Another highly acclaimed New York restaurant is making a triumphant comeback.

Benno, the eponymous restaurant of chef Jonathan Benno and The Bastion Collection, will finally reopen for dinner service on Friday, October 1.

After nearly two years of complete closure due to the pandemic, Benno returns with an emphasis on high-quality fine dining celebrating French gastronomy with an emphasis on seafood.

Just a few weeks ago, the chef launched a new, more laid-back concept at the Evelyn Hotel, where Benno is located. Benno Bar serves French bistro cuisine in a more casual setting, with small platters like dry sausage with pickles and salmon rillettes with baguette croutons served with cocktails.

The return of Michelin-starred Benno marks a more upscale opening in the property.

“As a longtime New York chef with two concepts under one roof, I want to be part of our city’s comeback,†says Chef Benno. “Benno and Bar Benno both bear my name because they truly reflect my passion for French cuisine and seafood. These restaurants also represent my commitment to New York, the city I call my home.

Benno’s full menu will be offered à la carte in the dining room and bar. Executed by Chef Mark Zuckerman, the meal begins with a selection of snacks, including a Nordic crab fondue with sea urchins, vadouvan, scallops au gratin with Noilly Prat and orange, and a caviar service with Regiis Ova. Caviar.

For dinner, vegetables are in the spotlight, with the return of the casserole egg in a glass, the brassica salad with sunflower seed dressing, and the Carnaroli risotto with matsutake and castelrosso. Pasta also features prominently on the menu, with offerings like celeriac agnolotti, black trumpets and puffed spelled spelled, quadrotti with robiola fondue and chestnut honey, and russet crab potato gnocchi, smoked trout roe and chive oil. Main courses emphasize beautiful ingredients, like the skate almond stuffed with crab mousse, butternut squash and brown butter mousseline, and the return of the popular pepper steak and Peking duck. with sautéed foie gras and spicy duck jus.

For dessert, Pastry Chef Rebecca Choi and The Bastion Collection Company Pastry Chef Salvatore Martone offer seasonal treats like the Spice Gala Apple Cake with Oat Streusel and Brown Butter Ice Cream, and the Cake with hazelnuts with hazelnut dacquoise, chocolate sponge cake and fresh cream with chamomile ice cream.

The beverage program created by Beverage Director Juan Carlos Santana features premium cocktails inspired by New York City. The Duke of Provence, a play on the Duke’s martini, features French gin that has been washed with Vermont creamery butter and herbs from Provence, with a touch of champagne vinegar, served straight from the freezer. The wine program highlights small producers with responsible cultivation practices.

Benno will open with dinner service Tuesday through Saturday from 5:00 p.m. to 10:00 p.m.

Restaurants

Including pretzel bites, candy cane martinis and churros.

Wondering what to eat and drink in Boston this weekend? The Dish is a weekly guide to five things in the local restaurant and bar scene that are on my radar right now. Email me at [email protected] to let me know what other food and drink I should check out.

Slowly but surely the Charles River Racing Circuit more and more of its suppliers are opening their doors. This includes its latest newcomer, Tipping Cow Creamery, which debuted in Brighton last weekend (the creamery already has a location in Somerville). Ice cream parlors always need a little more love in the winter, so consider this a great reason to order a scoop or two, in flavors like cannoli, mint sprinkles, figs and goat cheese, bourbon caramel and eggnog.

You might have seen this quiet opening last week, but in early December, The Garrison House debuted in the former Magnolia Smokehouse space. Now that it’s accepting limited reservations (and plenty of dates), why not head to the Brookline meeting place for a few bites and a beer? The comfort food focused menu is stacked with things like wagyu beef meatballs served with wild mushroom polenta and crispy candied chicken wings with a mixed berry barbecue and herb ranch sauce. Haus pretzel bites can be dipped in a cheese sauce and maple mustard – or, if you’re looking for something a little more substantial, go for the chop with mashed sweet potatoes. Garrison House also has a Mug Club – all you have to do to become a member is drink your way through 30 beers. Over time, of course.

Any day that I can start with tacos is a good day. If you feel the same, head to Còsmica on Saturday, where you will find the restaurant’s first Feliz Navidad Holiday family brunch from 10:30 a.m. to 3 p.m. The South End Mexican restaurant will feature roasted beef brisket tacos with chili, huevos rancheros and baked French toast, plus churros served with Mexican hot chocolate. Take your kids with you? They will likely enjoy Little Groove’s live music from 11 a.m. to 2 p.m.

