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    Home / College Guide / â€œA Vietnamese chef’s new home | Let’s Eat - The Philadelphia Inquirer” p
     Posted on Thursday, December 12 @ 00:00:19 PST
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    “A Vietnamese chef’s new home | Let’s Eat - The Philadelphia Inquirer” plus 7 more A Vietnamese chef’s new home | Let’s Eat - The Philadelphia Inquirer Rapid City business creates fresh, home-cooked meals - Brookings Register Scratch Food & Beverage launching pay-what-you-can menu in 2020 - PGH City Paper The 2019 Eater Awards Winners in 23 Cities - Eater Feast on seven fishes and tradition at Pittsburgh restaurants - Pittsburgh Post-Gazette These Are Washingtonian Readers' Favorite Restaurants in 2019 - Washingtonian On the Menu in Moscow, Soviet-Era Nostalgia - The New York Times Fresher food draws more to senior lunches in New Milford - CT Insider A Vietnamese chef’s new home | Let’s Eat - The Philadelphia Inquirer Posted: 11 Dec 2019 09:49 AM PST For Italian American food, youre covered at Dinos. Its look inside and out suggests mom-and-pop pizzeria, but Luigi Mazzitelli and crew are doing so much more: Italian wedding soup filled with escarole and tiny meatballs, vampire-resistant garlic rolls, snacky bread sticks filled with pepperoni bits, the usual lineup of thin-crust and Sicilian pizzas and cheesesteaks, plus a full board of entrees made with care.

    Chicken Francese, in a sauce of white wine, lemon, and butter with a side of penne, was a steal (and a second meal) for $13.95. In fact, four of us got out the door for exactly $70 including a tip to a saintly waitress. Rapid City business creates fresh, home-cooked meals - Brookings Register Posted: 30 Nov 2019 12:00 AM PST RAPID CITY (AP) – Marinell Simpson and her staff will prepare and cook the fresh home-cooked meals their busy customers really want to make themselves – if only they had time. Simpson opened Fresh Creative Kitchen in late May in Rapid City. Her wide variety of entrees, side dishes, salads and desserts are ordered days in advance, prepared in small batches with an emphasis on low waste, and are ready to pick up and serve. A lot of people who want to eat well dont have time to cook and dont even have time to buy groceries, Simpson told the Rapid City Journal. This is a new concept in doing meals and eating well. Fresh Creative Kitchen takes other online meal delivery services – such as Home Chef, Blue Apron and Hello Fresh, which also offer a wide variety of complete, healthy meals – to another level. This goes a step further, she said.

    Its fully cooked, ready to eat. Another difference: They send everything you need, but you still have to spend some time cooking it. The real drawback is all the packaging. Theres a lot of waste, Simpson said. At Fresh Creative Kitchen, fresh meal choices to go are offered for pickup Monday through Thursday. Orders can be placed online at freshcreativekitchen.com. The deadline to order is midnight Wednesday for pickup on a designated day and time the following week. Simpson and her chefs will time a dish to be prepared and ready at the appointed pick-up time. To maintain freshness, nothing is prepared in advance. Dishes that require a sauce needs to simmer for hours, or a meat better slow oven-roasted, figure into the designated pick-up time. Im cooking to deadline, she said. Simpson also delivers on her low-waste mantra by serving her dishes in reusable glass casseroles instead of throw-away styrofoam boxes. Lined, reusable baskets available for purchase, or recyclable fresh fruit cartons from a nearby grocery store are pressed into service. The glass casseroles can go right to the dinner table. You can even make it look like you cooked it because it doesnt come in packaging, she said.

    Most customers bring the casserole back the next time they order. Theyre all coming back because people dont want the container, they want the food, Simpson said. The low-waste emphasis comes naturally for Simpson, who grew up in a family of self-reliant gardeners and canners. I was raised on good cooking. My mom, Nell, was very budget-conscious. We didnt eat out really at all as a kid, she said. Simpson began her career writing for newspapers and magazines. She also taught English at Stevens High School. Her skills as a home chef were built through trial-and-error, along with occasional cooking classes. Eventually, she was not only cooking for her own family but was preparing meals for friends, too. I was cooking for five families other than my own for five years and needed a commercial kitchen to take it to the next level, she said. In August 2018, she and her husband, Mike, purchased the building that has served as a travel agency, pet shop, and day spa and residence on Mount Rushmore Road. The couple gutted the entire house, opening up the main floor for a spacious, modern commercial kitchen on one side. On the other side is a homey area that hearkens back to grandmas dining room and is used for small in-house meetings.

    Rejuvenating an existing structure, rather than leasing in an existing strip mall or building new, was also part of her low-waste philosophy. It was a sad little building that was in need of rescue, Simpson said. Rescuing an older building was part of it, not building new. Now in its sixth month, Fresh Creative Kitchen has developed a following. Simpson employs a staff of up to seven part-time cooks to prepare dishes with servings for two, four or eight people. Next weeks Monday and Tuesday menu is a mixture of Southwestern dishes: Chicken, steak or veggie fajitas, chicken enchiladas, Tex-Mex taco salad, Mexican chopped salad, sweet corn spoon bread. Cranberry-raspberry oat bars or Better Than Chocolate Cupcakes are dessert options. Wednesday and Thursday offers two types of lasagna, roasted fall vegetables, sauteed green beans with garlic and almonds, with or without bacon, Arugula Fig Salad or Simple Salad, with Maple-Glazed Pumpkin Donuts for dessert. Her lean bowls, featuring fresh greens and fruit, proteins such as shrimp or lean chicken, have proven popular for lunches. She will change the menu each week. There have been some repeats. Im learning what people like as favorites, she said.

    Simpson also encourages her staff to bring in new ideas and try new things. Thats the fun of it. Were not corporate. We can do whatever we want to do, she said. Its a creative kitchen, she said. Were literally making up what we want to cook. Scratch Food & Beverage launching pay-what-you-can menu in 2020 - PGH City Paper Posted: 10 Dec 2019 02:26 PM PST In 2020, Scratch Food & Beverage will be one of the first area restaurants to launch a pay-what-you-can dinner menu. The Troy Hill restaurants pick-your-own-price meal will go hand-in-hand with its recently launched Q-Time program, an affordable, family-style dinner designed to take the stress of money and preparation off the table. The ideas came in tandem, says Scratch owner Don Mahaney. We have a lot of people who come through the space and comment about how comfortable they feel and how at home they feel. Q-Time and pay-what-you-want dinners are ways Mahaney is taking this feeling of home to the next level. The Q-Time menu is available to a party of four to six every night of the week, by reservation only. For $130, the party is treated to a meal reminiscent of Mahaney and Scratch chef Chris OBriens own family meals: soup, followed by meatloaf and side dishes — potatoes, gravy, Brussels sprouts, roasted carrots, greens, and pickled vegetables — and for dessert, a whole apple pie.

