Tag: restaurants

3 of a Kind: Vegan Cheese Boards

by in Restaurants, August 3rd, 2016

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

Long perceived by many as a bland imitator of its dairy-based cousin, vegan cheese is being recast in a far more savory light by innovative chefs across the country. Their creative endeavors in the kitchen are upping the plant-based-cheese game at grocery stores and top restaurants alike. Read on to get the rundown on three spots churning out vegan cheese boards that could easily be mistaken for real-deal dairy.

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10 Things I Ate About You: Jackson Hole, Wyo.

by in Restaurants, July 31st, 2016

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

Fresh air can feed the appetite — and there’s plenty of it in Jackson Hole, Wyo. This outdoorsy destination is a top spot for those seeking nature in spades, as it’s nestled alongside the Teton Range. Jutting straight out of the earth, with none of the usual foothills in front, the mountain range is one of the country’s most stunning. In addition to the breathtaking views, visitors flock to these majestic slopes for world-class skiing. But winter isn’t the only busy season. Along with the copious outdoor activities offered year-round in the natural environs that surround it, Jackson Hole also draws tourists with its myriad of dining options. The town’s Old West vibe belies its sophisticated culinary scene, which features a diverse array of cuisines informed by both local and international influences. Here’s where to satiate your appetite in any season.

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Chefs’ Picks: Culinary Vacations

by in Restaurants, July 30th, 2016

Chef Lisa Dahl in Mendoza, Argentina
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

It’s that time of year: August is a popular month for summer vacation, and many people across the country are getting ready to depart for far-flung destinations, where different cultures — and cuisines — await. Chefs do the same, and just like most food-minded travelers, they seek out delicious inspiration. Here, five chefs dish about their favorite culinary destinations.

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3 of a Kind: Chef-Driven Bakeries

by in Restaurants, July 27th, 2016

Proof Bakeshop's Baked Goods
3 of a Kind checks out three places across the country to try something cool, new and delicious.

For years chefs have dabbled in the sweeter side of dough, baking up flaky desserts when the whim strikes but leaving the day-to-day dedication to their pastry counterparts. The tide has recently begun to change, however, as these pastry dalliances that started in the restaurant kitchen are inspiring chefs to open full-service bakeries.

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Chefs’ Picks: Homemade Ice Cream

by in Restaurants, July 23rd, 2016

No Churn Vanilla Ice Cream with Cinnamon Cereal

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

When the temperature soars, the pros call upon a classic summertime staple to stave off a heat-induced meltdown: ice cream. We talked to chefs across the country to find out which do-it-yourself versions of this frozen dessert they favor. Get inspired to create your own scoops that will keep you coolly surfing through the next heat wave, cone in hand.

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3 of a Kind: Cooling Port Cocktails

by in Restaurants, July 20th, 2016

Fig and Walnut Julep

By Amanda Marsteller

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

When most people think of port, they picture a cold-weather drink consumed fireside. But Portugal’s sweet fortified wine doesn’t have to be relegated to winter; its complexity is equally enjoyable in summer months. Those signature dark-fruit flavors have been harnessed in classic all-weather cocktails since the 1800s, even making an appearance in Jerry Thomas’ How to Mix Drinks (widely regarded as the first American cocktail manual). Port has recently begun experiencing a resurgence in popularity with modern bartenders, who are rediscovering the powerful effects of this potent wine. Bearing hints of chocolate and cinnamon, port adds rich depth to any mixed drink. This season, innovative bartenders are incorporating it into summer sours, tiki drinks and other cooling cocktails.

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Chefs’ Picks: Heat Busters

by in Restaurants, July 16th, 2016

Punch House Sno Kone

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

When those sweltering nights of midsummer hit, relaxing with a refreshing indulgence can offer much-needed respite from the humidity. As such, chefs and bartenders are on the frontlines when it comes to battling those blistering seasonal temperatures. We’ve got the scoop on the cooling treats they’re concocting (and consuming) at establishments across the country.

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3 of a Kind: Cottage Cheese

by in Restaurants, July 13th, 2016

FIGCall it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country. Long viewed as a sad and jokeworthy scoop at the salad bar, the curd-based ‘80s diet food has gotten a culinary overhaul and is lending texture and creaminess to upscale dishes for a result that’s anything but laughable. Read more

Chefs’ Picks: BBQ Restaurants

by in Restaurants, July 9th, 2016

Barbecue

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

Barbecue has been an American dietary staple since the 1600s (the first recorded mention was in 1672), but it’s currently having a moment — a long, drawn-out moment. For the past decade or so, the traditional Southeastern style of slow-cooking meat has been creeping north and west, into establishments run by famed restaurateurs and celebrity chefs. With all the new smoked-meat spots opening around the country, we decided it was time to ask the pros which ones are really the best. Here, five chefs fill us in on their favorite barbecue restaurants.

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3 of a Kind: Creative Ice Cream Sandwiches

by in Restaurants, July 6th, 2016

Churros and Chocolate Ice Cream Sandwich

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

A nostalgic childhood favorite, the ice cream sandwich, has moved beyond its, well, vanilla past. This summer, chefs are forgoing the one-note flavor that has traditionally been at the center of this hand-held dessert. Instead, they’re experimenting with everything from bourbon to Spam (yes, Spam), resulting in reimagined versions of the classic treat that are anything but basic.

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