You can put down the O’Doul's. There’s a new nonalcoholic beer out there, and — get this — it's made entirely out of chocolate. No hops or sugar added.Acclaimed chocolatier Mast Brothers has come up with two chocolate beers, Brooklyn Blend and Vanilla Smoke — with two more in the works — currently available at its Brooklyn factory location, according to Food…
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Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. I’ve had the good fortune to travel a lot throughout my life. I was raised by…
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Here’s a question for you, dear Food Republic readers: Would you spend $40 for a 750-ml bottle of water? No? Not a chance? Not even if it was from the Canadian Arctic?Just don’t tell any of that to the Merchant Hotel in Belfast, Ireland, which just announced its new water menu featuring the $40 Iceberg and other H2O…
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If mild, malty brown ales are the antithesis of bitter, hoppy India pale ales, gose is its stylistic antichrist — night-and-day divergent from what has become the most popular American craft beer style. In fact, gose (pronounced goes-uh) tastes almost like nothing on the American beer market, which is exactly why you should want to…
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Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique . Last week, I had the good fortune and extreme pleasure of visiting…
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A bottle of Limeburners Single Malt Whisky.
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Whether or not you're on the buttered-coffee train, it seems like Bulletproof, the company that started it all, is leaving the station and heading for bigger things. According to Fortune, Trinity Ventures, a company that has played a vital role in helping businesses like P.F. Chang’s and Jamba Juice flourish, gifted Dave Asprey, founder and CEO of Bulletproof,…
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Chances are, you have a friend (or a friend of a friend) who brews beer. That person is passionate about their craft, correct? Limitless knowledge, creativity, ambition and liver function? Imagine having to say, "Look, I realize you have a gift you've turned into a hobby that you could even spin into a profession, creating…
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In late June, Tony Magee, founder and chief of Lagunitas Brewing Co., announced over his loquacious Twitter feed that the company would open its third plant in Azusa, about 25 miles east of Los Angeles, in early 2017.Lagunitas, arguably America's fastest-growing craft brewery, already has two locations: one just north of San Francisco, in Petaluma,…
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When news broke that New York City nightlife hitmaker Ravi DeRossi, of Death & Co., Mayahuel and Amor y Amargo fame, was transforming his literally sinking Gin Palace into a tiki-inspired bar, the expectation of umbrella-festooned Mai Tais and Scorpion Bowls was high. And with its billowing curtains, curvy booths tricked out in bird-patterned upholstery and slow-waving…
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Checking whether or not the milk has gone bad is never fun. You can try peering into the carton to see if you can detect any bacterial activity going on, though that probably won’t reap any results. Then there’s the dreaded sniff test. And while you don’t want to subject your nostrils to that horror, you do…
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Even on weekday afternoons, the patio at Chicago hangout Big Star swells with revelers eating tacos al pastor and draining pitchers of margaritas. But now that beverage director Laurent Lebec is making from-scratch rock and rye, there’s another reason to play hooky in Wicker Park.Big Star — part of the well-known One Off Hospitality Group’s collection…
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Watermelons consist of naturally purified water, electrolytes and other essential nutrients: In other words, they're just itching for a run through a cold press. Hydrating has never been more...well, logical! The fact of the matter is that watermelons are hardy as all get-out. They grow best and sweetest where it's dry (not wet, as some assume),…
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As soon as she was old enough to take a legal drink, Laura Maniec signed up for an 18-week wine course on a whim, which forever changed the trajectory of her life. In 2009, at 29 years old, Maniec became the youngest female at the time to gain the prestigious certification of Master Sommelier. By…
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This year's world’s best bars, bartenders and writers were honored at the ninth annual Tales of the Cocktail in New Orleans over the weekend.London bars were big winners, snagging five of the eight awards in the international category. Taking home the award for American Bartender of the Year was Ivy Mix of Brooklyn’s Leyenda. Also from…
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Going to the gym can seem like a drag, so some people opt for team sports or yoga instead. For those of us who don't see the appeal in those options, a trend that seems to be sweeping the nation could be the answer to a more active lifestyle. According to ABC, breweries are offering their spaces…
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Adding another stellar brewery to what seems like an ever-expanding company, Duvel Moortgat has merged with Californian craft brewery Firestone Walker. Duvel already boasts popular breweries such as Boulevard Brewing, La Choffue, Maredsous and Ommegang.The lion and the bear, aka David Walker and Adam Firestone, stated on their website that they needed help meeting the “growing demand” for…
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Banning soda in the name of health has been a very heated topic of discussion in recent years. Former New York City mayor Michael Bloomberg attempted to outlaw half-liter cups of sugary drinks back in 2012, which the state of New York found un-American and unconstitutional. Berkeley, California, passed a tax on sugar-sweetened beverages last…
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Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. You know what I’m not ashamed to admit? I’m a guy who loves a summer picnic.…
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It has come to our attention that ’80s New Wave king Gary Numan and lemon-lime soda 7-Up were slated to partner until the sugar-water company let the deal fizzle out.Back in 1982, Numan was offered £10,000 (around $15,000) to pen three incredibly catchy jingles for the UK branch of 7-Up, according to Night Flight. He was on his…
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There is a romance behind the filling of a beautiful glass pitcher with cold, pure water and delicate tea bags, and placing it in a beam of happy sunlight. You know, that magical energy that will turn water into a golden brew perfect for sipping all summer long. But despite the joy of making something so…
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When you’ve been doing something so long that it predates written history, it’s safe to say you've got dibs. So it goes with the Japanese and the art of making sake, their most famous alcoholic beverage. But while the country’s breweries, many of them centuries old, carry on their meticulous traditions, the sake scene in…
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Craft beer is branching out to other parts of the world, whether you like it or not. According to Mintel, nearly a quarter of the beers released last year in the world were considered “high strength,” sporting an ABV of 6.5 percent or higher. This trend of higher-alcohol beers is led by North America, which experienced a…
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It is almost impossible to overstate the Anchor Brewing Co.’s contributions to American beer during the past half-century. It is the oldest craft brewery and perhaps the most influential one, with a roster of firsts that would be the envy of any operation, large or small.A sampler: the first seasonal craft beer, the first craft porter,…
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Japan: home of instant ramen, PlayStation, emojis and other delightful things. How about a little unagi-flavored soda to go with that?Kimura Inryou — a company that also makes ramune, those superfun sodas with marbles in the bottle — will release the carbonated tribute to grilled eel in Shizuoka Prefecture, south of Tokyo and home to Mount Fuji, on July 21.The…
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Jordan Smelt is the beverage director and sommelier at Decatur, Georgia, restaurant Cakes & Ale, where he curates the wine list for chef-owner Billy Allin's New American cuisine. A veteran of the Atlanta area's fine-dining scene, Smelt encourages wine enthusiasts to join and host wine clubs at home — call it "DIY enlightenment." Interested in broadening…
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When it comes to craft cocktails, America has far too many riffs on the classic pre-Prohibition speakeasy. Where are the regional bars? Where are the places that take pains to express a grounded sense of place and history through their design and drinks?Houston. That's where.At least that's what Alba Huerta achieved with her latest cocktail…
