restaurants

Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino Recipe

Ultra-luxurious meatballs too good for spaghetti
Jul 15, 2014 1:00 pm
lamb meatballs with foie gras sauce
Photo: Andre Baranowski

New York City may be a renowned global food hub. But just north of the Tri-State Area lies the rich, verdant Hudson Valley — home to wonderful farms, cheese producers and craft distilleries (plus restaurants that use the local products to their full potential). A new cookbook, Hudson Valley Chef's Table, is a compilation of recipes from beloved restaurants from Westchester to Columbia counties. This ultra-rich lamb meatball comes from chef Mike Abruzese at Polpettina in Eastchester, NY.

Chef's Files: How To Work (Or Not Work) With Old-School Vendors

Call those guys "dinosaurs," but don't call often
Jul 10, 2014 1:00 pm

It takes some creativity to be able to work around the existing system of huge minimums for delivery that these old-school, big food distributors charge, but go ahead and feel free to stick it to the man while keeping your restaurant doors open. Here’s a detailed guide on how to do it. 

20 Most Iconic Tomato Dishes In America

The best of the best, from spaghetti to shakshuka
Jul 9, 2014 9:00 am

Tomatoes know no bounds. While certain American ingredients are inextricably linked to their geography (here’s looking at you, Florida citrus), the versatile tomato inspires cooks and enlivens plates from coast to coast. Served fresh, roasted to perfection, or pickled to a T, tomatoes star in some of the country’s most iconic dishes. Here’s where to take a bite (or a sip) out of the top 20 living legends.

Chef David Posey Flies The Blackbird Coop

Get excited, Chicago, for very good things to come
Jun 30, 2014 2:30 pm

We sat down with the chef a year ago to discuss intensive meat-sourcing, culinary school and why Chicago is the best food town in America. And clearly, it's about to get better as Posey goes off on his next journey: a yet-unnamed and totally undetailed solo venture. We love it already. A frustrating lack of details after the jump. Patience, friends.

6 New And Exciting Places To Eat In Honolulu

From regional cuisine to killer shave ice
Jun 30, 2014 10:00 am

True, if your Honolulu trip revolves solely around haging out at your Waikiki resort, you’re going to spend your days feasting on plenty of uninspired poke and Kalua pig. There’s nothing wrong with that, of course, but we know you’ve come to Food Republic to help you push things forward a bit in the culinary arena. Instead, abandon the beach for a few hours and venture to one of these six new-ish joints that are really making noise with locals. They won’t be filled with guests donning plastic leis, but there will be an abundance of quirky ambiance to complement their fine food and drink.

David Bull Transforms A Power Plant Into A Grill-Lover's Heaven

Austin chef on space, smokestacks and charcuterie
Jun 26, 2014 4:00 pm

Austin-based chef David Bull and his partners in the La Corsha group have announced plans for both a boutique hotel in East Austin and an ambitious project in Austin’s former Seaholm Power Plant. The restaurant’s theme revolves heavily around outdoor grilling and smoking – an idea both international and intensely local. We spoke with Bull about how a restaurant moves from business plan to reality.

Here's Why These 8 Meticulously Plated Restaurant Dishes Taste Better

Raise those expectations, fine dining friends
Jun 23, 2014 2:00 pm

Artfully plated food really does taste better, as suggested in a recent Oxford University study. In the test, men and women were presented with salads made with identical ingredients, plated either normally, "neatly" with separate components or in the likeness of Wassily Kandinsky's Painting Number 201. What did diners think and how can you use these skills in your kitchen to great advantage? 

Why We Like The 5:30 Reservation: Second Helpings At 10

Urbanites learn to embrace 'early-bird' dining
Jun 13, 2014 12:00 pm
Photo: Bob Jagendorf on Flickr

Customers are fed up with getting shut out of popular places during the peak period of 6 to 9:30 p.m. (also commonly known as dinnertime). "It doesn't matter if you call a month in advance," says one disgruntled diner. "They say, 'Do you want the 5:30 or the 10?'" We say: Do both.

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