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2018-08-17T22:58:23.807Z
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When Derek Feldman sits down next to me on a yellow wire stool at Sushi On Jones, his 6-seat outdoor omakase spot in the Bowery Market in Manhattan, I notice a tattoo of a hand holding chopsticks on his forearm, peeking out from under his t-shirt sleeve. It’s playful, unexpected—not totally in character with New York City’s hardest-driving restaurateur of the moment, but at the same time perfectly on message.

Feldman’s spree includes Sushi On Jones, which he opened in summer 2016 with the idea of giving New Yorkers a true omakase experience—chef’s choice, high-grade sushi—with the unthinkable price of $58 for 12 pieces (in about 30 minutes); Uchu, a fine dining, 10-seat omakase counter run by sushi chef Eiji Ichimura and in the next room, an 8-seat kaiseki counter run by chef Samuel Clonts; a second Sushi on Jones in the West Village with 10 seats; and the recently opened Don Wagyu, a fast-casual concept that sells sandwiches made from...

Related Articles In Search Of Vegetarian Food In Mexico Where To Eat Really Well In San Bernardino County Where To Eat The Best Mexican Food In Queens, New York 7 Places To Eat Ridiculously Good Mexican Food In Denver If there’s one cuisine we could never live without, it’s Mexican. A strong statement, we realize, but tacos are a perfect food, and so we celebrate Taco Tuesday extra-hard. You have two options: Peruse the rankings of our favorite tacos and be inspired, or scroll through our favorite taco recipes of all time and take it from there.

Recipe: Tacos Al Pastor On The Grill

Tacos al pastor translates to “tacos in the style of the shepherd.” The spit-roasted pork found its way to Mexico via Lebanese immigrants and their shawarma. To that end, real al pastor is made on a giant vertical spit the same way that lamb on your doner kebab or gyro is cooked.

Recipe: Spicy Roasted Cauliflower Tacos

Make the chipotle sauce...

When you think of Spanish cuisine, chances are that most of the dishes involve animal products. Known worldwide for their love of ham, fish and cheese, the Spanish didn’t seem particularly welcome to meat-free consumers. For years, vegans had to rely on plates of Padrón peppers, grilled vegetables and patatas bravas (hold the mayo!) to get by in Spain — but things are changing. Like most cosmopolitan cities around the world, Barcelona is experiencing the same transitions, and here the plant-based movement is not only growing but exploding. Here are my picks for the best plant-based restaurants in Barcelona.

FLAX & KALE

Teresa Carles is known throughout Spain as a veggie restaurant pioneer, and her latest Barcelona restaurant has set the bar even higher. Flax & Kale isn’t actually a vegetarian restaurant, it’s ‘flexitarian’: while 80% of the menu is vegetarian or vegan, the remaining 20% contains some form of oily fish, be it cod, salmon or anchovies. There are three Flax & Kale restaurants in Barcelona, although the newest (and, I think, the best) is Flax & Kale Passage, which offers gluten-free vegan pizzas, healthy Asian fusion cuisine and even boasts its very own Kombucha Lab.

Let’s start with the pizza, because it was...

Thrilling rides, lively characters and idyllic tunes have been helping to make Disneyland the Happiest Place on Earth since 1955 — and today, that place is only happier thanks to a serious showcasing of dining options. Copious amounts of restaurants mean there’s something for everyone in your party, but a recent spotlight on fine dining and on-trend tipples (tiki, anyone?) ensures that adults are well covered around the clock. From prime steaks and seafood, to gussied up gastropub fare here are the best places to eat and drink now at Disneyland in Anaheim.

Richard Martin contributed to this report.

Where To Eat
Carthay Circle Restaurant (Disney California Adventure Park)

This restaurant is housed in a detailed reproduction of the historic Carthay Circle Theatre, the original of which played a significant role in the life of Walt Disney (his first feature-length film, Snow White and the Seven Dwarfs, premiered there in 1937). As such, expect décor that reflects old Hollywood glamour and cuisine that is just as inviting, with an emphasis on Southern California ingredients...

