Food + Drink
Small-batch breweries are mixing in inventive autumnal ingredients. Here, a taste of the season’s best.
Where to Try It: The Bruery, Placentia, Calif.
Tasting Notes: This Orange County brewery, in a former warehouse, has made headlines for its creative brews—including this sweet and spicy one made with 17 pounds of yams (yes, yams)—plus cinnamon, nutmeg, molasses, and maple syrup. 715 Dunn Way; 714/996-6258.
Fuego del Otoño
Where to Try It: Jolly Pumpkin Artisan Ales Café & Brewery, Ann Arbor, Mich.
Tasting Notes: Head to the brewery’s laid-back restaurant for a sample of its annual fall release, a blend of anise, cinnamon, and Michigan-grown chestnuts that’s aged in oak barrels. The deep flavor also features the brand’s calling card—a smooth sourness, thanks to a special yeast. 311 S. Main St.; 734/913-2730.
Where to Try It: Dogfish Head Brewings & Eats, Rehoboth Beach, Del.
Tasting Notes: Pumpkin beer should complement pie, not taste like it. Luckily, founder Sam Calagione has mastered restraint: the taste of the fresh fall squash and hints of cinnamon and allspice are noticeable yet subtle—and are best enjoyed at the cozy brewpub. 320 Rehoboth Ave.; 302/226-2739.
Where to Try It: Captain Lawrence Brewing Co., Pleasantville, N.Y.
Tasting Notes: This gold-toned beer isn’t technically made with fruit—but a stint maturing in apple-brandy barrels at a cozy brewery lends it cider-like sweetness and a tart bite. 99 Castleton St.; 914/741-2337.
Where to Try It: At events throughout the Northeast.
Tasting Notes: Some of the barley malt in this stout—from the roaming brewery Pretty Things Beer & Ale Project—is smoked over rosemary. Who says the herb is just for hearty fall fare? 617/682-6419.
Photo by Lars Klove
Have you ever wondered what it may be like to sit and enjoy a drink from the
top of a multi-storey car park? Probably not, but if you have then you can
indulge your musings now through Sept. 30 at Frank’s Café atop a car park in South London's Peckham neighborhood. Classy!
Frank’s Cafe and
Campari Bar is situated amidst the Bold Tendencies Sculpture Project atop a parking garage overlooking the city. (It's also part of the Henry Moore Foundation Year of Sculpture 2011). Designed by Practice Architecture, Frank’s Café and
Campari Bar occupies a temporary building alongside the sculptures on the roof. And yes, parking is available.
Photo courtesy of Frank's Cafe and Campari Bar
It’s either unchecked hedonism or outright
denial that led me to New York’s Fire Island the weekend
after summer’s unofficial demise. While most
vacationers packed up their share-houses and kissed farewell to the spit of
sand off Long Island’s south coast over Labor Day, I
was still dreaming of bike rides, summer ales, and one last coat of sun.
It doesn’t hurt that hotel prices fall off a cliff once
beachgoers pack up their white (I paid $225 per night at Clegg's Hotel, while
rates during summer’s apex can be double that). So I
found myself at the Island Mermaid pulling on a straw filled with its signature
Rocket Fuel (a dark rum piña colada with a Cruzan 151 “sinker” at the bottom and a pond of Amaretto floating on top) and stretching summer out
as long as possible before the looming cold throws its death grip around New
York City. I wasn’t ready for fall, not yet.
Summer might technically end on September 21, but a few goodfolks are letting New Yorkers prolong the spirit: from September 23–25, the Hammer and Claws Blue Crab Feast will hit Chelsea for the first time, bringing an authentic, Maryland-style (steamed in beer, vinegar, and water, and dusted with Old Bay seasoning), all-you-can-eat blue crab feast right up to the Hudson Harbor. Tickets for each of the weekend’s four seatings cost $118, and include all the fixings—plus beer and cocktails. And it’s all for a good cause, no less.
It’s fitting that the artist behind Chicago’s iconic bean-shaped sculpture has now created an espresso cup. But not just any cup. Available as part of a limited-edition collection by Italian coffee brand Illy ($90 a pair), Anish Kapoor’s white porcelain demitasse has a slick, platinum interior. The saucer can be placed on top to produce a mini sculpture. One masterpiece with my espresso, please!
Photo courtesy of Illy
Leading Korea's new culinary wave is Jung Sik Dang,
where chef Jung Sik Yim takes local ingredients to prepare dishes like kimchi
consommé, pork jowl with yuzu, and even an amuse bouche with grasshoppers. Less
experimental is Bistro Seoul, which presents Korean standards in an austere space. While Japanese and Chinese have
long happily paid through their noses for expensive renditions of their
cuisines, Koreans—like Thais—are just experiencing the phenomenon of taking
familiar fare, gussying it up, and serving it in lovely locations. It’s not
fusion, but modernization. You’re seeing this elsewhere in Asia—KL has some notable modern Malay restaurants. And while the Thais are kicking and screaming about this trend,
other parts of Asia are embracing it.
Chen is Travel + Leisure's Asia correspondent. You can follow her on
Twitter at xiaochen6.
Photo of Jung Sik Dang courtesy of TomEats/www.tomeats.com
Yes, I'll confess. I'd never had a macaron until last night, when I braved the line, and the rain, for my first-ever taste of those light and lovely (and unequivocally French) treats by luxury Parisian patisserie Ladurée. No, I wasn't in the City of Love (though in love I fell…and hard). The brand’s newest outpost finally opened its doors to New York City, and America, last Tuesday, just in time for Fashion Week. And if that line, seemingly unabated since the opening, is any indication, this Upper East Side pastel-colored jewel is shaping up to be Manhattan’s next macaron mecca. (Move over, Bouchon Bakery!)
Set on an island in the heart of Moscow, the once-abandoned warehouses of the old Red October chocolate factory now house some of the city’s hippest galleries, restaurants, and rooftop bars.
For classic cucina italiana, check out Bontempi, a new locanda from Lombardy-born chef Valentino Bontempi. 12 Bersenevskaya Nab.; 7-495/223-1387; dinner for two $138.
With its spacious roof deck and innovative tapas (bocconcini and chile fritters), Bar Strelka—atop the Strelka design institute—draws a mix of local artists, intellectuals, and scenesters. 14 Bersenevskaya Nab.; 7-495/771-7437; drinks for two $25.
Okay okay, I ate at the Black Pearl Restaurant...again. You can stamp “tourist” onto my forehead, but their New England clam chowder is too amazing to pass up. I stumbled out satisfied and wandered into the colorful gallery/art studio, Art on the Wharf. Perhaps it was this tourist-guilt that compelled me to ask artist-owner, Tony Gill (pictured below), for some locals’ suggestions, but it was well worth the inquiry. He had heard the question before and quickly handed me a sheet of paper titled “Tony’s Best Bets.” I now had my work cut out for me.
dining and entertainment district Sanlitun is fast becoming the city’s
gastronomic destination. A couple of noteworthy additions to the dining scene: Modo, which serves South American and
Scandinavian–inflected fare like smørrebrød with herring and pickled radish and
arepas with avocado and chicken; Colibri,
an airy café with cupcakes galore; and Transit, a sleek Sichuan restaurant.
fascinated by the renaissance of Chinese eateries in the capital and how Beijing has really emerged as the place where you can sample an enormous range of
authentic, regional Chinese cuisines in sophisticated surroundings. It’s been a
remarkable transformation, given that as recently as the late 1990’s it was a
culinary wasteland thanks to the long-lingering effects of the Cultural
Chen is Travel
+ Leisure's Asia correspondent. You can follow her on Twitter at xiaochen6.