Tag: restaurants

10 Things I Ate About You: Sacramento

by in Restaurants, September 25th, 2016

Burger from Hook & Ladder
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

Sacramento (aka California’s state capital) is known for its 28 museums, the Sacramento Kings of the NBA, and the quaint Gold Rush-era Old Sacramento district and state park. But it has recently rebranded itself as “America’s Farm-to-Fork Capital” — and that title is true. The restaurants here have long relied on local farms and ranchers. Now more than ever the city has a vibrant and varied food scene that’s drawing culinary-minded crowds from across the state and beyond.

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Chefs’ Picks: Regional Dishes

by in Restaurants, September 24th, 2016

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

The 50 bright, white stars that shine forth from the American flag may look identical, but there are definite differences between the states they symbolize. Every state (and the nation’s capital) is distinguished by a diverse collection of customs regarding essential facets of everyday life, including one particularly delicious one: food. Here, five chefs give us the inside story on their favorite regional specialties from across the country.

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3 of a Kind: Okonomiyaki

by in Restaurants, September 21st, 2016

Kobocha Squash Okonomiyaki from Victor Tangos
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The savory Japanese pancake known as okonomiyaki may be nothing new in Asia, but it is certainly making waves in culinary circles across the United States. The word okonomi translates roughly as “how you like it,” and chefs here have been taking the definition to heart, personalizing the grilled pancake by piling on toppings such as ham, fried eggs, bacon and more. Here are three spots whose kitchens have put a new twist on the centuries-old Japanese dish.

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Chefs’ Picks: Breakfast Sandwich Secrets

by in Restaurants, September 17th, 2016

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

Of all the meals we consume on a daily basis, breakfast is arguably the one that changes the most from the weekend to the workweek. While mornings off can be spent lingering over pancakes and mimosas, many of us lean toward convenience and speed on a workday, meaning that breakfast translates to a simple bite that can be scarfed down quickly in the car or on a train. But eating on the go doesn’t have to be a sad affair. We asked several chefs to divulge their top secrets for homemade breakfast sandwiches.

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3 of a Kind: Stepped-Up Eggs Benedict

by in Restaurants, September 14th, 2016

Lobster Benedict from Seaspice3 of a Kind checks out three places across the country to try something cool, new and delicious.

For such a simple dish, eggs Benedict has quite a complicated history. Instead of one definitive origin story, there have long been conflicting accounts of how the dish came to be created. One version claims eggs Benedict started at the Waldorf-Astoria Hotel in New York City. Another says it began at Delmonico’s in Manhattan. Then, there’s a guy named Commodore E. C. Benedict whose supposed recipe made its way to The New York Times well after his death. The dispute of how it came into existence may continue on indeterminably, but there’s one point that can’t be argued: Eggs Benedict has become integral to American brunch menus. So popular is the dish that it has spawned an entire subgenre of decadent poached-egg creations with all kinds of newfangled flavors and ingredients. Here are three stepped-up versions of the classic eggs Benedict dish.

Seaspice, Miami
This chic waterfront restaurant serves a fabulous brunch with three high-end variations of Benedict, including short rib and oysters Rockefeller. The lobster Benedict, however, is the perennial crowd-pleaser. Succulent shellfish is served atop potato hash and poached eggs adorned with spring ramps, shaved asparagus and sherry hollandaise. Even the add-on is far from standard: White sturgeon caviar, anyone?

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Chefs’ Picks: Secret Indulgences

by in Restaurants, September 10th, 2016

Black Raspberry Ice Cream from Graeter's Ice Cream
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Everyone has one: a beloved food item that is soothing and uplifting, but is also kind of unhealthy and possibly somewhat embarrassing to admit they eat. It’s OK if you covertly love that chain restaurant’s queso dip, or gas station hot dogs or snack cakes from the convenience store. Even chefs have special comfort dishes. Here, four divulge their favorite secret indulgences. Read more

3 of a Kind: Tuna Melts

by in Restaurants, September 7th, 2016

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

Just like fashion trends, food trends sometimes follow the “everything old is new again” adage. Take the tuna melt, for example. This tried-and-true diner classic is back in style, albeit with a twist. Instead of serving the mayo-heavy tuna salads of the past, restaurants are reinventing the comfort food with stellar ingredients and a little less of the creamy goop. The combination makes for a stepped-up sandwich with a bit of nostalgia in every bite.
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Chefs’ Picks: Family Meal

by in Restaurants, September 3rd, 2016

Tiramisu from 312 Chicago

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

Chefs spend all day feeding other people, but they rarely make meals for themselves. Many larger restaurants have instituted a pre-shift spread, often called the “family meal,” which has turned into a tradition of sorts. In addition to providing nourishment for the staff, this meal can serve as a way for the cooks to play in the kitchen by testing new recipes or finding creative uses for leftover ingredients. Chefs have even been known to share their own family traditions by using recipes that have been handed down to them from previous generations. Here, the pros share their best dishes for breaking bread together before the shift begins.

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3 of a Kind: Chef-Driven Breweries

by in Restaurants, August 31st, 2016

Arts District3 of a Kind checks out three places across the country to try something cool, new and delicious.

Beer has long been the post-shift drink of choice for chefs, but it’s rarely been the front-runner for pairing with the food in their restaurants. That’s changing as chefs are experimenting with culinary brewing, focusing on the flavors and aromatics of the suds to pair with the specific cuisines that they serve. Seasonal produce, bold spices and pantry items are all fair game when it comes to seeking the perfect balance for a brew.

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10 Things I Ate About You: Disneyland and California Adventure

by in Restaurants, August 28th, 2016

Mickey Waffles from Disneyland

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

Disneyland and the neighboring California Adventure draw millions of visitors to experience thrilling rides and the chance to interact with Mickey Mouse and friends. In addition to the attractions and adventures designed to dazzle the kids (and kids at heart), the Happiest Place on Earth also entices with beyond-basic eats that put standard theme park fare to shame. Within the 150-plus acres that house both parks, you’ll find quick-serve spots offering a mix of concession stand classics (some even shaped like Mickey) and exotic treats such as chile-dusted mango slices and pineapple soft serve, along with restaurants that cater to a range of tastes, with decadent New Orleans-inspired dishes, elevated California cuisine and more. Dig in! Read more

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