Before you write off the humble watermelon, take another look. Give it a good long study, maybe a sniff and keep in mind that this fruit has been titillating eaters all over the world for centuries. Now that you have it down, read on for 10 fun facts you should know about the good ol’ Citrullus lanatus.

  1. Watermelon comes from Africa.
    Though we think of watermelon as mainly an American food item, especially in the Southern states, the fruit actually hails from Africa, namely Egypt. Scientists have found evidence of the watermelon in this country not only from seeds discovered in tombs, but also depicted in hieroglyphics dating back to the 2nd millennium B.C. The ancient Egyptians are thought to have cultivated this melon from a wild strain that grew in the area. Over time, the watermelon spread to the Mediterranean and Europe before landing in America. This migration is believed to have come due to the slave trade, which is why the fruit is such a staple in Southern cuisine. Now, even though watermelon is grown in 44 states, the U.S. is only the fifth-largest producer. Today much of the watermelon we eat gets harvested in China.
  1. It’s a berry.
    That’s right: Even though watermelon belongs to the fruit category, it’s technically a form of berry called a pepo. A pepo comes from the family Cucurbitaceae, a variety that has a hard outer rind as opposed to the soft, easy-to-chew one found on a blueberry.
  1. Most watermelons you buy are hybrids.
    Right...

North Adams is one of those industrial Northeastern cities that’s been poised for a great rebirth for years now. Nestled in the Berkshires and pocked with brick buildings and quiet, sloped streets, it’s charming but with a lingering touch of early 20th Century grittiness. The sprawling art complex Mass MoCa opened in 1986 and has gradually become one of the country’s most dynamic institutions, with 20-plus buildings hosting major works by Sol LeWitt and James Turrell, but also contemporary exhibits and concerts, including the occasional Wilco-curated Solid Sound Music Festival.

A few weeks ago, a new 48-room hotel opened that should help nudge the area’s progress further, making it a destination for more than just art-seeking nomads. Tourists is a 48-room, lodge-like resort on 55 acres of picturesque property, designed to dominate Instagram feeds and décor magazine pages, with a culinary program curated by one of the project’s five founders: Cortney Burns, a James Beard winner who left San Francisco and Bar Tartine to try out life in the  Berkshires.

Today is the hoppiest day of the year: National India Pale Ale (IPA) Day! IPAs’ reputation occasionally suffers from extreme bitterness being synonymous with the style. Today, that’s largely a misconception. Sure, there are bitter, boozy bombs out there, and we can all thank the invention of the Triple IPA for that. However, the real beauty of the style is when you can balance hops with malt, the unsung hero of a good IPA. Do this and you’ll achieve much more than a big bitter mess, you’ll end up with a hopperatic opus.

New IPAs seem to drop every week, and with nearly all 3,000 breweries in the country producing at least one, it can be difficult to discern the best of the best at your local craft beer store. These 7 hoppy IPAs, which we first wrote about several years back, are nearing classic status—so, yeah, worth seeking out and sipping asap.

1. Maine Beer Company’s Dinner
MBC is one of the finest brewers of hoppy beers in the country. While anyone can make a single good hoppy beer, it’s hard to imagine crafting a line that goes from session to double-strength in such refreshing fashion. Even at 8.6%, Maine’s first Double IPA avoids being too boozy or bitter while delivering huge tropical hop flavor.

2. The Alchemist’s Focal Banger
Years ago, Alchemist was known for a variety of brews besides their cult classic Heady Topper double IPA, but when their brewery was wrecked by Hurricane Irene, they became a one-beer brewery....

Those familiar with Japanese cuisine know that it is much broader and more complex than just sushi rolls and ramen noodles. Sure, those two dishes might be especially popular in the United States, but they are simply a couple of the many, many fine culinary delicacies that Japan has to offer. Related Articles Are You A Culinary Expert? How Many Of These 68 Terms Do You Know? This Is How You Properly Barbecue Tofu This Japanese Ramen Chain Really Wants You To Focus On The Noodles The World’s Smallest Sushi Is Made With One Grain Of Rice

As Americans become accustomed to and gain an appreciation for more of the country’s traditional dishes, it’s also important to realize the plethora of health benefits that many of Japan’s commonly used ingredients possess. After all, the Japanese people are among the world’s healthiest. Chef Isao Yamada of New York City’s Brushstroke walks us through eight basic, healthful ingredients utilized in Japanese restaurant and home kitchens.