If you’re planning on having a martini in the week leading up to Christmas, it might as well be inspired by candy cane. Cassie Stockbridge of the lobby bar at the Godfrey Hotel Boston has created just what it takes: a chocolate-coated candy cane martini, made with candy cane infused vodka, Godiva white chocolate liqueur, and chocolate schnapps. peppermint. It’s sweet, it’s boozy and it’s definitely perfect for the holidays.

There is a catch, of course, but it’s fun. On Sunday, Southie Local 149 will be hosting an Ugly Sweater / Boy’s Group Brunch, offering free mac and cheese donuts to anyone wearing an ugly sweater. The ugliest sweater dinner (what an honor!) Boy band music will be playing in the background, making me wonder if there is a perfect NSYNC ugly sweater.

Did you know Saturday is National Cheeseburger Day?

Yeah that’s right.

The first mention of “cheeseburgers” in The Dispatch was an advertisement for Toddle House dated March 15, 1938.

Well, the Toddle House is no longer an option, so where can you go to grab a good burger and party?

The Grand Columbus is full of restaurants, taverns and pubs with great burgers.

If you need some ideas, we’ve got you covered.

Here’s an example of where to buy a burger, taken from a shipping review.

• Preston: hamburger restaurant

59, rue Spruce, Marché North, 614-400-1675, www.prestonsburgers.com

Preston’s specialty cheeseburgers are always addicting. Now called Classic ($ 7, recommended double is $ 10), his crushed and ground fresh-tasting pate (with a nice touch of rose in the center of me) is melted, homemade American cheese. Accompanied by chopped pickles and red onions, finely chopped lettuce, a “secret sauce†with lots of mayonnaise and sweet puffy toast. Given the familiar high-quality ingredients and careful cooking, the trendy, inhalable burgers have an old-fashioned and old-fashioned feel.

Review: Preston continues to enjoy great burgers

• Doubly happy

1280 Brown Road, southwest

The protagonist of the little card is the charming Happy Burger ($ 3.99). Add another Patty ($ 1.95) and you have a more attractive, very fulfilling, and aptly named Double Happy.

Some of the beautiful properties of burgers come from the Cheerful Gravy, a flashy and spicy amalgamation of ketchup, mayonnaise, and abundant Worcestershire sauce. However, most of the happiness is carried by the water of melted American cheese and crispy pate on an iron plate. It’s almost unchanged, but it’s a sort of old-fashioned cheeseburger that’s promised in corporate fast food ads, but rarely offered.

Review: Double Happy brings a smile to your face with ice cream, burgers and fries

• Birch tavern

639 Main Street, Globeport

According to Corbyn, burgers are appreciated by customers and staff as a solid tavern staple.

Choose from bacon or ham, a fried egg and cheddar cheese for the burger in the sun ($ 10.99). The western ($ 10.99), meanwhile, is topped with jalapeño, pepperjack cheese, barbecue sauce, and beer-buttered onion rings.

Brioche bread served by a local Italian bakery in Audino, grilled to order.

Groveport Restaurant: Birch Tavern offers reasonably priced food and a relaxed atmosphere.

• To cut

1097 W. 1st Ave., Grandview Heights

Restaurants in Grand View Heights continue to stock up on almost everything from meat producers to cheese producers in Buckeye. Additionally, Cleaver managing partner Tony Tanner owns The Butcher & Grocer next door, where steak, pork, chicken, sausage and other artisanal goods are sold in retail stores.

The burger ($ 16) consists of a mixture of all-animal beef freshly ground at a processing plant.

“We have everything from brisket to ribs,†says Tanner.

Using Matija Breads Brioche Bread and Young’s Jersey Dairy Aged Cheddar, Burger-Roasted Red Onions, House Ohio Cucumber Pickles, Spicy Gijonese Mustard, and Beer Simmered Bacon, brown sugar and little cider. I did.

Cleaver Restaurant: When it comes to ingredients, the motto of Cleaver Restaurant is to buy locally.

Tommy’s restaurant

914 W. Broad St.

Tommy’s Diner may seem like a step backwards, but nothing beats that part, that price and that quality, said Michael Pappas, son of founders Tommy and Kathy Pappas. Founded by the Papas couple in 1989, the Franklinton restaurant remains very present on the Near-Westside dining scene.

Unsurprisingly, burgers are a big deal as part of the dining room. Straight Cheeseburger ($ 7.50) – All burgers are made from hand-stroked black Angus beef – half a pound of meat and sesame bread with traditional toppings.

“You just tasted the freshness of our burgers,†Papas said.

