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USA Today
3 hours ago
- Automotive
- USA Today
Watch out, McDonald's—Tesla now serves EVs, burgers, and fries. What the Tesla Diner could mean for drivers
Want fries with that? Tesla's new diner features robots, EV charging, and all-day breakfast. Tesla is one of the most dynamic automakers in the industry, particularly when it comes to debuting innovative technology. The company produces electric vehicles and has recently launched a robotaxi service. It is also developing a humanoid robot named Optimus. Tesla has evolved into much more than just an automaker. The Tesla Diner is the latest in a long line of surprises from this clean energy and EV pioneer. Tesla's California diner is a retro-futuristic diner that allows patrons to charge their EVs and grab a bite, according to Eater. The diner opened its doors at 4:20 PM on July 21 and amassed a huge crowd. So, what's the diner's purpose and what does it serve? What is the Tesla Diner? The Tesla Diner offers 24/7 dining and classic diner options like burgers, fries, milkshakes, and breakfast all day long. Tesla drivers can order from their car's infotainment systems and food is served in Cybertruck-shaped boxes. The Tesla Diner includes a whopping 80 Supercharger stalls and solar canopies. It also features a drive-in theater component with two 45-foot screens. Try it out. Aiming to be a fun experience for all, whether Tesla owners or keep improving. Elon Musk says the innovative diner will keep improving. The Supercharger stalls at the diner are available to all North American Charging Standard-compatible electric vehicles, not just Tesla models. Additionally, the diner is open to the general public. Are more Tesla Diner locations coming to the U.S.? Tesla will establish similar locations in "major cities around the world" if the first location is successful, according to an X post from Musk. The CEO calls it "an island of good food, good vibes, and entertainment, all while supercharging". It's located at 7001 West Santa Monica Boulevard in Hollywood, California. What does the Tesla Diner mean for the EV space? The Tesla Diner is the "largest urban Supercharger in the world" according to an X post from the company. Tesla hosts one of the largest electric vehicle charging networks on the planet with over 70,000 global Superchargers. These chargers are capable of replenishing up to 200 miles of driving range in just 15 minutes. Tesla's Supercharger network has become so useful that several major automakers partnered with the company to offer Tesla Supercharger compatibility to non-Tesla EV owners. This is a net-positive for the EV space because charging infrastructure in North America has a long way to go. Research from the Harvard Business School says that EV drivers are "dissatisfied with EV charging station pricing models". Additionally, the research concluded that EV chargers are generally less reliable than gas stations, so Tesla's Supercharger network addresses a major pain point for automakers looking to produce competitive EVs. Brands that partnered with Tesla to provide EV charging to drivers Tesla's Q2 2025 earnings call is on July 23 Tesla is set to report second-quarter earnings after market close on July 23. The company produced over 410,000 vehicles in Q2 and delivered over 384,000 vehicles, according to a second quarter press release. Potential topics for the upcoming earnings call include the robotaxi service that launched in Austin, Texas and Optimus humanoid robots slated for 2026. Tesla Optimus giving me popcorn Options markets "imply that Tesla will move about 7% up or down, following earnings" says Barron's. The company's share price is having a volatile year thus far, dropping over 41% from January 2 to April 8. What will investors think of the new Tesla Diner?
