Happy St. Patrick’s Day: 15 Different Ways to Get Your Guinness On!

GuinnessGuinness has become synonymous with St. Patrick’s Day — so synonymous that the company hopes to sell 7.5 million pints of it on March 17th, according to an article in The Economist. Founded in Dublin by Arthur Guinness in 1759, Guinness Brewery is most famous for its Extra Stout. With its signature dark hue and notes of roasted barley and hints of hops, Guinness’s Extra Stout isn’t just for drinking. It’s become a common ingredient for braising, baking, and more — in everything from beef short ribs and burgers to cakes, cheeses, and beyond. So, even if you’re not a Guinness sipper, you can still be a Guinness eater! Whet your appetite for tonight (or today, if you’re playing hooky) with delicious dishes made with Ireland’s most popular brew. PS: If you’re raising a glass of Guinness, be sure it’s poured with care (and that you have for more than two minutes to spare before you quaff it).

* Bar Boulud, Boston, Massachusetts: “The best French onion soup broth I’d ever tasted (with a unique blend of oxtail broth, oxtail, and barley, topped with Guinness cheddar cheese — made custom, without the crostini).”

* BLD, Los Angeles, California: “The Guinness ice cream terrine was flavorful with a hint of Guinness and Jameson fudge.”

* Blokes & Birds, Chicago, Illinois: “The three cheese and Guinness fondue = delicious, as was the ‘cheesy peavey’ = baked apple with brie in the center.”

* Connor O’Neill’s, Ann Arbor, Michigan: “We had the big house burger, chicken wings, Guinness and Jameson pulled pork, and fish. All four meals were amazing, well prepared, cooked properly, and extremely tasty.”

* e11even, Toronto, Ontario: “Great restaurant steps from ACC. Pretty fast in getting food out. Upscale menu. Had the gourmet Guinness burger on list. Homemade.”

* fado Irish pub, Chicago, Illinois: “We had the salmon bites, pork belly tacos, and Guinness BBQ wings to start. All hits with this group.”

* M Restaurant at The Morris House, Philadelphia, Pennsylvania: “My ‘M treat’ included velvety butternut squash soup, perfectly seared scallops, yummy Guinness-braised short ribs, and then a creamy mocha cheesecake! What more could I ask for?”

* McHale’s Bar and Grill, New York, New York: “Great service and food — the curry was delicious and the Irish stew was in deep brown Guinness gravy (yum).”

* Miller Tavern, Toronto, Ontario: “The sticky Guinness chocolate pudding was amazing!”

* Muldoon’s Irish Pub, Newport Beach, California: “Tried the combination drink of Champagne and Guinness, two of my favorites. Very tasty and interesting. Cuts the earthiness of the Guinness with the effervescence of the Champagne. Would be interested to learn what the proportions of each are used for this drink.” [Ed. note: Yes, it’s a drink and not a dish, but we couldn’t resist including this unique cocktail.]Continue Reading

10 Raves for Chili on National Chili Day

Texas Red Chili BlogYippee ki-yay, It’s National Chili Day! I like to think of chili as a relative of cassoulet, a dish which sparks as much debate among French chefs and home cooks as chili does among pretty much everyone in North America. Blame the various styles, such as green chili, Texas red, and Cincinnati, as well as the array of so-called ingredients people swear by, from coffee, chocolate, and peanut butter to beer,  pickle juice, and sriracha for the culinary quarrels — not to mention the beans vs. no beans issue. However it’s prepared, though, chili is beloved on a national scale. Despite its reputation as a cornerstone of summer cook-offs, chili reaches its highest greatest popularity in the winter months, according to Google Trends.

As we celebrate this soul-warming dish on its special day, read on for some raves about chili of all flavors and styles at restaurants around the U.S.

* American Cut, New York, New York: “Some of the highlights were lobster chili — spicy, sweet-flavored lobster. Had to resist eating the rest of the sauce with toast to save room for the rest of the meal.”