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While we were busy eating hot dogs and setting fireworks off this weekend, the United Nations Educational, Scientific and Cultural Organization (UNESCO) made several additions to its World Heritage List, the BBC reports.UNESCO deemed French sites of champagne production (because we all know that if it’s not French, it’s just sparkling wine) a world treasure to be…
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When Mark Bohanan debuted the San Antonio Cocktail Conference in 2012, the idea seemed more an invitation than anything else. At that point, city staples Bohanan's and the Esquire Tavern had high-quality classic cocktail programs, but few others in the city had followed their lead. Fewer than four years later, both the event and a new legion…
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In June, Food Republic is counting the many reasons to love Asian food in America right now. Here’s one of them.Greg Boehm, just back in New York from China, is already plotting his return to Asia for a Japanese adventure. The guru of New York barware haven and book publisher Cocktail Kingdom is a bona fide…
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Yes, coffee is sometimes sipped solely for the caffeine rush it delivers. The soulless to-go cup purchased from a corner bodega, the iced latte glugged in a fluorescent-lit Starbucks. But when a coffee operation puts as much effort into its ambience as the drink itself, it’s easy to see why people will linger until well…
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Wine Enthusiast announced Tuesday the 100 most wine-savvy restaurants in the country. Nearly half of the restaurants are new additions, including David Chang's Momofuku Ko and Eli Kulp's A.kitchen+bar. The list is broken down into regions — Northeast, South, Central and West. The West boasts most of the best wine restaurants this year, with a total of…
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With temperatures reaching unbearable highs across the country, you might find yourself staying indoors this weekend. But what to do? We've got you covered here at Food Republic. You could start by binge-watching all three seasons of The Mind of a Chef, available on Netflix starting tomorrow. Mix things up between episodes by watching the second installment of our original series…
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In Charcuterie Board Elements, we deconstruct the best cured meat spreads in the world and zero in on one incredible component. We hit the Nickel at Denver's renowned Hotel Teatro, where Colorado's bounty of ultra-fresh, free-range meat is grilled, braised and yes, cured, by executive chef-restaurateur Chris Thompson. After pigs forage in the summertime, lardo is the…
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Shucking oysters can be one big time-consuming party foul. Literally. Say you’re throwing a big party and want to serve fresh oysters. Well, preparing a lot at once can be a huge shucking pain that takes hours. Besides, it’s tedious and frustrating work. But it doesn’t have to be.Our friends at ChefSteps wrote in this…
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In June, Food Republic is counting the many reasons to love Asian food in America right now. Here’s one of them.Pastry chef Jen Yee grew up eating green tea ice cream, which gets its vibrant hue from matcha, a powdered form of green tea showing up in sweet and savory applications across the culinary world. A…
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’Tis the season for BBQ! The popular Brooklyn BBQ Blowout is back for another season, and Food Republic is honored to partner with the team for a fourth year. As a refresher, the series is hosted by our dudes at Finger on the Pulse and features guest chefs, guest DJs and quality beer (in various quantities). The…
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If you’ve seen any of my other work on Food Republic, you know that a lot of my recipes could be classified as “comfort food” in the sense that they are meaty, cheesy, fried, braised, sauced, encased in dough or some combination of those. But I love vegetables, too — in fact, I signed up…
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Perhaps you’re already the acknowledged grill master of your subdivision. From Memorial Day until Labor Day, your backyard is the place to gather for tender smoked meats and perfectly charred steaks and burgers. Your secret barbecue sauce is the envy of the neighborhood. (We won’t tell anyone that you’re really pouring KC Masterpiece into a…
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Two chefs, one restaurant critic and ten hot sauces. That was the scene at a ramen restaurant in Los Angeles recently, where three influential food figures came together to settle a simple question: Which hot sauce reigns supreme?Hot sauce has grown into a thriving industry over the years. The days of half-empty bottles of Tabasco…
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Condiment of the Week is your place to find and demystify the latest, greatest sauces, pastes, pickles, mustards, goops, blends and sprinklables on the planet. The best ones have been around forever; you just didn't know about them. Indian pickle, otherwise known as achar, is one of those things. Steam up a pot of basmati and…
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We most certainly racked up the frequent flier miles this week at Food Republic. Stateside, we reported on the blossoming dining scene in Portland, Maine, before making a quick stop in Chicago to help revive a classic cocktail made with rock candy, followed by a short jaunt down to Alabama to learn about craft-beer king Good…
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When my great-grandfather Niccolò Cipollina departed Palermo in 1905 at the age of six, he left a world of traditional foods behind. As he grew up in lower Manhattan and later the Bronx, his diet conformed to a new environment, and gradually the few family recipes preserved from his native Sicily were tweaked beyond recognition. By…
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With summer heat officially kicking in, few things are more refreshing than homemade granitas. A subtler version of the sugary slushies we coveted as kids, granitas perk up everything from seafood to summery cocktails and fruit salads, plus creamy desserts like yogurt and ice cream. Best of all, they’re crazy-easy to make.Our friends at ChefSteps…
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Vending machines have come a long way since their inception. Candy bars, hot coffee, cigarettes, even Proactiv acne treatments: There have been a plethora of increasingly odd items found in these mini stores, and the technological advances appear to just be getting started.On the health-conscious and gourmet tips, vending machines have offered jars of salad in Chicago, bananas in…
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Near the old Jameson whiskey distillery in the northwest corner of Dublin, Ireland, a distinct aroma now permeates the condo-filled neighborhood of Smithfield. It's not a boozy odor — no actual distilling has taken place here since the 1970s. We’re talking about the sweet, smoky scent of burning wood and the heady perfume of slow-cooked meats.Just…
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Two years ago, I was in a biker bar in Sturgis, South Dakota (hey, don’t judge), when I spotted an unusual vending machine. Just below the Pringles and Life Savers were three rows of cigarettes – priced at just $4.00 a pack, no less. It was an utter anachronism, like seeing a Shakespearean actor wear…
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When it gets to be this time of year, there are certain things you expect: barbecues, picnics, beach days and pot lucks with any amount of overlap between them. All of those events are made better by fresh, seasonal summer watermelon, however it's served.Tons of watermelon occupy markets' produce sections right now, including crates of green…
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It's easy to be overwhelmed when planning a dinner out in New York City. And even if you're able to eventually narrow down your preferred choice to "Japanese," there are still myriad options to consider. Should you take advantage of some of the country's best sushi restaurants? Dive into the ongoing ramen craze? Or perhaps explore something…
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"Free" is a very enticing term, one that takes on a deeper meaning when you’re out on the town. There’s nothing better than drinks on the house when they’re least expected — unless, of course, it’s gratis grub. Luckily, night spots across the nation are keeping their kitchens open extra late for the cause, encouraging patrons…
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Nothing livens up dinner like the spicy zing of fresh ginger root. Whether you're going vegetarian or whipping up fish, pork or chicken, a few slices of ginger, a tablespoon of freshly extracted juice or a pinch of crunchy fried bits will add the kind of zip that keeps people coming back to your kitchen.