Healthy Japanese Ingredients Miso

Miso is often seen in the form of fermented soybean paste, which is most commonly used in miso soups. It’s best for seasoning, pickling or even marinating fish or meat.

It’s available in many colors and flavors, depending on where it is found in Japan. (Red miso...

Yangon is alive.

You can feel it instantly in the morning air – in the hum of stand-still traffic, surrounding the crumbling British colonial buildings rising out of trash-lined alleyways. Throngs of people shuffle about, a mix of business suits, tattered clothes, monk’s robes and longyi, the traditional men’s wrap similar to a sarong. Many paint their faces —from simple smears to ornate designs—with the pale yellow cream of ground Thanaka wood, to protect against the intense heat of the Myanmar sun.

And the sounds! Urgent, and in your face: horns honk, food stands echo with the clangs of spoons against pots, tea sippers make kissing noises to attract waiters and street vendors shout. Every alley is packed with life, filled with impromptu markets selling drinks, beetlenut chews, and food. Noodle vendors set up back-to-back, tables laid with dozens of curries, fresh fruit, veggies, and soups. Shwedagon Paya, a giant golden pagoda in the center of town, glows from its spot on the skyline.

It’s dawn, the energy is contagious, and I’m in search of breakfast—fish stew.

Just outside Chinatown, I find what I’m looking for: Mohinga, the unofficial national dish of Myanmar. A family of young...

Having trouble keeping up with all the news in your various feeds and apps? You’re not alone! But don’t worry, Food Republic has the food news beat covered — at least, provided you’re interested in topics more nuanced than the latest change to the packaging at KFC or McDonald’s new delivery options.

To wit, let’s explore three recent major food-world news stories that are worth knowing about. And if you’re looking for a thread to tie these together, consider the environment and the future of our planet:

1. The Associated Press’ Sea To Table Exposé, Redux

What it is: In June, the AP published a story, “AP Investigation: Local Fish Isn’t Always Local,” that sought to prove that Sea To Table owner Sean Dimin was using misleading labeling and questionable traceability practices. The AP’s investigation included setting up time lapse cameras in Montauk, Long Island’s fishing port to catch Sea To Table in a lie about where its tuna was coming...

What is salt, exactly? When we talk about edible salt that we consume, we’re talking about sodium chloride, or mineral mixes that are mostly sodium chloride. It’s one of the oldest and most widely used seasonings — archaeologists have found evidence of salt production that goes back as far as 8,000 years. Saltiness is also one of the five basic tastes we experience, along with sweetness, sourness, bitterness and umami.

How is it made? Depending on the local mineral mix and evaporation methods, you’re going to get vastly different salts with different textures, flavors and uses. Let’s take a look into the most notable types of salt, with guidance on how to use them.

This year’s Basque Culinary World Prize was awarded to Scottish-born Australian chef Jock Zonfrillo earlier this week, at a ceremony in Modena, Italy. The chef wins the mission-based prize for his work preserving and celebrating Australian Aboriginal cooking.

A panel of international heavy-hitting chefs including Massimo Bottura, Enrique Olvera and Dominique Crenn chose Zonfrillo out of 10 finalists. He’ll take home more than $100,000 “to devote to a project or institution of his choice that demonstrates the wider role of gastronomy in society,” according to a release. In a statement Zonfrillo said:

“One of the fundamental lessons I’ve learned from working with indigenous communities is to give back more than you take.  My motivation comes from acknowledging a culture who farmed and thrived from the land they have lived on for over 60,000 years. The First Australians are the true cooks and ‘food inventors’ of these lands and their exclusion from our history, and specifically our food culture, it is unacceptable. I believe the world of gastronomy is committed to making change and, while we...

Is it possible that the only thing better than a salty, gooey cheeseburger from Emmy Squared is a salty, gooey cheeseburger from Emmy Squared eaten while watching Janet Jackson at a massive outdoor music festival? You’ll have the chance to find out this weekend at the Panorama Music Festival on Randall’s Island, which runs July 27-29. (Passes are available here.)