Eater
3 hours ago
- Entertainment
- Eater
Minhwa Spirits Feels Like Your Cool Friend's House
Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, Miami, New Orleans, the Carolinas, and Nashville. Welcome to another installment of Scene Report in Atlanta, a new column in which Eater captures the vibe of a notable Atlanta restaurant at a specific moment in time. The soju distillery in a Doraville strip mall, is an unlikely hot spot, but when you make the OTP drive and enter the doors, you realize you're at your coolest friend's house party. Minhwa Spirits founders Ming Han Chung and James Kim are those friends. After opening Georgia's first soju distillery (soju is a Korean distilled alcohol fermented with rice) last year, they were smart to house more than just the spirit, which was widely unknown in the state. The space is home to Postern Coffee during the day, chef residencies in the kitchen, and a cocktail bar, invitingly introducing diners to soju and makgeolli. The atmosphere: Minhwa has two versions: an evening electric energy and a daytime chill mode. On a recent visit on a Saturday afternoon, the space was flooded with ample natural light from its floor-to-ceiling windows. Young people sat at tables on their laptops, the air smelled of freshly brewed coffee (try the coconut ube latte, $7), and a gentle hum of conversation and laughter came from the bar stools. An outdoor patio has several tables against a stunning mural called 'Morning Calm' by artist Kimchi Juice, depicting a Korean woman wading through mountains and peach trees — a nod to Georgia. On a Saturday evening, there was a line forming out the door. The space was buzzing with people. A table close to me was celebrating a birthday, and another seemed to be on a first date with shy, awkward body language and cocktails in hand. Andrew Bloom's kinetic art on the walls seemed to move in its liquid florals. People were relaxed, the service was attentive and friendly, and no one seemed to keep tabs on the parking meter — parking is free. From bottom to top: Cheesy kimchi fried rice, coconut ube latte, KFC nuggets, gilgeori toast, japchae, and volcano hot dog. Henna Bakshi The food: Minhwa Spirits has welcomed chef Lino Yi (formerly TKO at Southern Feed and Lazy Betty) to the kitchen since Ganji's departure, the excellent pop-up that popularized the purple rice bowl. Yi brings Korean comfort bar food to Minhwa. The cheesy kimchi fried rice ($12) is a treat any time of the day, the japchae ($15) with sweet potato starch noodles and mushrooms is an umami bomb, and the volcano hot dog ($6) is piled high with spicy krab, sriracha, eel sauce, and scallions. The food is delicious barfare, though the menu could use a punch of acid through a bright salad or pickles and kimchi. Pastry chef Molly Follet (Little Bear, Ticonderoga Club) makes the fluffiest butter cheesecake ($10) with a peach ginger jam that pairs perfectly with Postern's cortado using Ethiopian coffee. Insider tip on food: A spam and egg souffle gilgeori toast ($10) with cabbage, carrot, and spicy mayo is the current offering for brunch, and black sesame chicken and waffles with a spicy miso maple caramel will be added soon. Food pop-ups are hosted here often — look for Jay Patel's popular Indian-fusion barbecue tandoori sliders and wings from Dhaba BBQ. Mom's Backyard Garden made with soju, gin, cucumber and lime cordial, and perilla. Henna Bakshi The drinks: As one would hope, this distillery slings great cocktails. Minhwa has taken on one of Atlanta's top award-winning mixologists, James Sung (formerly Umi, Palo Santo), to whip up concoctions using the housemade soju and gin. The housemade Yong soju is earthy and light, and the gin is made in partnership with local tea company, the Chai Box, with Indian chai spices. Beaches Down in Georgia cocktail with hibiscus jelly at Minhwa Spirits. Lauren Lynn Sung infuses Korean ingredients with fat-wash and clarification techniques to create floral, fresh, and velvety-textured drinks. In one cocktail, aptly named Mom's Backyard Garden ($16), Sung uses his mother's perilla from her garden to garnish the drink made with soju, gin, and a cucumber and lime cordial. (Perilla leaves are commonly used in Korean cooking and have an herbaceous and peppery flavor.) It's refreshing, with a milky texture, punctured by bright green perilla — a visual stunner. The Beaches Down in Georgia ($16) is served with a cat