Photo of the Day: Martinis at Grill on the Alley 0 comments

By Lesley Balla

This one's simple. It's National Martini Day. Grill on the Alley has one of the best martinis in Beverly Hills, if not LA. Hence, here's a very tempting martini with enough olives to call it dinner. Shaken or stirred, gin or vodka, it really doesn't matter to us. You can find amazing martinis at Musso & Frank, among other places, and at The Bazaar, which you'll want for the liquid olives alone. Please note: the work day is almsot done. Where will you get your fix?

Photo of the Day: American Cupcake's Porn Star 0 comments

By Tamara Palmer

Ever the masters of subtlety, American Cupcake has a new drink called the Porn Star. Brut Rosé and Aperol are garnished with a cherry and a Blow Pop on top for some sticky fun. Enjoy with a flight of cotton candy or bubblegum cupcakes and then pass out in the middle of Union Street with a big sugar-drenched headache.

Iconic Summer Dish: Dungeness Crab at Fisherman's Grotto 0 comments

Photo by Doug Zimmerman

By Tamara Palmer

Summer weekends at Fisherman's Grotto on the Wharf may be the domain of tourists, but there's prime, quiet space for locals to eat in peace on weekdays at the outdoor stand in front of the restaurant. Natives should know that, if it's not too busy, you can ask for a live crab to be boiled instead of eating one of the pre-cooked ones. You can also have the choice of being served a clean, cracked specimen or one that requires more work and the addition of broth flavored by the guts. It's definitely an early summer treat, though: Dungeness season south of the Mendocino-Sonoma County line ends on June 30, and closes north of that line one month later.

Photo of the Day: Thrillist Editor Dan Gentile Gettin' Down With Some Ribs 0 comments

By Megan Giller

And who doesn't love barbecue ribs?

Rich Landau of Vedge Wins Chopped 0 comments

Landau talks shishito peppers with Zagat's James Mulcahy

Story and Photo by Danya Henninger

Congrats to Rich Landau of Vedge, who killed it on his first Chopped showing. The chef showed the Food Network crowd he knows his way around vegan ingredients. The judges enjoyed his appetizer of chia seeds and dandelion greens and pronounced his tempeh with golden beets “just like steak.”

Quote of the Day: Jacques Pepin on Gender Roles in the Kitchen 0 comments

Image vai KQED

"I think it doesn’t really make any sense. That point is that — I mean certainly for me, somehow, especially in America — people tend to think of their French chefs as male. There are nine restaurants in my family that I can think of, my mother owns two. I’m the first male going into that business. We have nine female: cousins, aunts, sister-in-law, and so forth, who own restaurants. So you know this is a total misconception."

-Jacques Pepin in a recent interview about whether grilling is a masculine activity. [The Braiser]

Water Grill Opening in Santa Monica Next Month 0 comments

By Lesley Balla

As the plywood is about to come down from the new Water Grill opening on Ocean Avenue in Santa Monica, we finally have a few more details. First, the 27-year-old Ocean Avenue Seafood, which closed in March, was completely gutted for the redesign. In its place will be a larger space with a new look inspired by ships and antique vintage fish markets, according to the LA Times. That means lots of reclaimed wooden beams, walls and floors (the wood from Ocean Avenue will also be sold for reuse); dark steel borders; lights on an antique pulley system; white subway tiles; and a copper-top oyster bar. Good news for tourists: The entire front of the restaurant will now be an outdoor dining area with a view of the park and ocean across the street.

Iconic Summer Dish: The Real Korean Tacos by Namu Gaji 0 comments

Photo by Doug Zimmerman

By Tamara Palmer

LA's Koji truck may have kicked off a national Korean taco craze, but San Francisco's Namu Gaji is recognized for an original take on the idea. The Real Korean Tacos, as they're called, use dried sheets of nori instead of tortillas as the vehicle for BBQ Kalbi short ribs and kimchee salsa. They are available at the Ferry Plaza Farmers Market and have also become a staple at summer fests like Outside Lands. Now that the restaurant has logged a couple of seasons in the Mission after moving from the original Richmond District spot, they're a fixture at Dolores Park picnics and parties too.