Panorama’s music lineup covers a lot of ground, from cult indie rockers (Fleet Foxes, Father John Misty) to famed rappers (Lil Wayne) to jetsetting international DJs (Moodyman) to the legendary Jackson. But the food vendor lineup covers perhaps even more ground, and should vie with some of the stage talent for most Instagrammed shots of the weekend. Oh, and the fest has partnered with Postmates, so attendees can order on an app and skip the lines.

Besides Emmy Squared Pizza and its opulent burger, Panorama’s food offerings include Avocaderia, Bareburger, Roberta’s, Mighty Quinn’s Barbecue, Schaller’s Stube, Sweets By Chloe and many more.

Still not swayed? Check out the video promo below:

The post NYC’s Panorama Music Fest Goes All-In On Food, Teams With Postmates appeared first on...

For a country that’s known mainly for its meat dishes, it may come as a surprise to learn that Austria has such a thriving veggie scene, and capital city Vienna is at the heart of it. Home to one of the five purely vegetarian Michelin-starred restaurants in the world, Vienna is jam-packed with restaurants and cafes that cater to meatless and plant-based diners, and there’s something for every taste and budget. From 10-course gourmet dinners to raw and organic bakeries, vegan ice cream parlors and delicious, cruelty-free schnitzels (yep, really), here are my picks for the city’s best plant-based restaurants.

TIAN

Let’s start with the most lavish: the exceptional, chandelier-lit TIAN, which not only has a Michelin star to its name but also three Gault-Millau toques. In the week there’s a noon special, but it’s in the evenings that things rev up, with the signature tasting menu. You can opt for six, eight or 10 courses; whichever you go for, you’ll discover a whole new realm of plant-based cooking. From the freshly baked bread that’s brought out to you at the start (with three olive oils from different countries and regions), you can tell this is going...

OK, just to be clear: Julia Child has not come back from the dead to cook a course at a dinner featuring Dan Barber, Eric Ripert and Danny Bowien. Instead, it’s an imaginary dinner series lineup created by French-born artist André Saraiva, an agit-pop instigator who’s also known for his street art and exclusive nightclub curating in Paris, New York and beyond. Sweetgreen has partnered with Saraiva on the “Dream Dinner” series—a new spin on the artist’s Dream Concerts exhibit—showcasing posters for these fictional events at the fast-growing chain’s LaBrea location in Los Angeles, in D.C.’s Georgetown and at the NoMad location in New York City. Tonight, anyone purchasing a salad at the NoMad location after 6 p.m. will receive a limited-edition tote bag featuring one of the posters; Saraiva will be at the restaurant as well, signing the bags. The partnership is the latest Sweetgreen initiative to engage community through art, design and architecture. The company’s founders, Nicolas Jammet, Nathaniel...

When word got out Saturday night that food writer and Pulitzer Prize winner Jonathan Gold had passed away at age 57 from pancreatic cancer, chefs and journalists quickly took to social media to celebrate him. Rightfully so. He was the most well known and respected food writer of his generation; his reviews in the LA Times, the last stop in a storied career, celebrated and dissected one of the world’s most distinct and exciting dining scenes.

The LA Times, where he did two turns as critic with additional stints at LA Weekly, Gourmet and The New York Timespublished a touching obituary announcing his death, and has lifted the pay wall around his reviews for the time being.

Here at Food Republic, we covered Gold frequently over the years, whether it was helping promote his annual 101 Best Restaurants lists or discussing the documentary about him, 2016’s City of Gold, or kvetching about his moves, as when he returned to the LA Times back in 2012.

Gold’s death is rightly being called untimely; his family deserved way more time with him, and those who care about food in Los Angeles and around the world would have gladly read his inventive, lively prose for decades to come. Like Hunter S. Thompson did for gonzo journalism or Lester Bangs with music — and Gold had a respectable run as a music journalist early in his career — Gold will go down as an outsized personality whose work surpassed even his charisma, and he’ll influence...