History of Toomy’s Diner: Handmade dining classics have made Tommy a destination for over 30 years

• fusion cuisine with jasmine

560 S. High St., Brewery District

The main reason is that the chef-owner responsible for running Jasmine’s one-man band was Zulfiqar Ali, who was the chef for eight years of the superb tandoori grill of Bethel Road. Jasmine mentioned a saying about the book and its cover. Ali was not able to process large orders quickly (waited over 30 minutes to visit), but due to his skills and experience, most of the dishes were influenced by his restaurant Pakistan and India from North. Was guaranteed. ,It was wonderful. It was also generally quite spicy and affordable.

Jasmine Fusion review: Jasmine Fusion Grill offers excellent curry and spicy and tasty food

• a flat iron tavern

129 E. Nationwide Blvd., Arena District

After more than a year in business, Flatiron Tavern continues its mission of being a friendly downtown destination. Rachel Frey, who owns the spot with her business partners Scott Schweizer and Chris Huda, said:

• McClellan Pub

6694 Sawmill Road, northwest side

Burgers are popular with the McClellans, who use a custom mix of beef in a 7-ounce pate served in brioche bread. One option ($ 12) includes Guinness barbecue sauce, cheddar cheese, and fried onion chips, with side choices.

About McClellan’s Pub: Pubs are fun to mix American and Irish influences

• a Columbus Brewing Company tap room

2555 Harrison Road, west side

CBC’s burgers, fries, chicken wings and pizzas are worth checking out on your own. That said, this one-of-a-kind dish is well designed to pair with 20 Operation house draft beers.

An exceptional dinner-style cheeseburger ($ 12) with thick, surprising fries evokes great craftsmanship that compliments locally grown beef patties with a spicy house sauce and pickled cucumbers. (Oxymoron alert).

What you need to know about Columbus Brewing: Cheeseburgers, Wings and Bread Pizza in Columbus Brewing Lures

• The Adam’s Eden food truck

Find the location on streetfoodfinder.com

The “Adam” burger ($ 8) is typically a third of a pound of charcoal grilled beef, mushrooms, onions, pepper, pepperoni, provolone, American cheese, topped with mayonnaise, ketchup and barbecue. is not.

Adam’s Eden: food truck chefs compensate for lack of space with quality recipes

The fact that the word “cake” appears in the name of one of our most beloved breakfast foods has not escaped no child, and, let’s be honest, no adult either.

But while a pancake can certainly be sweet, and it’s often topped with many of the additions you’ll find in a traditional dessert cake, from fruit to chocolate to whipped cream, it’s always very different, in its character. character, texture and consistency, from its bakery case counterpart.

What if the two could meet somewhere in the middle, however, with a cutout party cake possessing some of the syrupy flair of its flatter cousin, while still retaining the fun texture of something that is oven-made and not. on a hotplate or stove?

It can happen and, moreover, is happens at Milk bar in the early days of 2022, just when we all crave that little something special to help us step into the New Year.

For the bespoke bakery, which started out in West Hollywood but has now spread nationwide, created the pancake cake, which is part of her dinner-inspired sweet series.

The 6-inch cake, priced at $ 59, features the all-important pancake layers “stacked between the brown sugar cookie butter, maple frosting, and brown butter crumbs.”

At the top? It looks like a pretty butter patty, but it’s actually frosting. A maple syrup frosting is the finishing touch.

But wait: there are other finishes, if you buy your own in the store (rather than following the delivery route): Milk Bar will have French Toast Soft Serve in its Melrose store, if you want another perfect addition. for breakfast to enjoy with your Pancake Cake.

Breakfast + dessert? Sometimes we eat cereal when we want candy, and sometimes we snack on ice cream in the morning.

Now there is a temptation that possesses the panache of traditional pancakes and cake, with maple richness and a depth of butter to spare.

Let’s call it the first 2022 mash-up we can all support, with our high forks and breakfast and dessert cravings right at our fingertips.

Quitting your job is so trendy right now.

In a global trend dubbed the Great Resignation Wave, nearly a quarter of Singapore workers plan to leave their current position in the first half of 2022, reflecting what is already happening in the United States and Europe since the start of Covid. Many cite a desire to do something more meaningful in their life.

Jeanette Ow is one of them, except she did it ten years ago. A promotion prompted the former accountant to turn to a passion she had from a young age: baking. She quits her job, enrolls in a cooking school and begins her career as a pastry chef.

Ow worked at Marina Bay Sands, Aura of Il Lido and Dempsey Cookhouse of Jean Georges, where she made desserts alongside much younger colleagues. Today, the 38-year-old overseas patisserie team at Claudine, the latest French restaurant from celebrity chef Julien Royer and one of Singapore’s hottest restaurants right now.

