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We definitely racked up the travel miles this week at Food Republic. We started off in New York and compiled our ultimate guide to the city’s best Japanese eats before hopping on the subway to learn how to artistically plate yellow beetroot at Brooklyn’s 12-seat dining room Take Root. From there, we hit up D.C. to chat with Ed Lee about the first restaurant he’s opening outside his hometown of Louisville and explored the surprisingly strong deep-dish pizza scene in San Francisco. Our week’s travels wouldn’t have been complete without an epic taco crawl south of the border in Mexico City. We also put together a guide to the 20 best beers for grilling, investigated the farm-raised vs. wild-caught fish debate and shucked some oysters to put together our new favorite recipe (hint: there’s bacon involved). All that and more on this week’s Hot Topics on Food Republic.

  1. Here are the 20 best beers for grilling this summer.
  2. Behold: Our guide to the best Japanese eats in NYC (ramen, sushi and more).
  3. U.S. chefs will now get paid to train for Bocuse d’Or 2017. We’ve got the scoop.
  4. San Francisco has a surprisingly serious deep-dish pizza scene.
  5. These are the three best ways to tie a roast.
  6. Come along as we embark on an epic taco crawl in Mexico City.
  7. Try out this recipe for chargrilled gulf oysters with bacon-anchovy butter.
  8. We dig in to the whole farm-raised vs. wild-caught fish debate.
  9. Chef Ed Lee talks to us about his upcoming D.C.-area restaurant.
  10. We head to Brooklyn’s Take Root to learn how to plate yellow beetroot.