Tag: 3 of a kind

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

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

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

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

3 of a Kind: Savory Beignets

by in Restaurants, November 30th, 2016

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

Few can resist the siren call of sizzling fried dough, whether it comes in the shape of a fritter, a doughnut or some other old-school treat. One such confection that has received renewed attention in recent years is the beignet, which is essentially the French version of a fritter. Pastry chefs are tweaking the traditional recipe in ingenious ways to transform the sugary snack into something more akin to a salty appetizer. Here are a few spots serving savory beignets. Read more

3 of a Kind: Oil Cocktails

by in Restaurants, November 23rd, 2016

#3 Cocktail from Birch

By Natalie B. Compton

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

Oil is seeping past the confines of the kitchen, thanks to creative bartenders across the country. While the ingredient has been used in cooking for decades, it’s starting to pop up in new drinkable ways from coast to coast. The addition of oil to the arsenal of standard cocktail ingredients has enabled bartenders to play with textures and flavors in innovative ways. The opportunities seem vast for this burgeoning bar technique, whether tweaking the texture of a savory concoction or enhancing the flavor of a bright, citrus-forward drink. Here are some standout cocktails that typify the trend. Read more

3 of a Kind: Veggie Charcuterie

by in Restaurants, November 9th, 2016

Beet Root Tartare from Bar Frances
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Though the term “charcuterie” often calls to mind platters brimming with delicate cuts of cured meats and velvety pâté, restaurants across the United States have begun turning out new riffs on this culinary art that dates back to 15th-century France. At the height of the pork belly-and-bacon mania that took hold of the nation during the past decade or so, charcuterie was added to many a menu. But the porcine obsession has since given way to a rising tide of healthier, plant-based dishes, with chefs now churning out veggie charcuterie at kitchens across the country. Read more

3 of a Kind: Waffle Doughnuts

by in Restaurants, November 2nd, 2016

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

What would happen if you crossed a waffle and a doughnut? While the jury is out on a name, you can just call it plain delicious. This hybrid treat features a crunchy exterior that gives way to a soft and cakelike texture on the inside. Waffle doughnuts are making welcome appearances from coast to coast, with a range of toppings to boot. Read on to find out where to grab these golden wonders. Read more

3 of a Kind: Fermented Salads

by in Restaurants, October 26th, 2016

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

Hold on to your forks, because chefs across the country are using fermentation to spice up that classic menu staple: the salad. While fermented salads have long been consumed in Asian countries, with Burmese tea salads, Korean kimchi and some Thai salads being categorized as such, the trend has only recently taken root in the United States. With healthy eating and probiotics coming into favor, fermentation has started to become more mainstream. The pros are jumping on board, using pickled vegetables and fermented dressings to create tangy twists on typical salads. Here are a few spots offering fermented spins of their own.

Fermented Cabbage with Grapefruit, Sea Beans, Scallions and Crab from Cherry Point, Brooklyn
This new Brooklyn neighborhood restaurant has a focus on housemade, ethically produced charcuterie, and also on seasonal vegetables. One stellar pick is the Jonah Crab Salad. This dish brings together fermented cabbage, grapefruit, Jonah crab, sea beans and scallions. The combination makes for the perfect balance of sweet, tangy and salty elements. Read more

3 of a Kind: Corn Dogs Reimagined

by in Restaurants, October 19th, 2016

Huitlacoche Corn Dog from Hogs & Rocks
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.

Read more

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