According to the Chinese zodiac, it’s the year of the horse — and that’s abundantly clear in hospitality. In February, Derby Cup Coffee swung open its New York City doors with an unbuttoned approach to Kentucky Derby prep. April marked the grand reopening and rebranding of Eugene, Oregon’s 80-year-old bar and restaurant the Paddock, a […]
By and large, most diners at Cote, the sleek and club-like New York City steakhouse, order the Butcher’s Feast. For $82 per person, diners get four cuts of beef, grilled tableside. But there is no creamed spinach here, nor loaded baked potatoes: Instead, there is banchan, like kimchi and pickled daikon; scallion salad, with gochugaru […]
On a personal level, gimbap came first for chef Jihan Lee, with his mom’s gimbap setting the standard. On a professional level, though, gimbap took a backseat to another seaweed-wrapped rice roll: sushi. After training at New York City’s two-Michelin-starred temple of sushi Masa, Lee and his business partners opened the Japanese hand roll bar […]
Buttermilk pancakes were a “day-one” item when Luella’s Southern Kitchen first opened in Chicago in 2015, explains owner Darnell Reed; nevertheless, they eventually came off the menu as the restaurant focused on dinner service. But when Reed re-opened Luella’s in a new location last year with an exclusive focus on brunch, he put pancakes back […]
For over 20 years, Florida chef Eric Fralick dreamed of Kinjo, his Tampa restaurant that’s billed as “itameshi wafu Italian” cuisine. Opened last August, it serves dishes such as akami “spaghettoni” — lean bluefin tuna that’s cut to resemble pasta noodles and then served with a bagna cauda cream sauce — and a take on […]
There’s arguably no more intense and fascinating restaurant city than Las Vegas. In terms of pure volume of sales, it has no equal, perhaps anywhere in the world. The city also knows how to put on a show, offering culinary spectacle at some of the nation’s greatest restaurants. This combination of money and glitz is […]
Justin’s Salt Bread, a new bakery in New York City, serves only one food item. Its namesake pastry is a golden-brown horn, glossy-topped and with a glitter of salt. It tears apart to expose not the honeycomb interior of the ideal croissant, but wisps of bread around what some call salt bread’s signature “butter hole” […]
A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. It’s in the bathroom at Smithereens, and it’s in rotation at Cervo’s, Eel Bar, Hart’s, and the Fly. It’s at June Wine Bar and Rhodora. I knew Schmuck smelled […]
The same ostrich has been popping up in my Instagram feed over and over lately. It’s a taxidermied beast that holds court in what I initially thought was someone’s house in Europe. The bird I’ve been seeing in so many birthday social media stories, however, isn’t from an apartment in the Marais quarter of Paris; […]
There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. “The real way of doing it, for me, is to make a freestanding pie,” Smith says. The pastry should hold itself up, […]
