Tag: restaurants

Chefs’ Picks: Travel-Inspired Dishes

by in Restaurants, April 23rd, 2016

Beef & BroccoliChefs spend their days absorbed in their own kitchen — rarely getting the opportunity to experience food beyond the day-to-day operations in their own restaurant. When they do get a break to travel, many of them find inspiration in food that becomes fodder for dishes that later appear on their restaurant menus. We asked a few chefs to tell us which cities have inspired some of their favorite new dishes. Read more

3 of a Kind: Nouveau Cacio e Pepe

by in Restaurants, April 20th, 2016

Lilia

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

Cacio e pepe — a classic Roman dish that translates to “cheese and pepper” — is arguably one of the simplest recipes in the Italian canon. The combination of pecorino cheese and ground black pepper makes a simple yet irresistible creamy pan sauce ideal for coating pasta. The flavor profile has caught the attention of chefs stateside, and some are taking it way beyond the noodle. Read more

Chefs’ Picks: Atlanta Burgers

by in Restaurants, April 16th, 2016

Atlanta BurgersWe’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, ChicagoMiami and San Francisco. Now we’re hitting Atlanta, looking for the best burgers in the Peach State. Read more

3 of a Kind: Baked Alaska

by in Restaurants, April 13th, 2016

Oleana3 of a Kind checks out three places across the country to try something cool, new and delicious.

Which dessert is simultaneously hot and cold, old-fashioned and new? Baked Alaska. This sweet treat, which looks somewhat like an igloo, was inspired by the 1867 land deal in which Russia sold much of Alaska to the United States. Today its newfangled flavors and awe-inspiring presentation continue to impress. Read more

Chefs’ Picks: Kitchen Playlists

by in Restaurants, April 9th, 2016

Kitchen Playlist

If you’ve ever cooked professionally, you know that working the line requires not only talent and dedication, but also inspiration and motivation. Many chefs use music as their muse. We asked chefs across the country to share their go-to kitchen playlists.

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3 of a Kind: Monkey Bread

by in Restaurants, April 6th, 2016

Macrina3 of a Kind checks out three places across the country to try something cool, new and delicious. 

A favorite since the 1950s, this sticky-sweet style of pull-apart cinnamon bread was traditionally a homemade specialty. Today it’s showing up at bakeries and on restaurant menus, with chefs putting unique spins on the original recipe. Additions to the comforting classic include fruit, cheese and even garlic. Read more

10 Things I Ate About You: Augusta, Ga., for The Masters

by in Restaurants, April 3rd, 2016

AugustaHeading to Augusta for the Masters Tournament this week? Beyond the links, Augusta is developing a reputation for its restaurant scene. From stellar small plates to low-country classics like shrimp and grits, these dishes are the culinary masters of the city — ideal to check out during Masters week and beyond.

Click here for the full gallery of 10 top Augusta bites Read more

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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