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Philadelphia's East Passyunk Avenue
Date: Wed, Mar 27, 2013
Fond Two of the owners worked at the legendary Le Bec Fin before launching Fond in 2009. At their new, bigger space, they still serve elegant French-influenced dishes, like sweetbreads with ramp salad. 1537 S. 11th St.; fondphilly.com. Era Atomica This midcentury vintage store stocks kitchenware and cocktail accessories, like Pyrex dishes and swizzle sticks. 1726 E. Passyunk Ave.; era-atomica.com. Marra’s The puffed, charred crusts on these pies define South Philly...
Brooklyn's Bedford Avenue
Date: Wed, Mar 27, 2013
Allswell Chef Nate Smith serves a revolving selection of comfort foods at this Brooklyn gastropub, but the hefty $14 burger never leaves the menu. 124 Bedford Ave.; allswellnyc.com. Sweet Chick Maple syrup and three types of waffles (classic, bacon or mushroom) accompany the crisp fried chicken at this new Southern-food spot. 164 Bedford Ave.; sweetchicknyc.com. Handsome Dan’s Snocone & Candy Stand Hidden in a mini mall, this eclectic candy store carries locall...
The Hungry Crowd: Paul Feig
Date: Wed, Mar 27, 2013
What’s the most unusual thing you’ve eaten while traveling? While I’ve had some odd sea urchin dishes and offal that would make me sound more adventurous, the most unusual dish I’ve eaten this year was at the Met Restaurant in Venice, which is located inside the Metropole Hotel. The dish was unusual because it sounded like it was going to be terrible. It was called shabu-shabu al Barolo and was described as “a piece of Piemontese beef cooked in boili...
The Truth About Wine and Asparagus
Date: Mon, Mar 25, 2013
When it comes to vegetables, asparagus is a strange one. First off, it can grow up to seven inches per day in good weather, which means we should be glad farmers harvest it, or else asparagus would soon take over the world. Second, well, as Pierre Larousse put it in his Grand Dictionnaire Universel, “Tout le monde connaît l’odeur fétide qu’elle communique à l’urine.” You don’t have to speak French to know what he’s talkin...
DIY Soup Dumplings
Date: Thu, Mar 21, 2013
In this Article Soup Dumpling Tips How to Form and Steam Soup Dumplings Photo © John Kernick Long before molecular gastronomy set out to astonish diners with liquid olives and other unimaginable foods, xiao long bao (steamed dumplings filled with hot broth and meat) had people asking, “How’d they get the soup in there?” The secret to the Shanghainese specialty: The broth is so rich in gelati...
Paul Qui’s Midnight Suppers
Date: Thu, Mar 21, 2013
Paul Qui, winner of Top Chef Season 9. Photo © Jody Horton Top Chef Season 9 winner Paul Qui and his fiancée, Deana Saukam, are so lovely that I can’t even be jealous about their apartment, with its enviable view of downtown Austin. When I visited them recently, Deana greeted me with big hugs, their new puppy jumped on my shoes, two cats eyed me from the living room and Paul smiled his shy smile at me from the stove. Deana is outgoing and take-charge (she&rsquo...
Berlin Restaurants
Date: Tue, Mar 19, 2013
In this Article Insider Picks Splurge Classic Best Value Bakeries, Coffee Shops and Breakfast Spots Bars Berlin Restaurants: Insider Picks Kater Schmaus A gritty stairwell leads up to this hidden third floor restaurant in KaterHolzig—a graffiti-covered soap factory reinvented into a sprawling cultural center. Inside, there’s a state-of-the-art open kitchen filled with a staff that looks more like DJs than sous...
Chefs Share Their Daily Rituals
Date: Mon, Mar 11, 2013
Edward Lee 610 Magnolia, MilkWood (Louisville, KY) “I do a lap around the dining room before service and I always adjust one place setting, even if it’s perfect. It’s never more than one. It’s just something I have to do and then I’m ready to get started.” 610magnolia.com Photo courtesy of Gavin Kaysen Gavin Kaysen Café Boulud (New York City) “Michel LeBorgne, the chef and founder of the New England Culinary Institute, taugh...
Insider Guide to Buenos Aires Restaurants
Date: Thu, Mar 7, 2013
In this Article Buenos Aires Restaurants Buenos Aires Hotels Buenos Aires Shopping Francis Mallman’s Favorite Buenos Aires Restaurants Best Night Out with Friends: Munich Recoleta “This is an elegant old restaurant—it’s been there more than 30 years—with dark woods and animal heads on the wall. The food is extremely good—Argentinean cooking with a German twist. They make a beautiful revuelto gramajo,...
Pasta Now
Date: Wed, Feb 27, 2013
In this Article Creative Pasta Recipes Smart and Simple Pasta Sauces Crunchy, Creamy + Quick Pasta Toppers Agar-agar spaghetti and potato-foam gnocchi helped turn Spain’s Ferran Adrià into a legend. But until recently, few American chefs dared to innovate with pasta, because their customers worshipped classic Italian dishes. Those recipes will never go out of style, but now, chefs are feeling freer to experiment. They’re ma...
Sommeliers of the Year 2013
Date: Mon, Feb 25, 2013
In this Article Peter Eastlake Kelli White & Scott Brenner Yoon Ha Matthew Kaner Bank Atcharawan David Speer Alpana Singh Joe Campanale Justin Vann Laura Maniec Sommelier Fun Facts Peter Eastlake Outside Lands, San Francisco; The Great Googamooga, Brooklyn Why He Won Because at these over-the-top festivals that combine great music and great wine, he creates sensational lineups of star ...
Editor’s Letter
Date: Mon, Feb 25, 2013
In this Article What I Learned from Mario Mario on His Favorite Color Mario’s Cover Recipe Cook-Off A Cookbook from Mario’s Best Students Photo © Michael Turek At F&W, we’re endlessly fascinated by all things Italian—the food, the wine, the chefs. And one Italian chef we’re always fascinated by is Mario Batali. So for our Italian wine issue this month, we invited him to be our first...
Bold Beers in the Land of Barolo
Date: Fri, Feb 22, 2013
Teo Musso (here with his daughter, Wayan, at his brewpub) is a star of the new Italian beer scene. Photo © Martin Morrell. Piedmont, in northern Italy, is known for two things: wine and truffles. Traditionally, when people make pilgrimages to Piedmont, that’s why they come. They visit the vineyards and the wineries, they drink Barolo and Barbaresco, they eat pasta buried under snowdrifts of white truffle shavings and they laugh as they listen to that eerie w...
How to Make Neapolitan-Style Pizza
Date: Thu, Feb 21, 2013
In this Article Neapolitan-Style Pizza Toppings Neapolitan-Style Pizza Tips If God created the universe in just one week, a pizza recipe that takes three days seems excessive. But the dough for a great crust—delicate and crisp on the outside, tender and elastic on the inside, with a subtle, complex tang—needs at least that long to proof (leaven with yeast). “With a long, slow rise, you can use a very small amount of yeast, which...
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