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As a quick, easy and cheap meal option for those on a budget, instant ramen has become a staple in college dorms and first apartments everywhere. It’s even eaten for breakfast in Hong Kong.Now the high-sodium noodles are being called the “main culprit” behind deforestation and the displacement of orangutans due to their high palm-oil content, according to…
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In Modern Romance, Aziz Ansari writes that today’s technology, what with OKCupid and Tinder, has given us a number of options in the dating world. Now three Boston natives are opening up a wide world of dinner options with an app appropriately called Tender. Ansari had no part in the creation of the app, although it…
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The dog days of summer bring about my most treasured treat of the season: watermelon. I insist, often to the dismay of my grocery mule/boyfriend, on buying whole watermelons at the market instead of the lighter, more easily transported presliced wedges or cubes. Presliced fruit is no way to live. Peak watermelon season lasts only about four…
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Nashville-based writer Chris Chamberlain profiles chefs and restaurants with particular talents for classic and reinvented Southern dishes. Now, he’s taking his investigations another link up the food chain as he travels to visit with some of those chefs’ favorite farmers, ranchers and purveyors from across the South. In the Food Republic series Southern Grown , find…
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We were certainly thirsty this week at Food Republic. So thirsty, in fact, that we compiled our very own illustrated guide to making 30 classic cocktails and tried out each and every one of San Francisco's acclaimed Anchor Brewing Company's beers. We also investigated the steady rise of domestic sake. Looking for something with some buzz but no…
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Here at Food Republic, we welcome grillers of all experience levels. Our goal here isn't to deter anyone from the fine art of open-flame cooking but rather to educate and enhance. With that being said, we've gathered some tips to help you out when manning the grill. Check out some techniques that are sure to boost…
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Crispy skin. Juicy meat. Golden-brown color. A perfectly roasted chicken is the key to weeknight dinner glory. But how best to achieve these Instagram-worthy results? While roasting a chicken is simple in theory, pitfalls do arise. Sections of the skin get soggy and fail to brown, for example, and the breasts often cook faster than…
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Ketchup won’t be the only fancy thing at the new McDonald’s Japanese pop-up, Restaurant M.That's right. On July 27, Restaurant M will be dishing out classy, repurposed Mickey D's classics, such as vichyssoise made of French fries, gelée made of whatever vegetables McDonald’s may have on hand, triangle-cut patties on toothpicks and a McFlurry-type dessert…
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Never before have Americans been so self-conscious about their seafood choices, and with good reason. Health-wise, we know we’re supposed to eat more fish. Socially and ethically, though, we know we should only eat certain kinds, lest our daily supping further contribute to the coming aquatic apocalypse. Every day, it seems, we learn more about…
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The popular Brooklyn BBQ Blowout is back for another season, and Food Republic is happy to partner with the team for a fourth year. As a refresher, the series is hosted by our dudes at Finger on the Pulse and features guest chefs, guest DJs and quality beer (in various quantities). Last night’s event featured grilled lamb and…
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San Francisco, land of all things startup, is bringing yet another successful child into the world. Zesty, a delivery startup, raked in $17 million in Series A funding recently, according to TechCrunch. The company provides catered meals from local restaurants to other companies in San Francisco with a focus on healthfulness, ensuring that the food delivered is…
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Most people know that the annual World’s Best Restaurants list was just announced last month in London. Curated by Restaurant magazine and sponsored by San Pellegrino and Acqua Panna, the list has served as an authority in the restaurant world for years — but not without some controversy. Just this year, a movement called Occupy 50 Best…
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Some jerks and a digital publication have joined forces in the meat-curing world to bring you burgers and churros in jerky form.On Wednesday, Thrillist and Three Jerks Jerky will release two filet mignon beef jerkies to the world: Maple Bourbon Churro and I Can’t Believe It’s Not Hamburger, available for purchase on thrillist.com. Maple bourbon…
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Bastille Day is here again! Where to even begin? Well, first open a bottle of wine, relax, maybe put on a little Django. Then work up an appetite for French onion and olive pizza and perfect tarte Tatin and celebrate the storming of the Bastille. It's a long story. Let's have a glass of wine first.
