke/ Mankze / Los Angeles 

•  Wolfgang Puck / Spago / Beverly Hills 

•  Melissa Rodriguez / Al Coro / New York 

•  Jeremiah Stone & Fabia´n von Hauske Valtierra / Contra / New York 

Travel Tastemakers 

Kopel and Taste Club have assembled a dream team of luxury travel experts to add unparalleled value to memberships. Understanding how integral dining and culinary experiences are to travel, the team has designed an ever-evolving collection of on-demand travel experiences as well as insider access to premier events across the globe. Featured Tastemakers include: 

•  Hans & Maureen Paap / Co-Founder & Director of Hospitality at AOH Travel 

•  Leigh Rowan / Former COO of The Points Guy & Founder of Savanti Travel 

•  Michael Shane Stephens / Founder and Global Director of Curated Global Travel 

Taste Club’s travel experts have curated one-of-a-kind luxury travel experiences, ranging from four nights in New York for the US Tennis Open men's and women's finals, a Broadway show with a private cast reception, and an after-hours tour and dinner at MoMA, to a members-only buyout of the exclusive five-star Hacienda AltaGracia inclusive of daily activities with acclaimed Taste Club chefs, spa, and wellness treatments.  

Non Profit Donations  

The mission of Taste Club is to invest in the future of the hospitality industry through financial contributions to both non-profit organizations and restaurateurs that exemplify Taste Club’s core values of service to the industry and its communities. Taste Club has committed to donating over $1,000,000 to organizations that support the hospitality industry and unite people through food, the principal beneficiary being the James Beard Foundation. 

“We are grateful to the Taste Club team for believing in our Good Food for Good mission and supporting our work through this very generous donation,” said Clare Reichenbach, CEO of the James Beard Foundation. “The funds will be directed towards our entire slate of impact programs—initiatives which provide critical support to the independent restaurant community, and which champion a more sustainable, equitable, and vital future for the food and beverage industry.” 

Sustainability Partner Zero Foodprint 

As the Taste Club network expands geographically, Founder Joshua Kopel is mindful of the impact that the organization has on the environment. Taste Club is a sustainable enterprise working to mitigate 100% of their carbon footprint. To that end, Taste Club has chosen the nonprofit organization Zero Foodprint as that partner. In support of ZFP’s mission to mobilize the food world around agricultural climate solutions, Taste Club will donate $50,000 to the organization who will supply those funds as grants to farmers using regenerative farming practices—proven to be the most impactful initiative yet towards solving global warming. 

To apply for membership, visit www.taste.club Follow @tasteclublife on Instagram, Facebook, and Twitter. Taste Club was launched in 2023 For more information, visit http://taste.club. 

Susan Kime's career combines publishing, journalism and editing. She was the Destination Club/Fractional Update Editor for Elite Traveler, and senior club news correspondent for The Robb Report's Vacation Homes. Her work has been published in Stratos, Luxury Living, European CEO, The London Telegraph, Caviar Affair, ARDA Developments, and Luxist/AOL. She was the Editor-in-Chief of Travel Conno... (Read More)

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Taste Club, A New Luxury Concierge Dining & Travel Membership Club

May 24, 2023 by Admin 0 Comments

Taste Club, the first-of-its-kind national dining & global luxury travel club, is supported by a best-in-class concierge team,  and all are poised to launch in May 2023. 

Benefiting nonprofits in the hospitality industry, and committed to championing independent restaurants, Taste Club is partnering with a Who’s Who of celebrated chefs across the country. 

Memberships provide access to exclusive dining experiences curated by each of the celebrated chefs/restaurant partners. In addition, members will enjoy access to bespoke luxury travel experiences: insider access to premier events, elite accommodations, with memorable culinary experiences. When membership is approved, members will have direct access to the Taste Club concierge platform to book their first dining and/or travel experience. 

LazyBear/Taste Club

Taste Club also utilizes state-of-the-art technology to offer transferable memberships, allowing members the ability to share their membership benefits with friends, family, and colleagues, giving them all full access to Taste Club’s suite of services. 

Memberships are priced at $7,500 for a one-time initiation fee, with monthly dues of $300. Due to the high-touch, personalized nature of the Taste Club offerings, enrollment is limited and requires a process to determine eligibility. Taste Club has already launched an online application process for those interested in the opportunity to purchase membership. 

