Put an Egg on (or in) It: 13 ‘Eggcellent’ Dishes for #WorldEggDay

Eggs have long since migrated from breakfast and brunch staples to main attractions on lunch and dinner menus. A sexy, shimmery, perfectly slow-cooked or cheerful sunny side up egg brings rich flavor and lush texture, not to mention a protein punch, to many a dish. To inspire you on this delicious occasion, we’ve rounded up 13 ‘eggcellent’ dishes for #WorldEggDay.

L’Etoile, Madison, Wisconsin
A local duck egg gets top billing from chef Tory Miller in the farro salad at French fine dining restaurant L’Etoile. Made with duck confit, sweet potatoes, and shaved red onion, the duck-centric dish is topped with crispy kale and a sunny side up, farm-raised duck egg. [Photo by Samantha Egelhof]


Ramen-san, Chicago, Illinois
Chef Doug Psaltis’s Berkshire Ham & Cheese Okonomiyaki, crowned with a sunny side up egg, is Ramen-san’s version of the savory Japanese “pancakes” that are gaining popularity both in the U.S. and abroad. [Photo by Jeff Marini]

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Stella Barra Pizzeria, North Bethesda, Maryland
When the moon of Prosciutto and Egg Pizza from Stella Barra chef-partner Jeff Mahin hits your eye with its sunny side up egg nestled on a white base, four types of cheese, and chilies? That’s amore. [Photo by Rey Lopez]

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Melisse, Los Angeles, California
At the only two Michelin-starred restaurant in Los Angeles, Chef Josiah Citrin serves his Egg Caviar dish, a sublimely cooked soft poached egg appointed with a tangy lemon-chive crème frâiche and American Osetra caviar. The ingredients are served inside the eggshell for a stunning presentation and accompanied by toasted brioche for dipping. [Photo by Matthew Kiefer]

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Craftbar, New York, New York
Surf meets turf in chef Luke Wallace’s White Anchovy & Soft Egg Toast at Craftbar. With crunchy bread, plus lemon aioli and confit of leek, every one of your hungry taste buds will be deliciously served.

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Summer House, North Bethesda, Maryland
Bucatini and Brown Butter Carbonara, Summer House Santa Monica’s version of carbonara, elevates a classic dish to new heights with thick-cut braised bacon and heaps of parmesan – all brought together with a farm-fresh egg. [Photo by Anjali Pinto]

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Café Spiaggia, Chicago, Illinois
The Farm Egg at James Beard Award-winning chef Tony Mantuano’s Café Spiaggia is a stellar example of happens when a simple pantry staple is paired with fresh, high-quality ingredients, such as Lonesome Stone polenta, Scrozone nero truffles, and Grana Padano cheese. [Photo by Jeff Kauck]

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Osteria, Philadelphia, Pennsylvania
Chef Brad Daniels serves a freshly thrown pizza with all the trimmings you could want in the way of his Lombarda pie. Topped with baked egg, Bitto and mozzarella cheese, and cotechino sausage, it’ll be love at first bite, guaranteed.

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Inside Vedge + V Street: Kate Jacoby + Rich Landau’s Honest, Feel-Good #VegForward Food

OpenTable_Vedge_VStreet-16-flippedLast week, in honor of Vegetarian Awareness Month, we unveiled the 52 Best Restaurants for Vegetarians in America. No conversation about plant-based dining could be complete without talking about chefs Kate Jacoby and Rich Landau or, rather, talking to them. So, that’s what we did! Read on for a look inside their restaurants Vedge and V Street, with photos from Simon Lewis, and learn about their honest, feel-good #vegforward food that you can believe in.


In the 1972 film The Heartbreak Kid, after eating a humble Midwestern dinner, Charles Grodin’s Lenny Cantrow, rather absurdly, declares, “There’s no insincerity in those potatoes. There’s no deceit in that cauliflower. This is a totally honest meal. You don’t know what a pleasure it is to sit down in this day and age and eat food you can believe in.”

Flash forward 40-plus years, and the same words might be uttered by anyone who has ever had the pleasure of dining at Vedge (hold the side of absurdity, even from a dyed-in-the-wool New Yorker like Lenny). The award-winning Philadelphia restaurant from chefs Rich Landau and Kate Jacoby has captured the nation’s attention since opening its doors in 2011 with its animal product-free menu that celebrates vegetables in ways both evocative and original.


The seemingly sudden success of Vedge and its brand of food diners can – and do – believe in, be they omnivores or vegans, is actually a story decades in the making. Philadelphia vegetable lovers are long-familiar with the couple’s popular Horizons restaurant, which had a devoted, cultish following, since it opened, first as Horizons Café inside a health food store, in 1994.


