Entries tagged with 'This Week in Eating Out'
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A Green Treat in Paris: A green tea-flavored ball of creamy goodness filled with sweet red bean paste from Patisserie Sadaharu Aoki bears striking resemblance to a tiny, mossy green hamburger. Irish Pies Are Smiling: Independent Pizza Co. in Dublin serves a New York-thin-crust-style pizza with mozzarella from the famous Sheridan's Cheesemongers and Irish additions like applewood-smoked cheese and black pudding. Never Judge a Vietnamese Restaurant by Its Pho (At Least in Chicago): The pho at New Saigon isn't exactly transcendent, but the smoky, sweet broiled marinated beef and the spicy stir-fry of tender chicken are damn good. In Soho, Underappreciated Mexican: New York City's Papatzul is a rare place for quality guacamole, ceviche, fish tacos, and other sophisticated,...
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Best Sandwich in Paris: Sarah Wolf enjoys a warm, crispy croque monsieur from renowned patisserie Gérard Mulot near the Jardin du Luxembourg. Huarache Glory in Chicago: Huaraches Dona Chio serves up killer huaraches, which are sort of like a Mexican version of pizza, from a dingy basement. "Following the cooking here is like watching a Gabriel Garcia Marquez novel unfold," Michael Nagrant says. Manhattan Fish Taco Smackdown: The folks at Pinche Taqueria on Mott Street know what they're doing when it comes to fish tacos. Their crunchy, flaky, spicy, and creamy tacos are a welcome addition to a city in dire need of quality tacos. Bud's Burger in Sedalia, Colorado: Bud's Bar, a cozy spot in a tiny town,...
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Where to Find the Best Ice Cream in Los Angeles: L.A. boasts some of the tastiest ice cream in the country, and Leah Greenstein tells us where to find it. Famous Pizza in New Haven: Frank Pepe makes pie at "that famous pizza place." In London, an Awesome Tiny Coffee Shop: Monmouth Coffee in London's Borough Market makes quality filter coffee and offers an all-you-can-eat bread, butter, and jam breakfast. Caramelized Crust in Chicago: Pequod's Pizza is one of Chicago's most beloved deep dish spots. Pies take 40 minutes to make, so call ahead to order. That way, the cheesy, chewy goodness will be waiting for you upon arrival. In San Francisco, Fresh Ground Beef Steaks: The meat grinder...
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Pizza Greatness in Portland: Ed Levine eats paradigmatic pizza at Apizza Scholls: crunchy crust, creamy cheese and tang. Next time, he'll try the bacon pizza. A Guide to the Red Hook Vendors: Adam Kuban breaks it down: here's how to get to Red Hook in Brooklyn, the history of the culinary gem, and what tasty tacos, huaraches, and grilled corn you might consume. Toast in Manhattan's Village: Blue Ribbon Bakery Market on Bedford Street has a menu of 22 open-face sandwiches, divided into vegetable and fruit, cheese and butter, and meat and fish varieties. "It turns out that a toast bar is a brilliant idea, one worthy of a MacArthur Genius Grant," Ed Levine declares. A Disappointing Chicago Slice:...
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Perfect Paella in a Not-So-Private 'Private' Club: Ed Levine calls La Nacional the best, and quirkiest, Spanish restaurant in New York. Steamed Cheeseburgers in Meriden, Connecticut: Ted's Restaurant really does steam their burgers! Nick Solares finds their juiceless burgers disappointing, but the homefries amazing. Joe's Pizza in Los Angeles: Joe Vitale of New York City's original Joe's Pizza opened a Joe's Pizza in Santa Monica. The red storefront dished up pies that taste like they've "been sauced, cheesed, and baked right there on Carmine Street."...
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Burgering Through D.C.'s Georgetown: Nick Solares tucks into burgers at Clyde's and Mr Smith's. He finds fresh, flavorful ingredients and burger joy. Beastly Pork Chop Near Chicago: Michael Nagrant discovers a "monster thick, salty, sweet pork chop as big as Thor’s silver hammer" at Hog Wild in Midlothian. Serious Food on the Road, New York to Cape Cod: Ed Levine advises where to pull over when road-trip hunger strikes. Vacation calls for the finest clam rolls and grilled hot dogs....
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Seriously Delicious Brooklyn Budget Italian: Fiore in Williamsburg, Brooklyn reminds Ed Levine of the days when going out to eat a soulful Italian meal in New York was not an expensive extravagance. We All Scream for Chicago Ice Cream: Michael Nagrant compiles a list of awesome ice cream spots in Chicago. Find out which parlor demonstrates the best use of booze and which place to frequent for the speediest acquisition of love handles. Towering Piles of Veggies and Tender Beef in Cali: Brazil Fresh Squeeze Cafe in Berkeley is the home of crazy thick sandwiches on homemade nutty bread....
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Fried Pickles on the East Coast: Deep-fried bread-and-butter pickles make a very welcome appearance in restaurants from Florida to Massachusetts. West coasters, get on it! In Llano, Texas, Taxidermy and All Erin Zimmer feasts on real 'cue at Cooper's Old-Time Pit Bar-B-Que. She finds pork chops, sausage, whole chickens, beef ribs, brisket and a real cowboy. The Other Kind of Chi-Town Pizza Daniel Zemans dispels the misconception that Chicago-style pizza is limited to deep dish and stuffed pies. Vito & Nick's, on the South Side, serves up exceptional thin-crust pizza with fresh toppings....
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Sweet Potatoes in Savannah: Erin Zimmer stops at Sweet Potatoes Kitchen for some mid-roadtrip lunch. This homey spot serves up "endearing food," including a different sweet potato dish every day. Gyro+Pizza+Taco=Yum: Actually, it's called a bäco, and you can find one at Lot 1 in on Sunset Boulevard in L.A. Stuffed Pizza in Chicago: Giordano's is the real deal. Daniel Zemans recounts his stuffed slice there and gives an informative stuffed pie lesson....
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Pizza Perfection in Phoenix: DJ Bubbles finds slices of heaven at Pizzeria Bianco. "Bianco is making some of the best pies to be had anywhere in the world," he declares. Soulful Food under a Retractable Roof: Ed Levine visits Scarpetta, Scott Conant's newish spot in the Meatpacking District. Conant knows what he's doing: the stuffed pasta is extraordinary, the short ribs meltingly tender, and the restaurant warm and inviting. Naples, Home of Gina DePalma's Favorite Pastry Ever: Sfogliatelle come in two incarnations: sfoglia and frolla. Gina DePalma is a sucker for sfoglia with its "shattering, delicate layers with just the right amount of chewiness." But when it comes down to choosing, the correct answer is "both!"...
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