Find out where to dine for less at a city near you this month…
Find out where to dine for less at a city near you this month…
Mushrooms come to mind when making soups, stocks, and gravies, but aren’t the first (or even the fifteenth) ingredient one might think to put in a cocktail. However, masterful mixologists like incorporating the funky fungi into their creations to add deep umami tones that linger long after the drink is finished. Here are six marvelous mushroom cocktails.
Truffle Old Fashioned at Saxon + Parole, New York, New York
Bring on the umami! Smoked portobello mushroom cordial sweetens and deepens this innovative creation. Chivas Regal 12 year old powers it, while white truffle salt and chocolate bitters add further complexity. Make a reservation at Saxon + Parole.
Hachi at Kuro, Hollywood, Florida
Bourbon is the backdrop here. Earthy, savory mushrooms are infused into the spirit, which is complemented with mirin (Japanese sweet rice wine), black pepper, and lemon juice. The results are like no other cocktail you’ve ever tasted before. Make a reservation at Kuro.
Candy Cap in Rye at Henry’s at the Farm, Milton, New York
Housemade candy cap mushroom syrup lends a maple-y taste and aroma to this tipple. It’s augmented with rye, white vermouth, and orange bitters. A piece of candied maple bacon dusted with candy cap mushroom dust tops it off. Make a reservation at Henry’s at the Farm.
I’m One Fungai at KYU, Miami
Shiitake-infused Bulleit rye is the star of this avant-garde cocktail. The spirit’s earthen tones find balance in the brightness of the shiso (Japanese herb from the mint family) syrup and a grapefruit twist. A candied mushroom is the finishing touch. Make a reservation at KYU.
For many chefs, the most powerful tools of inspiration aren’t specific ingredients or culinary training — they are experiences. Traveling, whether it’s a hundred miles away or a thousand, is an opportunity to expand your horizons, discover a new cuisine, and live within a different culture. Stepping outside one’s comfort zone, as a chef, gives way to the kind of creativity and innovation that has produced some of the country’s top restaurants. As we continue to celebrate culinary tourism with our #WillFlyForFood contest, we spoke to chefs and restaurateurs about the trips that had the biggest influence on their spots.
“Our first trip to Japan together was in the early 2000s, and the most memorable part of that experience was a visit to a restaurant called Kitcho, which is located outside of Kyoto. It’s hundreds of years old, in this old house with only a few rooms. It was the most ethereal hospitality experience — we felt like we were in this whole other world. The service in Japan anticipates so graciously what you need without feeling overwhelming or overbearing. The way you feel taken care of and how thoughtful everything is. And it started from when we pulled in — the staff greeted us at the gate! The attention to detail is the other thing — at that restaurant, it was the small details that made up the entire experience — the chopstick holders, the sake cups. That restaurant really influenced how we try to do service at o ya: we have unique chopstick holders for each guest, and we offer up a fork and knife so that people don’t have to be embarrassed if they can’t use chopsticks (we saw this in Japan). We sit in each of our chairs before we start using them to make sure you can cross your legs underneath the table. Sake cups change depending on which type you are drinking. What we learned in Japan is that these are all simple things, but you notice them when they are not there.” — Nancy and Tim Cushman, o ya, New York/Boston
“When we were getting ready to open up Grand Café, we did a Mediterranean trip through Spain, Italy, and the south of France. The highlight was Monaco. Yes, Monaco is ridiculous and luxurious, but that’s not the side of it that we fell for. In just wandering the streets, ducking into bakeries and eating barbajuan, we saw how everything there is really old but still so cared for and loved. The architecture may be imperfect, but it still feels incredibly relevant and fresh. The way that Monaco has these yachts on one side, and then these old bakeries run by families for hundreds of years on the other was just so inspiring to us. When we were creating Grand Café, we knew we wanted to celebrate that juxtaposition between old and new. The space we were in had been in operation for 70 years as a restaurant and bakery — it had this amazing soul and history vibrating through it. We realized we needed to embrace what was there in that it wasn’t all perfect, and to let the history shine through. We mirror this notion in the food — pulling recipes that we haven’t visited in a while and presenting them in our style, like our ham two ways, which incorporates this old-school Bayonne ham from France, alongside a cured ham that our friend makes in Tennessee. In the end, the restaurant is one that is old and funky yet very modern.” —Jamie Malone & Erik Anderson, Grand Café, MinneapolisContinue Reading
Today is National Lobster Day — and it kicks off the start of a season of sinking our teeth into one of our favorite beach-y treats! Lobster rolls are wicked popular in New England, of course, but restaurants around the country are also down with the summer-on-a-roll treat. Here are 16 restaurants where you can enjoy top lobster rolls on this delicious day, be it classic or one with a twist.