face-shaped sour digestif gummy made from an extract from the Japanese raisin tree (hovenia dulcis thunb). It is commonly found in alcohol digesting supplements. I couldn't tell you if it works, but I can surely tell you the cocktail is a sweet and sour beauty with tongue-popping acidity. Most signature cocktail on the menu right now use clarification and fat washing, giving them linearity in a milky texture. They also tend to lean sweet, which is expected in Korean food and drinks. I'll be curious how Sung experiments moving forward, leaning on spice, salt, and umami in other iterations. Insider tip on drinks: Be sure to order the makgeolli service (cloudy Korean rice wine) ($22) served from the traditional gold aluminum kettle in golden cups. Pair it with the KFC chicken nuggets. Buy bottles of soju and gin to take home. Why go here: Minhwa Spirits gets it. The precarious 'it' is the balance between accessibility and finesse, and a downright cool factor. The team here is finding its groove, and it is exciting to witness their experimentation. The distillery is drawing local talent to itself seemingly naturally, making the space a creativity incubator, all while keeping its boozy and cultural spirit alive. This is my kind of house party. Eater Atlanta All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
4 hours ago
- Entertainment
- Eater
Group Behind LA Hit Mother Wolf Is Opening an NYC Restaurant
is a born-and-raised New Yorker who is an editor for Eater's Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop culture. The Los Angeles hospitality group behind chef Evan Funke's hit Italian spot, Mother Wolf, is going to be opening a new restaurant in New York City. Ten Five signed a 15-year lease on the ground floor of 125 West 57th Street, between Fifth and Sixth avenues. It's a mixed-use development in the heart of Midtown's so-called Billionaires' Row, where the restaurant will take up 7,045 square feet on the ground floor, as first reported by the New York Post. Ten Five's managing partner, Dan Daley, said via a rep for the building's developers, 'We're excited to bring a new concept to this incredibly dynamic part of the city and to contribute to the continued evolution of this iconic corridor,' he wrote, describing it as 'a considered and ambitious project.' Ten Five's chief marketing officer, Kim Walker, writes to Eater that there are 'no further details to share,' but that the team is 'excited about the new space.' Eater has reached out to Funke to see if he is involved. Ten Five's first Los Angeles restaurants were coastal Mexican restaurant Ka'teen and rooftop bar Desert 5 Spot in 2021, inside the Tommie Hotel. Those were followed by Bar Lis in 2022, and French restaurant Mes Amis followed in 2022, both in the Thomson Hotel. But it wasn't until Ten Five debuted Mother Wolf in 2022, where Funke focuses on Roman-style Italian cuisine and especially his pastas, that they had a spot that received outsized culinary attention and celebrity patronage. At the time, Los Angeles Times critic Bill Addison described the spaghettone alla gricia as a 'pork-besotted masterpiece,' and was taken with 'all'amatriciana's potent mix of tomato and guanciale fused onto curving rigatoni.' Building on Mother Wolf's success, the group expanded with offshoots in Miami and Las Vegas. A rendering of 125 West 57th's entrance. Rendering: Neoscape Not all of their ventures have worked out. The company opened an LA-style British pub, the Chap, but closed it a year later, in 2023, in the middle of the company's lawsuit with then-partnering development company Relevant Group. This new, unnamed NYC restaurant isn't Ten Five's first venture into the five boroughs. Back in 2024, the group expanded Desert 5 Spot, a western-themed bar with bull riding, into Williamsburg. 125 West 57th is going to be a high-priced, fancy 30-story building run by real estate developers Alchemy-ABR Investment Partners and Cain International. The address had been home to the Calvary Baptist Church, dating back to the late 1800s, dubbed a 'skyscraper church.' As part of this new development, the church will reopen, occupying the second through 10th floors. The overall space is scheduled to open after Labor Day in September, per the Post. It's down the street from another big Midtown restaurant in the works. Over at 9 West 57th Street, Billy Durney and the team behind Kent Hospitality Group are working on their spot.