    Both Q-Time and the new meal stem from the restaurants mission statement, to be a space where friendly paths intersect, so that our neighbors can come to see the whole world as home for a time. Mahaney believes that one of the best places to create this sense of belonging is at the dinner table. Up until the launch of Q-Time, Mahaney and OBrien met Scratchs mission through menu design, offering a bill fit for any eater, with or without dietary restrictions. Scratch, as Mahaney points out, caters to vegan, gluten-free, and those who want deep-fried meat on a stick with aioli. It was important to the duo that diners didnt have to make a choice where to eat based on a diet, or contort their meal to match an allergy. Their next obstacle to tackle was sticker price. We see a great diversity in the people who come through the doors in many different ways, says Mahaney. But income levels are always, frankly, going to be an issue. Mahaney has been following the evolution of pay-what-you-can restaurants as theyve grown in popularity — the first is said to date back to the 1980s — while working out what the restaurant could handle financially. Hosting a pay-what-you-can menu every day is economically impossible, but once a week, on a Sunday night, Mahaney can pull it off.

    Mahaney is expecting to launch the meals at the beginning of 2020 in order to assure that every kink is smoothed out. I want to make sure that when we do this, were able to do and do it well, [and] we dont have to stutter start or do it in any kind of half-assed way, says Mahaney. I think that would be a betrayal of what were trying to accomplish. The 2019 Eater Awards Winners in 23 Cities - Eater Posted: 10 Dec 2019 03:10 PM PST Each December, Eater celebrates the best in new dining — a look at the top chefs, restaurants, and design that have opened in the last 12 months and managed in that short time to make a major impression. Its not the best restaurants in America, per se, but rather the varied food expressions across nearly two dozen cities, from Philly to LA , that had a notable impact this year. There were beautifully-executed dishes (ricotta-filled agnolotti, prawns on falafel toast), stunning physical spaces (the colorfully playful Gertie in NYC, the lush menagerie that is V DTLA), and chefs like Peter Prime of Cane in D.C. and Justin Sutherland from the Twin Cities who kept us watching. There were food trucks, pop-ups, bakeries, and bars that drew buzz and praise and brought something different to a scene where theres shortage of food trucks, pop-ups, bakeries, and bars.

    And there were restaurants that distinguished themselves — with their creative dishes, or assertive flavors, or comforting ambiance, or many with thoughtful innovation. For countless reasons, these were the restaurants, dishes, designs, and noteworthy individuals that stood out across 23 cities this year. Atlanta Angie Webb Eater Atlantas Dish of the Year is Azizas Akko prawns: Tal Baums modern Israeli restaurant is a breath of fresh air at Westside Provisions District. Dishes here showcase the broad range of Middle Eastern foods and flavors found within Israels most cosmopolitan cities. However, the moment Aziza opened in July, the Akko prawns became a breakout star on the menu. These heads-on jumbo shrimp come swimming in a warmly spiced tomato sauce set atop thick falafel toast, all created by executive chef Brandon Hughes. This comforting dish is then garnished with fresh cilantro and a squeeze of Persian lime. Its best paired with a fresh and funky red, like Niepoorts Drink Me Nat Cool from the Bairrada region near the Atlantic coast of Portugal. See the rest of Atlanta s 2019 Eater Award winners >> Austin Courtney Pierce Eater Austins Restaurant of the Year is DipDipDip Tatsu-ya: DipDipDip is only the latest in what has become a burgeoning empire from chef and co-owner Tatsu Aikawa and the Tatsu-ya family, which includes three locations of Ramen Tatsu-ya , Texas roadhouse izakaya Kemuri Tatsu-ya (the 2017 Restaurant of the Year winner ), patio bar and curry spot Domo Alley-Gato , and forthcoming tiki bar Tiki Tatsu-ya .

    The shabu shabu (hot pot) restaurant gives diners a fun Tatsu-ya twist on the genre in an upscale setting. Certainly, there are standards like thin slices of locally sourced beef, pork, and crunchy vegetables (and slices of high-grade wagyu beef). But there are also Texas twists on items, like the Keep Austin Dipping, a shiso kosho queso that pairs perfectly with beef to create essentially a Philly cheesesteak; and gyoza filled with shrimp and spicy cheddar grits. A cart with daily specials keeps the menu fresh and interesting, while the gorgeous custom woodwork from Austins A&K Woodworking and Design elevates the atmosphere. See the rest of Austin s 2019 Eater Award winners >> Boston Richard Cadan Eater Bostons Design of the Year is Mariel: The gorgeous restaurant has a vibe of lived-in glamour — enormous, eye-catching light fixtures dangle from the high ceilings (the space used to be home to a bank), while the walls are covered with graffiti-style murals. The tables and floors feature elaborate tiling, and lush greenery sprouts up along the walls to complement the otherwise muted color palette. Its evident that someone has paid careful attention to the design of every square inch.

    As COJE managing partner Chris Jamison previously told Eater : At the end of the day, were not just trying to feed you; we want to make you feel a certain way ... Dinner is the new night out, not something you do before a night out. See the rest of Boston s 2019 Eater Award winners >> Charleston Eater Charlestons Bar of the Year is Citrus Club: Mid-century modern dreamsicle Citrus Club sits high above Charleston with Instagram-enviable views and fun tropical drinks that wont leave you with a sugar hangover. This rooftop bar has the highest elevation downtown, some of the best bar staff around, and an air of poshness that makes it a sought-after spot for a perfect evening out with friends. See the rest of Charlestons 2019 Eater Award winners >> Chicago Courtesy of Jeong Eater Chicagos Chef of the Year is Dave Park of Jeong: Dave Park put his creative Korean cooking on Chicagos culinary map while running Hanbun, a stall in a nondescript food court in suburban Westmont, in 2016 and 2017. So when he and partner Jennifer Tran announced the stalls closure and then that they planned to open a full restaurant in the city in West Town , dinerss expectations were sky high. Jeong then amazingly surpassed those expectations, mainly because of Parks cooking.

