All Posts In Dining Out

The Chef’s Take: Broccoli Stalk Salad

by in Dining Out, August 1, 2015

Compared with much-in-demand kale, broccoli, that other verdant vegetable, has long suffered a far less glamorous fate. When diners do spear their forks into the nutrient-rich green, however, typically it’s the springy crown they crave, not the squat stem. Jeanne Cheng, chef and proprietor of Kye’s in Santa Monica, knows her passion for broccoli stalks rather than florets is unusual, but she became hooked as a kid, when her Chinese mother pickled them. “She’d marinate the stems overnight and they would get crispy,” Cheng recalls. “It’s funny, because I stir-fried them for my son when he was very young, and he would cry when it was time to take the plate away. He loves the stalks just as much as I do.” Read more

The Chef’s Take: Quinoa Pancakes at Cafe Clover

by in Dining Out, July 28, 2015

Brunch, epitomized by slabs of custardy French toast and chorizo-strewn omelets, is hardly the healthiest of meals. Yet this Bloody Mary-buoyed ritual mustn’t always be a lavish one.  Consider the health-conscious Cafe Clover, in New York’s West Village, where weekends revolve around market-vegetable scrambles and hemp seed-and-wheat-berry biscuits. Even fluffy, carb-laden pancakes get a good-for-you revamp under the imaginative spell of Executive Chef David Standridge, who transforms the morning staple with the addition of quinoa and serves it with barrel-aged maple syrup. Read more

Fast-Food Salad Roundup

by in Dining Out, July 23, 2015

Ordering a salad at your favorite fast-food joint may seem like the healthiest option, but there are lots of salads on the menu with more fat and calories than a double cheeseburger with fries. All of our salad picks come in under 400 calories, dressing included! Read more

The Chef’s Take: Ivy Stark’s Salmon a la Plancha

by in Dining Out, July 5, 2015

When dining out at Dos Caminos, the upbeat Mexican restaurant with outposts in New York, Atlantic City and Fort Lauderdale, chances are the table is graced with warm tortilla chips, chorizo fundido and asada tacos. The feast, however, need not be a gluttonous one. Consider executive chef and marathon runner Ivy Stark’s Salmon a la Plancha, one of the restaurant’s dishes that was featured as a lighter option in honor of National Nutrition Month in March but is now a permanent menu staple. The salmon is accompanied by lemon-herb quinoa and oven-roasted tomato-black olive salsa spiked with pickled jalapenos.

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Order This, Not That: Ice Cream

by in Dining Out, June 23, 2015

There’s no need to deny yourself this warm-weather treat for the whole summer — it’s fine on occasion. Ice cream does count as a serving of dairy and contributes a nice amount of calcium. The trick is to know what to order before you walk in the parlor door so the calories and saturated fat don’t get out of control. Here’s how you can scream for ice cream, without having your waistline scream back. Read more

The Chef’s Take: Sweet Potato Tacos at A.W.O.L.

by in Dining Out, June 1, 2015

Typically, the sight of sweet potatoes on the dinner table leaves us dreaming of lavish Thanksgiving Day feasts. But at A.W.O.L. (that stands for All Walks of Life) Eatery, a funky restaurant celebrating farm-fresh ingredients in New York’s Williamsburg neighborhood, spicy sweet potato tacos — sans the company of cranberry sauce and mashed potatoes — may make an appearance on the daily-changing menu amid even the sultriest of temperatures. Read more

Order This, Not That: Burgers

by in Dining Out, May 21, 2015

One of America’s favorite quick bites is a burger. There’s a difference, however, between a well-portioned burger and an oversize gut-buster topped with the works. Find out which burger you should be ordering and which to skip on your next visit to these popular burger joints. Read more

5 Top Restaurant Nutrition Calculators

by in Dining Out, May 17, 2015

Chain restaurants with more than 20 locations are required to post their menus’ nutrition information online for all patrons to peruse, but some joints make it a lot easier than others. Here are five dining establishments that make it a breeze. Read more

Chef Julian Media’s Tips to Lighten Up Mexican Food for Cinco de Mayo

by in Dining Out, May 3, 2015

Even a seasoned Mexican chef like Julian Medina knows that his native country’s cuisine can sometimes be heavy and overwhelming. Born in Mexico City, and inspired by his father’s and grandfather’s authentic home cooking, he went on to train professionally at Hacienda de Los Morales and Les Celebrites, in Mexico City’s Hotel Nikko. Now, as chef and owner of Toloache restaurants in New York City and Tacuba in Astoria, Queens, he makes sure to use fresh ingredients and offer a variety of healthy options (while also leading a healthy lifestyle even when he’s not in the kitchen). If you’ll be celebrating Cinco de Mayo this year, you can use some of Medina’s tips to keep your fiesta in check. Read more

The Chef’s Take: Slow-Cooked Salmon with Green Romesco from Morimoto

by in Dining Out, April 27, 2015

While many diners make a reservation at Morimoto New York solely for Masaharu Morimoto’s exquisite sushi, it would behoove them to also spring for one of his warm Western-inspired creations. At this minimalist Japanese restaurant in the Meatpacking District — one of several in Iron Chef Morimoto’s expansive culinary empire — a slab of king salmon accompanied by splashes of piquant green romesco sauce, charred lily bulbs, green almonds and shiso is a light and vibrant reflection of the season. “This dish is not found in a typical Japanese restaurant because it doesn’t use any soy sauce. The green romesco has a spicy kick, which pairs nicely with the tender, slow-cooked salmon,” Morimoto explains. Read more

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