Taste Club was conceptualized by hospitality veteran Joshua Kopel, formerly President of the Los Angeles Chapter of the California Restaurant Association. Keenly aware of the challenges that face independent restaurants,  he is dedicated to connecting those looking for culinary and travel experiences with chefs and travel experts

Mister Jiu Restaurant/Taste Club

Taste Club Chef Partners 

Taste Club members will have preferred access to an expanding portfolio of awards-winning chefs and restaurants across the country. Taste Club chefs are not only celebrated by the Michelin Guide and the James Beard Foundation, but are leaders in their culinary specialties and communities, and are eager to utilize their partnership with Taste Club to create one-of-a-kind experiences for their guests. 

Recently, Taste Club announced their 12 founding chef partners: 

•  Jose´ Andre´s / e´ by Jose´ Andre´s / Las Vegas 

•  Michael Anthony / Gramercy Tavern / New York 

• Rick Bayless / Topolobampo / Chicago 

•  David Barzelay / Lazy Bear / San Francisco 

• Katianna Hong & John Hong / Yangban / Los Angeles 

• Aisha Ibrahim / Canlis / Seattle 

•  Brandon Jew / Mister Jiu’s / San Francisco 

•  Jordan Kahn / Meteora / Los Angeles 

•  Walter Manzke & Margarita Manzke/ Mankze / Los Angeles 

•  Wolfgang Puck / Spago / Beverly Hills 

•  Melissa Rodriguez / Al Coro / New York 

•  Jeremiah Stone & Fabia´n von Hauske Valtierra / Contra / New York 

Kristen Teig/Manzke Restaurant

Travel Tastemakers 

Kopel and Taste Club have assembled a dream team of luxury travel experts to add unparalleled value to memberships. Understanding how integral dining and culinary experiences are to travel, the team has designed an ever-evolving collection of on-demand travel experiences as well as insider access to premier events across the globe. Featured Tastemakers include: 

•  Hans & Maureen Paap / Co-Founder & Director of Hospitality at AOH Travel 

•  Leigh Rowan / Former COO of The Points Guy & Founder of Savanti Travel 

•  Michael Shane Stephens / Founder and Global Director of Curated Global Travel 

Taste Club’s travel experts have curated one-of-a-kind luxury travel experiences, ranging from four nights in New York for the US Tennis Open men’s and women’s finals, a Broadway show with a private cast reception, and an after-hours tour and dinner at MoMA, to a members-only buyout of the exclusive five-star Hacienda AltaGracia inclusive of daily activities with acclaimed Taste Club chefs, spa, and wellness treatments.  

Gramercy Tavern/Taste Club

Non Profit Donations  

The mission of Taste Club is to invest in the future of the hospitality industry through financial contributions to both non-profit organizations and restaurateurs that exemplify Taste Club’s core values of service to the industry and its communities. Taste Club has committed to donating over $1,000,000 to organizations that support the hospitality industry and unite people through food, the principal beneficiary being the James Beard Foundation. 

“We are grateful to the Taste Club team for believing in our Good Food for Good mission and supporting our work through this very generous donation,” said Clare Reichenbach, CEO of the James Beard Foundation. “The funds will be directed towards our entire slate of impact programs—initiatives which provide critical support to the independent restaurant community, and which champion a more sustainable, equitable, and vital future for the food and beverage industry.” 

Canlis Restaurant/Taste Club

Sustainability Partner Zero Foodprint 

As the Taste Club network expands geographically, Founder Joshua Kopel is mindful of the impact that the organization has on the environment. Taste Club is a sustainable enterprise working to mitigate 100% of their carbon footprint. To that end, Taste Club has chosen the nonprofit organization Zero Foodprint as that partner. In support of ZFP’s mission to mobilize the food world around agricultural climate solutions, Taste Club will donate $50,000 to the organization who will supply those funds as grants to farmers using regenerative farming practices—proven to be the most impactful initiative yet towards solving global warming. 

To apply for membership, visit www.taste.club Follow @tasteclublife on Instagram, Facebook, and Twitter. Taste Club was launched in 2023 For more information, visit http://taste.club. 

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Pijja Palace’s Hotly Anticipated Follow-Up Is Right Next Door

Schezwan Club will serve Indian Chinese cuisine through the lens of restaurateur Avish Naran

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Avish Naran, the restaurateur behind the smash-hit Indian sports bar Pijja Palace , is opening an eagerly anticipated follow-up next year. After making an indelible mark on Los Angeles’s dining scene by eschewing conventional cooking standards, Naran is drawing on a similarly refreshing approach at the forthcoming Schezwan Club. Located next door to Pijja Palace in the same Sunset Boulevard complex anchored by a Comfort Inn motel, the restaurant will spotlight Indian Chinese cooking with Southeast Asian accents — all through the lens of an Echo Park native who remains as uncompromising in his vision as ever.