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Chemical preservatives are a reality of processed foods, those products meant to last for weeks to months on the shelf. In general, preservatives are frowned upon, with the "eat fresh and local" movement gathering real steam. However, we all know that eating fresh all the time can be challenging. That's why the news of an emerging preservation…
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In an effort to eliminate parasites and bacteria in the raw fish New Yorkers consume, the city’s Department of Health and Mental Hygiene announced this week that all restaurants serving “raw, undercooked or marinated raw” fish must be frozen for at least 15 hours before being served, according to The New York Times.The regulation that was…
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I’ve been told that there are two types of people in the world: those who eat to live and those who live to eat. As a member of the live-to-eat clan, I’ve always chosen my meals consciously and focused on the flavors and textures that were presented to me with absolute attention. Or at least I…
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Everyone knows about pork bacon. It's simply called bacon. But what about bacon made from other meats? Namely, lamb bacon, created from the belly of the sheep. It's smoked, cured and sizzled up into a fatty, meaty glory on par with its swine counterpart. "Lamb belly has more depth of flavor," says Ilan Hall of…
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With summer in full swing, we're enjoying things all over the world this week. In 2012, chef Andrew Zimmern said Filipino food was the next big thing in 2012 and he was right! Continuing Grilling Month, we rounded up tips for your camping trip and nontraditional cookout from chefs like Jet Tila and Aarón Sánchez. We…
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What makes a burger the burger? Is it the patty? Toppings? Condiments? Or is it the bun? We think it might be the bun. Toasting buns on a grill will result in a layer of crispness that'll set your burger apart from the average Joe's. Toasting can also bring on unwanted sogginess, but fret not — our friends at ChefSteps…
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A little vinegar spike is exactly what we need to cool down, as is proven by science. The cooling effects of these light, tart dishes featuring balsamic vinegar are sure to bring the temperature down to a tolerable simmer. In the case of desserts, which we have two of this evening (make one or both,…
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Much of the food-related coverage of California’s drought crisis has focused on identifying which crops are the biggest drains on the water supply — almonds, for example, have felt the brunt of criticism, as well as grains like alfalfa that are used to feed livestock. It’s true that California produces 80 percent of the world’s…
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We reported last week that St. Louis was welcoming a ranch dressing–themed restaurant. Turns out the beloved/loathed Twisted Ranch is off to a rough start.Head chef, and the reported brains behind most of the recipes, Johnathan Tinker, “walked off the job” without a word after a mere 20 minutes into the Ranch’s first soft-opening night on…
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In just a few short years since opening their first restaurant together, Andrew Michael Italian Kitchen, Andy Ticer and Michael Hudman have set the Memphis dining scene on its (pig's) ear. With multiple nominations as a team from the James Beard Foundation, and another successful restaurant, Hog & Hominy, right across the street from their original eatery,…
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Filipinos are one of the largest and most intimately connected immigrant groups in the United States, attuned to American tradition in a manner that other cultures, Asian or not, do not enjoy. (More than 3.4 million people in the country identify as Filipino or part-Filipino, according to U.S. Census figures from 2010, making it the second-largest Asian…
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’Tis the season for BBQ! The popular Brooklyn BBQ Blowout is back for another season, and Food Republic is honored to partner with the team for a fourth year. As a refresher, the series is hosted by our dudes at Finger on the Pulse and features guest chefs, guest DJs and quality beer (in various quantities). The…
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It's summer, and the great outdoors, or just your backyard, is begging you to cook out there. You'll need a grill to do that, and we have five lined up to help you in all your summer cookout adventures. Whether you're a novice or have your eyes on the big leagues, we've got the right…
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In Northern Italy, a bank accepts collateral for business loans in the form of cheddar. Well, wheels of Parmigiano-Reggiano, actually.Not any regular Joe can deposit his cheese as insurance to Credito Emiliano, however. The offer only stands for dairy farmers, naturally, in the Emilia Romagna region, according to Forbes.Is it possible that Wallace and Gromit are the…
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Before I turned into an artisanal-seltzer-drinking Brooklynite with an array of dietary restrictions, I spent my summers doing proverbially American activities like fishing and camping in the forests of Michigan. Sure, eating freeze-dried ice cream and digging a tent moat is “character building” (thanks, Dad!), but let’s be real: Just because you’re roughing it doesn’t…
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While last week’s news focused on BP’s $18.732 billion settlement with five Gulf Coast states affected by the Deepwater Horizon spill in 2010, this payout is actually just a way to close the books after five years of criminal and civil settlements and payments to various trust funds that have already totaled more than $42…
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Across the country we had a colder-than-average spring and early summer, which means farms have been delayed in getting their usual crop of early-July produce out. But just because Mother Nature has set things back doesn't mean the farmers' market is empty. Right now the stands are bursting with tasty produce, even in chilly Boston, where…
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Meat! It's squarely on our minds as summer hits its stride going into the holiday weekend. We welcomed in our fifth annual Grilling Month this week and have a bunch of our favorite grilling recipes, interviews with grill-masters near and far, and tips, tricks and gear advice for home grillers planned through the end of the month. Speaking of…
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Earlier today we ran a story detailing the relaunch of No. 7 Sub in New York’s Ace Hotel, the popular sandwich (and now grain bowl) shop run by chef-owner Tyler Kord. At the top of the story appears a vivid photo of one of Kord’s most-famous sammies: broccoli salad with cheddar cheese and BBQ-flavored chips.…
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For the first time in history, an alternative jet fuel has been cleared for landing.United Airlines will test out a 70/30 biofuel combination of regular jet fuel and animal fat and farm waste on a flight from Los Angeles to San Francisco. The roughly hour-long flight is set to take off this summer, according to…
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The increasingly desirable microhood of NoMad has become somewhat of a lunch haven for fast-casual restaurants over the past couple of years. Witness the openings of hip salad spot Sweetgreen and “farm-to-counter” chain Dig Inn within a few blocks of each other on Broadway. Faced with a steady increase in competition for lunch business in…
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It’s difficult to believe that this year’s edition of the Atlanta Food & Wine Festival will be the fifth iteration of the popular gathering of Southern chefs, mixologists, sommeliers, artisanal food suppliers and their fans. In only four years, the festival has earned a reputation for attracting top-shelf talent and creating a jam-packed program of…
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Themed restaurants can be fun, or just a bunch of nonsense. Following this tradition, a St. Louis restaurant dedicated to everything ranch dressing, Twisted Ranch, has opened its doors to the public. The jury is still out.What else is there to ranch besides dipping and dressing salads, you ask? Try a double-bone-in pork chop that’s brined…
