* Las Vegas Restaurant Week is a sure thing with luxe $20.14 + $30.14 lunches + $30.14, $40.14 + $50.14 dinners at restaurants including OTTO (pictured) among others, June 15-26. Book a table.Continue Reading
Cinco de Mayo is on Tuesday, May 5, but we’re already craving salt-rimmed Margaritas on the rocks, chips and salsa, and every culinary creation associated with this festive holiday. To narrow things down, we’ve rounded up 10 essential dishes for Cinco de Mayo to tuck into as you celebrate this weekend or on Tuesday (or really any day because — deliciousness!). Whet your appetite and make your reservations!
1. Blackened Fish Tacos at Chef Geoff’s Rockville, Rockville, Maryland
Ingredients: Blackened wild catfish, corn and black bean relish, and avocado crema.
Rave review for Chef Geoff’s Rockville: “We can always count on a perfect meal — from the cocktails to the appetizers to the entrees and if we are able — the desserts! We have never been disappointed and will keep coming for the delicious, enjoyable meals!”
2. Ceviche de Atun Pacifico at Oyamel Mexican Cocina, Washington, D.C.
Ingredients: Honolulu Fish Co. Hawaiian Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, Fresno chiles, and crispy amaranth.
Rave Review for Oyamel Mexican Cocina: “The food and service were great. The pork belly quesadillas, guacamole, and mushrooms were terrific, as was the tuna ceviche (according to the others I was dining with).”
3. Elotes/Mexican Street Corn at Rosa Mexicano New York, New York
Ingredients: Mexican crema, Cotija cheese, chili powder, garlic, and lime.
Rave review for Rosa Mexicano: “Great take on traditional TexMex, classy environment, and attentive service. Tasty margaritas, too.”
4. Enchiladas de Mole Negro Oaxaqueño at Fonda, Brooklyn, New York
Ingredients: Soft corn tortillas filled with braised chicken topped with a stone-ground Oaxacan black mole, chopped onions, crema, queso fresco, cilantro, and sesame seeds.
Rave review for Fonda: “I love this place. The sauces are so good I want to completely wipe the plate clean with tortillas!”
5. Guacamole at Lola, Denver, Colorado
Ingredients: Handcrafted and served tableside with perfectly ripe avocados, Serrano peppers, cilantro, red onion, garlic, lime, Chimayo chile powder, salt, and pepper.
Rave Review for Lola: “Everything here is great, but their table-side guacamole has got me hooked!!!! Perfect for drinks and apps with girlfriends, or dinner, or brunch! I HIGHLY recommend having a Horchata with rum or Tuaca.”
6. Huevos Ranchero at HECHO in San Francisco, California
Ingredients: Eggs, spicy red sauce, bacon, black beans, crema, avocado, and flour tortillas, served with Mexican hash.
Rave review for HECHO: “We found this place because our friends’ son said he heard about a fried avocado taco. Starting out, the cocktails were great. The server was very attentive, and the food was great. Fun evening.”
7. Husk Merengue with Corn Mousse at Cosme, New York, New York
Ingredients: Corn husk leaves, egg whites, sugar, corn puree, heavy cream, and Mascarpone cheese.
Rave review for Cosme: “All the hype surrounding Cosme is 100% deserved. I can’t stop thinking about the duck carnitas and the corn husk merengue. I think they’re going to haunt me for the rest of my life. The husk merengue was so good we ordered another one after we finished it.”
8. Surf + Turf Molcajetes at Rocco’s Tacos & Tequila Bar, Boca Raton, Florida
Ingredients: Skirt steak, Spanish chorizo, chicken, and shrimp in a roasted garlic verde sauce.
Rave review for Rocco’s Tacos & Tequila Bar: “The food and service are always great. Love, love, love the slow-cooked pork! Being gluten free is never an issue with these guys. Lots of options for even picky eaters, too.”Continue Reading
In honor of Earth Day, we’ve rounded up 10 restaurants that take the farm-to-table concept to another level — they have their very own farms. Talk about private stock. Celebrate Earth Day and sustainability with a reservation at one of these eateries that takes locavorism to a hyper local level!
1. Black Cat Farm Table, Boulder, Colorado + Black Cat Farm, Boulder, Colorado.
Chef Eric Skokan wasn’t a trained farmer when he started Black Cat Farm, but he likely qualifies as one now. After trial and error and advice from fellow farmers, he is now a skilled self-taught tractor driver and producer of American Mulefoot pigs and grower of sublime heirloom tomatoes, both of which you’ll find on the menus at Black Cat Farm Table and gastropub Bramble & Hare.
2. Blue Hill at Stone Barns, Pocantico Hills, New York + Stone Barns Center for Food & Agriculture, Pocantico Hills, New York.
Dan Barber was inspired by the past to forge the future in establishing one of the nation’s most important restaurant-farm partnerships. Blue Hill opened on Stone Barns’ 80 acres in 2004, and the farm and the restaurant serve as a model for sustainable agriculture and cuisine.
3. JG Domestic, Philadelphia, Pennsylvania + Luna Farm, Ottsville, Pennsylvania.
Jose Garces and his family purchased an all-organic 40-acre farm not just as a family getaway; the farm, named for the Garces’s dog and the region’s breathtaking harvest moons, Luna Farms provides freshly grown produce for chef Garces’s east coast restaurants, including Amada, Tinto, and Volver.
4. L’Espalier, Boston, Massachusetts + Apple Street Farm, Essex, Massachusetts.
Apple Street Farm was founded in 2009 by L’Espalier chef McClelland, and its 14 acres serve as the primary source of organic harvests of everything from artichokes to zucchini, free-range poultry and pork, egg-laying hens, honey, and more for L’Espalier. The restaurant is 26 miles away, and chef McClelland is known to hand-deliver just-picked product to his team of chefs.
5. The Mulefoot Gastropub, Imlay, Michigan + Romine Family Farm, Imlay, Michigan.
The Mulefoot’s namesake comes from the heritage breed of pork that is served at the gastropub and raised at their local family farm located about eight miles from the restaurant. Chefs and twin brothers Matt and Mike Romine look after the pigs when they’re not working in the kitchen of their restaurant, but father Joe primarily tends to the heritage hogs, first procured from local Toad Hall Farm in Emmet.