Hell's Kitchen Auditions Held at Abby Lane on July 8 0 comments

Gordon Ramsay of Hell's Kitchen

By Naomi Kooker 

Don’t say we didn’t give you fair warning. On July 8, Jason Santos is opening Abby Lane, his American resto in the Theater District, for casting calls for the next season of Gordon Ramsay’s Hell’s Kitchen. Wanted: passionate, experienced chefs from Greater Boston who are at least 21 years old for the auditions. Contestants must be prepared to endure Ramsay’s kitchen scoldings along with his temper and wild personality. Do you think you can handle the heat?

Just ask Santos how to prepare for the biting and exciting FOX reality TV show that puts chefs under some intense pressure. (Is that an understatement?) Santos was a Season season finalist on the show and has befriended the hot-headed riveting Ramsay.

If you can’t make it to Abby Lane, e-mail Candra@theConlinCompany.com to contact the casting team or call 310-313-9100. Otherwise, we’ll see you at Abby Lane, Monday, July 8, 9 AM-3 PM (617-451-2229).

SF Board of Supervisors Passes New Food Truck Regulations 0 comments

Photo by Tamara Palmer

By Tamara Palmer

Inside Scoop reports on last night's Board of Supervisors meeting, which resulted in new regulations for food trucks in San Francisco, all described as a "compromise" between the city and mobile food promoters such as Off The Grid. Under these new rules, food trucks will not be able to use a location more than three times a week, which could put a damper on your favorite mobile lunch routine. Trucks also now are able to be within 500 feet of a school instead of three times as far away, and there's now a system in place to ticket illegal trucks. Off The Grid's Matt Cohen tells Scoop that the new regulations hopefully will encourage new vendor applicants and streamline the city's mobile food system.

Chipotle Announces Commitment to Locally Grown Produce 0 comments

Image via Flickr/futursonic

By Kelly Dobkin
Chipotle announced today that the gourmet chain plans to serve more than 15 millions lbs. of locally grown produce in its restaurants this year, up from last year's 10 million lbs. In a press statement, founder and co-CEO Steve Ells remarked: “We are changing the way people think about and eat fast food. That means pushing ourselves to find the best quality ingredients – ingredients that have traditionally been available only in high end restaurants and specialty food markets – and making them available in way that is accessible and affordable.”

All of Chipotle’s locally grown produce comes from within 350 miles of the restaurants where it will be served and the brand will work with a network of more than 70 family-owned farms to provide locally-grown vegetables and herbs for its restaurants. All the dairy products are derived from hormone-free milk and its meats are raised humanely and without antibiotics and hormones. Piece of mind for your next Burrito Bowl binge.

8 Great Restaurants for Ribs in Austin 0 comments

This is a barbecue town, and pitmasters all over the city are doing magical things with meat and smoke. Get the wet-naps ready; we've rounded up eight restaurants across Austin that serve great ribs.

Iconic Summer Dishes in Austin: Hama Chili at Uchiko 0 comments

By Megan Giller

As the weather heats up, this week we're highlighting iconic summer dishes in our city. First is the palate-cleansing hama chili at Uchiko. Chef Tyson Cole’s Asian fusion restaurant is cool in more ways than one: the chic Japanese farmhouse-dining décor also involves a decidedly cool interior, temperature-wise, especially in light of the sweltering weather outside. Start a decadent meal off right with the hama chile cold tasting, with baby yellowtail delicately placed over ponzu and decorated with spicy Thai chile pepper slivers and orange supremes. The heat from the chiles balances with the citrus from the supremes, and both work together to let the yellowtail shine.

51 Lincoln Stays Fresh With Kitchen Shuffle 0 comments

Nate Gibson

By Naomi Kooker

Jeff Fournier, chef and owner of 51 Lincoln and Waban Kitchen, is keeping things fresh with another kitchen shuffle at his restaurants, which are both in Newton.