Given the chance, most professional chefs would gladly trek out to an open field for the chance to cook over open fire. This explains why Zak Pelaccio is able to lure well-known chef friends like Seamus Mullen, Jess Shadbolt and Clair de Boer (of King) and Ignacio Mattos two hours north of their Manhattan restaurants to join the lineup at the second Play With Fire, which takes place in Hudson, NY August 11.

It’s the long awaited follow-up to a 2014 event that featured Sean Brock, Matty Matheson and others, and which, if you had the good fortune to attend (as I did), was one of the standout food fests of the past few years. Tickets for the latest Play With Fire are available now, and there’s still plenty of time to book a room or Airbnb nearby—it’ll be an all-day-and-into-the-night event in a setting you won’t want to leave.

The chefs will be cooking at stations spread around the farm and fields that comprise Fish & Game Farm—the bucolic place that gave Pelaccio’s Hudson restaurant its name. Each chef will cook on a specially designed grill by artist Kris Perry....

Ever browse your farmer’s market and wonder what that familiar-looking but weirdly named vegetable is and what you’re supposed to do with it? Well it’s summer, when the stalls are filled with lettuce, berry and corn variations, and while the safe bet is to grab the spinach or eggplant, why not try something more exotic?

We’ve sought the counsel of wise chefs over the years to discover new ingredients and play around with cooking with them. (Shout-out to writer Linnea Covington, who sourced the chefs behind these ingredients.) Here are unusual ingredients to look for at the market right now.

Alpine Strawberry

Unlike supermarket strawberries, the Alpine variety is bold, fresh and has an elongated shape, more like a tiny chili pepper than a fat raindrop. They are traditionally grown wild and offer an intoxicating flavor. At Bondir in Cambridge, MA, chef-owner Jason Bond cooks alpine strawberries down with red wine and oregano and treats the mixture like a marinara sauce, pairing it with foie-gras-infused white polenta to create a bright, rich dish that speaks to the season. Another way to use Alpine strawberries aside from eating them straight or baking them into dessert is to...

The world of spirits doesn’t exactly hold moonshine in high regard. Its critics deride it as an oxymoron—how can it be moonshine if it’s legal? Others argue that it’s an inferior product, an unaged corn whiskey, or a wannabe bourbon without the color, flavor or heritage of the good stuff. Even the craft spirits brands that produce moonshine usually consider it a first effort on the way to making something more substantial.

The latter scenario is how the Richmond, VA startup Belle Isle Craft Spirits approached its debut product, Belle Isle Black Label. Meant to get the brand up and running, the initial moonshine served as a base for several infusions that founder and CEO Vince Riggi used to stand out at the premiere Richmond Moonshine Festival in 2014. The overwhelming reaction led Riggi and his team to embrace infused moonshine, and the brand concentrated on honey habanero and cold brew infusions. It also sourced locally, as Riggi and Gregg Brooks, Belle Isle’s director of production, discuss in the latest edition of our emerging food and drink brand column, What’s Your Story?

How’d you get the idea to make flavored moonshine? 
RIGGI: In order to best explain this evolution, a bit of context is necessary. When we launched Belle Isle, infusions were never on our radar. We believed so strongly in Belle Isle Black Label as a blank canvas for creativity that the idea of adding infusions to our product line never occurred to us.

It was not...

Rock bands collaborating with craft brewers is nothing new—in fact there’s a natural synergy between hard-working DIY types that makes it completely understandable that these dudes would wanna work together. (It is mostly dudes.) But Reality Based Pils, the new beer from Danish brewer Mikkeller made with the increasingly popular and prolific quintet The National, is particularly notable.

For one thing, both of these brands (as it were) are at their peak right now. Mikkeller still calls itself a microbrewery but it has a growing presence in the United States, especially after opening a beer hall at Citi Field in Queens, New York earlier this year. The National keep releasing albums that garner more and more praise and increase their fan base; the band recently followed 2017’s hit studio album Sleep Well Beast with a live album, Boxer Live In Brussels.

It’s also worth noting the various political statements at play, from calling the beer “Reality Based Pils,” a dig at all the talk of “fake news,” to it being a pilsner at...