    The ingenuity, sophistication, and downright deliciousness of Parks food has fully blossomed at Jeong, where the full kitchen and city clientele allow the chef to expand what he started at Hanbun. See the rest of Chicagos 2019 Eater Award winners >> Dallas Eater Dallas Design of the Year is Georgie: Chef Curtis Stones Knox Avenue restaurant has only been open for a couple of weeks, but the space it occupies is already turning heads. Designed by GRT Architects, its dramatic vaulted ceilings, midcentury modern fixtures, mixed marble floors, and plush velvet seating come together to create a space thats luxe without being ostentatious and comfortable without being casual. Whether or not the food at Georgie will live up to the expectations that its beautiful home has established for the restaurant, theres no denying that this is one of Dallass most beautiful new places to dine. See the rest of Dallas 2019 Eater Award winners >> Detroit Michelle Gerard Eater Detroits Bakery of the Year is Warda Patisserie: In a year that was filled with great breads, gorgeous pastries, and cakes, pastry chef Warda Bouguettayas immaculate bakes were always a treat. At Warda Patisserie, Bougettaya brings her experiences from growing up and traveling abroad into the kitchen to create the sweet and savory pastries that are as much a feast for the eyes as they are exquisite to eat.

    Her Algerian torta is crisp, flaky, and golden brown with lovely designs decorating the pastry. The Mexican conchas are made with a soft brioche and a not-too-sweet crackling on top. Every weekend that its available customers flock to her counter inside Trinosophes for a slice of the Russian honey cake. The city has yet another great bakery worth celebrating. See the rest of Detroits 2019 Eater Award winners >> Houston Shannon OHara Eater Houstons Bar of the Year is Monkeys Tail: In all of the chaos of 2019, a visit to Monkeys Tail is a welcome respite from the terrible headlines and chaos that await outside its doors on Fulton Street. Its cocktail menu takes a great deal of influence from iconic Mexican drinks, with classics like the margarita and freshly fermented tepache on the menu paired with fun, inventive cocktails that make excellent use of clever techniques and quality ingredients. And, with a weekday happy hour that lasts until 7 p.m. daily plus a menu of bar snacks like barbacoa-topped pizza, Sonora-style hot dogs, and vegan cheeseburgers, and an intimate vibe, Monkeys Tail is the kind of spot thats easy to find yourself going back to over and over and over again. See the rest of Houstons 2019 Eater Award winners >> Las Vegas Amelinda B Lee Eater Las Vegas Design of the Year is Best Friend: All things Los Angeles find a home in Roy Chois new restaurant Best Friend, the Korean barbecue with LA roots at the Park MGM.

    Diners walk into a liquor storefront with bar stools for grabbing quick bites or picking up swag. Customers then head into the main dining room through a pink plastic freezer door to find a bar to the right. The dining room in bright colors almost vibrates with its rainbow hues. Plants hang from the ceiling, and a mural from Los Angeles artist Phung Huynh adorns one wall. A deejay booth spotlighting LA artists takes over one wall. See the rest of Vegas 2019 Eater Award winners >> London Mason Noteboom for Quality Wines Eater Londons Dish of the Year is pig fat cannoli at Quality Wines: Quality Wines, the wine bar annexe to the much-loved Quality Chop House is one of the standout venues of the year in London, full stop. Chef Nick Bramhams menu changes weekly, with the exception of three things: gildas, jamon Iberico, and pig fat cannolo, which come either with a chocolate or sour cherry filling. The latter holds all of the confected thrill of a single cherry drop or a shot of Disaronno Amaretto, offset by the lactic tang of ricotta and cased within a biscuity, lardo-rich curved brittle dusted with icing sugar. Its the perfect end to what is almost always a perfectly complete meal at a venue boasting all the hallmarks of the best kind of eating and drinking in London in 2019.

    See the rest of Londons 2019 Eater Award winners >> Los Angeles Eater LAs Surprise of the Year is Original Cannabis Cafe (formerly Lowell Cafe): The worlds first licensed cannabis restaurant opened in West Hollywood on October 1. And however anyone feels about Original Cannabis Cafe — formerly Lowell Farms: A Cannabis Cafe — its launch took on a life of its own this fall. International press came from far and wide to assess whether Original Cannabis Cafe would become a joke, or if it could be a legitimate place for cannabis consumers. The buzz was palpable, people everywhere were talking about it. Enthusiasts lined up to nab tables to try chef Andrea Drummers snacky non-cannabis food menu and to openly smoke cannabis from bongs, joints, and vapes... A new genre within hospitality was born, and many more are on the way. See the rest of Los Angeles 2019 Eater Award winners >> Miami FujifilmGirl/Official Press Photo Eater Miamis Restaurant of the Year is Boia De: While fried chicken and tacos from popular food truck La Pollita might have put culinary duo Luciana Giangrandi and Alex Meyer on the map — Boia De , their brick-and-mortar outpost that debuted this summer made them culinary stars.

    This charming, albeit small , restaurant tucked away in a strip mall, lets the pair show off their extensive fine dining backgrounds. The menu features some of the most creative dishes in the Magic City like crispy potato skins topped with with burrata, caviar, and hardboiled egg or baked clams with njuda, all paired with hard-to-find vintages, have made this newcomer a gem that everyone seems to be seeking out. See the rest of Miamis 2019 Eater Award winners >> Montreal Eater Montreals Design of the Year is Marcus: American chef Marcus Samuelssons Montreal restaurant may have landed mixed reviews, but theres one thing it seemed most agreed upon: the space itself is a stone-cold stunner. Designer about town Zebulon Perron and his team put forward an array of brassy tones and geometric, line-driven forms. Theres more than a hint of art déco influence here, yet with splashes of plant life and a few carefully-selected millennial pink items of lounge furniture, it avoids falling into the trap of being too retro, or too much of an homage. See the rest of Montreals 2019 Eater Award winners >> Nashville Paige Pennington for Setsun Eater Nashvilles Dish of the Year is Setsuns ricotta agnolotti: There were a flood of new openings this year, and with those openings, a few dishes became local favorites — keeping diners returning again and again, ordering these same dishes on repeat.