Even though Naran graduated from restaurant management school at the Institute of Culinary Education in New York City with a dozen fully baked restaurant ideas in 2018, the timing to open Schezwan Club wasn’t always certain. But with the nearly two-year-old Pijja Palace “running by itself at this point,” says Naran — reservations snatched up upon release, regular queues on game nights, and markedly low turnover among staffers — the timing is finally right to bring Schezwan Club to life.

“In Silver Lake and Echo Park there isn’t a lot of Indian or Chinese food,” says Naran. “Selfishly, I really love that cuisine and I wanted to bring it to a place where I could go.” Naran’s adoration for the cooking style was sparked decades ago while dining at Indian Chinese restaurants in the Cerritos area with his family — places like the now-closed Jay Jay’s, Tangra Bistro, and Tangy Tomato. “I loved going to those Indo-Chinese restaurants, but none of them really exist anymore,” he says. “They don’t do well in Los Angeles and California generally, it seems, that doesn’t deter me from wanting to do it though because I know I can make it work.”

Though Naran is excited to introduce his long-gestating concept to Angelenos, he’s balancing it with the current economic realities of the restaurant industry. “It’s just such a volatile space, you never know what’s gonna happen, I don’t think I’ll ever feel safe,” he says. “All of my favorite restauranteurs that I looked up to getting into the industry have mostly closed the restaurants that they had open, like Roy [Choi], Eddie [Huang], Jon & Vinny’s. Data shows that this is a tough-ass industry.” Naran doesn’t foresee running restaurants “forever,” but recognizes the opportunities he has, financially and in terms of cultural collateral, at this moment.

With contractor negotiations wrapped in March and construction starting this summer, Schezwan Club should be serving its first plates of Manchurian chicken in the first half of 2025. Casandra Smith , who designed Pijja Palace’s modern sports bar interior, is charged with capturing Schezwan Club’s moodier vibe. “We’re having a lot of darker cherry woods, we might throw a neon sign in there. It’s gonna feel cool,” says Naran. The 2,500-square-foot space, which is currently occupied by the Thai restaurant April 90’s Something, will seat 80 diners.

Since Naran conceived Schezwan Club almost a decade ago, he’s broadened its culinary scope to include traditions from Southeast Asian countries like Singapore, Malaysia, Indonesia, and Thailand. As part of menu development for Schezwan Club, Naran spent months traveling to Indonesia, Singapore, and India to research their individual and shared foodways, paying particular mind to ingredients like tamarind that have found a place in pantries across multiple borders. “It started off very Indo-Chinese but then there’s just so many other things that I think would go together well, and just selfishly stuff that I want to eat together,” Naran says. “It’s like Pijja Palace, I don’t like being bound by any rules. Fuck that.”

He envisions a menu where Singapore noodles are served alongside Manchurian chicken with a dozen or more sambals on hand to slather on everything. “I like Singapore-style chile crab — I think that’s gonna go well here. You might see some roti canai action,” Naran says.

Naran will spearhead Schezwan Club’s slate of cocktails, drawing some inspiration from Ye’s Apothecary in New York . The restaurant will also serve regionally influenced classic cocktails like the Singapore Sling and the Pegu Club from Myanmar. Naran knows that it won’t be easy to procure the specialty liquors required to produce these rarer drinks, but the trouble will be worth it to honor Schezwan Club’s vision. “That’s the vibe I’m trying to go for, a little bit more medicinal, really following things that both China and India are rich in — spices, herbs, teas. Tea culture is very important for both of us,” he says.

Beyond what will be served on the plate or in the glass, Naran wants to make sure that Schezwan Club remains unassuming and has a sense of soul. “I remember growing up, all the people that I look up to, whether it was like Eddie or Roy, there were reasons for doing things beyond flavor profile and I just want that for my restaurants,” Naran says. “I like looking beyond the plate, like what kind of cultural significance do some of these dishes have?”