* Beatrice & Woodsley, Denver, Colorado: “Everything I had was superb — kudos to the chef! The pulled pork green chili was excellent; who knew that a pickled egg would add so much flavor? A new addition to my recipe.”

* Chili U, Libertyville, Illinois: “Despite the name, this place has a lot of non-chili items, and several very flavorful vegetarian choices. We love the idea of ‘build your own’ chili dinner (you choose the extra ingredients for the base and toppings to be added to 4 choices of chili) and the unique chili recipes in the ‘we make’ part of the menu, especially the Thai shrimp chili.”

* District Commons, Washington, D.C.: “The Texas chili was true Texas chili without beans. The side plates of onion, sour cream, and cheese made it possible to tailor the add-ons to your liking. The tiny star-shaped cornbread was creative and visually delightful.”

* Food 101, Atlanta, Georgia: “If you get a chance to go while the restaurant is celebrating its 15-year anniversary, be sure to try the prix fixe menu. My companion did and she was treated to a lovely short rib chili topped with cilantro cream, not to mention fall-off-the-bone ribs. And, I can’t end without mentioning the perfectly portioned, delicious biscuits and slightly sweet cornbread. I’ll be going back!”

* Grillstone, Scotch Plains, New Jersey: “The oysters were excellent. The sushi appetizer was phenomenal. The Angus chili was mesmerizing.”

* Kenny’s Smoke House, Plano, Texas: “Wow!! The brisket chili and jalapeño cornbread are amazing. Might have just ruined chili any other way for me.”Continue Reading

What’s in Store for Restaurants in 2015?

grains blog2015 is here, and it’s made us start wondering what the next year has in store for the restaurant industry. To find out, we gathered predictions from some of the most influential people in the business: chefs, restaurateurs, editors, and more. From menus and cocktails to service and technology, here are the trends they expect to see play out this year. Read on, then tell us in the comments: what are your predictions?

FAST CASUAL

“Star chefs known for the power of their personal vision will open up fast casual: Dave Chang, Roy Choi and Daniel Patterson, Josh Skenes, Jose Andres. We’ll be eating better burgers and vegetables, quickly.” — Dana Cowin, Editor-in-Chief, Food & Wine

By far, the most common prediction among industry leaders is a revolution of traditional fast-food restaurants, and a growing interest in casual, affordable dining from top-tier chefs.

As Union Square Hospitality Group CEO Danny Meyer tells us, “Everyone wants to be the Chipotle of (fill in the blank).” Author Ruth Reichl added that chefs are addressing a serious problem by offering affordable food in underserved neighborhoods. “I think that’s going to mushroom and they’re going to be really successful,” she notes.

COMPENSATION 

“I don’t know if this will truly be a trend, but my heart holds out hope for it: better pay for cooks.” — Francis Lam, food writer and judge, Top Chef Masters 

With some restaurants eliminating tipping and exploring alternative methods of compensation, fair pay continues to be a hot topic in the industry. Corney Burns and Nick Balla of San Francisco’s Bar Tartine tell us, “We see restaurants moving away from tipping, coming up with alternative ways to compensate staff.”

GRAINS

“I expect to see more awareness and discussion of monocultivar grains in the coming year. I was just involved in a film called The Grain Divide with such chefs and experts as Michael Pollan, Dan Barber, Chad Robertson, Marc Vetri, Sean Brock, and more regarding the benefits of small mills over mass-produced product and its effect on health and flavor profiles.” — Michael Tusk, Chef/Owner, Quince and Cotogna

In 2014, whole grains were popular on menus and cookbooks alike — and 2015 should be no different, as chefs rediscover a variety of heirloom and specialty grains.