    And while Jason Zygmont and Ray Melendis East Nashville pop-up Setsun doesnt have a permanent home (ahem, yet) — the consistently well-executed menu is already one of the best dinners in Nashville. While the try everything for two is the move, a Zygmont standout dish for years is the flavor-bomb, pillow-y ricotta-filled agnolotti with salsa calabria and Grana Padano. So much so, that while Setsuns menu constantly changes, hes had to assure diners that this dish is not going anywhere. Just ask them which of the ever-changing, funky wines on the current menu pairs best with the comforting dish, and enjoy a half or full glass for the full effect. See the rest of Nashvilles 2019 Eater Award winners >> New Orleans Courtesy of Dian Xin Eater New Orleans Casual Restaurant of the Year is Dian Xin: New Orleans was severely lacking in dim sum options before Judy Ceng and family brought Dian Xin to the French Quarter. Luckily, after traveling the country and getting a sense of an evolving interest in Chinese and Sichuan in other locales, Ceng saw a need locally. And the result, a two-page menu of bao, soups, chive cakes, jianbing, shu mai, and much more is some of the best Chinese food to hit the city.

    See the rest of NOLAs 2019 Eater Award winners >> New York City Alex Staniloff Eater NYs Restaurant of the Year is Kāwi: Despite its less-than-desirable locale, Kāwi stood out from the [Hudson Yards] pack for its downright delicious, yet playful Korean-centric fare, stemmed from chef Jo Parks unique point of view. Parks Korean upbringing and French fine dining training shines through in dishes that put twists on Korean classics, like with a wagyu ragu over rice cakes, a savory tofu dish thats reminiscent of crème brûlée, and kimbap that incorporates ingredients such as foie gras terrine and candied anchovy. ... The restaurant is out of the way from the typical dining neighborhoods that locals visit, but its heartening to imagine tourists stumbling upon the gem, and perhaps coming away from New York with a glimpse of one of the citys most creative new restaurants. Even in a city full of excellent modern Korean fare, Kāwi impresses with its confident, bold cooking. See the rest of NYCs 2019 Eater Award winners >> Philadelphia Dutch Huff Eater Phillys Restaurant of the Year is Kalaya: Southern Thai food shines at Kalaya , My-Le Vuong and chef Chutatip Suntaranons small, energetic Bella Vista BYOB where neighbors pack in nightly to cover the tables with tapioca dumplings made blue with butterfly pea flower, hot and sour soup overflowing with prawns, barramundi, and mushrooms, spicy laab ped, and spicer beef curry.

    The friendly servers are there to guide you through the menu and can steer diners toward a combination of plates that isnt 100-percent heat, or you can always ask Vuong for a recommendation as she makes the rounds, stopping to clear an empty plate or top off your wine. Its the type of comfortable neighborhood spot — with exceptional food — youll go back to again and again. See the rest of Phillys 2019 Eater Award winners >> Portland Eater Portlands Restaurant of the Year is Eem: When [Eem] opened in February, no one was exactly prepared for the impact itd have on the Portland public: Instagram stories documented lines curling around the restaurants corner, diners snug at the bar over bowls of curry and nuanced cocktails in goofy glasses. Within its walls, the intricacy of the dishes continued to shine. Barbecue, in essence, is a practice in patience and resilience, both more and less difficult than people think; Ninsom, with his humility and exceptional understanding of flavor, continued to tweak and improve upon those products of time and smoke, especially when aided by chef de cuisine Colin Yoshimoto. White curries became subtle backdrops for Golden-Mountain-soaked burnt ends, aromatic bursts of grapefruit and pickled shallot brightened up baby back ribs, and nutty massaman curry wrangled the funk of a tender lamb shoulder.

    Eem remains one of the most polished restaurants that opened this year, but the real skill comes from its ability to make the whole experience feel completely effortless. See the rest of Portlands 2019 Eater Award winners >> San Diego Haley Hill Photography Eater San Diegos Design of the Year is Morning Glory: Only CH Projects would be bold enough to venture to open an above street level spot that only operates during daytime hours and exclusively serves brunch, no less. But due to the sheer draw of the eye-catching design, the bar and restaurant is still enthralling crowds seven months into its tenure in Little Italy. As one of the hospitality groups last projects with local design powerhouse BASILE Studio, its a memorable mic drop. See the rest of San Diegos 2019 Eater Award winners >> San Francisco Patricia Chang Eater SFs Restaurant of the Year is Besharam: Open since last May, Heena Patels Dogpatch restaurant — named after the Urdu word for shameless — did a full reboot after the chefs much-publicized split with Daniel Pattersons Alta restaurant group this past spring. Besharam stayed open, though; the dining room kept the same layout and the same overall vibe, with Maria Qamars colorful murals and plateware setting the playfully unapologetic tone.

    But heres the thing: The restaurant got much, much better. See the rest of SFs 2019 Eater Award winners >> Seattle Suzi Pratt Eater Seattles Design of the Year is Eight Row: In a city that tends to favor cavernous, industrial dining rooms, the comforting brightness of Green Lakes new farm-to-table restaurant from rising chef David Nichols is a refreshing departure. Local interior design firm White Space helped fill the interior with green plant life and an eye-catching floral mural behind the bar, while Nichols made sure there were personal touches, such as jars of colorful fermented produce from his familys Wenatchee, WA, orchard stored on the shelves. The taps are even made from old tree pruners, sanded down to take the edges off. Perhaps an even better feature: Even on packed weekend nights, dining room chatter is pleasantly muted, thanks to a well-conceived layout. See the rest of Seattles 2019 Eater Award winners >> Twin Cities Eater Twin Cities Chef of the Year is Justin Sutherland: From a star-making turn on Bravos Top Chef to opening restaurant after restaurant, chef Justin Sutherland was everywhere this year. From the small screen to moving into the leadership of the Madison Restaurant group it has been an incredible year for the St.