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Welcome, friends, and fire up your chimney starters for Food Republic's Fifth Annual Grilling Month! With five years of shoulder-smoking, rib-flipping, saucy, hatch-marked goodness under our belts, we've never been more prepared. Throughout July, we're bringing you the best grilling recipes of the season from chefs and authors who value gas and charcoal above all…
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Indie rockers Delta Spirit may no longer be full-time residents of Brooklyn (where they recorded their latest album Into the Wide — a deluxe edition of which with new tracks debuted on June 29), but the band is back together again for their An Evening With Delta Spirit & Friends tour, which has taken them…
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Farmers in northern France are blocking the roads where Slovakian-made Babybel cheese enters the country. In the southwest, they’re ransacking trucks bringing meat and fruit from Spain. In western France, farmers formed a roadblock, holding banners that translate to “We want to make a living from our work.” They’ve confiscated hundreds of pounds of meat,…
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Ready, set, binge. Netflix has announced its content lineup for the month of August and will officially carry the entire third season of The Mind of a Chef, starring Magnus Nilsson and Edward Lee. The streaming service has also extended its licenses on seasons one and two of the series, meaning that all 52 episodes (16…
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You might remember chef Chloe Coscarelli from Food Network’s Cupcake Wars, where she became the first vegan chef to win a culinary competition on national television. Or perhaps you’ve spent weeknights at home crafting recipes from one of her three cookbooks, all currently featured on Amazon’s list of best-sellers in the category.Either way, you’ll be…
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Once you start building, you can’t stop. No, that’s not exactly the slogan of the ever-addictive Pringles crisps. But that’s exactly what Brooklyn collective Fall On Your Sword did during a recent competition that invited artists to share a sketch or photo inspired by unlimited access to Pringles crisps and cans.[embedImage=https://i0.wp.com/www.foodrepublic.com/wp-content/uploads/2014/04/02-Pringles-as-Art-Chandelier-.jpg?resize=970%2C595] The Brooklyn artists created…
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“I explored the world of chocolate,” says New Delhi-based entrepreneur Pragati Sawhney, “and realized that there were commonalities with dentistry and chocolate that you would never think of, like tempering and using impression trays to mould chocolate or create custom dental moulds!” Sawhney founded Chockriti after taking a chocolate-making class in 2011...after completing a Bachelor’s degree in Dentistry and a…
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Indiana native Tiffany Iung was sitting at a bar in New York City one night when a Frenchman walked through the doors and literally swept her off her feet. To Paris. The rest was history. But this isn't just any old sappy love story. Prepare yourself for some major life envy: After moving to Paris, Iung decided…
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What does tequila have to do with checkered Vans sneakers? Nothing, really, except that both share space in the mixological mind of Adam Bernbach — and sometimes on his drinks menu.Bernbach, 34, is the bar manager at Washington, D.C., cocktail den 2 Birds 1 Stone, where he also serves as a sort of artist-in-residence.Every week, the…
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Le Marais, one of Paris' most-coveted neighborhoods, has gone through dozens of transformations over the years. Located in the city's 3rd arrondissement, the area was once an epicenter for aristocrats during the reign of King Henry IV in the 1600s. Several decades later, Parisian aristocrats moved over to Faubourg Saint-Germain and commerce started to pick…
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Not everyday do you hear someone say that their cooking suffered after moving to Italy, but that was the case for Evangelia Koutsovoulou. When she relocated from rural Greece to Milan, Koutsovoulou no longer had access to the wide range of herbs she was used to cooking with on the Mediterranean coastline. The 29-year-old entrepreneur took matters…
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When it comes to opening a new restaurant, the recipe for success requires so much more than food and service. There's the space to consider, from its overall structure and decor concept to the supporting components: materials, fixtures and lighting. It goes without saying, especially in a city like New York, teeming with restaurants, that…
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A good pan should be something you cherish in the kitchen, a tool that greets you like an old friend as you fire up the stove and an heirloom that you can pass down to your eager offspring or favorite niece when the time comes. These sentiments are exactly what you get when you hold…
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[embedImage=https://i1.wp.com/www.foodrepublic.com/wp-content/uploads/2014/11/MMClay1.jpg?resize=620%2C413] Stuart Brioza and Nicole Krasinski, the duo behind the perennially packed, James Beard Award-winning San Francisco restaurant State Bird Provisions, haven't divulged too much about their much-anticipated venture next-door, The Progress, opening sometime before the end of the year. Here's what we do know: its name comes from its former occupant, the Progress Theater, and…
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Sous vide, the process of submerging foods in a temperature-controlled water bath to yield everything from fall-off-the-bone chicken breasts to perfectly poached eggs, has always been something best left to the pros, or the most intrepid (and well off) home cooks. It’s not difficult per se, just pricey (setups often range into the hundreds and,…
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Sure, Apple has got the whole electronics thing down. And Nike has dominated the sportswear market for years. But how would these two fashionable brands fare in the world of selling, say, apples and oranges? You might be surprised just how cool these items can look when imagined through the eyes of companies like Prada,…
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Is Pete Wells in danger of losing his job…to a robot? Maybe that’s a bit of a stretch, but Thailand certainly has given us a peek into the future with its recent introduction of a food-critiquing robot. The machine is the brainchild of former Prime Minister Yingluck Shinawatra's government, which created the high-tech machine after…
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As the single-cup coffeemaking scene continues to heat up amongst competitive brands, GE just threw down with...a refrigerator? Touting the product as the first of its kind, the mega-brand partnerned with Keurig to create a fridge-coffeemaker hybrid for its Café Series line.The fridge, which hits the market this fall ($3,300), works with any type of Keurig K-Cup…
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Whether he or she is more likely to be found sipping pomegranate oolong sweetened with raw honey or obsessing over a four-inch-thick wine list, the way to your valentine’s heart is through drink. That might not seem terribly romantic, but trust us — the gifts on this list are bound to please the wine, coffee…
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[embedImage=https://i1.wp.com/www.foodrepublic.com/wp-content/uploads/2015/02/LONE-RANGER-2.jpg?resize=2000%2C1333] It would be a stretch to imagine the rugged Masked Rider himself sauntering up to the counter at Lone Ranger, a hot dog shop in Shanghai, China, with an unusual interpretation of the American West.Shanghai architecture studio Linehouse Design came up with the visual scheme, which leans more toward "modern cowboy" than your average vintage…
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Pretty soon, Carlsberg drinkers may not be able to clink bottles so much as clunk them, thanks to the brand's newest environmental initiative. Last month the Copenhagen-based company announced plans to develop and debut the world's first fully biodegradable wood-fiber beverage bottle.When Paperboy wine debuted a little over a year ago, we touted the benefits of cardboard packaging: lighter weight, smaller carbon…
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Life’s too short to drink out of boring glassware. Or at least that’s the driving mantra behind Vessel, a stunning shop featuring wine, tea and coffee glassware and accessories made by designers around the globe.Founder Brook Bradbury’s background is in journalism, but it was her passion for food, drink and good design that led her to…
