Food + Drink
Choosing to ignore the negative images of hillbilly moonshiners, small-batch liquor distilleries have been cropping up faster than ticks on a coonhound. The locavore movement has clearly hit the bottle.
Want to run a still without rigging one in the woods behind your house? Take the high road to Scotland and learn from master whisky makers at Glenrothes.
As you may remember, I stumbled upon the relatively new Garces Trading Co. on a recent visit to Philadelphia. Well, chef Jose Garces opened yet another restaurant in the city: JG Domestic. This is his seventh in Philadelphia; his eighth including Mercat a la Planxa in Chicago. I was invited to celebrate the opening by enjoying a dinner at the new space, conveniently located directly behind the 30th Street train station.
I recently had the opportunity to sample some of the new items on the menu of Theater District restaurant Insieme (Italian for “together”), compliments of new executive chef, Andres Julian Grundy. As a New York City resident, I’m required to feel compelled to avoid Times Square and the immediate vicinity whenever possible. But this restaurant is making me second-guess that compulsion.
Q: What’s the first rule of Test Kitchen?
A: The chefs make—and break—the rules of Test Kitchen.
At the experimental eatery on the southern edge of Beverly Hills, where a rotating cast of L.A.’s finest previews new menus and tries out specialty dishes, nothing stays the same except the location.
Brooklynites have been able to find vegetables, beer, and even wine produced in their own borough for quite awhile now. And while they’ve found ways to brew beer in their apartments, they haven’t been able to make their own vino. At least until the borough’s first winemaking center, Brooklyn Winery, opened its doors in Williamsburg a few weeks ago.
Don’t forget the PEEPS™ when planning this year's New Year’s Eve celebration. That’s right—they’re not just for Easter any more.
From December 29-31, PEEPS Fest will be held in the center of historic Bethlehem, PA. Surely destined to rival Burning Man, this celebration of the age-resistant marshmallow treats will feature live music, art, performances, a recipe competition, a 5K run, ice-sculpting, glass-blowing, and a PEEPS diorama competition (with scholastic and corporate divisions!).
As if any of us in the northeast part of the country needed further proof, today’s chilling weather is another reminder that it’s time to put our shorts and tees into hiding—and bust out the pea coats and scarves.
Thankfully, I discovered that I can continue to get a taste of summer throughout the upcoming winter months, in the form of Maine-style lobster rolls, courtesy of the Red Hook Lobster Pound.
It would seem that London's best burger is being served from a food truck. How do we know? It's not just the long wait—an hour and a half on a recent Sunday. It wasn't just the ringing endorsement by renowned food columnist Richard Johnson, who said of this particular burger that he'd “found something that bettered perfection.” The Meat Wagon's offering was just named “Best Sandwich” in a cook-off judged
by restaurant big-wigs Marco Pierre White and Mark Hix, among others.
You've carved the pumpkins and stocked up on candy. Now, hit the liquor store. Hotels across the U.S. are preparing for Halloween with signature cocktails that are the perfect adult treat. We've rounded up the best from bar-epicenter, New York City. Make the trip or concoct your own for a party at home.
The Tonga Room and Hurricane Bar—the famous and famously over-the-top tiki lounge at San Francisco's Fairmont Hotel—may soon be sold, dismantled, and moved, or even closed altogether, as the hotel prepares a major renovation.
This is San Francisco, though, where the unexpected is an everyday occurrence, so it's not surprising that the city planning commission is withholding its approval of the hotel's plans while considering the room's "historic importance." A Tiki bar? Historically important? As I said—this is San Francisco, after all. Check out this amateur video for a sense of the bar's charming weirdness.