In New Orleans, there are all kinds of nightspots serving good stiff drinks. The next morning, though, you may find yourself in dire need of something else, like strong coffee and belly-soothing eats. Acclaimed NOLA chef Alon Shaya introduced me to his favorite local spot for just such an occasion, Pagoda Cafe: a funky looking Asian-styled building […]
As a chef, Jorge Luis Hernandez is familiar with many styles of cuisine, from the Spanish-leaning avant-garde offerings at Minibar in Washington, D.C., where he once worked as executive sous chef, to the Filipino-inspired fare at Qui in Austin, where he currently serves as chef de cuisine. But he never so much as touched Cambodian […]
Jake Freed and his Japanese wife, Hiroko Nakamura, probably aren’t the only entrepreneurs racing to establish the nation’s first Chipotle of Ramen. These days, virtually everyone wants to create the Chipotle of Something. But it’s hard to imagine anyone else taking the same approach. They aren’t chefs or restaurateurs or food-service industrialists of any sort. […]
In the old days, your mother would probably scold you for making such horrible noises at suppertime: Slurping your soup was considered poor table manners in polite American society, an egregious faux pas memorably (and quite audibly) sent up in the 1985 crime-comedy Clue. Nowadays, amid the growing influence of Asian food and Asian customs […]
Who knew that “grandma” could be so in fashion? I’m referring, of course, to the grandma pizza. Or grandma pie, as it appears on the menu at GG’s in New York City’s East Village. If, that is, you even bother to look. “It’s the one thing that people order as soon as they sit down, […]
Since the opening of Blue Smoke in 2002, New York City has made tremendous strides toward shedding its historical reputation as a barbecue backwater — more than 30 brick-and-mortar restaurants (and counting) are currently dishing up one style of barbecue or another across the five boroughs. We’re talking about authentic barbecue, mind you, the kind […]
Let’s be upfront: I’m a Heinz devotee, and I’m not shy about it. When I come across menus that advertise some artisanal house-made ketchup instead, I wonder why the chef doesn’t do something more worthwhile with his time, like build a better french fry. As far as I’m concerned, ketchup was perfected long ago, and […]
In the lead-up to Thursday’s big game, Food Republic spoke with NHL forward (and doughnut mogul) Jeff Halpern and restaurateur (and die-hard Habs fan) Joel Tietolman to get a better sense of how both food scenes match-up, regardless of the outcome on the ice. Read the full article here.
In a fancier setting, sliced meats like these — coppa, mortadella, nduja — would merit a fancier menu heading. Amid the candle-lit smug of your average wine-centric corner bistro, this sort of stuff is commonly called “charcuterie” and it typically arrives served on a wood plank with pickles, olives and maybe, if you’re truly lucky, […]
Mike Isabella is probably not the first rookie in the major leagues to take a swing at chicken parm stardom. But the version that he’s bringing to Nationals Park in Washington, D.C. this spring is a significant upgrade on the typical red-sauced cutlets on a roll, he says. Maybe not a whole different animal, per […]