All Posts In Restaurants

Chefs’ Picks: Tacos

by in Restaurants, October 3rd, 2015

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

There’s nothing like a good taco. Whether they’re stuffed with shredded pork, grilled beef or lengua (tongue), slathered with guacamole or kicked up with salsa, tacos pop up regularly as chefs’ favorite food. We asked a few chefs across the country to spill the beans on their favorites and where you can try them. Read more

Where to Dine Out with Kids

by in Family, Restaurants, October 2nd, 2015

You love dining out. You love your kids. Sometimes it may seem impossible to combine these two passions, but never fear. To dine out successfully with small children, you just need a solid restaurant-selection strategy. Here are four restaurant categories to zone in on.

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3 of a Kind: Kombucha Cocktails

by in Restaurants, September 30th, 2015

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

Part fermented potion, part hippie-joke punchline, kombucha existed long before yogis and hipsters caught on to it. The ancient beverage — made with fermented tea, sugar and scoby, a symbiotic culture of bacteria and yeast — has now started popping up on cocktail menus. It’s beloved by bartenders who combine it with juice, beer and spirits to create thoroughly modern cocktails.

Marco Polo, Betony, New York
At Betony, kombucha is made with a scoby that is four or five years old. Inspired by the explorer of the same name, the Marco Polo is a tour of the world: The drink combines refreshingly sour tea (which originated in China) with bittersweet amaro from Italy and an IPA representing India. The drink is garnished with cucumber and is great as an aperitif. Kombucha is also served with a variety of seasonal ingredients, such as cranberry, tobacco or chamomile.

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Chefs’ Picks: Secret Ingredient

by in Restaurants, September 26th, 2015

Balena Pizza

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

Sometimes a dish works flawlessly in a restaurant, but when replicated at home, it seems to be missing something. That’s because chefs have a few tricks up their sleeve — secret go-to ingredients that really make dishes pop. Here, five chefs pull back the curtain to reveal their favorite hidden ingredient and where to use it.  Read more

3 of a Kind: Shakshouka

by in Restaurants, September 23rd, 2015

Beatrix3 of a Kind checks out three places across the country to try something cool, new and delicious.

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it’s most commonly served as a main dish for breakfast, it’s also eaten for lunch and dinner. As it reaches our shores, chefs are putting their own twist on it.

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9 Favorite Bites from Feast Portland 2015

by in Events, Restaurants, September 22nd, 2015

By Joseph Erdos and Sara Levine

Portland, Oregon, should be on any food fanatic’s radar. If you want to sample food from more restaurants than you could ever possibly visit over a single weekend, plan a trip during Feast Portland, the city’s annual food festival. Feast celebrates all the great eats and drinks the city and region has to offer, plus tastes from more top chefs and restaurants across the country. Portland in September is gorgeous and green, perfect weather for walking off the food (and wine, and craft beer …) you’ve consumed. We just returned from the fourth annual Feast and can confirm that the festival’s name couldn’t be more appropriate. Here’s just a handful of our favorite bites. Read more

The Touchscreen Generation Gets Its Automat

by in News, Restaurants, September 19th, 2015

The Touch-Screen Generation Gets Its AutomatHere’s one to file under “everything old is new again.”

A “fully automated restaurant,” called Eatsa, has just opened in San Francisco and is being hailed as “the future” of fast food. With its human-free ordering system and food delivery via glass-fronted compartment, it sure sounds a lot like the automats popular in days of yore. You know, where you put a few coins in the slot, reach in, and grab your sandwich or piece of pie?

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Chefs’ Picks: Best Burgers in New York City

by in Restaurants, September 19th, 2015

Shake ShackChefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Every omnivore appreciates a good burger. It’s one of the few food items that’s self-indulgent and affordable — unless, of course, it’s slathered with foie gras and truffles. Petite and cheap or dripping with luxury, here are four top burgers in New York City, as picked by the chefs who love ’em. Read more

3 of a Kind: Cascara Drinks

by in Restaurants, September 16th, 2015


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

Making coffee is like seeding a grape. A cup of joe is the result of an intense production process that strips the seed from the husk of a fresh coffee cherry. Those beans are roasted, grinded, then dripped, pressed or steeped into 400 million cups per day in the United States, leaving a whole lot of byproduct in their wake. Rather than compost the remains, third-wave coffee producers are using that leftover dried fruit and hull to make cascara. With the flavor of an herbal tea and a java-like jolt of caffeine, cascara is refreshing, energizing and waste-free.

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Where to Get the Best Baked Goods from Coast to Coast

by in Restaurants, September 15th, 2015

When it comes to baked goods, some people are adamant that there’s nothing like homemade. Still, it’s hard to compete with cookies, cakes, breads and pies crafted from scratch by a top-notch professional baker or pastry chef. Then there are the one-of-a-kind creations dreamed up by creative pastry wizards across the country. These often spawn copycats (hello, Cronut®!), but biting into the original is still the real deal. These bakeries are worth a trip — even for the accomplished home bakers among us. Read more