Tag: restaurants

3 of a Kind: Boozy Ice Cream

by in Restaurants, October 28th, 2015

Boiler Room3 of a Kind checks out three places across the country to try something cool, new and delicious.

Ice cream season may be mostly relegated to summer, but enterprising restaurants and ice cream shops are amping up the warming qualities (and indulgence factor) with alcohol-spiked scoops. All across the country, parlors are creating adults-only ice cream flavors that are sure to keep spirits in summer mode well into the snowy season.

Boiler Room, Chicago
Summers may seem fleeting in the Windy City, but this Logan Square neighborhood restaurant ups its soft serve’s appeal in nippier temperatures by adding liquor. A warming Jameson whiskey flavor is always available. Every week, there’s another rotating alcohol-filled special in the second hopper. Spirits are rotated and could include tequila, stout or maple bourbon: Orange Whip Vodka was churning two weeks ago, and the holiday season often brings eggnog. It’s whatever these creative liquor- and dessert-loving folks think up.

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Chicago’s Best Cheap Eats

by in Restaurants, October 27th, 2015

Chicago Cheap EatsBy Michael Nagrant

Chicago has many top-notch high-end restaurants. But the Windy City dining scene isn’t built on opulence alone. For every caviar-filled mother-of-pearl spoon or seared lobe of foie gras on offer, there’s probably a hundred superlative (under $10) cheap eats just as satisfying. Here’s a guide to a few of the best.

Check out the full gallery for the best cheap Chicago eats.

Secret Chicken Sandwich at Do-Rite Donuts & Chicken
Not much is better than fried chicken or doughnuts, except of course when you combine the two for a fried chicken doughnut sandwich ($6.96; pictured above). That’s just what the geniuses behind killer maple-bacon-topped crullers and pistachio-crusted, Meyer-lemon-glazed cake doughnuts did. It’s not on the menu, but if you ask for the secret fried chicken doughnut sandwich, you’ll get a buttermilk-and-pickle-brined, flaky fried chicken breast slathered with lustrous housemade aioli on a sugar-crusted, old-fashioned doughnut, the very epitome of drunk food. It’s so tasty, though, you don’t have to be remotely soused to enjoy it.

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Chefs’ Picks: Where to Take the Kids

by in Restaurants, October 24th, 2015

Wouldn’t it be great to be the son or daughter of a chef? You’d be exposed to the most delicious and exciting foods, right? Well, yes and no. In many cases, kids will be kids, and even the most-celebrated chefs have to deal with picky eaters. We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.

Brad Farmerie, New York City
Chef Brad Farmerie’s kids (Bruno, 7, and Scarlet, 5), enjoy some of their father’s restaurants — Saxon + Parole for cheeseburgers and fries, and Nutella- and bacon-stuffed French toast; and Genuine Superette for fried chicken sandwiches and their ice cream sandwich, Sam Mason’s OddFellows ice cream stuffed in a toasted brioche. But they won’t touch the food at Public, where Farmerie serves an acclaimed menu of American-Australian fare, dishes like kangaroo carpaccio with eggplant capanatina, fennel and upland cress. “Unfortunately, as soon as they learned the power of the word ‘no,’ they both became finicky eaters,” says Farmerie. “Their ongoing menu consists of ‘earth tones’ — whites and light brown items — with very few exceptions. Breaks my heart, but I figure if I don’t push it now (don’t want to give them a complex) hopefully they will come around when they are a bit older. I know I did!”

Farmerie says the key to taking kids out to dinner is patience and expectations: “I think if you are too set on how the experience is going to go, you are in big trouble. I also tend to gravitate towards spots with plenty of space between the tables so if the kids are fidgety they won’t be disturbing other guests.” Read more

Culinary Capital: Where to Eat in Washington, D.C.

by in Restaurants, October 23rd, 2015

Del CampoBy Sara Levine and Erin Hartigan

Pay no attention to outsiders’ snickers about steakhouses and lobbyist lunches: Washington, D.C., is a dining destination. The city’s international scene, expansive growth and proximity to the Chesapeake and Mid-Atlantic farmlands and watersheds have made it an irresistible place for chefs to set up shop. Both homegrown talent and national names have contributed to D.C.’s restaurant boom, which shows no sign of slowing as new neighborhoods become food hot spots every year. We cut through the red tape and show you where to start.

Check out the full gallery for more top D.C. dishes. Read more

5 Tips for Eating Out Alone

by in News, Restaurants, October 23rd, 2015

5 Tips for Eating Out AloneEating out alone a lot more than you used to? You’re hardly on your own there.

Single-party restaurant reservations have climbed 62 percent nationwide over the past two years, according to a recent analysis by the restaurant reservations site OpenTable. In fact, tables for one are now the fastest-growing table request.

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3 of a Kind: Savory Porridge

by in Restaurants, October 21st, 2015

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

Porridge may not be top of mind when you think of buzzworthy menu items, but remember when kale was nothing more than a decorative cabbage used for fall festivals? A survey of the country’s most-groundbreaking restaurants reveals chefs are all about Goldilocks’ favorite meal. They’re fashioning seriously elegant savory porridges from heirloom grains topped with everything from truffles to eggs to, yes, kale.

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Hungry in Hawaii: Where to Eat in Honolulu

by in Restaurants, October 18th, 2015

OahuBy Catherine Toth Fox

Oahu has always offered more than just kitschy luau shows and pig roasts. The island is a virtual culinary melting pot, with everything from high-end French cuisine to food truck fare. Whether you’re craving traditional Vietnamese pho or a burger made with locally ranched beef, Oahu’s got it. And while the scene is no longer solely dominated by the Hawaii Regional Cuisine chefs like Alan Wong and Roy Yamaguchi, their farm-to-table philosophy has influenced a whole new generation of chefs, restaurateurs and food producers who are taking advantage of the island’s bounty of local ingredients.

Check out the full gallery for more Hawaiian hits.

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Chefs’ Picks: Roast Chicken

by in Restaurants, October 17th, 2015

A great roast chicken — the kind with gorgeous golden skin and meat that’s juicy and flavorful — is one of those things that seems like it should be simple, but actually requires a bit of technique. Whether brining, marinating, seasoning or all of the above, once you have a method that works, you can wow friends and family with relative ease. Here, four chefs share their favorite ways to roast a chicken. Read more

Danny Meyer Declares an End to Tipping

by in News, Restaurants, October 14th, 2015

Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.

On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.

In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.

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3 of a Kind: Veggie Burgers

by in Restaurants, October 14th, 2015

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

Veggie burgers used to be a kind of culinary punishment for vegetarians — doormat-like in texture, these flavorless discs of smashed vegetables were not truly suitable for human consumption. Not anymore. With an increased interest in vegetable-centric fare, even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.

Black Tap Craft Burgers & Beer, New York City
Chef and partner Joe Isidori loves falafel so much that he’s turned it into his burger joint’s most-popular vegetarian item. “Falafel is one of my NYC comfort foods! I came up with this recipe as a young cook living in Miami and missed my NYC favorites,” he explains. “So I figured I would just make it since I couldn’t find it down there. The recipe is inspired by a Parisian recipe. Basically most recipes are chickpeas with some herbs. Ours is mostly herbs with chickpea to help bind it. We make it fresh every day and will only serve a limited amount. We sell out almost every day.” The Falafel Burger is served on a Martin’s Potato Roll, slathered in tahini and topped with pickled onions, briny Greek feta and creamy hummus.

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