Nate Gibson, the former sous chef of Waban Kitchen and a Marshfield native, is the new chef de cuisine at 51 Lincoln as of June 4. Nicholas Mace, formerly first line cook at the restaurant, is the new sous chef at 51, and Fernanda Tapia (a Zagat 30 Under 30) is creating The Cooking School at 51.

Fournier and Gibson have created a new menu, going back to basics and focusing on fresh, local ingredients and creativity. New summer appetizers include a watermelon “steak” salad with golden beets, French feta, red beet vinaigrette and fresh herbs. There’s now an herb-roasted fried chicken with made-to-order buttermilk mashed potatoes, field greens and plum jam.

The dining room at 51 has also been updated with newly installed espresso colored banquettes, with more changes to come.

Arts District Updates: Urban Radish Opens July 3, Umami Burger Soon 0 comments

The chipmunk gets its own garden

By Lesley Balla

Soon there will be no more room for deliciousness in the Arts District. Urban Radish, the new grocery store in the chipmunk-painted warehouse near 6th and Matteo, will open by July 3 "come hell or high water," vow owners Keri Aivazis and Carolyn Paxto. The shelves are being stocked as we speak with oils and vinegars, locally made ketchups and condiments (many found here), a large cheese and charcuterie section, meats, fresh produce and prepared foods. Check out the Facebook page for some of the items, like Jeni's ice creams, La Quercia bacon and Drake Family Farm cheeses. There will also be a patio where you can eat and sip on a glass of wine. All of this is good news for the Biscuit Company, Toy Factory and Factory loft dwellers, but if you're driving in and have an electric car, you'll be happy too: there's a car charging station in the parking lot (660 Matteo St.).

Tony Hu Primed to Conquer River North with Lao 18 0 comments

By Sarah Freeman

Hey, Tony Hu, you have seven restaurants in Chinatown, what are you going to do now? "Open a restaurant in River North" may not seem like a logical answer, but that's just what the chef and restaurateur will do tomorrow. Lao 18, the latest from Hu and business partner Bing Zhou, located in 8,000 square feet of prime real estate on Hubbard. The restaurant will fill a void recently created by the closing of Red Violet, serving modern Chinese cuisine in an area lacking ethnic flavor.

Lao 18 is a compromise between traditional Chinese elements and contemporary River North touches. Oversized, painted rice bowls hang upside down over tables, birdcages double as light fixtures and a metal swirl is fixed to the center dining room. There is also a DJ booth and bar for late night drinks and dining as well as a private dining room that seats 90.

Now Open: Burger Lounge Grilling in Brentwood Today 0 comments

The new albacore burger

By Lesley Balla

Burger Lounge is expanding faster than you can say, "make mine the organic quinoa veggie burger, please." Today the newest and fourth LA-area location opens in Brentwood, just in time for lunch. The former La Salsa has a stylishly clean new look and a menu that mirrors the others around Southern California: 100% grass-fed beef burgers, free-range turkey burgers, quinoa burgers, and the new seared albacore tuna burger with baby watercress, roasted tomato relish and lemon-basil aioli, which debuts today. There are also all the appropriate accoutrements like hand-cut fries, onion rings, salads and sodas. Burger Lounge is open from 10:30 AM-10 PM daily.

11740 San Vicente Blvd.; 424-248-3789

Zebra's Bistro Hosts a Special Grill Dinner 0 comments

Zebra's patio

By Naomi Kooker

Grill, grill, grill. That’s all chefs wanna do in the summer. And Brendan Pelley, executive chef of Zebra’s Bistro & Wine Bar, is no exception. He’s got a four-course evening planned for tonight at the Medfield New American restaurant. The evening promises to be relaxed and fun, and an opportunity for guests to chat with the chef. A sample of the menu includes grilled littleneck clams with a spicy grilled tomato ragu and grilled baguette; grilled scallion polenta; grilled skirt steak Thai-style; and grilled stone fruit for dessert (6:30 PM; $40 per person; space is limited; 508-359-4100; click here for more information).