We talk to Ow about the start of a new career, why cookbooks shouldn’t be trusted completely, and his association with a local celebrity turned pastry chef.

“When I was about 10, I tried a muffin recipe at the end of my sister’s home economics textbook. I really failed because I didn’t follow the recipe. I added too much baking soda and it turned out very hard and very bitter. I thought, “How can I improve it? So I kept trying the recipe a few times until I got it right. This is how I got very interested in the science of baking. My mom also always instilled in us a sense of craftsmanship and the arts, so I think that came naturally as part of that.

“I was an accountant for four years (before becoming a pastry chef). My parents told me to get a professional certificate before I get into what I love to do. But I did not find fullness. Over time, I cooked on my days off, which I found to be very therapeutic. The turning point came when I was promoted. I didn’t feel happy at all. I said to myself: “Do I see myself as a partner in a business in 10 years? ” I did not mean it. I started to wonder what I really wanted in my life.

“I took the plunge at the age of 29. I quit my job, went to Sydney and studied at Le Cordon Bleu. My parents could see that I was not satisfied, so they said to me, ‘Do what you want to do. We fully support you. They told me about the consequences of working in the kitchen, but I wanted to anyway. It’s about being clear about what you want at a given time and going for it.

“I came back to Singapore at the age of 30 and my first job was to work as a pastry chef in the central kitchen of Marina Bay Sands. My colleagues were very young. They started at 20 years old. I felt slower than them. My learning ability was different. But I had a never give up attitude. If I did something wrong, I was like, ‘Okay, do it again until I get it right.’ “

“At MBS, I learned to build desserts in mass production and to make them consistent. How to work smart given the space you have in certain environments. It was the same (when I worked as a pastry chef) at Aura. When they opened at the National Gallery, they had booked receptions, corporate events, and weddings for a few hundred people. We had to find a way to present the desserts well on the plate while keeping their consistency and quality. It’s a big challenge after long hours of work, but we didn’t compromise on the product.

“Claudine is beautiful and I have always wanted to make French pastries. I find that in Singapore, there are very few places that make good traditional French desserts. But people need to be able to understand them, that’s something I learned while working at Jean Georges. We have to connect with the customer, and then we elevate the experience.

“Today’s diners are interested in complexity, but it still has to be accessible. They are also looking for something less sweet. I try to do this by incorporating textures and flavor into my desserts, following on from the main course. In our Paritérole, for example, we use pecans and sea salt flakes to add bitterness and flavor. We also need to understand where we are serving a dish. Because we live in a humid climate, I use vanilla ice cream in our Floating Island for a fresh texture on the palate. It makes you appreciate a dessert more.

“(Claudine’s guests often confuse me with Singaporean actress and pastry chef Jeanette Aw), which I find hilarious! In terms of style (pastry chef) it is not the same, but we share the same surname. The front of the house tells me that a lot of diners ask them, “Is this LA Jeanette Aw?” I said to them “Well, tell them I’m LA Jeanette Ouch”, and I would show them my face! I would love for her to come and I will introduce myself!

“I have been a pastry chef for 10 years now, and training at Cordon Bleu is only a small part of my life. I have the basics, but the hands-on experience of learning from each chef is much more important. Sometimes textbooks don’t teach you things about cooking. For example, the temperature of each oven is different. Don’t follow the book! One hundred and sixty (degrees Celsius) is not 160! If you know it’s a new oven, turn down 10 to 20 degrees. Also reduce the time. Even now, I still don’t understand ovens!

“If you are considering a career change, take a break first. Spend time alone, whether it’s mediation or a trip abroad. Think about what you really want. And go for it despite your fears or what people say about your dreams. As you go along the road, you may start to doubt your dream, but don’t give up. Ultimately, it is your heart that tells you what is right.

Claudine is located at 39C Harding Rd, Singapore 249541. Book now here.

Tuesday to Sunday, 11:45 a.m. to 2 p.m., 6 p.m. to 9:30 p.m.

(NEXSTAR) – From Oreo wine to Reese’s “pie†and macaroni and cheese flavored desserts, 2021 has seen a lot of weird new foods and food combinations.

Here is a menu of some of the gourmet dishes, uh, the creations of the past year:

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Beverages

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This year marked the 100^e anniversary of the Bloody Mary, but apparently we needed a new alcohol with crazier ingredients to deal with the pandemic.

Potato flavored alcohol led the way.