While Schezwan Club’s menus and design details are still months away from being finalized, what’s certain to carry over to the new restaurant is the distinct culture that Naran and his team have cultivated at Pijja Palace. “I think our inexperience has its pros and its cons in terms of how our employees view me and Miles [Shorey],” says Naran. “I’ve worked in a lot of restaurants where I’ve had a boss — this doesn’t feel like that.” In addition to fostering an egalitarian environment void of traditional hierarchies, Naran wants staffers to just be themselves. “I don’t want anybody on my staff to feel like they’re not being [genuine]. Their personality needs to shine,” he says. It’s this palpable team spirit that has retained many of Pijja Palace’s original staffers, kept the restaurant thriving, and made the next chapter a reality.

The Night O.J.’s ‘Dream Team’ Celebrated at Georgia

Cool food events and pop-ups to check out this week in los angeles: april 26, 4 restaurants to try this weekend in los angeles: april 26.

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Membership in this club will take your wine-ing and dining to the next level

Taste Club offers exclusive dining and travel experiences curated by megastar chefs and celebrated partners

If you’ve ever dreamed of waltzing into the likes of Gramercy Tavern and given preferential treatment and a specially-curated meal, then taking in a Broadway show with a private cast reception, then a new, first-of-its-kind national dining and global luxury travel club is for you.

The just-launched Taste Club , now accepting applications for membership, is a luxury concierge dining and travel club that gets you access to some of the most acclaimed restaurants in the country—think Mankze, Gramercy Tavern, and Yangban—and dining experiences not available to the public. Members can also take advantage of bespoke travel experiences that include transportation, insider access to premier events, stunning accommodations, and unforgettable culinary experiences. Taste Club concierges secure reservations and arrange experiences on behalf of members, taking the stress out of planning, so you can sit back and bask in effortless luxury and leisure.

Taste Club members have access to top restaurants whose celebrated chefs are eager to share their one-of-a-kind experiences exclusively with members. The club’s founding partner chefs include José Andrés, Rick Bayless, Aisha Ibrahim, Wolfgang Puck and more. A team of luxury travel experts helms the travel side of Taste Club, curating experiences like four nights in New York for the U.S. Open Tennis, a luxury Napa wine tour, or an exclusive trip to Carnival in Venice.

Taste Club has a nonprofit angle as well—partner restaurants are committed to championing independent restaurants, and membership sales will be invested in the future of the hospitality industry and used to unite people through food through financial contributions to nonprofit organizations such as the James Beard Foundation and Zero Foodprint .

Memberships are priced at $7,500 for a one-time initiation fee, with monthly dues of $300. Due to the extremely personalized nature of the club, enrollment is limited and requires a selection process to determine eligibility. Members can, however, share benefits with friends and family, giving them full access to Taste Club's services.

Interested in joining? The online application is available now.

• Gerrish Lopez Contributor, New Orleans

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Chick-Fil-A's new Portland restaurant to replace strip club where fatal shooting happened

Chick-fil-A is set to open a new restaurant at the site of a strip club in Portland, Oregon, that recently saw a deadly shooting take place in its parking lot, according to city planning records.

The fast food chicken chain pulled permits last year to take over the current site of The Venue Gentleman's Club and convert it into the first Chick-fil-A within Portland city limits.

Chick-fil-A was issued permits in October 2023 to make alterations to the existing building, including the façade and roof of the building. The permits also allow the company to increase the size of the building by about 60 square feet, rebuild the main entrance facing the parking lot and add new landscaping to the parking lot.

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More recently, permits were filed earlier this month to demolish the building and rebuild it entirely to include a "new entry vestibule, restrooms, play area, dining and kitchen" and exterior work that will include a sidewalk, accessible parking and ramps, according to city planning records.

The company, however, is not proposing to add a drive-thru to the restaurant.

According to the Montavilla News, the site has hosted several establishments over the years, including a Hooters and a restaurant named Tony Roma's.

Chick-fil-A did not immediately respond to a USA TODAY request for comment.

Site of strip club was the scene of a recent homicide

According to a news release from the Portland Police Bureau, two people were shot and one was killed on April 1.

The victim was later identified as Morieo Camel-Harris, 35, of Portland, and the medical examiner determined his cause of death was a gunshot wound, according to police. The second person, who was not identified, was transported to the hospital by ambulance.

Damariea R. Harris, 31, of Portland, was arrested on April 12 in Vancouver, Washington and, according to police, is facing charges of second degree murder, second degree attempted murder and felony possession of a firearm.

Gabe Hauari is a national trending news reporter at USA TODAY. You can follow him on X  @GabeHauari  or email him at [email protected].