Malmaison Brings Paris to the Georgetown Waterfront 0 comments

photos: Jody Brady

By Olga Boikess

The rough-edged chic of Manhattan’s Meatpacking District gets a modern French accent at Malmaison, a new cafe/dining room/event space on the Georgetown waterfront scene. Its preview happenings drew attractive young things who are looking forward to summer nights when its three garage doors would be open to the waterfront scene. This week, its dinner menu debuted. Come July, the adjoining cafe will be serving coffee, pastries and light fare to tourists as well as bikers coming off the nearby trail. Find out more details below.

Fish 'N' Frites Serving Seafood Watch-Approved Shark 0 comments

Photo by Tamara Palmer

By Tamara Palmer

SFoodie tipped us off to the opening of Fish 'N' Frites (328 Main St.) in Half Moon Bay, where customers can choose from among different seafood, batter, and oil options for deep frying and 25 sauces for dipping. If it sounds like a lot of choice, it is: Batter options are house, beer, tempura, gluten free rice, cornmeal and panko, which are fried in rice bran, canola or peanut oil; and the seafood choices include salmon, cod, catfish, tilapia, whole rainbow trout, oysters, calamari, tiger shrimp and mako shark.

Wait, shark — is that even okay?

Best Thing We Ate Last Night: Bacon at Peter Luger 0 comments

By Amanda Spurlock

We've been spending quite some time in Williamsburg this week, with the celebration of our 30 Under 30 list Monday night at the Wythe, followed by dinner at the ever-popular classic Peter Luger Steakhouse last night. A step back in time, another trip across the bridge and a short wait for our reservation brought us into the wonderful world of retro uniforms, French-style service and steak for three. But first, there was bacon. If you're one of those people in constant search for the best bacon in the city (we know who you are) Peter Luger has one strong contender.

Ordered per piece, these steaming hot slabs of meat are fatty without being too fatty, and are thick. These bad boys are not of the droopy variety, and you'll need to eat them with a knife and fork. They're a must as you prepare for your next course: more meat.

Ask the Austin Zagat Blog: What's the Difference Between Uchi and Uchiko? 0 comments

The sushi bar at Uchi

By Megan Giller

Eating out in our fair city raises all sorts of burning questions. Is it okay to take a date to a food trailer? Yay or nay on cargo shorts at Uchiko? Then there are the more general questions we’ve always wondered but been too afraid to ask. Are you allowed to eat garnish? Who pays for that extra appetizer? 

That’s where the Austin Zagat blog comes in. Ask us anything your heart desires in the comments section below, and we'll give you our honest opinion.  

This week a reader asked us, What’s the difference between Uchi and Uchiko? 

While the two Japanese restaurants from chef Tyson Cole and pastry chef Philiip Speer are often seen as interchangeable, that’s far from the case. South Lamar’s Uchi was the first to open, and the red-walled, chic hot spot quickly put our city on the map for innovative dining. It isn’t all about sushi there, but Uchi is a more traditional restaurant, with an extensive sushi bar and creative cold and hot tastings, as well as savory-forward desserts from Speer.

Kick in for Sweet Freedom's Allergen-Free Cookbook 0 comments

Yep, all that is gluten-free, vegan and allergy-friendly

By Danya Henninger

Sweet Freedom provides an important service for Philadelphians who can’t handle common ingredients like gluten, dairy or tree nuts: dessert. Allison Lubert has decided to self-publish a cookbook in which she’ll reveal the secret recipes for many of her gluten-dairy-soy-eggs-corn-refined-sugar-corn-peanut-free vegan delicacies, and she’s crowdsourcing the funding of the book on Kickstarter.

Nina S. Zagat Decorated as an Officier of the Légion d'Honneur 0 comments

Nina S. Zagat

By Kelly Dobkin

Nina S. Zagat, co-founder and co-chair of Zagat Survey, was honored last night as an Officier of the Légion d'honneur on behalf of the President of France by France’s Ambassador, Francois Delattre. This prestigious award is bestowed by the Government of France upon exceptional individuals who have made major contributions to France and to French culture. It is unusual for the award to be presented to a non-French national.