Lay’s Potato Chip Flavored Vodka

Lay’s potato chips are well known to savory snack enthusiasts, but the brand has decided to “turn our proprietary potatoes into a vodka blend.”

The 40 proof vodka sold out in three hours.

Arby’s French fries flavored vodkas

Lay’s may even have been inspired by Arby’s, who released two 80 degree vodkas inspired by their iconic curly fries and new wavy cut variety.

Curly Fry Vodka has been distilled with cayenne pepper, paprika, onion and garlic. Crinkle Fry Vodka was “a subtle homage to its namesake, made with real kosher salt and sugar to honor the rich tradition of salted potato shapes,” according to a press release.

The vengeance of squid

Disney World has joined in the fun this year with plenty of new foods to celebrate the park’s 50th anniversary^e birthday. One of these offerings was Squid’s Revenge Drink, a michelada garnished with a piece of charred octopus. (Disney also touched on this year’s mac and cheese theme, as we’ll see later.)

Oreo wine

This year’s menu also featured a dessert wine, for those who like Oreo Thins. Barefoot Wine has teamed up with the cookie maker to create a “Barefoot x Oreo Thins Red Blendâ€. Delivery came with two 750 milliliter bottles of wine and a packet of Oreo Thins for $ 24.99.

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Entries

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We will first start with “meat”.

Bread steak

In an article on Bon Appetit, food writer and cookbook author David Tamarkin shared his idea for a type of salted French toast made with sourdough, custard and Parmesan cheese. Tamarkin also claimed that the resulting dish, which he described as a “bread steak,†could even satisfy a “carnivorous palate†if done correctly.

“A piece of sourdough soaked in custard and Parmesan cheese – basically salted French toast – that’s really decadent in the vein of a rib eye,†wrote Tamarkin, who is also the digital director and editor of the food website. Epicurious. He further explained that he himself had previously given up meat for environmental reasons.

” It’s fat. It’s dirty. And if you do it right, it’s downright meaty, â€he added of his“ Bread Steak â€.

Social media had more than a few things to say about this.

3D printed steaks

Continuing the trend of labeling adjacent to steak, Israeli startup Redefine Meat has expanded its business into Europe and served its whole cuts of plant-based alternative meat for the first time.

“The 3D printed beef substitute has been deployed in Israel, as well as Germany, the Netherlands and the UK. A blend of soy and pea protein, chickpeas, red beets, nutritional yeasts, and coconut fat, it mimics flank steak, also known as flank steak.

Candy Corn Kids

Now for some real Meat: The brave people of Wisconsin imagined a Halloween-inspired “SpookToberfest kid” made with pork and candy corn. It’s not certain, however, that this dish poses a chocolate and peanut butter challenge as a winning combination for Halloween.

Sweet Pink Macaroni and Cheese

Kraft created a Mac & Cheese with a candy flavored sachet to make the dish pink and give it a touch of sweet candy flavor.

The company donated the macaroni and cheese to 1,000 lucky macaroni lovers who entered to win a contest. It should be noted that this article follows Kraft’s 2020 launch of the Pumpkin Spice Mac and Cheese in the United States.

Burger Mission to Mars

The Disney World 50th Anniversary menu also featured mac starter. The Mission to Mars burger, garnished with bacon and macaroni and cheese, was served on a bun sprinkled with “crushed cheese flavored mugs”.

Speaking of Disney, don’t forget their 50th Celebration Hot Dog, which is made with a beef franc and topped with strawberry jelly, powdered sugar, and funnel cake pieces.

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Dessert

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Chocolate coated cicadas

Brood X emerged this spring for the first time since 2004, spreading to large parts of the country. Sarah Dwyer, of Chouquette Chocolates in Bethseda, Maryland, began coating the 17-year-old bugs in chocolate and selling them. Soon, it is the customers who abound.

Macaroni and Cheese Ice Cream

Yes, Mac made the dessert menu. This ultimate comfort food blend hit freezers in July when Kraft teamed up with Van Leeuwen Ice Cream.

So what do you top a mac and cheese sundae with?

Peanut Butter Cup ‘Tarte’

Hershey’s unveiled your new favorite Thanksgiving dessert – and it sold out quickly. Reese’s 9-inch Giant Thanksgiving Pie, Reese’s largest cup of peanut butter ever, weighed 3.25 pounds.

The box says the pie is supposed to contain 48 servings of 160 calories each. That adds up to 7,680 calories if you plan to eat it all on your own.

Maybe next year Reese could make a giant peanut butter Christmas tree?

Whether they’re looking for a late-night snack, after-hours dinner, or an unannounced midnight feast, night owls are sure to find great food at these fine restaurants. loved ones from Houston.

