All Posts By Brad Japhe

Brad Japhe Brad Japhe is a freelance journalist specializing in food, beverage, and travel. He moonlights as a beer and spirits consultant, hosting monthly craft pairings/educational dinners in both Los Angeles and New York, and curating drink menus for festivals and restaurants. He prefers scotch to bourbon, IPAs before lagers, and In-n-Out over Shake Shack. His favorite breed of dog is unequivocally the Siberian Husky and he suffers from an irrational, unrequited love for the New York Knicks. Troll him on Instagram: @Journeys_with_Japhe.

Chefs’ Picks: Digestifs

by in Restaurants, June 18th, 2017

Manhattan Special
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

An after-dinner drink is a cultural ritual celebrated the world over. But what exactly qualifies as a proper digestif? Although the category has traditionally been defined by straight spirits, modern mixologists are shaking things up a bit by serving cocktails. But to fit the bill, a post-meal elixir can’t just look pretty; it also requires a certain degree of practicality. It must relax the mind while easing a bloated belly. Consider these recommendations from a few of the country’s foremost drink experts. Read more

Chefs’ Picks: LA Mexican Food

by in Restaurants, May 5th, 2017

Mexicokosher BurritoChefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Home to the largest population of Mexicans outside of Mexico, Los Angeles is in no short supply of the country’s native cuisine. It’s easy to sink your teeth into all sorts of asada and al pastor, when there is, almost literally, a taco truck on every corner. Yet that’s also what makes choosing ‘the best’ such a herculean task; sorting through this immense talent pool could take a lifetime. Mercifully, you can rely on the expert advice of LA’s accomplished professionals to help narrow down the field. They’ve put in the proper legwork. Regardless of the cuisine they prepare in their own kitchen, every chef in this town seeks off-day comfort in the form of tortillas and salsa, et al. Read more

Chefs’ Picks: Butcher Shops

by in Restaurants, April 23rd, 2017

Caputo's Cheese
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Long before the days of all-in-one supermarket shopping, a trip to the local meat market was a near-daily ritual. You’d know the butcher by name — and the butcher would know your order by heart. But by the end of the 20th century, convenience shopping had diminished the butcher’s prominence in American cuisine. Now, a heightened focus on farm-to-table philosophies, sustainability and nose-to-tail meat preparation has resulted in a new rise in popularity for the butchery profession. Read on to find out where meat-minded industry folks shop for chop. Read more

Chefs’ Picks: Aperitifs

by in Restaurants, February 5th, 2017

Sbagliato Cocktail
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch). Read more

Chefs’ Picks: Favorite Burger Patties in Los Angeles

by in Restaurants, November 13th, 2016

Baadmaash Burger
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

In addition to movie stars, sunshine and traffic, Los Angeles also offers burgers aplenty. While they never claimed to have invented it, the residents of Southern California have been cultivating a cultish obsession with their burgers for the better part of a century now. As a result, many an Angeleno chef will go aglow when asked to name his or her personal favorite. In this city of millions, it’s fitting that there be nearly as many opinions on the subject as there are chefs. Read on to find out where the pros go to score their perfect patty.
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