Restaurants

Lobster Season: 11 Shell-icious Dishes to Dig Into

Summer may be over, but it’s not too late to get in on peak lobster season. While we won’t turn down lobster any time of year, new shell season is the best time to eat it — that time of year where lobsters who have outgrown their shell trade up to the next size. When they shed the old shell, they have a bit of room in the new one, which is taken up by salt water that marinates the meat and helps make it both saltier and a bit sweeter. The meat is also more tender, allowing seasoning in dishes to penetrate it more. The season varies each year but includes September and October, and sometimes stretches into November. To take advantage, we’ve rounded up some of the best, most creative lobster dishes from across the country. Bib up and dig into lobster season.

Lobster Roe Noodles, Island Creek Oyster Bar, Boston, Massachusetts
You’ll want to eat your weight in oysters at this hotspot near Fenway Park, but save room for the Lobster Roe Noodles, a pasta made with lobster roe and topped with a rich red wine and veal stock-based sauce with braised short rib, grilled lobster, oyster mushrooms, and Pecorino cheese. Make a reservation at Island Creek Oyster Bar.

Lobster Season

Maine Lobster Diavolo, Quality Italian, New York, New York
This lobster isn’t only spicy — the tomato pepper sauce is made with piquillo peppers, roasted and pickled — it’s flamed tableside with chili-infused vodka. Hot! Make a reservation at Quality Italian.

Lobster Season

Estilo Puerto Nuevo Lobster, Playa Amor, Long Beach, California
At this casual waterfront restaurant, chef Thomas Ortega has created a menu of Mexican-style seafood dishes, including this Estilo Puerto Nuevo Lobster, which is griddled in clarified butter and served with rice and beans and fresh flour tortillas. Make a reservation at Playa Amor.

Lobster Season

Lobster Roll Croissant, Union Fare, New York, New York
This is a lobster roll with a New York twist — lobster salad made with mayo, sriracha, and Old Bay seasoning is served atop a toasted everything bagel croissant. Make a reservation at Union Fare.

Lobster season

Lobster Roll, Hinoki & The Bird, Los Angeles, California
At this fusion restaurant inspired by the Silk Road, the lobster roll gets an international twist. The lobster is dressed in a green curry aioli accented with Thai basil, and the roll gets its dramatic black hue from charcoal powder. Make a reservation at Hinoki & The Bird.

Lobster Season

Lobster Curry, Crave Fishbar, New York City, New York
This red Thai curry is full of charred red onion, Japanese eggplant, Thai apple eggplant, bamboo shoots — and the meat of a whole lobster. Make a reservation at Crave Fishbar.

Lobster SeasonContinue Reading

Parachute in Chicago: Beverly Kim + Johnny Clark on Bringing Modern Korean Fare to the Midwest

Parachute's Beverly Kim & Johnny Clark on Bringing Modern Korean Fare to the Midwest

Parachute in Chicago is a bit of an anomaly in the city’s dining scene. It’s located in a neighborhood not traditionally known for its restaurants, the food isn’t of the meat-heavy variety commonly found in the Midwest, and it’s not run by one of the marquee restaurateurs of the city (think Paul Kahan or Stephanie Izard). But that hasn’t prevented this modern Korean-American spot, run by Top Chef alum Beverly Kim and her husband John Clark, from becoming one of the most popular and exciting places to eat right now in Chicago. Within its first year of being open, Parachute received three stars in the Chicago Tribune and was named one of Bon Appétit‘s hottest new restaurants in America.

As Parachute enters its third year of existence with no sign of the crowds dying down, we spoke to Kim and Clark about the restaurant’s early successes, their love for Chicago, and what’s next for their tiny but mighty destination. Continue Reading

Election Drinks and Dishes: Red or Blue, It’s Up to You

Every four years, autumn shepherds the start of election season. As the leaves turn colors, so do cocktails and specials in restaurants around the country. In honor of that and National Voter Registration Day, we present election drinks and dishes that embrace the spirit of the campaigns and the candidates. Unsurprisingly, you’ll find many of these specials at restaurants in our nation’s capital.

SideBAR, New York, New York
This Union Square sports bar is game on with a couple of fun presidential candidate cocktails. They are: Hillary Clinton’s Secret Server, an Apple Martini which gives a nod to her stint as the Big Apple’s Senator but which also features blackberries because, well, you know. And, wait for it…The Donald Drumpf, a towering Apple Pie Punch (Amaretto, Sour Apple Pucker, and Goldschlager with gold flakes, and served in a Mr. Potato Head.) The cocktail is priced at $50 “because like Trump, it’s ‘huuge’,” says a restaurant spokeswoman. Oh dear. Make a reservation at SideBAR.

Election Drinks and Dishes

Del Frisco’s Grille, Hoboken, New Jersey
Del Frisco’s has debuted political burgers — The Donald and The Hillary — nationwide in its 21 restaurants “to give diners the chance to enjoy a couple of classic American burgers before moving to Canada.” Order The Donald and you’ll get a well-done prime beef patty (he’s known to order steaks well done), aged cheddar cheese, heirloom tomato, and Bibb lettuce on a gold bun served with a side of tiny pickles. The Hillary burger is classified — Grille guests can send an email to TheHillary@dfrg.com to receive burger details. Oh boy. Make a reservation at Del Frisco’s Grille.