Roy Choi Opening Pot at Koreatown's The Line Hotel 0 comments

By Lesley Balla

One other little tidbit we picked up from the Puck-Chang-Choi dinner last night: the name of at least one of Choi's new concepts at The Line Hotel will be called Pot. It was written all over the front of the menu with Momufuku and Wolfgang Puck at Hotel Bel-Air, and reps finally confirmed that that is indeed a new restaurant at the Koreatown hotel (it's been completely under wraps until now). Apparently it's not named Pot because of an herbal substance Choi and many other chefs favor; or maybe it is. But we're told it's because everything that's served in the restaurant will come in some sort of pot-like vessel, like a hot pot. That's about all we could get out of them at this point, so we'll keep you posted. The opening of Pot and The Line is still slated for fall.

Taste of Chicago Announces Food Truck Lineup 0 comments

Photo by Nick Murway

By Sarah Freeman

Maybe this is the year to give Taste of Chicago a second chance. For the first time, the struggling food festival is welcoming 14 food trucks, and today, Mayor Rahm Emanuel’s office and the Department of Cultural Affairs and Special Events announced the lineup of mobile vendors. The festival, held in Grant Park from July 10 though 14, will feature trucks serving regular and taste-sized portions one hour before each concert at the Petrillo band shell. Check out the complete schedule below.

San Diego Airport Has Doggie Bathroom 0 comments

Photo by Tim Bowden via Huffington Post

By Colleen Clark

Flying isn’t easy for anyone these days (at least not for those of us back in coach), but imagine being cooped up in a crate the whole time. San Diego International Airport is making things easier on your four-legged friends. They’ve got a pet pit stop, a dedicated bathroom just for dogs, the Huffington Post reports. They’ve hooked Fido up with a turf-lined area complete with fire hydrant and a door for privacy. Flying through other airports with your pooch? Dog Jaunt has a handy list of pet relief areas at major airports.

Diner en Blanc Philadelphia Sets a Date 0 comments

By Danya Henninger

Like wearing white? Sign up now to get on the waiting list for Dîner en Blanc, the worldwide bourgeois picnic that’s landing in Philly for the second time this summer. Last year’s event brought 1,300 white-clad guests and their tote-along dinners, folding tables and fine china to Swann Fountain at Logan Square. This year’s guest list will be expanded to 2,300 people, chosen by lottery, who’ll gather at an undisclosed, highly-visible location on Thursday, August 22. The price of attendance has not yet been released (register here).

C.R.E.A.M. Now Open in Palo Alto 0 comments

Photo via Flickr/artnoose

By Tamara Palmer

The first franchise location approved by the popular family-owned Berkeley ice cream sandwich shop C.R.E.A.M. (Cookies Rule Everything Around Me) has opened at 440 University Avenue in Palo Alto. The new spot is hoping to duplicate the original's success serving the UC Berkeley area by being convenient to Stanford University. More locations are being planned for the Bay Area and beyond, and owner Gus Shamieh has long indicated his interest in finding the right place in San Francisco.

One Bel-Air Night With Chang, Choi and Puck (and Favreau!) 0 comments

Chang, Puck and Choi

By Lesley Balla

Last night three powerhouses convened behind the stoves at the Hotel Bel-Air: Roy Choi, David Chang and Wolfgang Puck, all three cooking a pretty spectacular meal at Puck's restaurant hidden in the hills. Each did a couple of dishes that represented their individual styles infused with California flavor, all of it completely wowed.

First Look: Motorino is Ready for Its Return to Brooklyn 0 comments

By James Mulcahy; photos by Clay Williams

Brooklyn has been without a Motorino for almost two years after the beloved pizza joint shut down its location due to issues with the building. Well, owner Mathieu Palombino promised a return to the hood, and this week they are set to deliver (and mentioning delivery, they do that too, in case you were wondering). The venue, which is looking sleeker than ever at the new location, is putting the final touches together and is ready to debut as early as this week. The menu includes classics like the Brussels sprouts and pancetta pie - check out some pizza porn below and and stay tuned for the opening at 139 Broadway.

