All Posts In Restaurants

Chefs’ Picks: Sushi Omakase, Los Angeles

by in Restaurants, January 15th, 2017

Sushi Omakase from Hanare
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Spicy tuna rolls, salmon nigiri and California maki are popular bets when it comes to satisfying sushi cravings, but sticking to the old reliables isn’t exactly the most exciting way to experience the artistry and stunning simplicity of sushi. For those looking to expand their options, omakase is an ideal choice. Meaning “to entrust” or “I’ll leave it up to you,” omakase gives the chef total control, letting the master surprise you with his or her choice of prime seafood. Generally, that means a meal of hand rolls, sashimi and nigiri that go well beyond the usual suspects. Here, Los Angeles chefs divulge their favorite Southern California places to indulge in omakase.

Read more

3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

Chefs’ Picks: Cold Busters

by in Restaurants, January 8th, 2017

Ginger Garlic Chicken Noodle Soup
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds. Read more

3 of a Kind: Meatloaf Wellington

by in Restaurants, January 4th, 2017

Meatloaf Wellington from Saint Lou's Assembly
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Creative chefs across the country are marrying the humble meatloaf with the elegant beef Wellington. The result? Meatloaf Wellington. This genius mashup takes a down-home dish and transforms it with an upscale tweak: puff pastry. Any kind of ground meat works; the layer of duxelles (a mixture of mushrooms and shallots traditionally found in beef Wellington) is optional. One crucial addition, however, is the sauce, which adds an extra layer of flavor. Save the ketchup for your burger. Read more

Chefs’ Picks: Favorite Warming Cocktail

by in Restaurants, December 31st, 2016

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

Winter’s chill provides the perfect excuse to cozy up with a warming cocktail in hand. Get inspired by these pros who’ve shared their go-to drinks for warding off the cold-weather blues. Read more

3 of a Kind: Potato Crisps and Caviar

by in Restaurants, December 28th, 2016

Caviar from the Wine Kitchen
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Caviar and potato chips usually sit at opposite ends of the fancy food spectrum. Lately, however, chefs have united the two, pairing the upscale tinned fish eggs with the humble potato, a seemingly ideal combination that brings together both creamy and crisp textures. Read on to get the take on these creative dishes that fuse the familiar flavors of fried potato with the bold and briny notes of caviar. Read more

Chefs’ Picks: Chinese Takeout

by in Restaurants, December 24th, 2016

Kung Pao Chicken
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

For some, ordering Chinese food is a time-honored Christmas Day tradition. For those who plan to dive into a bowl of noodles tomorrow, follow the lead of these chefs who’ve shared their preferred takeout plates, including Americanized favorites and regional classics.

A Feast of Favorites
Chefs Salil and Stacey Mehta brought the traditional Chinese fare of India to Brooklyn earlier this year when they opened the Chinese Club, which honors Stacey’s Indian-Chinese heritage. Given the hectic pace of running two restaurants (they’re also owners of LAUT in New York City) while raising a family, the husband-and-wife duo are fans of ordering in when they need a bit of a break. Stacey’s takeout picks are Kung Pao Chicken, Chinese corn soup and Singapore Mai Fun, while Salil opts for crab rangoon, General Tso’s Chicken and roast pork fried rice. “We love these dishes as our lazy day food, especially after a long day of working at both restaurants and also looking after children: dropping them off at school, picking them up, spending time with them and playing with them,” says Salil.

Read more

3 of a Kind: Holiday Cocktails

by in Restaurants, December 21st, 2016

The Bad Santa Cocktail from Westbound
By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

With the holiday season in full swing, bars across America are creating festive vibes with whimsical winter cocktails. The temperatures are dropping, making it the perfect time for eggnogs, mulled wines and punches. Beyond those warming staples, bartenders are getting creative with their wintry concoctions by pulling in innovative ingredients and putting together playful presentations. Here are a few places to sip spirits merrily. Read more

Chefs’ Picks: Edible and Drinkable Holiday Gifts

by in Restaurants, December 18th, 2016

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

There’s a lot of stress when it comes to gifting at the holidays, but professional chefs are not the type to buckle under pressure. Many infuse their presents with an ultra-personal touch by using their culinary talents to create the gifts themselves. These edible (and drinkable) presents range from beyond-basic baked goods (standard sugar cookies need not apply) to a hot sauce so in demand that it’s now offered right in the creator’s restaurant. Here’s what chefs across the country are fermenting, infusing and baking for friends and family — and even some lucky customers. Read more

Hometown Hungers: Kentucky Hot Brown

by in Restaurants, December 17th, 2016

Hot Brown from Brown Hotel
The history of Kentucky’s Hot Brown is as deliciously decadent as the state’s signature dish itself.

This hot turkey sandwich that comes drenched in a silky Mornay sauce got its start in the 1920s. It was dreamed up in the kitchen of the glamorous Brown Hotel, which had gained notoriety among Louisville locals and travelers alike for its legendary weekend dance parties. Chef Fred Schmidt needed a hearty dish to satisfy the masses and keep the celebration going during those swinging days of the Jazz Age. Accomplishing this task was no easy feat, as there were up to 2,000 people in attendance on any given weekend. But Chef Schmidt’s culinary talents proved to be formidable, as he transformed a few humble ingredients that he already had on hand — brioche bread, turkey, bacon and tomatoes — into a truly indulgent creation perfect for the hotel’s partygoers. He made an open-faced sandwich and then smothered it in a classic Mornay sauce (his featured Pecorino Romano, butter, cream and nutmeg). Read more

123...1020...