Ranked chronologically by opening date, here’s a look at iconic Houston restaurants that have served late-night dining for decades. Obviously, these longtime mainstays are right: From savory burgers made to order to sweet and sweet pies, there is something delicious about each of these Houston institutions. Note that all of these restaurants have odd hours and some rarely, if ever, close.

Poppa Burger (1963)

Houston History: This hidden gem is located on North Main Street, near the University of Houston Downtown. Opened in 1963, the long-standing pillar is a relic of a bygone era. The old-fashioned stand serves burgers, fries, corn dogs, tacos and ice cream cones 24/7, 365 days a year. See the menu here.

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Site: Poppa Burger is located at 1622 North Main Street.

Hours: Open 24/7

RELATED: 10 of Houston’s oldest burger restaurants you must try

House of tarts (1967)

House of Pies – Opened in Houston in 1967, this is where breakfast buffs and Houstonians battling late-night cravings go to score solid dishes and glorious, glorious pies. The bakery restaurant, originally one of many franchise stores in a chain envisioned by Al Lapin Jr., the same entrepreneur behind IHOP, has been an institution in Houston for decades. Morning, noon or evening, you can gorge yourself on food for breakfast and other typical dishes like minced steak, chicken fried steak and melting patties. OK, that goes without saying – but, we’ll say it anyway – if, in fact, when you visit House of Pies, you have to order at least a slice of pie. It is an unwritten law of the universe and tasty moreover. House of Pies is a dessert crate perpetually stocked with an assortment of pies including, but not limited to, Texas Pecan, Bayou Goo, Bavarian Banana, French Blackbottom, Coconut Cream, Cherry, German Chocolate, Blueberry, Dutch Apple and more. See the menu here.

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Site: 3112 Kirby Drive, Houston

Hours: Open 7 a.m. to 11 p.m. every day

RELATED: 5 of Houston’s oldest bakeries, dessert destinations

Dot coffee (1967)

This longtime Houston mainstay, not far from Gulfgate Shopping Center (Houston’s first mall) opened in 1967 – and hasn’t closed too often since. Open 24/7, the restaurant serves comfort food such as fried chicken steaks, roasts, burgers and, of course, homemade breakfast items – cookies, omelets, pancakes. . .you call it. A word of advice: go on an empty stomach. The food is plentiful and the portions are huge. Oh, and as if we almost forgot, Dot Coffee Shop was the first of many restaurants opened by the Pappas family. See the menu here.

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Site: 7006 I-45 S. at Woodridge Drive, Houston

Hours: Open 24/7

RELATED: Get your fix of chicken fried steak at one of these longtime Houston-area restaurants

Katz’s charcuterie (1979)

Katz is never Kloses. Seriously, the all-day restaurant logo says so. Take a look yourself. In this unmissable Montrose that’s always open, you can snack on just about anything. Concise isn’t exactly a word we would use to describe the menu. Yes, you can have an omelet anytime, a lox bagel, matzo dumpling soup, a roast, an open roast beef sandwich, or a Rueben, available in three sizes – Skinny, Klassic, and New York – BUT you You can also enjoy dishes like pan-seared Australian sea bass, shrimp pesto pasta and chicken wings. Desserts run the gamut too – cinnamon rolls, lime pie, cheesecake, kugel, and black and white cookies are all on offer. See the menu here.

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Site: 616 Westheimer Road, Houston

Hours: Open 24/7

RELATED: At these iconic Houston restaurants, breakfast is served with a healthy dose of nostalgia

Pho Binh by night

In business since 1983, Pho Binh is one of the oldest pho suppliers in the city. The concept started as a food truck and has since grown to include several stores, including its Asiatown outpost – Pho Binh By Night. Aptly named, the restaurant keeps its doors open late at night. See the menu here.

Site: 12148 Bellaire Boulevard, Suite # 101, Houston

Hours: 4 p.m. to 12 p.m. Tuesday to Sunday, closed Monday

Gotham Pizza (1998)

Gotham Pizza founder Earl opened this Midtown restaurant in 1998 after being frustrated by the lack of decent New York-style pizza offerings in H-Town. The offerings here range from pizza and calzones to chicken parmigiana and baked ziti. See the menu here.