Citygram Mag Launches With App-tastic Party 0 comments

By Megan Giller

Citygram magazine knows how to throw a good party. Last Thursday the literati/ hipsterati of Austin gathered at the Conjunctured co-working space on the East Side to celebrate the new lifestyle mag’s official launch. Unlike other magazines and websites in Austin, Citygram is a fully interactive iPhone and iPad app (a beautiful one, we might add, from founder and designer Chris Perez).

Local Mission Market Seeks Public Support 0 comments

Local Mission Eatery

By Tamara Palmer

A Kickstarter initiative hopes to raise $50,000 for a new project from Yaron Milgrom and Jake Des Voignes, owners of Local Mission Eatery and Local's Corner. This summer, the pair are gearing up to debut Local Mission Market, a locally-sourced and handmade-only food store that plans to offer online ordering and home delivery. Incentives to donate include hot sauce, hugs and (for the high rollers) private dinners at wineries like Broc Cellars and Donkey & Goat.

Dinosaur Bar-B-Que Opens in Brooklyn Tonight 0 comments

By Jacqueline Wasilczyk

Let the Park Slope barbecue battle begin. This evening marks the debut of the first Brooklyn location of the New York staple Dinosaur Bar-B-Que, which will join other likeminded spots like Fort Reno Provisions and Pork Slope in the neighborhood. Is the area becoming a new destination for 'cue? We think it might be.

Spotlight: Secrets of a Chicago Butcher 0 comments

By Kelly Dobkin

Vegetarians, turn away now. Rob Levitt of Chicago's The Butcher & Larder shows us how to break down a whole pig and shares some other tricks of the trade in the clip above. For more restaurant and food videos, subscribe to our YouTube page.

8 Great Outdoor Happy Hours in Williamsburg 0 comments

Looking to catch a few Williamsburg rays over a patio drink? We've rounded up eight great outdoor happy hours in the neighborhood that give you perfect opportunity to do that on the cheap.

The Best Thing We Ate Last Night: Tofu at Sumi Robata Bar 0 comments

Photo by Galdones Photography

By Sarah Freeman

This is a dish that we would like to start and end our meal with. Actually, we would like one as a palate cleanser, too, after every course of robata-grilled meats and vegetables at Sumi. The dish is simply tofu, made in-house by chef Gene Kato. The creamy, custardlike texture tastes like silk, for lack of a better descriptor. It is adorned with orange beads of caviar mushroom and crispy ginger. Like everything at Sumi, the dish succeeds because of its simplicity. In the spirit of minimalism, we'll leave it at that.

P.S. After a no-frills meal at Sumi, don't forget to grab a cocktail at Charcoal Bar downstairs.

La Torrija se Llama Torreja en Jaleo 0 comments

Postre de Músico: Torrija con crujientes amenidades y vino dulce.

Por Alejandro Zárate Vega

"¡Torreja en México, Torrija en España!", afirma categórico el chef canario Pedro Martín desde la nueva barra de pintxos en Jaleo. Luego de disfrutar de un recorrido de sabor por sus creaciones sobre un sencillo trozo de pan, ha llegado la hora del postre. La Torrija es una delicia española propia de la Semana Santa -en algunas zonas es un plato navideño- que se elabora con pan duro y leche endulzada y perfumada. El chef lo llama el Postre Músico. La Torrija se acompaña de avellanas, nueces, pasas y vino dulce que se bebe directo del porrón.

La receta en realidad es sencilla pero el cuidado, paciencia y tiempo son esenciales. El chef utiliza pan de trigo secado por tres días que después remoja en leche tibia con infusión de licor de anís, vainilla y azúcar durante 24 horas. Con cuidado para que no se rompa, levanta y enharina cada rebanada que luego pasa por huevo y fríe. Ya dorado se pasa por azúcar con canela.