    Paul-based chef. First, he was the absolute best reason to turn on the TV Thursday nights this winter with quotable quips like, My body is probably about 60 percent bourbon, 20 percent pot and 40 percent fried food. Then there were the pop-ups with his new crew of Top Chef pals , followed by revamps at just about every restaurant he works with the Fitz , Public , Gray Duck , Ox Cart Arcade, Pearl & the Thief , and more. He also launched two new fast-casual concepts including a ramen and Japanese fried chicken stand, O Bachan that was the single best bite of fried chicken we encountered this year, and a concept primed for duplication. See the rest of the Twin Cities 2019 Eater Award winners >> Washington DC Rey Lopez Eater DCs Chef of the Year is Peter Prime of Cane: By assuming the mantle of restaurant owner for the first time, Peter Prime was already betting on himself when he and his sister, Jeanine, opened Cane. To stand out, Prime trusted that the dining public would be as interested in exploring his Trinidadian background as he was. The tiny, packed dining room on H Street that generates hours-long waits is a testament to Primes vision of cooking food found at street carts, rum shops, and Caribbean home kitchens.

    A French Culinary Institute grad who was once admonished by an instructor for pouring too much black pepper on a roast chicken, Prime dials up the spice wherever he pleases with flammable chutneys and pickled chiles that decorate his signature doubles — fry breads filled spiced chickpeas — and whole fried snapper escoveitch . With a few exceptions, like five-spice Trini-Asian drumsticks that are Frenched into plump poultry popsicles, Prime isnt striving to apply many European techniques. Hes using pimento wood to smoke impeccable jerk wings, serving metal Tiffin boxes full of South Asian-influenced curries, and playing with soft serves based on goat milk or smoked coconut cream. See the rest of DCs 2019 Eater Award winners >> Sign up for the newsletter Eater.com The freshest news from the food world every day Feast on seven fishes and tradition at Pittsburgh restaurants - Pittsburgh Post-Gazette Posted: 11 Dec 2019 04:45 AM PST MENU ACCOUNT SECTIONS OTHER CLASSIFIEDS CONTACT US / FAQ These Are Washingtonian Readers' Favorite Restaurants in 2019 - Washingtonian Posted: 11 Dec 2019 04:00 AM PST Rigatoni with fennel sausage at the Red Hen. For the 42nd year, you voted on your top places to eat.

    1. Rooster & Owl , Columbia Heights Carey and Yuan Tang pair inventive four-course tasting menus with playful touches such as house-made gummies, which arrive with the check. 2. Hot Lolas , Ballston James Beard Award–nominated Kevin Tien , the former Himitsu chef who just opened Emilies in DC, puts his spin on the ubiquitous spicy fried-chicken sandwich. 3. El Sapo , Silver Spring This bright Cuban hangout is always loud and always fun. 1. Le Diplomate , Logan Circle Six years old—thats like 60 in restaurant years—and Stephen Starr s French bistro shows no sign of slowing down. 2. The Dabney , Shaw Jeremiah Langhorne s hearth-driven restaurant homes in on Mid-Atlantic ingredients such as pawpaws and sugar toads. 3. Roses Luxury , Capitol Hill This mod-American spot is home to DCs most famous line. (It finally started taking same-day reservations last year.) Dinnertime at Roses Luxury. 1. Ambar , C apitol Hill and Clarendon These Balkan restaurants—theres also a location in Belgrade—are best known for their all-you-can-eat brunches. 2. The Inn at Little Washington , Washington, Virginia Patrick OConnell s Rappahannock County cottage is the only area restaurant to have earned three Michelin stars.

    3. Peking Gourmet Inn , Falls Church Mahogany-skinned ducks, carved at the table and served with translucent pancakes and spring onions, are the thing here. 1. St. Anselm , Union Market The prized cut at this antiestablishment steakhouse is the shareable ax-handle rib eye. 2. Bourbon Steak , Georgetown Michael Mina s team serves up A5 Wagyu in the dining room and excellent burgers and fries at the bar. 3. Medium Rare , Cleveland Park, Capitol Hill, Bethesda, and Virginia Square A $23.95 set menu is composed of bread, salad, fries, culotte steak, and a fabulously rich secret sauce. 1. Roses Luxury , Capitol Hill The friendly servers are known to sometimes throw customers a gratis dish. 2. Le Diplomate , Logan Circle The staffers tend to stay attentive even when the dining room is full. 3. The Inn at Little Washington , Washington, Virginia Patrick OConnell once brought in a ballet instructor to help his waitstaff move more gracefully. 1. Le Diplomate , Logan Circle Home of the best profiteroles in town. 2. Brothers and Sisters , Adams Morgan Pichet Ong puts whimsical spins on towering layer cakes. 3. Elle , Mount Pleasant Lizzy Evelyn s goat-cheese cheesecake is justifiably famous. 1.

    The Dabney , Shaw This woodsy former carriage house feels especially idyllic in winter. 2. Roses Luxury , Capitol Hill You can book the rooftop table for an all-you-can-eat feast. 3. The Inn at Little Washington , Washington, Virginia A sumptuous experience with antiques and miles of taffeta and silk. One of the dining rooms at the Inn at Little Washington. 1. Fiola Mare , Georgetown The glittery dining room on the Potomac offers $60 lobster ravioli and the occasional celebrity sighting. 2. The Salt Line , Navy Yard Golden-fried, New England–style seafood mixes with Kyle Bailey s cheffier pastas and crudos. 3. Hanks Oyster Bar , Capitol Hill, Dupont Circle, the Wharf, Old Town Alexandria You already know about the killer lobster roll—the sleeper hit is the cocktail roster. 1. Le Diplomate , Logan Circle You might be thinking of ordering French, but our heart lies with the all-American pancakes and the eggs Norwegian. 2 Ambar , Capitol Hill and Clarendon All the Balkan-style dishes you can eat for $34. 3. Unconventional Diner , Shaw French chef David Deshaies cooks up vegetarian stews and soups alongside diner classics. 1. Teds Bulletin , Capitol Hill, 14th Street, Ballston, Reston, Merrifield, and Gaithersburg Much of the menu—save for the boozy milkshakes—has kid appeal.