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Site: 2204 Louisiana Street, Houston

Hours: 10 a.m. to 11 p.m. Sunday to Wednesday, 10 a.m. to 1 a.m. Thursday, 10 a.m. to 3 a.m. Friday and Saturday

Zia Wesley

Saturated in the arts

The Writer’s Hat

Sommelier’s hat

The revived writing

A brand new hat

LA’s Koreatown has a new modern Korean restaurant worth checking out called Tokki, which opened a few weeks ago in mid-October in the busy Chapman Plaza complex on the corner of Sixth and Alexandria. The restaurant comes from four partners who know their respective jobs as white collar workers (Alex Park, Yohan Park, Patrick Liu and John Kim), but have no experience in catering. Luckily, they have Chef Sunny Jang, who has worked extensively at places like three-Michelin-starred Quince and the modern Korean restaurant Barnzu in San Francisco, as well as The 50 best restaurants in the world Atomix in New York, at monitor the menu and runs the kitchen. Together, the five hope to establish the first true modern full-service Korean dining-focused restaurant in Los Angeles that epitomizes the zeitgeist of personalized Korean cuisine using American ingredients and fine preparations.

This means sharing your choice of plates and larger dishes like starters that offer slightly larger portions. Jang will want you to start off with crumbled tofu with crunchy lotus root, epitées, and a hint of spice from habenero oil. Uni toast gets a Santa Barbara or Hokkaido variation of shellfish roe, depending on what’s available, on a thick slice of bread, smoked trout roe, and pickled Korean cucumbers. The truffle kimchi fried rice should be cloying, but Jang’s skillful touch of heady tuber oil gets a glorious crispy bottom on a cast iron skillet, tender bulgogi, and even an option of thin A5 wagyu Miyazaki slices like paper. This is quintessential food, and the limits of beer and wine are not the case for Tokki, who makes colorful soju cocktails that are as fun and complex as a place with full booze. . The dimly lit ambiance has hints of Danish minimalism while the faux greenery gives the relatively austere space a bit of colorful pop.

Tokki, which means rabbit in Korean, but should not be confused with the artisanal soju maker of The same name, is part of a new wave of modern Korean restaurants opening up in Los Angeles. The trend of non-traditional Korean flavors and dishes often served in more fancy or button-up establishments began in Los Angeles with the influence of chef Kogi Roy Choi, whose flagship restaurant Pot closed too early inside the Line Hotel. (Choi took much of what he does in Pot and moved it to Best friend in Las Vegas).

The modern Korean phenomenon comes from US-trained chefs, often second generation or younger first generation, who want to use the flavors they grew up with at home and in traditional restaurants, and remake them for an audience. larger or who might be willing to pay for more premium ingredients. Since Pot, places like Baroo, Hanchic, Spoon by H, Majordomo and Perilla LA, HanEuem, as well as the soon-to-be-opened Kinn, have marked the sense of LA’s place in the canon of modern Korean cuisine, a subgenre that has origins in Seoul and New York. Over the past decade and more, restaurants from Momofuku Ssam Bar in New York to Parachute in Chicago to Maum in Palo Alto have demonstrated the enduring popularity of Korean cuisine outside the confines of typical jjigae, bibimbap, and gogigui ( barbecue).

Back at Tokki in Los Angeles, Jang says the idea was to do something relevant, and ultimately what people want. “Our food is affordable with a good portion. It’s not quite Korean food, with lots of French, Japanese, and Asian cooking techniques. We distort it a bit from the original, â€she says. Originally taken to consult on the menu but now established as Tokki’s opening chef, Jang’s food has a smart and elegant touch that should resonate with young K-Town diners, many of whom are used to the tradition, mom and pop – stylish restaurants like Kobawoo, Soban, and Park’s BBQ.

Jang’s fantastic dae-chang dish comes in the form of slightly chewy and slightly sweet beef intestines on rice and joined by runny egg yolk. Mala Lemongrass Pork Noodle Soup has neck bones and potatoes that blend Sichuan and Thai ingredients with classic Korean hangover soup. The hot and sweet fried chicken is paired with fried rice cakes, puffy shishito peppers, and cheddar cheese for something that works as well as a movie or a ball game snack (sorry, no TV here). For dessert, there’s an ever-illusory hotteok, fried and served with cinnamon, vanilla ice cream, and tangy acai powder pop. It’s not Korean food you grew up with, but it will all sound familiar, satisfying, and inventive.

Hours are open from Tuesday to Saturday, with a service from 6 p.m. to 10 p.m. and until midnight on Friday and Saturday. Reservations available on Resy, with $ 8 parking behind the restaurant.

HARRISBURG, Pennsylvania. – First Lady Frances Wolf and Department of Community and Economic Development (DCED) Assistant Secretary of Marketing, Tourism and Cinema Carrie Fischer Lepore on Thursday celebrated Pennsylvania’s rich history and culinary heritage with the launch of four new culinary circuits:

– Picked: Une Pomme Trail;
– In the oven: A bread track;
– Chopped: A Charcuterie Trail; and

– Pickled: A fermented trail.