Franklin Mortgage & Investment Co. Celebrates Four Years 0 comments

Story and Photo by Danya Henninger

Before The Franklin Mortgage & Investment Co. opened its hefty subterranean door, it was hard to defend the Philadelphia cocktail scene from naysayers. Sure, there were plenty of talented bartenders and quite a few solid drink lists around town, but nothing to definitively point to. Time flies, and today The Franklin is celebrating four years in business on 18th Street.

NYTimes is Taken With Kajitsu Redo 0 comments

By James Mulcahy

For his review this week, Pete Wells heads over to the new location of Kajitsu, which recently moved from the East Village to Murray Hill. The eatery serves shojin cuisine, a style that uses no animal products and is essentially vegan. The critic comes away impressed by the depth and variety of flavors, along with the artistry of the dishes. He awards the venue two stars. A highlight from his piece:

"You could design a calendar simply by eating at Kajitsu every four weeks and taking pictures. Mr. Ueshima changes his menus on the first of the month, adding some plants that are at their peak and some that are on the rise. His dishes — four of them in a $55 tasting, eight in an $85 or $100 menu that ends with a bowl of matcha, green tea as thick and frothy as espresso — are drawn from the season, but they are also drawings of the season."

A Chat With Janina O'Leary, Trace's Pastry Chef 0 comments

By Megan Giller

When Janina O’Leary was fourteen years old, she packed up a few belongings from her hometown of Del Rio, Texas, and moved to the Big Apple for culinary school. After graduation, the talented baker and pastry chef worked for big-name places like Per Se, Bouchon, Del Posto and more before coming back to her home state with her husband to raise her son. Lucky for us she’s downtown at Trace, at the W Hotel, creating unusual homestyle-meets-French-technique desserts like her famous drunken donuts and Meyer lemon budino. O’Leary was recently nominated for a James Beard Award, and anyone who has tried her sweets knows why.

Will Airports Float Your Luggage Like Air Hockey Pucks? 0 comments

Rendering courtesy of Airbus

By Colleen Clark

In the future, your luggage could float on a bed of air from airport trucks to cargo compartments a la pucks on an air hockey table, the Daily Beast reports. The system, designed by a team from the University of São Paulo in Brazil, was the winning design in the Airbus Fly Your Ideas challenge, which encourages college students to develop green initiatives and other innovations for plane travel. The Brazilian design is meant cut down on friction and baggage transfer time, ultimately saving airlines money. The other finalist ideas included harnessing passenger body heat to power overhead lighting and the use of methane gas to power airplanes.

Artisans in Austin: Wunder-Pilz Kombucha 0 comments

By Megan Giller

It seems natural that Wunder-Pilz owner Bill Nadalini’s first brewing space was in the back of the Daily Juice. But what’s really remarkable is that Nadalini didn’t like kombucha the first time he tried it and instead committed himself to creating a drinkable fermented tea, using his 15 years of home-brewing experience. The word “wunderpilz” is a German word that translates to “miracle mushroom.”

Rather than using fruit juice to produce kombucha, Wunder-Pilz relies on fair trade tea, pure cane sugar, and herbs, spices and flowers. Find four varieties (heart, energy, strength and calm) on tap at places like Hyde Park Market and at farmer's markets around town.

Drinking for a Cause With Un86’d 1 comments

By Sarah Freeman

We’ve heard this story before: restaurant employee X is riding home from his shift on his bike when he gets sideswiped by a car. Because X works at a restaurant, which usually does not supply benefits, X does not have insurance and is faced with a mountain of medical bills. Since the restaurant industry is one big happy family, there is usually some sort of fundraiser involving music and booze, and X lives happily ever after. A new local nonprofit is helping streamline this process by providing monetary relief and insurance solutions for restaurant professionals.

Attention 30 Under 30 Attendees: Help a Fellow Find Love 1 comments

He's there somewhere....

