Once New York chef Alex Stupak got it right, he was hooked. “We’ve intentionally burned lemons, hazelnuts—all kinds of things at the restaurants,” he said.
We asked Harry Kloman, author of ”Mesob Across America: Ethiopian Food in the U.S.A.,” to help us navigate how to order at restaurants featuring that nation's cuisine.
In the Greek Orthodox Easter tradition, it’s not ham that occupies the center of the table, nor is it rabbit: It’s lamb, often spit-roasted whole in someone’s backyard as the family gathers over the course of the day.
Every cuisine has its most famous dishes, every diner her go-to dish. But even your beloved pad Thai/cheese enchiladas/Alaska roll can get a little tired. Break out of that ordering rut with the help of smartypants experts who know all the menu’s secret tricks and gems. We asked Jose Garces for his guidance on navigating Spanish small plates with expert smarts.
We love good food here at Condé Nast Traveler. But we can’t lie—location matters, too. And there’s no doubt we’d go out of our way to visit a restaurant in an an amazing and unexpected location—like the ocean floor, perhaps, or inside an ice castle…
A peek at the exterior of Honolulu’s Rainbow Drive-In. Photo courtesy Rainbow Drive-In These are the things that data group Gallup used to determine the ten happiest cities in America : life evaluation, emotional health, daily feelings and mental state, work environment, physical health, healthy behavior, and basic access. WHAT ABOUT RESTAURANTS?!?! It’s okay, happy people of happiest city Provo-Orem, Utah, we can help you.
It’s finally maple syrup season! Yes, the stickiest of annual events typically starts in February, but this year the brutal winter literally stopped sap dead in its drippy tracks. Some sugar shacks, from New York to Wisconsin, are only now opening their doors to maple syrup enthusiasts. But wait a second… what the heck is a sugar shack?
Married chef duo Rachel Yang and Seif Chirchi co-own two highly acclaimed Seattle restaurants—Joule and Revel—and have a third on the way. Their first trip together after they were married was to Korea, to meet Yang’s family.
The real morning-pastry action is in doughnuts, and even if Americans can’t claim sole ownership over something as simple as frying dough, the United States can certainly stake a claim on doughnut shops, those beautiful, Technicolor gut-bomb oases that dot this great land of ours.
Every cuisine has its most famous dishes, every diner her go-to dish. But even your beloved pad Thai/cheese enchiladas/Alaska roll can get a little tired. Break out of that ordering rut with the help of smartypants experts who know all the menu’s secret tricks and gems. Today we pick the brain of Mexico City–born chef Roberto Santibañez has been cooking his native cuisine in America for the last 17 years.