Tag: restaurants

Ballpark Bites: Favorite Food Finds at the Baseball Game

by in Restaurants, April 3rd, 2016

Petco ParkIt’s opening day for Major League Baseball. Don’t strike out with your food choices at the baseball game. We tracked down some of the best bites at ballparks from coast to coast, including creative and classic finds you could eat, along with the great options you should eat.

Click here for the full gallery of 15 best foods at ballparks around the country. Read more

Chefs’ Picks: Spring Vegetables

by in Restaurants, April 2nd, 2016

Fava Beans

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

 

Everyone loves spring for its greenery, new life and, more importantly, warmer temps. What chefs appreciate most, however, is the abundance of fresh produce. Here are some of their favorite recipes for spring’s first vegetables. Read more

3 of a Kind: Whole Roasted Cauliflower

by in Restaurants, March 30th, 2016

Cauliflower

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

Restaurants are serving up cauliflower in a whole new way — literally. Whole roasted heads of the cruciferous vegetable are the latest crowning glory at the table. After roasting them, chefs get creative with sauces and embellishments that take this vegetable from mundane to magnificent.

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Chefs’ Picks: San Francisco Burgers

by in Restaurants, March 26th, 2016

The Tradesman

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

We’re making our way across the country, finding chefs’ favorite burgers in a variety of cities. We’ve talked to chefs about their picks in New York City, Chicago and Miami. Now we’re heading west to San Francisco. Read more

3 of a Kind: Curry Cocktails

by in Restaurants, March 23rd, 2016

Curried Cocktail3 of a Kind checks out three places across the country to try something cool, new and delicious.

Mixologists approach drinks the way chefs tackle food — making sure the flavors are well-balanced throughout the entire drink. So much as chefs rely on a spice pantry to season food, bartenders are using spices to balance spirits, whether salty, savory, floral or spicy. Curry is one of the more popular flavors adding an unexpected twist to classic cocktails. Read more

Chefs’ Picks: Easter Desserts

by in Restaurants, March 19th, 2016

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

With Easter comes egg hunts, lamb or ham, and plenty of fresh produce. But just as important to the day of feasting is the sweet culmination. Whether they crave an English pudding that celebrates fresh fruit or classic Italian and Mexican treats, several chefs share why they’re sweet on these Easter desserts. Read more

3 of a Kind: Seafood Charcuterie

by in Restaurants, March 16th, 2016

Preserving meat and fish was once a necessity, and now it’s a trend — so much so that chefs are expanding their charcuterie programs by subbing pork for poisson. Bites like salmon pastrami, swordfish prosciutto and tuna ’nduja are filling boards for diners to share at the start of the meal, and the typical accompaniments of jams and mustards are finding apt replacements in small jars of creme fraiche. PB Catch in Palm Beach, Fla., Fiola Mare in Washington, D.C., and Kinmont in Chicago serve up some the finest line-caught “sea-lami.”
Photo by Laura Hayes Read more

3 of a Kind: Savory Desserts

by in Restaurants, March 9th, 2016

Sweet Corn Ice Cream

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

Desserts are for those with a sweet tooth. But some pastry chefs are upping the savory side of the finale meal. With ingredients like vegetables and grains, meats and pepper, anything seems to be savor-worthy these days for the final course. Read more

Chefs’ Picks: Root Vegetables

by in Restaurants, March 5th, 2016

Beet negroni

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

The middle of winter may not produce the same bounty of produce as peak summer, but chefs have found great ways to use root vegetables. From simply roasted to vegetable-based cocktails, here are some of their favorite ways to get to the root of the season.

Beets
Chef Robert Berry of the soon-to-open Pancito & Lefty in Charleston, S.C., uses root vegetables – beets and carrots – in his cocktails. “This drink was inspired by our trip to Mexico CIty over the summer,” he explains. “Mexico City was vibrant with fresh fruit and vegetable juices. The streets were covered with stands selling refreshing, cooling nonalcoholic vegetable concoctions, so we mixed in a bit of our favorite mezcal and it was a match made in heaven!” If mezcal is too strong, check out this beet Negroni and other healthy cocktails. Read more

Chefs’ Picks: Comfort Food

by in Restaurants, February 27th, 2016

Poutine

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

For many of us, comfort food means home-cooked flavors of nostalgia. But comfort-centric cooking has become a huge trend in restaurant cooking, too, and chefs can be counted on for hearty, sometimes greasy and always gratifying comfort dishes. Here are some of their favorites to whip up or order, some that are reminiscent of their own childhood favorites and others that are twists on the classics. Read more