Tag: restaurants

Chefs’ Picks: Favorite Spice Blends

by in Restaurants, October 10th, 2015

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

To say spices are an important part of cooking is to put it mildly: Spices have started wars, inspired love, spawned exploration and made food much better tasting. From curry to BBQ rubs, custom blends to single seasonings, four chefs from across the country share their most-loved spice.

Fennel Spice Rub

Chef Eric Donnelly of the seafood-centric RockCreek in Seattle creates his own self-described “totally bulletproof” spice rubs throughout the menu. “I use it on a ton of items including fish, some lighter meats such as rabbit and pork, even roasted vegetables like cauliflower and potatoes,” he says.

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3 of a Kind: Tea Desserts

by in Restaurants, October 7th, 2015

Cure3 of a Kind checks out three places across the country to try something cool, new and delicious.

When it comes to tea as a culinary ingredient, matcha is having a moment. But restaurants across the country are looking beyond that trendy tea to create brew-inspired desserts with other variations of black, green and herbal tea.

Toasted Oat & Chamomile Pots de Crème, Cure, Pittsburgh
Skip the after-dinner coffee in favor of calming oat-topped chamomile pots de creme and honey-lemon-blueberry preserve to capture the essence of the classic tea stir-ins. This ultra-seasonal Mediterranean-inspired restaurant adds an early-fall element with a garnish of blink-and-they’re-out-of-season ground cherries.

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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.

Galaxy Taco, La Jolla, Calif.
Southern California has no shortage of great tacos, but when Chef Tim Kolanko of Leroy’s Kitchen and Lounge in Coronado gets a craving, he heads to Galaxy Taco in San Diego, which is known for its blue-corn tortillas, mezcal selection and well-sourced ingredients. Kolanko goes for the Lamb Barbacoa Tacos with onion, tomato-mint salsa and yogurt. “Super Chef Trey Foshee grinds his own masa,” he says. “His dedication to sourcing quality ingredients shows in his deliciously executed menu.”

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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