Innovative Dining In NYC: The Most High-Tech Restaurants For Modern Geeks

At New York's most innovative fast food restaurant 4food, customers create and order their burgers on the 4food website on an iPad. Giving their creation a name before picking it up, 4food then broadcasts each burger on their social networking sites. Inside the restaurant is a large smart board which keeps track of and displays the most ordered burgers. The burgers are shaped like donuts and diners then choose a "scoop," which goes in the middle of the burger. The options at 4food are endless with several different buns to choose from, the choice of a beef, turkey, veggie, or salmon patty, and countless different scoops such as chill mango, avocado, and mac and cheese.

3. Read a list from the blog, define what restaurant from the list is mentioned. Would you like to visit this restaurant?

I'm dining …, and when I say …, this is pitch-black, can't-see-your-hand-in-front-of-your-face … The concept is simple and symbolic: all the waiters are blind and for the duration of your meal, the tables are turned. The waiters are in command: you rely on them to lead you to your seat, to deliver the meal and to lead you back to the ante-room.

On arrival, we choose a menu colour: white (could be anything), red (no seafood), blue (seafood) and green (vegetarian). Then, leaving bags and anything light-emitting - mobile phone, electronic car key, even a watch with a fluorescent dial - in the lockers provided, we are instructed to hold the shoulder of the person in front while our waiter, at the head of this tentative conga line, guides us through the curtain into the gathering gloom. I'm not afraid of the dark but am not exactly enamoured of claustrophobia. Once seated I feel fine.

It originated in Paris four years ago and has expanded to include Moscow and London, in Farringdon, within sight of St Paul's Cathedral and a short hop from the St Pancras Eurostar terminal.

Maitre d' Dominique Raclin, from France's Haute-Savoie region, contextualises the role of the waiters or, as he prefers, guides. "You can help them to cross the street because they are lost outside, just as they are going to help you to eat because you are lost inside."

Temporarily relieved of the sense most people would consider their most essential, speech assumes greater importance and before long we are talking to our neighbours, Dan and Richelle, a Perth couple working in London. "I've always been scared of the dark, so this is kind of cool for me," says Richelle, before posing an interesting question: what do you imagine we look like? And vice versa?

Raclin says there are three concepts to …: the personal experience ("you can eat with your fingers, no one can see you"); the social experience ("you can be fat, slim, white, black, rich, poor, a somebody, a nobody, we don't care"); and, most importantly, "you are going to share one moment with one blind person".

I opt for the blue menu and try to guess what I eat (with my fingers): I pretty much nail gratineed mussels with pesto, then tuna with risotto. My friend, on the other hand, later discovers her "chicken curry" is crocodile, though other dishes of lamb kofta, goat's cheese and tzatziki are less of a surprise. But she did emerge with a rather fetching moustache of chocolate souffle.

4. Interview your group mates what technique restaurants they have been to? What restaurants they would like to visit?

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