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Last summer, Brooklyn artist Helen Christgau Levi embarked on a two-month journey. Along with her mutt, Billy, the photographer and ceramicist drove from New York to New Mexico with one mission in mind: visit the factories churning out the glazes and clays she uses for her ceramics, a mix of classy porcelain colanders, ink-spot mugs…
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What do a mozzarella maker, a hot-sauce sommelier and assorted pastry chefs and bartenders have in common besides coming from New York City? They've all achieved greatness and exhibited their innovative ways to the culinary world by opening successful restaurants, winning awards and even scoring Michelin-star ratings before their 30th birthday. Zagat released its fifth annual…
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Photographer Gabi Porter spent a week in the New Orleans heat and humidity, attending events and plenty of late-night parties at the year’s biggest (professional) party, and shooting portraits of these colorful personalities. The takeaway from all the bartenders and bar owners she spoke with? The single thing everyone looks forward to the most at…
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Other than hanging out with self-proclaimed New Yorker Taylor Swift and winning Grammys, Lorde has been using her celebrity powers for good.The Kiwi singer turned to Instagram to signal her concerns for underfed schoolchildren in her country and show her support for an organization that aims to combat the issue. Eat My Lunch, backed by chef Michael…
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Our new feature asks celebrities what’s on their mind and between their bread.Brittany Ross has a knack for bringing the funny. She’s showing off her comedic chops with her latest role, in Smosh: The Movie. The film, from the minds of the duo behind YouTube comedy channel SMOSH, will be digitally released on Friday — on…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.There is no insufferable small…
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Renowned restaurant critic and devil-mask wearer Robert Sietsema stopped by the Google offices to enlighten some the folks about some of the best barbecue in the world and the food in New York City, fueled by his book New York in a Dozen Dishes.He opened the talk with discussion on a South American dish, cuy, or…
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I'm in Israel and ready to take you on a crazy amazing culinary tour. Stay tuned for tasty looking pics of the best Israel has to offer over the next few days. @alonshaya #frtakeover @shayarestaurantA photo posted by Food Republic (@foodrepublic) on Jun 27, 2015 at 5:52am PDT Alon Shaya is a James Beard Award–winning…
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Houston’s Chris Shepherd is taking Underbelly, Hay Merchant and Blacksmith to the streets and inviting Aaron Franklin, Sean Brock, and Rodney Scott to make the smoky trek to Space City in hopes of raising money for multiple sclerosis research in honor of friend and former sommelier Antonio Gianola, who has been diagnosed with the disease.Local…
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Welcome to Design Details, Food Republic’s video series that takes us inside restaurants and bars and asks key players about the elements that create the look and feel of a given space. Next up is Danny Meyer's first cocktail bar, Porchlight, featuring Meyer himself and cofounder Mark Maynard-Parisi. Here, they discuss the Union Square Hospitality…
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Welcome to Interior Motives, our recurring feature focusing on the design inspiration behind just-opened restaurants, food halls and bars.Chinese food gets a bad rap in London. That's not to say that anyone doubts its deliciousness. Only the most hardened Londoner could fail to love a perfect char siu bao. Rather, it often feels relegated to…
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The Kickstarter page says it all: “Experience the story of the world's most beloved food, through the eyes of the man who loves it most.”Ryan Jones and Shawn Willis from Notice Pictures want to share the life and legend that is Scott Wiener, pizza aficionado.Wiener has made a profession out of his love of pizza.…
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Award-winning New York Times food writer, columnist and cookbook author Mark Bittman thinks that food in California is so rich in history and flavor that he stars in a 10-part web series that will be broadcast on television later this fall titled California Matters With Mark Bittman.In collaboration with the University of California system, Berkeley Food…
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We're featuring Q&As from our recent Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival and Moontower Comedy Festival, including video excerpts of the sessions with host Richard Martin. Next up, Andy Kindler, a stand-up comedian and actor who has appeared on Everybody Loves Raymond, The Late Show With David…
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Any food enthusiast worth their fancy rock salt grater will recognize Alex Guarnaschelli from Food Network and Cooking Channel. And every food enthusiast should hit her NYC packed-to-the-gills Midtown hot spot Butter. Her New American cuisine is...well, it's pretty darn close to perfect.Always searching for new techniques and ingredients to implement in her kitchens, Guarnaschelli spent much of…
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Our new feature asks celebrities what’s on their mind and between their bread.RJ Cyler’s dreams are now becoming a reality. Back in 2013, Cyler made his debut in Second Chances, a camp Hollywood film. But his role in the highly praised Sundance hit Me and Earl and the Dying Girl — as Earl — has catapulted…
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The genius of Massimo Bottura, recently anointed the world’s second-best chef, reaches far beyond the avant-garde foams and soufflés on full display at his restaurant, Osteria Francescana in Modena, a small town down the road from Parma in Emilia-Romagna, Italy. On a recent trip to Milan to cover a cooking competition, I had the pleasure…
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“Never trust a skinny chef.” It’s a quip that still holds true, even as the healthier eating bandwagon gets more and more crowded. Chefs are surrounded by the best ingredients, and it’s their job to create delicious dishes. Being fat is an occupational hazard. Jason Tilmann, Executive Chef of Triomphe at The Iroquois Hotel in…
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“Hello, service!” Jason Atherton calls out in his distinctive English accent. “Can we have some coffees, please?” The 43-year-old Michelin-starred chef is sitting across from me, wearing a neat, white chef’s coat and black slacks on his tidy frame, in the dining room of his new restaurant, the Clocktower, which has yet to fill up…
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Few chefs in the country have done as much for their home city as Tory Miller has done for Madison, Wisconsin (he grew up in nearby Racine). It's been over a decade since Miller rolled back into town — following a stint in the kitchen of New York City's highly acclaimed Eleven Madison Park — and took over longtime French…
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The tenth-floor rooftop is an urban marvel. In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by…
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Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT? Up next, Sara Moulton.Few culinary personalities are as…
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Emma Bengtsson is the executive chef of Aquavit, which has been open for close to 30 years in New York City’s Midtown. Bengtsson took on her current role in spring 2014 after a four-year stint as the iconic Scandinavian restaurant’s pastry chef. In October, her work garnered a second Michelin star for Aquavit, making her…
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According to chef Justin Yu, Houston is an eating city. “It’s really based on a lot of cuisines and cultures and people who base their life around coming together and eating,” he told us recently. And while we hear these sentiments of pride often when a local chef starts talking about his community, Yu pretty…
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No two dining experiences are the same at Chicago’s Intro — that is, if you plan your visits far enough apart. (And with reservations scored only though the restaurant's online ticketing system, you may have to.) The latest concept from Second City–based restaurant group Lettuce Entertain You changes out chefs approximately every three months in…
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Steven Rinella knows a thing or two about cooking meat. The avid outdoorsman can often be seen grilling on-site during episodes of his show on Sportsman Channel, MeatEater (a production of Food Republic's parent company Zero Point Zero). The award-winning author recently published his third book, Meat Eater: Adventures From the Life of An American Hunter.…
