This fall, it feels as if big-deal productions are cropping up in theaters of all sizes around the

A restaurant reviewer has received her own damning assessment after she penned a brutal critique of what was clearly a lovely restaurant. The unnamed commentator awarded the establishment a one-star rating, which she accompanied with a lengthy explanation of why she’d been so unimpressed. She began her Yelp review by condemning the “cheap management and customer service” before, surprisingly, dedicating an entire paragraph to how fantastic it all was. “I heard the food was very good so I went to try. Me and the [boyfriend] got the calamari, spaghetti alle vongole, and gnocchi. All were very delicious,” she wrote. Sign up for our free Indy100 weekly newsletter “I was actually so impressed that when the manager came to ask us how everything tasted I told her it was some of the best Italian food I’ve had, and I told her I’m going to post about it on Instagram where I have over 11 thousand followers and a lot of them are in the area. She seemed very happy about it.” Then, in a surprise turn of events, she continued: “I was wrong. “I thought that she would be grateful for the free advertising but when the check came there was literally no discount at all. “I thought at least one of the entrees (American for main course) would be taken off but they didn’t even take off the calamari or even the drinks!” Wrapping up her rant, she concluded: “I won’t go back there because of this. Which is a shame because the food was very good. “The manager needs to understand how to treat customers.” Her post has been met with horror, incredulity and more than 4,700 comments on Reddit since it was shared on the forum r/mildlyinfuriating earlier this week. “It’s literally the purpose of a restaurant,” one user pointed out. “They make good food. You eat it. You pay for it. Restaurant gets money. Serves the next table. Everyone is happy and moves on with their day.” “The sense of entitlement for having 11k followers on some random account is unreal,” wrote another. “I like the places that charge double to influencers,” remarked a third. “It’s not ‘free advertising’ if you’re expecting compensation in the form of free food,” noted a fourth. Meanwhile, scores of others agreed that her review had, in the end, worked in the restaurant’s favour. “I'm more likely to read a 1 star review at a place that has mostly good reviews [...] I want to know if there's a specific reason I shouldn't eat there,” one wrote. “This is effectively a 5 star review that more people are going to read than most other 5 star reviews.” Elsewhere, sceptics suggested that the whole thing was an ingenious publicity stunt. “This has got to be guerrilla marketing because the first thing I thought was ‘great food and they don't kowtow to influencers?? I want to go to there!’,” one said. And another added: “Kinda disappointed that we don't get to see the name of the restaurant. It's probably nowhere near me, but it might be nice to have a dining recommendation in case I ever travel near it.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

It’s always a good day to #BuyBlack – especially from Black women. Here at Unbothered, we like to spotlight dope Black women-owned businesses year-round, and here are some that you can support right now. These badass business owners are changing the game from skincare, to life coaching, to mental health-conscious apparel, and more. When Black women are still making 63 cents for every dollar a white man makes, it’s imperative that we support each other – whether that’s through a purchase, a referral, an Instagram follow, or a retweet. When one of us comes up, we all come up!

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Saying goodbye to your family and going off to college for the first time is an extremely daunting and intimidating experience — even more so if you’re the first person in your family to do so and are trying to navigate an academic system that wasn’t made with you in mind. For Latine students across the US, Hispanic-serving institutions (HSIs) might help bridge the cultural gap that emerges between Latine students entering higher education and institutions that have historically excluded non-white students.

Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

A Qatari sheikh, whose son is fronting a bid for Manchester United Football Club, is mulling the sale

If you have scrolled through TikTok in recent months, you likely came across a deluge of viral weekender bag content, with creators peddling carry-alls for unbelievably cheap prices. Although the popularity of these TikToks might be the result of the algorithm pushing more in-app purchases — and most of those travel bags look a bit flimsy, if we’re being honest — it got our shopping senses tingling to hunt down the best weekenders on the market. When it comes to travel accessories that are well-designed and won’t break the budget, Amazon is our go-to platform that never disappoints.