You've got a friend in town, ready for a night on the town, and you're the tour guide. Where do you take them? We asked 30 bartenders about where they'd take visitors in their own cities. Here are their picks, in 9 cities across the country.
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We're taking the intensely rich, smoky, and hot chile sauce from a Southwestern chile verde, the comforting bean stew of white chicken chili, and adding to it my own personal touch: a perfectly braised piece of chicken; deep flavors, crisp skin, and all. If you're into heat, beans, and chicken, this is about as comforting a dish as you can hope for when the hot summer days start to slowly transition into cool fall evenings.
Cream-laden sauces and muted spices are still the norm at many Indian restaurants in New York City. But now a few hip, yet modest, Greenwich Village restaurants are shaking things up—offering both homesick Desis and adventurous Americans some surprisingly authentic Mumbai street food, snacks, and home cooking.
Here's a short list of some of the tricks I find most useful in the kitchen. If you have more tips, please leave them in the comments!
Octopus is first tenderized, then lightly grilled and dressed with lemon and olive oil.