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Our new feature asks celebrities what’s on their mind and between their bread.Comic Hannibal Buress has taken his distinct comedic style and voice from Chicago comedy clubs to his own show on Comedy Central. Why? With Hannibal Buress, which premieres July 8 at 10:30 p.m. ET/PT, features Buress asking some of the burning questions on his…
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Harold Marmulstein is executive chef and partner at American gastropub Salty Sow, with locations in Austin and Phoenix. This dessert, served at a recent James Beard dinner, is exactly how you want to end a spectacular meal. The dish was inspired by my childhood. It's a rotating special at the restaurant, and it’s always a hit! Our family…
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Tackle delicious, easy-to-prepare recipes by the chefs at renowned New Jersey restaurant the Canal House. Simple, seasonal food has never been more delicious. This tuna salad will keep in the refrigerator for a couple of days, but the flavors are best at room temperature, when the salad has just been made. Tomatoes should always stay out…
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For quite some time, Ben has been keen on trying to make ice cream using sour cream, and when we started working on our book and were discussing the recipes we wanted to include, sour cream was at the top of the list as an ingredient we wanted to work with. Our coauthor, Olga, who is…
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Food writer and blogger Pamela Braun's new jerky-centric book is anything but dry. Get it? Cause it's jerky? Anyway, pick up a copy of this step-by-step, totally comprehensive snack bible and get dehydrated! Well, not you yourself, but lots of various foodstuffs. Thinly sliced Thai-marinated beef, for example. If you like Thai food, you’ve found your…
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One day in our conference room up in the sky, we got to talking about food cultures we all loved but wanted to know more about. With that, the idea of Around The World In 5 Editors was born. Each day this week, one of the editors breaks in with a lineup of stories, recipes, interviews and…
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Sameh Wadi is chef and co-owner of two of Minneapolis's top restaurants — Saffron and World Street Kitchen — and recently released his first cookbook. Pick up a copy of The New Mediterranean Table for a journey through the incredible wealth of delicious cuisine throughout the region. I love cauliflower. I grew up eating it in…
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Sameh Wadi is chef and co-owner of two of Minneapolis's top restaurants — Saffron and World Street Kitchen — and recently released his first cookbook. Pick up a fresh copy of The New Mediterranean Table for a journey through the incredible wealth of delicious cuisine throughout the region. I love broccolini. The entire vegetable is edible,…
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This blue cheese–stuffed grilled endive is the easiest, classiest grilling side ever. Most supermarkets have endives; it's just that nobody ever buys them. Be the person who keeps the endive industry thriving while also throwing together an al fresco salad that pairs beautifully with grilled steak, chicken or pork and makes a hearty addition to…
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Whether you’re avoiding dairy for right now or forever, there’s one book that will make you forget milk-based ingredients ever even existed: British TV chef and cookbook author Lesley Waters’s newest release, Deliciously Dairy-Free. Dial down the fat and pump up the protein — it's time to make those perfect summer tomatoes into a power breakfast.Breakfast…
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Chef Johanna Ware of Portland, Oregon, eatery Smallwares crafts "inauthentic Asian" small plates and entrées. In honor of Watermelon Week, she loaned us her spin on the traditional Filipino dessert of halo halo. A diverse foray into different textures, temperatures and flavors, this watermelon-ice-topped flan and tapioca combination is as photogenic as it is delicious. Prepare to have your…
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There's no easier way to get your fruits (and veggies) than by blending them up into a colorful, delicious smoothie. Pick up a copy of cook and food writer Jenna Helwig's new book, Smoothie-licious, and fire up that blender you know you don't use enough. I distinctly remember tasting cilantro for the first time as…
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Celebrity chef and fitness guru Candice Kumai's latest book, Clean Green Eats, is your guide to enjoying whole foods like you never have before. Kick it off with a detox juice made with three body-cooling ingredients. After a fabulous morning yoga session, or a run with the man, opt for this electrolyte-packed refresher. You’ll be a fan…
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Don’t dare call Folly Beach Charleston. Though it sits just minutes from the Holy City, Folly Beach has its own culture and vibe. Millionaires and surf bums get along with Southern ease, which makes this beach town one of my faves. Rita’s Seaside Grill captures that same ethos with the best bar in town (the bar itself is…
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We planted bronze fennel (Foeniculum vulgare "Purpureum"), which is a culinary herb, in our garden a few years ago, and it took off. Each spring it comes back fuller and more vigorous than the year before. By midsummer, the tall, feathery plants are blooming lacy yellow flowers (which eventually bear the tiny aromatic seeds we…
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When you’re dining in a restaurant in which the chef calls the local farmers by name, you know you’re in for a good meal. Chef Sean Wight speaks about his suppliers as if they were rare coins or stamps — he’s a collector of farmers. It’s a difference you can taste in his posh Southern dishes.…
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Gazpacho, a chilled soup served in Spain and Latin America, is perfect to make with whatever's in your summer garden. The sweet, juicy burst of ripe nectarine provides a welcome extra layer of flavor. Stone fruits and tomatoes really do get along so nicely when they're in prime season, though I wouldn't fault you for subbing…
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Writer and journalist Rebecca Seal travels where the food is excellent and sticks around long enough to tell the story right. A follow-up to her previous cookbook on the cuisine of Istanbul (written with her photographer husband, Steven Joyce), The Islands of Greece takes you on a boat to a great meal. These pies are packed…
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Writer and journalist Rebecca Seal travels where the food is excellent, and she sticks around long enough to tell the story right. A follow-up to her previous cookbook on the cuisine of Istanbul (written with her photographer husband, Steven Joyce), The Islands of Greece takes you on a boat to a great meal. These pies are…
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Good snacking requires more than knowing which foods are healthy. Take charge of snacktime with Julie Morris’s Superfood Snacks, a follow-up to her ultimate juicing guide (try the honeydew mint chia fresca!) Her tried-and-true crunchy, salty and sweet bites are as delicious as they are packed with vitamins and antioxidants, like these no-bake power bars. Cherries and…
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Writer and journalist Rebecca Seal travels where the food is excellent and sticks around long enough to tell the story right. A follow-up to her previous cookbook, on the cuisine of Istanbul (written with photographer husband Steven Joyce), The Islands of Greece takes you on a boat to a great meal. These crackers are...well, they're crack. I…
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Australian chef and author Billy Law's new release, Man Food, is an ode to all things, well, man food. And real men make their "epic burgers" out of Wagyu beef (plus, Law was on Masterchef, what exactly's not to love there?). Pick up a copy and just wait 'til you see the sandwich section. Here's a…
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Give the red meat and poultry a break tonight — we're grilling straight from the sea. From hearty fish steaks to shrimp, oysters and lobsters, brighten up your plates with these beauties from the deep. These fresh summer seafood recipes are guaranteed to hit your barbecue with grace and leave with delicious grill marks.