(Photo, left to right: owner of Smoke & Pickles in Mechanicsburg, Chief David Mills; Assistant Secretary for Marketing, Tourism and Cinema at the Department of Community and Economic Development (DCED) Carrie Fischer Lepore; First Lady Frances Wolf; and Talking Breads owners Joe and Shana Amsterdam at the Four New Culinary Trails Celebration.)

“In Pennsylvania, food is not just a meal – it’s an important part of our history, culture and heritage,†said Assistant Secretary Fischer Lepore.

“These culinary trails allow travelers to become more fully immersed in what it means to be a Pennsylvanian through our heritage and food traditions. And the Culinary Trails will introduce longtime Pennsylvanians to new restaurants, craft shops and more, helping to stimulate the many small businesses that form the fabric of the Commonwealth’s food legacy.

The Culinary Trails feature local farms, artisans, and other food businesses from all counties and corners of Pennsylvania, providing travelers with an immersive, multisensory understanding of the Commonwealth’s rich food culture.

“Storytelling is one of the most powerful tools we have for sharing what life was like at any given time, and what we eat, how we eat it and why we eat it is a key part of the stories. that we pass down through the generations, â€said First Lady Wolf.

“Pennsylvania’s past and present are extremely characterized by the foods that have been blended into the history of our communities, and each of the culinary trails is the perfect way to show how each plate continues to shape our country.”

The Culinary Trails spotlight many of the diverse dishes that form the heart of Pennsylvania cuisine. Since 2018, DCED has collaborated with the Center for Regional Agriculture, Food, and Transformation (CRAFT) at Chatham University to conduct in-depth research to develop culinary trails that accurately represent the rich culture and history of the region. State, including the distinctive dishes popularized by immigrants who built communities in Pennsylvania.

“What I love about these trails is that they are laid out so that every traveler feels safe and welcome,†said Mary Miller, food historian at CRAFT and lead researcher for the project. “All ages, backgrounds and abilities will find something they enjoy and have a great experience learning Pennsylvania cuisine.â€

“We saw this collaboration as a unique opportunity to use culinary tourism to strengthen our regional food system,†said Cynthia Caul, CRAFT Program Manager. “The hope is to support local farms and food businesses and connect people with the people who grow and make food in this region today and historically. “

Each trail has four to five separate “groups†per region to be completed during a two to four day road trip, with a diverse offering of bakeries, restaurants, wineries, cider houses and other shops. local food and restaurants, as well as places of historical significance such as museums to give travelers a feel for the history of different cultures, recipes and food preparation techniques.

The four new culinary paths

Picked: an apple trail

Pennsylvania is ranked fourth in the United States for apple cultivation, producing between 400 and 500 million pounds of apples per year. Picked: An Apple Trail features a sample of traditional farms, cider houses, bakeries, and other places like apple pie pottery and ceramic makers.

In the oven: a bread track

From pretzels and fly pie to haluski and hops, grains like corn and wheat have played a central role in Pennsylvania history, economy, and culture. Baked: A Bread Trail honors the grain regions of Pennsylvania with baked goods, crafts, mills, bakeries, breweries, and restaurants.

Chopped: a delicatessen trail

Derived from the French expression meaning “meat cooker”, the salting of meats is a practice that dates back to the early 19th century in the Commonwealth, when migrants from Eastern European countries settled in the areas. rural areas and built smokehouses in their backyards. Minced: A Deli Trail takes visitors on an exploration of deli meats and side dishes, ranging from backyard smoked sausage to select planks hand-carved with curing methods and recipes handed down from generation to generation.

Picked: A Fermented Trail

From common menu items like pickled vegetables, sauerkraut, and beer to delicacies like beetroot eggs, root beer, kefir, and kombucha, Pennsylvanians love fermented foods. Pickled: A Fermented Trail includes stops at farms and creameries, wineries and markets, and even historically significant homes and hotels for fermented products.

The four new culinary trails are in addition to two existing trails that were developed by the Pennsylvania Board of Tourism to showcase Pennsylvania’s rugged agriculture and food offerings: Scooped: An Ice Cream Trail and Tapped: A Maple Trail . For more information and a full itinerary of all the culinary trails, go to visitpa.com/trip/culinary-trails and follow #PACulinaryTrails, #PickedInPA, #BakedInPA, #PickledInPA, and #ChoppedInPA.

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