Election Drinks and Dishes

FireLake Grill House, Minneapolis, Minnesota
The bar team here crafted a cocktail menu inspired by this year’s presidential mix: Feel the Bern, (Illegal Mezcal Joven, fresh lime juice, Sprite, and sriracha hot sauce). For the Republican presidential candidate “that always must have the last word,” FireLake came up with the Last Word, pictured, (J. Carver Grimm Farm Gin, Green Chartreuse, Luxardo, and fresh lime juice.) And, as a shout out to Ted Cruz being born in Canada, there’s the Maple Leaf cocktail with Evan Williams Bourbon, lemon juice, and maple syrup garnished with a cinnamon stick. Make a reservation at FireLake Grill House.

Election drinks and dishes

The Grill Room, Washington, D.C. 
Executive chef Frank Ruta of this D.C. politico favorite restaurant in the Rosewood Hotel has curated Red and Blue Plate prix-fixe lunch specials. A sampling: from the Red Menu, you’ll find the Texas-Style Pulled Pork Sandwich on Texas Toast. From the Blue Menu, check out the Maine Lobster Salad. And bartenders Cecilio Silva and Ismael Barreto crafted three election-themed cocktails to pair with the lunch specials — Thyme to Decide (gin, honey syrup, lemon juice, and blackberries, garnished with a thyme leaf), The Green Card (vodka, lime juice, simple syrup, Luxardo Maraschino Liqueur, and Blue Curacao, garnished with blueberries and lemon twist), and Pacific Blue (Mescal, honey, lime, ginger syrup and garnished with a lime wheel and basil leaves). There’s also weekly informal polling to see which cocktail gets the popular vote, too. Make a reservation at The Grill Room.

Election drinks and dishes

Lincoln, Washington, D.C.
This restaurant is a shout-out to Honest Abe, and if you cast your order for one of the presidential cocktails through Election Day, your sip preference will be tallied on a blackboard at the bar. The results of the cocktail voter poll are updated every Friday on the restaurant’s Facebook page. Drink choices include The Trump Tower, a smug twist on the classic Negroni with Earl Gre- Infused Absolut Elyx, Aperol, and Dolin Blanc. Hillary’s Inbox features nonclassified ingredients — Absolut Elyx, Drambuie, Blue Curacao, Orgeat syrup, lime juice, and soda. Make a reservation at Lincoln.

Election Drinks and DishesContinue Reading

Flavors of the Forest Cocktails: 7 Sips Offering a Taste of the Trees

Bar stars are looking to the wilderness for some of their most innovative new cocktail flavors. They are using a variety of tree components – from wood and bark to flowers and branches. Here are 7 flavors of the forest cocktails branching out from tradition to offer tipplers a taste of the trees.

Betony, New York, New York
Juniper berries have long been used as an accenting component, spicing up brines, providing a botanical backbone to gins, and adding a forest-y flair to game dishes. However, it’s unusual for the coniferous tree to provide the focus flavor. The Grand Cru Cobbler defies convention by featuring it three ways: juniper needle-infused gin, juniper oil, and juniper berries. Make a reservation at Betony.

Flavors of the forest cocktails

Cucina Enoteca, Newport Beach, California
These days, inspired bar types are infusing everything into bourbon – from bacon and tobacco to espresso and basil. Bartender Tucky Dias roots his Arbor Manhattan in tree bark bourbon. He rounds out the woodsy concoction with Amaro Averna, Antica sweet vermouth, and a few dashes of Angostura bitters. Make a reservation at Cucina Enoteca.

Flavors of the Forest Cocktails

American Cut, New York, New York
Order the Plank Smoked Old Fashioned and you’ll get a show, too. After mixing together bitters, simple syrup, and Bulleit bourbon, the bartender quickly torches a maple plank. As the wood smolders, a glass is turned upside down over it. With the smoke still lingering, a large ice cube is added to the glass and the cocktail is poured in with a showy flourish. Make a reservation at American Cut.

Flavors of the Forest Cocktails

Sable Kitchen & Bar, Chicago, Illinois
Spruce up your G&T routine. The Spanish-style gin and tonic – served in a goblet, of course – features Beefeater 24 gin, Q tonic, and fresh cranberries. The cocktail is completed with a few small boughs of spruce tips to reinforce its herbaceous tones. Make a reservation at Sable Kitchen & Bar.

Flavors of the Forest Cocktails

Annex at GreenRiver, Chicago, Illinois
Look into the bottom of the Delicate Refusal and you’ll see a pickled sakura blossom. Over the pink cherry tree blossom, mixologist Julia Momose pours a complex mixture of sotol, tequila blanco, fino sherry, pamplemousse, apricot, verjus blanc, and Peychaud’s Bitters. The resulting cocktail finely balances saline, smoke, acid, fruit, and herb notes. Make a reservation at Annex at GreenRiver.

Flavors of the Forest CocktailsContinue Reading