![]() A not-too-sweet cosmopolitan with tart cranberry juice and a punch of lime. But the restaurant that eventually reopened in April, in a much larger space, is as close to perfect as I’ve experienced. The beloved vegetarian restaurant Superiority Burger closed in late 2021 and, for fans like myself, it was a long 17 months before its new location was ready. Chris Morocco, food director Sweet and Sour Pink Beets at Superiority Burger I ate the cold leftovers of a tender meatball-and-fennel-jam-topped pizza while waiting for my return flight and was easily the happiest person at Toronto Pearson Airport. Meanwhile, crisp shards of cabbage nearby carried the restrained yet insistent power of fish sauce and chiles. Koji marination softens the texture and flavor of the meat, deepening its savory qualities yet reducing the funk. That would have been a massive mistake because, in chef Nathan Middleton's hands, I am apparently a lamb guy. When one of the first dishes to hit the table at Beast Pizza in Toronto was a lamb chop, I (briefly) considered becoming a vegetarian on the spot. To me, it tastes like the wrong end of the barnyard and usually serves to remind me of how little I enjoy eating meat these days. Kate Kassin, editorial operations manager And while the adobo chicken wings and pandan leche flan were equally memorable, I couldn’t stop thinking about that chili-oil-doused burrata. This was the first plate to hit our table, and each bite made me even more excited to continue experiencing chef Erica Paredes’s thrilling cooking. The pungent, aromatic topping is just what creamy burrata really needs. Sure, the centerpiece of the dish is a big ball of fresh, oozing cheese, but it’s covered in a mound of kecap manis (sweet soy sauce), ginger, chili oil, and scallions that topple into a pool of even more chili oil. But what I can tell you is that at Reyna, a small Filipino spot in Paris’s 11th arrondissement, the Hainan burrata is anything but boring. The jury stands divided on whether diners are indeed sick of the pervasive plate-of-burrata appetizer that seemed to magically appear on every single menu in the early 2010s. This content can also be viewed on the site it originates from. Carina Finn, Commerce Editor Butter Croissant at Librae Bakery Every few weeks or so, I seriously consider getting in my car and making the four-hour drive just so I can eat here again. The restaurant’s mam tom, or fermented shrimp paste, is delightfully pungent and comes with a platter of rice noodles, herbs, pork belly, cha com, and tofu for dipping. ![]() But if the menu has bun dau mam tom when you go, you must order this popular dish from Hanoi, which involves a lot of crispy, crunchy, dippable bites. It features delightfully chewy clear noodles in a rich broth with things like shrimp, fried tofu, quail eggs, and squid. Its signature dish, hu tieu, is a Saigon-style noodle dish with roots in Teochew cuisine. If I had to pick only one restaurant to visit on a road trip detour, it would be Hu Tieu Mi Lacay Cho Lon. I could spend an entire weekend eating and shopping in the culinary playground that is Eden Center, the largest Vietnamese American commercial center on the East Coast. Carina Finn, commerce editor Bun Dau Mam Tom at Hu Tieu Mi Lacay Cho Lon Still, the fried apples-an unassuming side dish-were the star of my meal. I also experienced the single most complex plate of pork I’ve ever tasted: a cut of Ossabaw, a heritage breed descended from pigs released on Georgia’s Ossabaw Island in the 16th century, served with red-eye gravy and exceptionally creamy rice. They’re cooked in foie gras fat and practically melt when you take a bite. Brock is committed to preserving the culinary traditions of Appalachia, and the fried apples at Audrey are a clear example of his approach to food. So I made a beeline for his restaurant Audrey on my first night in Nashville. Chef Sean Brock is known for his obsession with heirloom produce, and his cookbooks changed the way I think about cooking and eating.
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