    2. 2 Amys , Cathedral Heights Many nights, this pizzeria has the din of a school cafeteria. 3. Comet Ping Pong , Forest Hills, DC Big booths and a loud room make it especially toddler-friendly. 1. Le Diplomate , Logan Circle Come for textbook onion soup, moules frites, and skate grenobloise. 2. Chez Billy Sud , Georgetown Bistro standards in a pretty, gilded dining room. 3. LAuberge Chez François , Great Falls This cozy cottage—which gets seriously decked out for the holidays—specializes in robust Alsatian fare. 1. The Red Hen , Bloomingdale A low-lit, leisurely spot for some of the citys best rigatoni. 2. Sfoglina , Forest Hills, DC; downtown DC; and Rosslyn Fabio and Maria Trabocchi recently opened a bigger Arlington version of their upscale pasta house. 3. Filomena , Georgetown Its been serving giant portions of osso buco and cheesecake for 36 years. 1. Taqueria Habanero , Columbia Heights and College Park Standout sopes and tacos on freshly made and pressed tortillas. 2. Oyamel , Penn Quarter José Andrés –approved ceviches and small plates. 3. Taco Bamba , Chinatown, Falls Church, Vienna, Fairfax, and Springfield Chicken nuggets, Kung Pao shrimp, and ramen noodles make their way into Victor Albisu s madcap tacos.

    Chef Handry Tjan, left, at Sushiko. 1. Sushi Taro , Dupont Circle Spring for the omakase, served in a tiny back room. 2. Daikaya , Penn Quarter Even the vegan ramen is a draw. 3 Sushiko , Chevy Chase We love lunchtime bentos and sushi happy hour. 1. Tiger Fork , Shaw A chic Blagden Alley spot for barbecue meats and late-night dan-dan noodles. 2. Panda Gourmet , Gateway, DC Some of the best hotel eats in the area are at this dining room attached to a Days Inn. 3. Peter Chang , Arlington and Rockville Snack on balloon-like scallion pancakes, then dig into homey clay-pot stews. 1. Little Serow , Dupont Circle This tiny, no-reservations northern Thai spot will set your tongue on fire. 2. Baan Thai , Logan Circle The chili-laced curries and noodle dishes make you forget all about Americanized pad Thai. 3. Mai Thai , Dupont Circle, Georgetown, and Old Town Alexandria This trio of places brings together sushi and spring rolls.w Theres usually a crowd at Call Your Mother. 1. Call Your Mother , Park View, DC Home of the citys best bagels—wood-fired and chewy, with a touch of sweetness. 2. Teds Bulletin , Capitol Hill, 14th Street, Ballston, Reston, Merrifield, and Gaithersburg Cinnamon buns as big as ya head, cheesecake pop tarts, breakfast nachos—you get the idea.

    3. A Baked Joint , Mount Vernon Square Scoff at toast programs all you want, but this bread bakery sells the best slices in town. Go for the peanut-butter-Sriracha-and-cilantro. 1. Bobs Shanghai 66 , Rockville Bring lots of cash—credit cards arent accepted—and fill your table with dumplings as well as Szechuan and Shanghainese share plates. 2. Volt , Frederick Bryan Voltaggio s home-base dining room offers modernist dishes and a 15-course tasting menu. 3. Q by Peter Chang , Bethesda Chinese chef Peter Chang s most upscale restaurant serves numbing stir-fries and gorgeous dim sum. A shareable feast at Bobs Shanghai 66. 1. Baked & Wired , Georgetown Its best known for cupcakes, but the pies are where its at. 2. Seylou , Shaw The meticulously crafted small-batch breads have won national attention. 3. Bakeshop , Clarendon and Falls Church Retro icebox pies and layer cakes share space with inventions such as the Oreo in a blanket. Sauces and pasta at the Italian Store. 1. Glens Garden Market , Dupont Circle Everything from the marshmallows to the Chardonnay is locally produced. 2. Balduccis , Bethesda, Alexandria, and McLean The New York–born store is known for its prepared foods.

    3. The Italian Store , Arlington The Italian subs are worth the inevitable wait. Call ahead to skip the line. 1. Maydan , U Street corridor You cant get much more dramatic than the giant fiery hearth in the center of Rose Prevites dining room. 2. Primrose , Brookland The low-key, French-style wine bar is done up with flouncy marabou chandeliers. 3. Coconut Club , Union Market An urban tiki extravaganza with plenty of details for the gram. The dining room at Primrose. This article appears in the December 2019 issue of Washingtonian . On the Menu in Moscow, Soviet-Era Nostalgia - The New York Times Posted: 11 Dec 2019 02:00 AM PST Its lunchtime in Moscow and the line for Stolovaya 57 is out the door — a 20-person long struggle for borscht, jellied pork, soft boiled vegetables and grated cabbage. Though it might be hard to imagine that people would wait any amount of time for a tray of food served by a stern-faced Russian woman in a dowdy canteen, this restaurant in Moscows historic GUM department store is proving otherwise. Stolovaya is Russian for canteen and the common term used for affordable state-run diners before the collapse of the U.S.S.R. At these establishments Muscovites would gather for a filling meal — complete with lemon tea — and a guarantee of great value for money.

    Today, Stolovaya 57, with its drab 1970s interiors and the unimpressed lady counting up the plates of food on each persons tray with a wooden abacus before barking their total at them, is one of a growing number of restaurants catering to a Russian nostalgia for the good old days that have sprung up around Moscow. The longing for service without a smile is part of a general nostalgia in Russia. The independent polling organization the Levada Centre recently found that two thirds of Russians harbor feelings of regret toward the breakup of the Soviet Union. Life was better back then, said 73-year-old Vera Petrovna, who sat at the table across from me at Stolovaya 57, tucking into a plate of soggy looking dumplings. I had my own career and I wasnt constantly looking for more. I wasnt even trying to make ends meet. I was rich with my cow, my plot of land and all the vegetables I could grow for myself in the summer. Stolovaya 57 is in the GUM shopping complex, where most of the stores now offer high-end brands. Credit... Anna Pustynnikova for The New York Times The main dishes at Stolovaya include a beefsteak with fried egg. Credit... Anna Pustynnikova for The New York Times Customers choose three or four small dishes — or judging by some diners selections, as much as their tray can handle — usually a vegetable or salad option ranging from over-boiled carrots and broccoli to mayonnaise-laden Russian salad, then a plate of meatballs, mashed potato and gravy or oven-baked herring with rice pilaf.