In the subsequent 20-odd years, appetites have evolved alongside Landau’s cuisine. Jacoby, who teamed up with Landau personally and professionally in 2001, said of their earliest menus, “It was a lot of tofu and seitan — mock meats, mock tuna salad, faux chicken salad. A lot of these playful ‘isms around protein-centric dishes. But that’s what it was back then. You had to start somewhere, and you had to start with something that was familiar to people.”


As Horizons steadily grew in popularity, there were a few significant culinary climate changes occurring in the U.S. She notes, “In the mid-2000s, people started to really think about where their food was coming from. They wanted to know its origins — who makes it, how organic it is, how local it is. People started to value that.”


At the same time, tapas and small plates began to captivate diners’ imaginations. “People became much more casual and social with their dining. They wanted to graze and have lots of plates in front of them and lots of variety.” These shifts allowed the couple to then shift their attention away from “a giant piece of vegan protein on a plate” and highlight a single vegetable at a time. They also allowed Jacoby and Landau to fully realize their vision for focusing on and celebrating vegetables, shuttering Horizons to open Vedge.


“It’s been this kind of beautiful story because everybody loves vegetables. Very few people refuse to eat them. There’s so much diversity in how you prepare them, the colors, the textures, the flavors. And there’s just so much to do when you get your hands on them. It’s really exciting territory.”


Landau, a self-taught chef who was nominated for a James Beard Award just this year, concurs. “We’re having a pinch-me moment. When people say that Vedge has made a splash on a national level, it’s hard to wrap my head around it. I just go to work and make sure everyone’s good and the food tastes amazing.”


Speaking of food, Vedge’s menu, and that of the newish restaurant V Street, is modest – and efficient (four guests could easily sample every one of Vedge’s offerings in a single sitting). “We keep our menu small because we like to be really focused on what we’re doing and do it really well,” he says.

With 18 dishes, diners can choose from six options at the veg bar, all of which are cold vegetable charcuterie selections. There are six hot, bigger-than-an-appetizer-yet-smaller-than-an-entrée kitchen plates, and their signature dirt list, a collection of freshly sown, at-the-moment farm vegetables. “We try to turn them into these whacky side dishes, doing things people haven’t done with them before. That’s our motto: Do something that hasn’t been done.”

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You’re Not Alone: OpenTable Study Reveals Rise in Solo Dining, Names Top Restaurants for Solo Diners

Do you like treating your favorite person in the world (that would be you!) to a delicious meal? Care to savor the flavor of your dinner on your own? Enjoy Instagramming your dishes dozens of times without irritated commentary from your dining partners? You’re not alone. Our recent analysis reveals that reservations for parties of one have grown nationally by 62 percent, making them the fastest growing table party size.

Blog Solo Dining

The findings indicate that the stigma surrounding dining solo may be starting to lift and that people are eager to savor unique culinary experiences solo. Our analysis also showed that among major metropolitan areas, in rank order, Dallas, Miami, Denver, New York, Philadelphia, Las Vegas, and Chicago have experienced the strongest growth in reservations for one.

In celebration of solo dining and the restaurants that cater to them, we are releasing the Top 25 Restaurants for Solo Diners in U.S. The alphabetical list was generated based on the restaurants most booked for tables of one and the “overall” star-ratings associated with reviews submitted by verified diners as well as our restaurant experts’ recommendations. Check out the full list after the jump.Continue Reading

#NYCWFF Dinner Series: Chefs Markus Glocker of Bâtard + Cédric Vongerichten of Perry St

The New York City Wine & Food Festival (NYCWFF) kicks off on October 15 to pay homage to one of the greatest dining cities in the world while fighting to end hunger. One hundred percent of the net proceeds benefit Food Bank For New York City and No Kid Hungry. To date, NYCWFF has raised $8.5 million to help fight hunger. Some of the most exciting events are the intimate dinners series, which feature the nation’s best chefs joining forces to create one-of-a-kind dinners together. We chatted with chefs Markus Glocker of Bâtard and Cédric Vongerichten of Perry St about their upcoming collaboration, “A Dinner with Markus Glocker + Cedric Vongerichten.

#NYCWFF Markus and Cedric

Did the two of you know each other prior to this? Have you sampled one another’s cuisine?

Cedric: I met chef Markus a few times before, and I have sampled his delicious cuisine. This is our first time working together, and I am looking forward it.

Markus: I’ve been lucky enough to enjoy Cedric’s food on a few occasions at Perry St. Officially, we met a few months back, but we’ve known of one another for some time through mutual industry friends.

What are some of the challenges around working with another chef at this level? You both have your own creative vision and staff who execute that – what is it like to be equally collaborative?

Cedric: I don’t see it as challenging, but more as complementing each other. It is very exciting for the guests and for us as well, and it is a way to showcase our styles and cuisines.

Markus: It’s always a challenge when you’re putting two different visions into one menu, but, at the same time, we learn from each other, and I think that makes the menu that much more interesting.

#NYCWFF Markus and Cedric food

What are your current culinary passions? How will they be incorporated into the meal?Continue Reading