Eater
4 hours ago
- Business
- Eater
Fro-Yo Is Finally Back in New York — And Better Than Ever
is an editor and reporter for the Northeast region at Eater, focusing primarily on New York City, where she was born and raised. She covers restaurants, bars, pop-ups, and the people powering them. Real ones will remember the days when Pinkberry and Red Mango, two fro-yo chains of the early aughts, ruled Manhattan. As of this summer, a 'big yogurt boom' is afoot again, New York Magazine declared, pointing to Madison Fare and the resurgence of the longtime staple, Butterfield Market, both drawing lines on the Upper East Side. Now, savvily-marketed Mimi's, opening later in August, is poised to be the next big name in New York fro-yo, located on a prime Downtown strip at 231 Lafayette Street, at Spring Street, where Soho meets Nolita. When Amber Linz moved to New York, she noticed there was a cup-sized hole in the frozen yogurt market, so she ditched the tech world in favor of her passion for righting the wrong: 'All of the big chains make frozen yogurt with literally powder and water; it's not real milk and yogurt — full of nasties!' She and her partner, Saul Katz (who worked on Chargrill Charlie's, an Australian chain), want to make clear they aren't looking to recreate those earlier chains. Instead of targeting the children's market with candy toppings, they want to go all in on a more mature, health-forward brand with a considered space — down to the store's DJ-curated playlists and plantlife. So while the self-serve set-up may be 16 Handles in style, the fro-yo uses milk sourced from upstate, in flavors like the original tart, raspberry, chocolate, and specials like açai, salted-caramel, cheesecake, and more. A rotating toppings bar features locally-sourced, seasonal produce from Natoora — crème de la crème produce used by your favorite New York restaurants — alongside sauces like matcha. 'It's frozen yogurt, not as you might expect it; it's not sticky and slimy, but a high-end, beautiful experience,' says Katz. A fro-yo comeback seems ripe for the moment. So much so, they've already signed a second lease in another neighborhood — still under wraps. A wine bar owner is opening an Italian sandwich spot Keith Pulitano, behind one of San Juan's coolest wine bars, El Vino Crudo, later expanded with Malavita, an Italian specialty shop, with products hard to find in Puerto Rico. Now the native New Yorker is bringing Malavita to Brooklyn, opening at 614 Manhattan Avenue, near Nassau Avenue, in the old Baoburg space, in Greenpoint, later this year. 'We're doing quality sandwiches, deep cut Italian dishes, bangers only wine list and…there's a yard!' Pulitano, who's also a part of the Two Bridges wine shop, Magazzino, announced on Instagram. They'll do a preview pop-up with their friends at Lucia Alimentari, from noon to 4 p.m. on August 2, 301 West Broadway, in Soho. A longtime Tribeca bar relocates Anotheroom, a 25-year-old bar staple of Tribeca, will relocate to 141 West Broadway. The original location was owned by the same family that owns the property where the Odeon is located. But, as Tribeca Citizen reports, after the wife died, her son has since sold the building, which means Anotheroom had to find a new home.
Eater
4 hours ago
- Business
- Eater
Coca-Cola Is Actually Releasing A Cane Sugar Version
is a correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Last week, President Donald Trump posted on Truth Social, implying that he had single-handedly convinced Coca-Cola to start using cane sugar in its signature soda, instead of the high fructose corn syrup that has been part of the recipe since 1974. The indignity! Plenty of Americans have been hoarding Mexican Coke made with cane sugar for years, begging the company to make it easier to get in the U.S., and suddenly this fascist clown is who they listen to? I didn't want to believe it, especially given Trump's propensity for bluster and falsehoods. But he is at least partially correct here. In the company's most recent earnings report, Coca-Cola announced that 'this fall in the United States, the company plans to launch an offering made with U.S. cane sugar to expand its Trademark Coca-Cola product range. This addition is designed to complement the company's strong core portfolio and offer more choices across occasions and preferences.' Unlike Trump's claim that Coca-Cola 'agreed' to use cane sugar, this will be a separate product, not a replacement for the high fructose corn syrup Coca-Cola formula currently on the market. High fructose corn syrup is one of the many ingredients Health and Human Services Secretary Robert F. Kennedy, Jr. has railed against. But again, you will still be able to get corn syrup Coke, and 'replacing one sugar with another isn't going to have much of an effect on health,' Dariush Mozaffarian, director of the Food is Medicine Institute at Tufts University, told the Washington Post. Plenty of people who aren't anti-vaxxers have concerns about the prevalence of high fructose corn syrup in American foodways, and crucially, Coca-Cola didn't mention Trump or MAHA at all in its briefing. Perhaps the company is catering to the MAHA agenda, or perhaps it's just identified an untapped market that will allow it to grow its $12.5 billion quarterly revenue. I am looking forward to having a more regularly available cane sugar version, it's just deeply annoying that Trump is trying to take credit for this. Why would he even care? He's a fridge cigarette guy! Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