“Rye was the big grain of 2014. I predict chefs will explore other grains for breads, pastas, and, especially, desserts.” — Izabela Wojcik, Director of House Programming, James Beard Foundation Continue Reading

Christmas Eve Dining: 15 Rave Reviews for the Feast of the Seven Fishes

bouill blogSure, we’re just now able to button our pants after last week’s indulgent Thanksgiving dinner and, yet, we’re already dreaming of more holiday dining. If you’re of Italian descent, or if you just LOVE Italian cuisine (which we know you do), you’re probably familiar with the Christmas Eve culinary tradition of the feast of the seven fishes. A delicious ritual that began in southern Italy, the feast of the seven fishes has ties to Catholicism and the practice of eschewing meat on Christmas Eve. Restaurants have embraced the custom, offering up gourmet spins on different fish dishes to diners on December 24. My family and I indulged at Oceana last year, and every bite was pious perfection. Find out what other diners had to say about their experiences with this fabulous holiday treat — and book your feast of the seven fishes reservations for Christmas Eve. More than just being delicious and festive, the meal is said to bring luck in the new year. 

Bar Eolo: Sicilian Kitchen & Wines, New York, New York: “Our family came here for the feast of the seven fishes on Christmas Eve and had a delightful dinner. The seafood lovers in the family enjoyed it the most, of course, but everyone managed to find something to their taste. The recommended wine was delicious and reasonably priced and the restaurant was very festive with friendly service — a great evening!”

Bella Tuscany, Windermere, Florida: “Bella Tuscany has had consistently good reviews and they lived up to their reputation on Christmas Eve with both their full menu and the fixed price (or a la carte) feast of the seven fishes. The five-course menu included generous servings of lobster bisque, scallops, a seafood linguini course with mussels, clams, and calamari, and a main course of mahi mahi and super-sweet lobster tail. Bella finished the evening with tiramisu and the creativity, presentation, and preparation were all right on.”

Bimini Twist, West Palm Beach, Florida: “The family went to Bimini Twist to celebrate the feast of the seven fishes. The restaurant had a great selection of fish dishes. The service was unreal…perfect. We had a GREAT waitress, bolstered by other wait staff. This restaurant is a definite stop again when in the area.”

* Blue Water Grill, New York, New York: “Blue Water Grill was open on Christmas Eve, which was a godsend as I was hosting my family for the holiday. I reserved the table a couple days in advance, ensuring a spot. We ate in the main dining room, and it was great. Surrounded by other families celebrating the holidays, the overall ambiance was warm. The food was great and diverse. With traditional Christmas fare, oysters, sushi and even a feast of the seven fishes special, everyone in my family was happy.”

Cinghiale Osteria, Baltimore, Maryland: “With my mother-in-law in town, my wife and I booked for the Christmas Eve feast at Cinghiale, which was the executive chef’s interpretation of a Christmas Eve fish feast. The feast was seven courses of absolute perfection. It is rare to encounter seafood prepared to perfection with consistency; usually it is overcooked and rubbery, but every dish was absolutely perfect, from the oyster starter to the fish filet (with perfectly prepared melt-in-your-mouth calimari). We loved every second of it.”

Fiola, Washington, D.C.: “My husband and I celebrated his birthday (Christmas Eve) at Fiola for the second time. Their feast of seven fishes is MAGNIFICENT! We splurged and got the wine pairing. Our server (who we knew from Fiola and Poste) was amazingly knowledgeable of both the food (preparation, what made each dish unique) and the wine. She was always present when each course was served, to give an overview of the dish and why the pairing was perfect. We had a wonderful experience, and would highly recommend the feast and pairing for future Christmas Eves!”

Imperial, Portland, Oregon: “Christmas Eve dinner with good friends and a meal fit for the three kings. The traditional feast of seven fishes” needs to make it to the main menu, this was one of the best executed Cioppinos I’ve ever had with a sauce that begged for the house bread to soak it up. Few establishments truly enjoy being open on a holiday night, but the staff of the Imperial expressed only joy. This has become a new tradition with many more visits in-between. Well done, Imperial!”

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