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Portland's "French-Arabesque" restaurant Levant serves fine Middle Eastern food for the discerning hummus aficionado. Chef-owner Scott Snyder's Israeli roots combined with masterful French technique shine in a menu of bright, hearty yet refined cuisine focused on local, seasonal produce. When herbs and peppers take over your garden and you're grilling seven nights a week, break out the chef's…
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Swedish food writer and author Jonas Cramby might not seem like the most likely candidate to pen books on Texas barbecue, overstuffed sandwiches or, in this case, Tex-Mex (the good kind), but his work speaks for himself. With a dedicated online audience and lots of fans of his cookbooks, Cramby really did write the book…
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Whether you're avoiding dairy for right now or forever, there's one book that will make you forget milk-based ingredients ever even existed: British TV chef and cookbook author Lesley Waters's newest release, Deliciously Dairy-Free. For breakfast, dial down the fat and pump up the protein with these Thai-style chili eggs. I first had these steamed eggs…
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Good snacking takes more than knowing which foods are healthy. Take charge of snacktime with Julie Morris’s Superfood Snacks, a follow-up to her ultimate juicing guide (try the honeydew mint chia fresca!). Her tried-and-true crunchy, salty and sweet bites are as delicious as they are packed with vitamins and antioxidants. Whip up a batch of homemade soft-serve…
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Straight-ahead delicious, this is Mexican-style rice infused with smoky chipotles, garlic and cilantro. And studded with shrimp, which may seem pretty special-occasion for everyday eating. Chicken is more available and affordable, so feel free to replace the shrimp with an equal amount of boneless, skinless chicken thigh or breast cut into 1/2-inch cubes. Add them…
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Of all the ice cream options in New York City, Big Gay Ice Cream is undoubtedly your best bet. What, do you not like sparkly unicorns on your walls and blueberry balsamic sauce on your cone? Dive into founders and co-owners Bryan and Douglas’s sweet world with their first cookbook full of recipes, techniques and stories…
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David Guas, host of Travel Channel’s American Grilled, shares the recipes, tips and tricks he’s learned during his years on the grilling trail in his new cookbook, Grill Nation. If he’s got grilling advice, you’ll definitely want to take it. Real bologna is no baloney. Toss that good stuff on the barbie. I grew up…
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“What we do is salt and pepper and…fire,” says pitmaster Aaron Franklin about the trademark Texas barbecue he sells out of his insanely popular Franklin Barbecue on the Eastside of Austin. People have waited up to four hours for his brisket, ribs and Central Texas play on pulled pork, which can run out at the inhumanely early hour of…
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We all know the Fancy Grilled Cheese that evolved from humble white bread and Kraft singles to headline-grabbing versions stuffed with lobster and gilded in edible gold. But as someone with a functioning cerebral cortex, I refuse to spend more than $10 on a cheese sandwich. This is a more difficult — and often blander —…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.It's been said that in…
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As we’ve reported several times before, Australia serves more than just bloomin' onions, shrimps on the barbie and whatever else is on the menu at Outback Steakhouse. The restaurant scene there is flourishing as a whole, and we even pondered whether the country is the next great venue for whiskey production back in 2012.Yesterday, national airline Qantas released…
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The story of how Frenchie became one of Paris's hardest reservations is now fairly well known. Six years ago, Gregory Marchand, who'd cooked at restaurants for Jamie Oliver (where he earned the nickname "Frenchie") in London and Danny Meyer in New York, returned to his homeland to open his own place. He made it happen…
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From a tourist perspective, visiting new craft breweries has long been an underwhelming affair. The experience usually goes like this: There’s a short and basic tour (look, shiny tanks and hoses!) and then guests sample house beers in a makeshift bar area or a bare-bones taproom with a few stools awkwardly situated by a keg…
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Every Wednesday, Food Republic’s column “Would You Like to Hear About Our Specials?” highlights the nightly special dishes offered at popular restaurants from around the country.This week, we take a look at tonight’s specials from some of New York City, Chicago, Miami and Seattle's hotspots, with stops in Denver, New Orleans, Philadelphia, St. Louis and…
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Uni is one of the most polarizing foods out there. Some just cannot get enough of its delightfully slimy texture and creamy, buttery flavor, while others shiver at the mere thought of slurping up a sea urchin’s reproductive organs. If you happen to fall into the former group — as we do here at Food…
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Food festivals are a dime a dozen these days, and many of them draw a number of talented chefs. The formula is often the same, so it’s not too frequently that an event blows us away with an impressive lineup of innovative dinners featuring collaborations among big-name chefs. That’s the case at the four-day second…
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It's 5:30 p.m. on a Sunday night on Melrose Ave., and the show's about to start. The minute the doors to the venue open, fans rush in. They secured their spots over a month in advance, and now they've got front-row seats waiting for them. Well, that's not entirely true. Not everyone gets front-row seats.…
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There are so many reasons to visit Florence: the art, the food, the leather goods. This beautiful Italian city is the birthplace of the Renaissance, as well as the capital of Italy’s fabled and oft-fantasized-about region of Tuscany. The Arno River flows through the city’s center, dividing the northern side, home to the historic center,…
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Contributing Editor Matt Rodbard just returned from a trip to Copenhagen, his second in as many years, and was once again floored by the food scene, including restaurants, cafes, markets, cocktail lounges, coffee shops, spice shops, craft beer distillers and dudes selling hot dogs out of carts. The best hot dogs you will ever eat.…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.For my third trip to…
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For hungry travelers, the city of Cincinnati, Ohio, is forever synonymous with two things: Graeter's ice cream and Skyline Chili. Both of these long-standing institutions remain mandatory stops for visitors (pro tip: order the "4-way" at Skyline — spaghetti smothered in Greek-inspired chili, shredded cheddar and your choice of beans or onions — then cool down with a double dip of…
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Montreal, Quebec — the great French-Canadian city located 330 miles north of New York City — is basically two cities. There is the one you find during the too-short summers, filled with outdoor festivals, sidewalk dining and effortlessly chic locals out strutting their stuff. And then there is the one that exists during cold, snowy…
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As an over-privileged and under-deserving graduate of a Nashville university, I spent much of my time exploring the bustling food scene. While I have countless fond memories of my four years in Nashville (annual first-round exits in the NCAA Tournament come to mind), I will always remember the city as the time when food started…
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Mexicans have the playful habit of turning everything into a verb. Eating tacos becomes "taqueando"; drinking mezcal can be called "mezcaleando." And one of my favorites, "cantineando," refers to bar-crawling between cantinas.In the U.S., a cantina is generally thought of as a divey saloon-type place, probably located in a part of the country once overrun…
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Every Wednesday, Food Republic’s column “Would You Like to Hear About Our Specials?” highlights the nightly special dishes offered at popular restaurants from around the country. This week, we take a look at tonight’s specials from some of New York City, Chicago, Austin, Los Angeles and Seattle's hotspots, with stops in Dallas, Fort Worth, Houston, Las…
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While it’s true that Houston offers a fine selection of steakhouses, Tex-Mex joints and Southern-styled restaurants, this city of more than 2 million residents is also one of the most ethnically diverse communities in the United States, meaning all sorts of culinary influences are in play. Moreover, the strong economy, healthy job market and low…
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Sam Horine is a New York City-based photographer. He is a contributor to New York magazine, Time Out New York, The Village Voice and Gothamist, and his work has been published by The New York Times, Frieze, Rolling Stone and many others. His Instagram account was recently voted best in NYC by The Village Voice.…
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