By James Mulcahy

When you get a bunch of restaurant people in a room, give them stiff drinks and pump up the music, the inevitable is bound to happen. We'll offer no comment on the tales of romance we've heard after our 30 Under 30 bash at the Wythe Hotel the other night, but a few savvy folks have sent a post from the missed connections board our way. Since we don't like to see anyone end up lonely, we thought we'd help this fellow out. Check out the ad below and if you have any tips, of if you know for a fact that out of the 150 or so blazer-clad men in the room that OMG he is talking about you!, reply here.

Zagat 30 Under 30 - m4m - 27 (Wythe Hotel)

was at the Zagat 30 Under 30 party last night. you were cute, in a blazer, we exchanged glances a few times at the bar, but I didn't have a chance to introduce myself. hit me up if you see this

Location: Wythe Hotel

Culinary Classes: Fair Food, Le Virtu and Farm and Fisherman 0 comments

Le Virtu pastry chef Angela Ranalli at work

Story and Photo by Danya Henninger

Have a little time on your hands this summer? Take the opportunity to get hands on with one of several cooking classes and seminars from area chefs and experts.

Fair Food Philadelphia is teaming up with Reading Terminal Market to host a series of workshops in the new Rick Nichols Room. First up is “Fun With Fermentation” on Tuesday, June 25, in which pickle blogger Amanda Feifer will take you through basics on pickles, sauerkraut and fruit vinegar ($35; tickets). Next is a July 11 seminar on making cheese, where a Caputo Brothers Creamery cheesemaker will lead you through making fresh mozzarella with local milk, and other curds ($40; tickets). Each session includes light snacks and beer from Victory.

Clover Blossoms into Burlington 0 comments

Clover's original location in Harvard Square

By Naomi Kooker

As previously reported here, Clover Food Lab is growing all over. Their third brick-and-mortar locale is slated to open on June 28 (or thereabouts) at 100 Burlington Mall Rd. in the Burlington Marketplace plaza. It’ll be the first suburban location for the vegetarian-friendly organic-when-possible food company, whose roots started with food trucks.

Clover has more than seven food trucks, and has plans for expansion in more than four new locations throughout the surrounding Boston area, including Brookline Village. Stay tuned!

Nick San Plato por Plato 0 comments

Un maki muy especial con camarón en tempera y un divertido juego de texturas y temperaturas

Por Alejandro Zárate Vega

Tal vez valga la pena aclarar la confusión existente en torno a la marca Nick San. Este exitoso restaurante inició operaciones en Cabo San Lucas, Baja California, hace casi 20 años y desde allá generó tal fascinación que pronto su prestigio era bien conocido en la Ciudad de México. Hace ya 11 años se abrió una sucursal en Paseo de las Palmas, un local muy vanguardista para su época. Al principio todo funcionó de maravilla pero pronto, problemas de consistencia en la calidad les trajo mala fama. El lugar terminó por cerrar pero para entonces ya se conocían otras sucursales, algunas cerraron y otras siguen abriendo tanto en la Ciudad de México como en Nayarit y Los Cabos.

5 Grand Boulevards Around The World 0 comments

You know where this is, right? Photo by Elisabeth Blanchet.

By Alexis Flippin

Few expressions of urban life are more vibrant than the grand main boulevards that course through a city center. The pride of urban dwellers, these boulevards have a democratic soul, in spite of the often pricey real estate on either side. The best of the world’s grand boulevards are the work of forward-thinking urban planners who envisioned beautiful avenues that are truly transporting. Here are five grand esplanades you won’t want to miss.

Treat House to Tempt UWS with Crispy Rice Sweets 0 comments

By Simon Butler

Thought the Cronut was the be all and end all of sugary tidbits, didn’t ya? Well, there’s a new sweets maker in town that may cause you to rethink another age-old favorite: the crispy rice treat. Treat House, nestled in a small storefront on Amsterdam Avenue’s hopping “restaurant row” between 81st and 82nd streets, is expecting to specialize in just that, albeit in flavors that promise more than just the plain-vanilla, marshmallowy stylings we’ve cherished since our childhood.