Baptiste & Bottle, Chicago, Illinois
Chef James Lintelmann’s chunky lobster roll keeps things interesting with a little fruit. The roll is created with housemade crème fraîche, fine herbs, shallots, chopped celery, and honey crisp apple. Make a reservation at Baptiste & Bottle.
Avenue Restaurant, Long Branch, New Jersey
Order the lobster roll and you’ll get fresh lobster with tomato, spicy mayo, oranges, and arugula, all crowning a brioche bun. The waterfront restaurant is reminiscent of a Parisian bistro and St. Tropez, too. Make a reservation at Avenue Restaurant.
Blue Island Oyster Bar & Seafood, Denver, Colorado
On lobster’s special day, Blue Island is serving its lemon-mayo-and-celery lobster roll, wrapped in butcher paper at a discounted price. Make a reservation at Blue Island Oyster Bar & Seafood.
Cull & Pistol Oyster Bar, New York, New York
Decision time: Order the Maine-style lobster roll — chilled lobster salad tossed in light mayo and scallion dressing. Or, Connecticut style — fresh-picked lobster meat warmed with butter and lemon with Kewpie mayo. Both come on a toasted top split bun. Make a reservation at Cull & Pistol Oyster Bar.
Vince Young Steakhouse, Austin, Texas
It’s’ a steakhouse, true, but on National Lobster Day, you gotta skip the steak and head straight for the lobster roll, built with butter-poached lobster, tarragon aioli, and butter lettuce, with a brioche bun. Make a reservation at Vince Young Steakhouse.
Rick Moonen’s RM Seafood Restaurant, Las Vegas, Nevada
Celebrity chef and seafood expert Rick Moonen’s lobster roll is created with shaved fennel, celery, and lemon crème fraîche on a buttery roll — what happens in Vegas also happens on Instagram in this case. Make a reservation at Rick Moonen’s RM Seafood Restaurant.
Ways & Means Oyster House, Huntington Beach, California
Order the W&M Lobster Roll and you’ll get chunks of Maine lobster claw meat, shredded cabbage, red bell peppers, and red onions tossed in a housemade aioli (with hints of vanilla and lavender). Make a reservation at Ways & Means Oyster House.
Paddlefish, Lake Buena Vista, Florida
The lobster roll at this modern seafood-centric Disney restaurant features one-and-a-quarter pounds of Maine lobster meat that’s dressed lightly in lemon-infused mayo and arrives on a buttered roll. Make a reservation at Paddlefish.
The Hourly Oyster House, Cambridge, Massachusetts
Purists take heart. You’ll find a classic New England lobster roll in this smart Cambridge restaurant — lobster meat with a hint of mayo on a griddled roll. Make a reservation at The Hourly Oyster House.
Siena Tavern, Chicago, Illinois
Top Chef alum Fabio Viviani’s lobster roll is on the lunch menu. It’s a citrus-poached lobster with frisee bacon vinaigrette, sliced tomato, herb mayo and it comes served on a toasted brioche bun with a side of crispy truffle fries. Make a reservation at Siena Tavern.