This article originally appeared on USA TODAY: Chick-Fil-A's new Portland restaurant to replace strip club where fatal shooting happened

Singaporean chef Tariq Helou of upscale restaurant Fleurette dies at 29

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He was a well-loved young talent who broke into the dining scene when he started his Division Supper Club during the pandemic.

Chef Tariq Helou of upscale restaurant Fleurette died unexpectedly on Apr 25. (Photo: Fleurette)

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Annette Tan

Singapore’s dining industry lost one of its rising stars on Thursday evening (Apr 25). Chef Tariq Helou, owner of the 18-seat restaurant Fleurette, died unexpectedly a few months shy of his 30th birthday. His cause of death is unknown.

Tariq broke into the dining scene with his Division Supper Club, a series of consistently oversubscribed pop-ups in 2019. Fiercely independent, he went on to establish Fleurette with money raised from friends and family. The restaurant's elegant, soulful dishes were met with rave reviews.

Like most chefs in his industry, he dreamed of a Michelin star or a place on the 50 Best Restaurants list. Fleurette had yet to make it to both rankings not because the dining experience was below par — far from it — but perhaps due to the one quality that made Tariq so likeable: His humility.

In this age of the chef as Instagram star, Tariq preferred to work quietly in his kitchen and out of the limelight. It was not unusual to spy a politician or celebrity at Fleurette’s U-shaped counter or in its intimate private dining room, but Tariq was never the sort to splash their presence on social media. He much preferred to let his food do the talking.

No one was more surprised than Tariq when he was named Asia’s “most Googled chef” by travel platform Explore Worldwide earlier this year. “It must be some kind of error!” he told me that morning. “1.6 million searches??”

Tariq’s dishes spoke volumes, conveying his training at respected restaurants worldwide (two-Michelin-starred Domaine de Chateauvieux in Geneva; one-star Restaurant Louis in Paris, among others) and his uniquely Singaporean background. He liked to say that he was “half Lebanese, a quarter Japanese, one quarter Chinese, but 100 per cent Singaporean”.

Tariq was an avid Brazilian jiu-jitsu practitioner with an imposing build for it. But he was the quintessential gentle giant — soft-spoken and unfailingly polite, with a sweet, endearing nature.

Grounded and shy, he brimmed with ambition but was not the sort to tell a tale just to feed the narrative of him as a chef. For all of us who knew him, he wa s… Tariq: Talented, bright, dedicated, and full of promise. He was the star.

Tariq leaves behind his parents, a younger brother, and two sisters.

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Film Club: ‘A Day With a Dishwasher at a Top NYC Restaurant’

What are the unsung jobs that make the world a better — and tastier — place?

By The Learning Network

“ A Day With a Dishwasher at a Top NYC Restaurant ” is an 18-minute film from the New York Times Cooking series, “ On the Job With Priya Krishna .” In this episode, Priya follows Drevon Alston as he hustles through his workday, managing the dish pit at one of the oldest restaurants in Brooklyn. While cooks furiously arrange oysters and clams on seafood platters and baste steaks with butter, Mr. Alston and his fellow dishwashers scrub pots, scrape char off grill grates and run stacks of plates up and down the stairs.

What did you learn from Mr. Alston’s busy day? What does the film reveal about the people who shape what we eat and how we eat — and whose jobs often go unseen?

1. Watch the short film above. While you watch, you might take notes using our Film Club Double-Entry Journal (PDF) to help you remember specific moments.

2. After watching, think about these questions:

What moments in this film stood out for you? Why?

Were there any surprises? Anything that challenged what you know — or thought you knew?

What messages, emotions or ideas will you take away from this film? Why?

What questions do you still have?

What connections can you make between this film and your own life or experience? Why? Does this film remind you of anything else you’ve read or seen? If so, how and why?

3. An additional challenge | Respond to the essential question at the top of this post: What are the unsung jobs that make the world a better — and tastier — place?

4. Next, join the conversation by clicking on the comment button and posting in the box that opens on the right. (Students 13 and older are invited to comment, although teachers of younger students are welcome to post what their students have to say.)

5. After you have posted, try reading back to see what others have said, then respond to someone else by posting another comment. Use the “Reply” button or the @ symbol to address that student directly.

Want more student-friendly videos? Visit our Film Club column .

Students 13 and older in the United States and Britain, and 16 and older elsewhere, are invited to comment. All comments are moderated by the Learning Network staff, but please keep in mind that once your comment is accepted, it will be made public.

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