    Its all served lukewarm, aside from the soup of the day, which perhaps is the most hearty and fulfilling option on the menu. At 470 Rubles for three courses and a tea (about $7.30), a meal here is perhaps the cheapest thing you can find in GUM, otherwise populated with upmarket designer stores like Bulgari and Gucci. When it opened in 2012, Stolovaya 57 was the first of the citys foodie spots to feed Muscovites nostalgia, but since then, a number of Moscow restaurateurs have opened themed eateries that cater to the longing for a past before Putin. Here are five of the most notable. Grand Cafe Dr. Zhivago One of 18 restaurants in the Restaurants of Rappaport group and perennially popular since opening in 2015, Grand Café Dr. Zhivago — where the well-heeled of Moscow brunch — is almost always fully booked. Just opposite the Red Square with a view of the Kremlin through floor to ceiling windows, the restaurant is designed in the style of an elegant cafe at the turn of the 20th century and is peppered with a mix of Russian revolutionary and Soviet references. The main purpose was not to make a historical restaurant for tourists, but I was inspired by the Russian avant-garde movement at the beginning of the 20th century and went with that, said the owner, Alexander Rappaport, a lawyer turned restaurateur.

    Inside, the color red reigns. Red carnations — a historic symbol of the Russian proletariat — adorn each table under dramatic crimson chandeliers. Waitresses (and there are only waitresses here, no male servers to be seen) dressed in freshly starched maids uniforms complete with crochet-trimmed aprons and pretty white bonnets, wear thick smears of red lipstick on stern expressions. Imitations of works by avant-garde artists like Malevich and Petrov-Vodkin look down on diners from the high-sheen monochrome walls. Poached egg with red caviar and spinach on toast. Credit... Anna Pustynnikova for The New York Times Cherry dumplings for dessert. Credit... Anna Pustynnikova for The New York Times Wes Anderson-like in their color-coordination, the interiors at Dr. Zhivago are enough of a draw, but the Grand Cafés more-than-reasonably priced menu packed with modern Russian favorites like hot oxtail sandwiches (280 rubles) and perfectly poached eggs topped with red caviar (460 rubles) is another. When we first opened, the number of restaurants serving Russian cuisine could be counted on the fingers of one hand, and that was in Moscow — the capital of Russia with a multimillion population, said Mr.

    Rappaport, explaining the empty niche that existed before Dr. Zhivago. Try the hearty Guriev Zhivago (200 rubles), a rich semolina porridge with blueberries, hazelnuts and candied fruit on a frosty morning or the cherry dumplings (280 rubles) if you have a sweet tooth. Grand Cafe Dr. Zhivago, Mokhovaya Street, 15/1; Phone : +7 499 922-01-00 ; drzhivago.ru/en/ GUM Ice Cream As well as being home to Stolovaya 57, the grand atrium at GUM also happens to be famous among locals for its ice cream. Its literally one of the best food places recommended to me since moving to Moscow, says the Cambridge University student Jessica Philips, who is in Moscow for six months studying Russian. She recommends a crème brûlée cone, which does not disappoint. The Soviet Union was once famed for its particularly thick and indulgent ice cream since the state regulated its production in the 1950s, demanding that only fresh produce be used with strictly no chemical interference. Dressed in a Soviet-era uniform of gray pinafore and hairnet, the ice cream sellers at GUM tout pastel-hued ice-cream and can be found dotted around the department store in ice-cream stands that look like mini cottages, decorated with garlands of flowers.

    The original ice-cream stand was established in 1954 but two more stands have opened in GUM since 2017 to cater to the ever-growing number of people developing a taste for the ice-cream recipes that havent changed in half a century. For a fixed price of just 100 rubles, pick up a stakanchik, a cuplike cone filled with a single scoop of fruit sorbet, crème brûlée or vanilla. Do not ask for seconds, in true Soviet fashion, the rule is one cone each. Gum Ice Cream, Red Square, 3; Phone: +7 495 788-43-43 ; gum.ru/ Kazbek The ultimate place to vacation to during Soviet times, Georgia was seen as a land of plenty owing to its fertile land and mild climate. Its here that comrades would take their prescribed quota of rest each year at U.S.S.R. sanctioned sanitariums (or spa resorts). With this in mind, the restaurateur Andrey Dellos (the man behind Moscows perennially popular 19th century-themed restaurant, Café Pushkin) and the chef Mamiya Jojua, along Mr. Jojuas Tbilisi-born mother as sous chef, created Kazbek in late 2016 — a restaurant designed in memory of their childhood vacations. Step into Kazbek and journey to beyond the Black Sea to 1960s Georgia. The two-floor restaurants interiors are a bricolage of vintage furniture, heavily fringed velvet lampshades, faded paint and a collection of keepsakes like old pouring urns, porcelain figurines and framed family photographs from Delloss trips to the region designed to recall the apartments he visited in his youth.

    Add to this a live Georgian band five nights of the week for full holiday mode. Chkmeruli or deep-fried chicken, is a favorite of the chefs. Credit... Anna Pustynnikova for The New York Times A beet salad with beet leaves and walnuts is a lighter take on traditional cooking. Credit... Anna Pustynnikova for The New York Times On a crisp spring afternoon, warm light spills across a packed terrace (in summer it is impossible to get a seat outside owing to the restaurants position overlooking the Moscow River) dotted with lush greenery in terra-cotta pots and hanging vines. While reminiscent of the dishes the chef ate on his holidays in the 60s, the menu reflects the restaurants sunnier outlook, with ultra-light salads (440 rubles) like beet leaves, walnuts and fresh spices and traditional fried trout in pomegranate sauce (890 rubles) — a welcome change from dumplings. Chkmeruli, a type of Georgian, crispy-fried, garlic chicken is the chefs favorite comfort food (990 rubles). His mother is in charge of all oven-cooked dishes, with coriander-spiked lobio — a thick, red bean stew featuring the unexpected crunch of walnuts — the best of her repertoire (520 rubles). 1905 Year Street, 2; Phone : +7 495 651-81-00 ; mykazbek.

    ru/en/ If theres one thing Russians are proud of, its their successes in the space race, with Yuri Gagarin — the first man into space — hailed as a national hero. As if the 42-metre titanium statue that stands in Leninsky Prospekt in Gagarins memory were not enough, the new Voskhod restaurant — busy even on weekday evenings — presents a gastronomic dedication to the man who put Russia ahead in the space race in 1962. Voskhod is a stylish U.F.O.-like capsule of a building dropped into the expanse of green that is the newly built, urban Zaryadye park, on the northern embankment of the Moscow River. The interiors by the award-winning interior design firm, Sundukovy Sisters (also behind the Novotel Moscow) combine space age novelties like ceramic astronaut centerpieces dotted across dining tables and an enormous solar-system-inspired light installation, with plush midcentury furniture. Theres a Russian saying: all new is just well-forgotten old. When you get to the restaurant you see a future, but a future dreamed of by men and women of a country long gone, said Mr. Rappaport, the restaurateur also behind Dr. Zhivago. Voskhod is what Muscovites of Gagarins generation might have imagined a restaurant of the future might look like.

