Tag: on the road

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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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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Rock and Roll: Where to Eat in Cleveland

by in Restaurants, September 14th, 2015

ClevelandBy Douglas Trattner

As more and more curious outsiders are taking a good, hard look at Cleveland, a city currently in the midst of a Rust Belt revival, they are seeing a chef-driven food scene a good 20 years in the making. These days, you can’t toss a bagel without hitting a big city bistro, craft brewery and taproom, or small-batch ice cream shop, all of which thrive alongside decades-old Cleveland classics.

Check out the full gallery for more Ohio enticements.

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Chefs’ Picks: Farmers Market Finds

by in Restaurants, September 12th, 2015


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

As the school year kicks up, it’s also prime time for farmers market shopping across the country. Patrons have their pick of the bounty of late-summer fruit, like luscious stone fruit, and also the early fall favorites: apples, squash and a plethora of peppers. But where to begin? Market-loving chefs from coast to coast share with us their favorite current produce at the market, as well as their easy-to-replicate home recipes for it.

Local Peppers (Chef Annie Pettry, Decca, Louisville, KY) Read more

3 of a Kind: Savory Pancakes

by in Restaurants, September 9th, 2015

Corn Pancakes3 of a Kind checks out three places across the country to try something cool, new and delicious.

Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.

Alden & Harlow, Cambridge, Mass. 

Inspired by a dish Chef Michael Scelfo’s mother made, pickled Verrill Farm corn cakes have been on the menu since this Cambridge, Massachusetts, restaurant opened early last year. But where his mother used canned creamed corn, Scelfo elevates his version by using local corn and heirloom cornmeal. The cakes also incorporate the flavors and textures of late summer: shishito peppers and corn, popcorn for texture, buttermilk for creaminess, and local maple syrup.

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Chefs’ Picks: Lobster Rolls

by in Restaurants, September 5th, 2015

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

Few dishes trumpet summer more than the lobster roll. Like the coastal cousin to a hot dog, a lobster roll conjures tastes of the shore, and is best with lemonade and an ocean view. Bite-size, buttery or slicked with mayo, here are five chefs’ picks for top lobster rolls.

Eventide Oyster Co., Portland, Maine

Not one, but two chefs picked this Portland restaurant’s inventive version, which plays on Chinese-style pork buns. “I love the steamed bun, the overall size of the sandwich and the ‘brushstroke’ of the brown-butter vinaigrette,” says Mike Lata of FIG and The Ordinary (Charleston, S.C.). Paul C. Reilly of Beast + Bottle, in Denver, concurs: ” Every food has a time and a place, and eating this sandwich at Eventide feels (and tastes) just perfect. The brown butter is just gilding the lily.”

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3 of a Kind: Scraps

by in Restaurants, September 2nd, 2015

Sweetgreen Wasted Salad3 of a Kind checks out three places across the country to try something cool, new and delicious.

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and savoring.

Sweetgreen, New York City
This locally focused salad chain, which already composts its food, dishes and utensils, was inspired to create the “wastED” salad for its New York shops after Blue Hill’s wastED restaurant pop-up last spring. The dish ($8.60), created with Blue Hill, contains perfectly good but oft-discarded ingredients like carrot ribbons, broccoli stalks and leaves, and bread butts. The whole thing is dressed in pesto vinaigrette with sunflower seeds and shaved Parmesan. If that isn’t reason enough to order one, a portion of proceeds from the salad — available through Sept. 28 — is donated to City Harvest.

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Who’s Up for a Cocktail … on Wheels?

by in News, Restaurants, August 29th, 2015

Who's Up for a Cocktail ... on Wheels?Thanks to food trucks, we’re used to being able to enjoy everything from edamame and escargot on a stick to tacos and giant cheese-filled Tater Tots rolling right up to us as we stroll down the street. But one on-the-spot food fancy the mobile-food movement hasn’t really taken upon itself to address — thanks, primarily, to a host of thorny alcohol-specific legal issues — is the craving for a cocktail.

Until now, that is.

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