Tag: restaurants

Chefs’ Picks: Vinaigrette

by in Restaurants, June 25th, 2016

Umami Bomb Vinaigrette

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

With the (literal) salad days of summer upon us, a simple vinaigrette is a wonderful way to add a refreshing burst of flavor to leafy greens and other vegetables. For most culinary professionals, no bottled dressing will do — chefs across the country create their own riffs on this classic by experimenting with different acidic ingredients to really make those flavors pop. We got the lowdown from several pros on the go-to vinaigrettes they use to pep up salads and more.

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3 of a Kind: Miner’s Lettuce

by in Restaurants, June 22nd, 2016

Lamb, Kale, Parsley Root, Miner's Lettuce Dish

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

That tender green commonly known as miner’s lettuce has a fascinating past that belies its delicate appearance. Though its scientific name is Claytonia perfoliata, the edible plant eventually earned its curious nickname because of its popularity among the Gold Rush miners who ate it to prevent scurvy. Today this North American native wild green has gone from functional to fashionable and is often found in salads or elegant garnishes. Since it’s not grown commercially, chefs rely on foragers to procure these pretty leaves, which come in a variety of shapes.

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Chefs’ Picks: Summer Cocktails

by in Restaurants, June 18th, 2016

Rum Punch

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

June is officially in full swing, and the first official day of summer is fast approaching. It’s time to dine outside, in the sun, with a refreshing adult beverage. Here’s some inspiration for drinks that will keep you sipping all through the season. We asked four top toques around the country for their top summer cocktail picks.

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Tip-Free Movement Still Going Strong

by in News, Restaurants, June 15th, 2016

Tip-Free Movement Still Going StrongThe no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.

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3 of a Kind: Baseball Steak

by in Restaurants, June 15th, 2016

Baseball Steak3 of a Kind checks out three places across the country to try something cool, new and delicious.

As steakhouses regain popularity, cuts of meat beyond the New York strip and filet mignon are making their way onto menus. One of these cuts — the baseball steak — is made from the upper portion of a top sirloin. Once it’s cooked, you can clearly see what inspired this steak’s moniker, as the meat puffs up to resemble a baseball. This leaner cut has a rich flavor and is often less expensive than its counterparts, making it a home run for restaurants across the country.

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Chefs’ Picks: BBQ Sides

by in Restaurants, June 11th, 2016

Lima Beans

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

Nothing says summer like firing up the grill for a smoke-tinged feast. Hot dogs and burgers are requisite, of course, but sides are your secret weapon for taking a spread from the expected to the exceptional. Borrow tricks from these chefs from coast to coast, who share their creative spins certain to elevate any barbecue. Read more

3 of a Kind: Togarashi

by in Restaurants, June 8th, 2016

Togarashi Cheesecake

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

Togarashi, a chile-laced spice blend, is a staple in Japanese cuisine, but chefs of all backgrounds are using seasoning in creative ways that go beyond seared tuna and hand rolls. Lauded for its nuanced heat and nuttiness, togarashi, which typically includes a mix of red pepper, orange peel, multicolored sesame seeds, nori (seaweed), ginger and sansho (Japanese pepper), is elevating everything from cheesecake to cocktails.

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10 Things I Ate About You: Sedona, Ariz.

by in Restaurants, June 5th, 2016

Indian Gardens10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast. 

With cerulean skies, fragrant pines and elaborate rock formations jutting from the earth, Sedona, Ariz., is frequently hailed as one of the most-beautiful cities in the United States. The high desert town is ringed by 1.8 million acres of national forest, as well as miles of hiking, biking and off-roading trails and seemingly countless spas and resorts. There’s a reason so many different kinds of people add it to their list of must-see destinations. The food scene may be overshadowed by the outdoors attributes, but creative chefs and restaurateurs are elevating Upper Sonoran desert cuisine to impressive new heights.

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Chefs’ Picks: Kid-Friendly Snacks

by in Restaurants, June 4th, 2016

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

Chefs are put to plenty of challenges, but pleasing picky kids can confound even the most-acclaimed professionals. Here, a few chefs share their creations that will satisfy pretty much any kid’s snacking dreams.

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3 of a Kind: Baijiu

by in Restaurants, June 1st, 2016

Peking Coffee

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

In the not-too-distant past, most Americans had never heard of baijiu. Most probably still have not. But this ancient Chinese spirit — made from sorghum and/or rice — is actually the most heavily consumed alcoholic beverage in the world, due largely in part to an avid fan base in China. The potent liquor (many brands are 100-proof and higher) has recently begun making headway in the United States, particularly at top-tier cocktail bars. With varying flavor profiles that range from gentle (with rice and pear notes) to heady and slightly nutty, this celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit. Read more

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