    Thought to be one of Russias best chefs, Maxim Tarusin brings together traditional dishes from all 15 former republics of the Soviet Union, from Azerbaijani pilaf rice spliced through with nuts and dates (650 rubles) to an alarmingly fuschia pink borscht (620 rubles) and satisfyingly spongy Georgian cheese bread (500 rubles). Its delivered to the table by a waitress in a space cadet onesie embroidered with badges of honor plus matching beret and Stan Smith sneakers. Ulitsa Varvarka, 6с7; P hone : +7 495 531-04-30 ; voshodrest.ru/eabout Varenichnaya No. 1 Varenichnaya No. 1 translates to the No. 1 place for dumplings. It may well be a chain (19 have opened in Moscow since it first opened in 2014) but its hailed as the ultimate place to experience vareniki — with more than 20 kinds of dumplings on the menu and the young, cool and freelance of Moscow descending en-masse during weekdays. The 20 dumpling varieties include sweet cherry dumplings. Credit... Anna Pustynnikova for The New York Times Pelmeni are served with smoked salmon in cream sauce and red caviar. Credit... Anna Pustynnikova for The New York Times The Soviet nostalgia levels here are through the roof. Walls are plastered with U.

    S.S.R. propaganda, with posters depicting beaming blond comrades, hard at work. Soviet literature like dog-eared copies of Krasnaya Nov, the iconic Soviet magazine, is at hand to flip through while you wait for multiple orders of dumplings. Old gramophones, TV sets and telephones are crammed onto midcentury bookcases. The entire place is designed in the style of a 1960s Soviet apartment, a colorful contrast to the dowdy Stolovaya government canteens of the same era. Its popular with young Muscovites dipping into books and punching away at their MacBooks between slurping down their hot dumplings. Our waitress, dressed in a Soviet era maids uniform of simple, starched, button-down dress in black with matching frilled white apron took our order for two lots of pelmeni. We opted for a main course of soft stewed beef dumplings and a dessert serving of sweet cherry. Expect to pay Cold War prices for a hearty Russian feast (700 rubles for a main, dessert and a soft drink). 2-Ya Brestskaya Ulitsa, 43; Phone +7 903 672-97-97; varenichnaya.ru/ 52 PLACES AND MUCH, MUCH MORE Follow our 52 Places traveler, Sebastian Modak, on Instagram as he travels the world , and discover more Travel coverage by following us on Twitter and Facebook .

    And sign up for our Travel Dispatch newsletter : Each week youll receive tips on traveling smarter, stories on hot destinations and access to photos from all over the world. Fresher food draws more to senior lunches in New Milford - CT Insider Posted: 11 Dec 2019 12:30 PM PST NEW MILFORD — Dozens of seniors sat around tables at the senior center, chatting about their grandchildren over a meal of Swedish meatballs, pasta, cabbage, bread and fruit. The room is about 50 percent fuller than it was a year ago — something the senior centers staff credit to the partnership with the Community Culinary School of Northwestern Connecticut on the lunch program. Just based on food quality alone, weve seen this lunch program increase exponentially, said Jasmin Ducusin-Jara, New Milford Senior Centers program coordinator. Related Stories The town teamed up with the culinary school in April, building on a plan years in the making. The move allowed seniors to get locally made, fresh, nutritious meals prepared just across the parking lot at St. Johns Episcopal Church. Previously, the meals were prepared an hour away, frozen and then brought to the center where they were reheated. Since then, the center tends to get a turnout in the high 20s or low 30s.

    It used to average in the high teens or low 20s, Ducusin-Jara said. With the success so far, the center hopes to expand so the food can be brought to the homebound seniors. Seniors have noticed a change in the food, describing it as more flavorful. They also appreciate the direct interaction they can have with the chef who prepares the food. The food is delicious, said Rose Lee-Gaughen, who has been coming to the center since the summer. She started because she was looking to socialize, as well as play mahjong and bridge. Now she makes sure she has the lunch whenever she comes to the center to play. She enjoys the food so much that she attended the culinary schools graduation last week. It was fabulous, she said. Celeste Sokol has been coming to the senior center for a year and a half for the exercise classes but didnt start coming to the lunches until recently. She had heard about how good the meals were and wanted to try it for herself. Now its part of her routine and shell be sure to stay for lunch on Tuesdays and Thursdays around her workouts. They taste good, she said. They have a good variety. Ducusin-Jara said food is such a big part of peoples lives and so they try to incorporate the food elements into programs or plan programs around the beginning or end of lunch so people can do both.

    She said a key part of the meals is not only the nutritional benefit but the social aspect too. Its a real integral part of the day, she said, adding this might be the one good meal or only social interaction some of the seniors get. This is their second home. Lunches are offered Monday through Thursday for a suggested donation of $3. A state grant covers the rest of the cost. Sharon Fenton, who started coming two months ago, said meeting other people has been her favorite part about the meals. Ive really enjoyed the company, she said. Ive met so many great people. Everyone has a story. Lee-Gaughen said she hasnt had a meal she doesnt like, but the themed celebrations stand out in particular. The culinary school prepared a red, white and blue lunch to commemorate Memorial Day, including fresh berries. Ducusin-Jara said the partnership with another community group has been great because they can also tailor the menus for the centers various themed events. The holiday party, called the Holiday Ho-Ho-Hoedown, next week will have a country, homey menu. Its a great community partnership that we have here, she said. kkoerting@newstimes.com You are subscribed to email updates from "home chef menu next week" - Google News .

    To stop receiving these emails, you may unsubscribe now . Email delivery powered by Google Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States

     
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