Sunnyvale's Meyhouse Restaurant captures this melting-pot heritage by recreating the traditional "meyhane" or wine house taverns, offering an authentic taste of Turkey's cultural crossroads. "The first meyhane opened during the Byzantines," co-owner Koray Altinsoy told San José Spotlight. "People go there to eat and drink and have very deep conversations together with music. We are trying to mirror this here, in the heart of Silicon Valley."
From a business standpoint, offering the complementary appetizer is (perhaps counterintuitively) a profitable tool. Tortilla chips and salsa sit at a uniquely advantageous intersection for restaurants: light enough to avoid dampening patrons' appetites, yet flavorful enough to stoke their palates and prime the taste buds for greater enjoyment of the meal to come. Still, there are roughly 286 calories per two-ounce serving of chips and salsa. Not enough to kill an appetite, but a substantial snack.
Now, however, a dive implies the kind of no-frills, incandescently-lit, happy hour staple enjoyed by young professionals and old barflies alike. It means somewhere you'll get a cold beer, a sporting event on T.V. (no matter how obscure), and conversation with good bartenders who don't pretend to know any shirt-gartered mixological mastery. They'll make you a Negroni, sure. But there's a very slight chance you'll be looked at askance.
When you're looking for a quick and easy meal to whip up on a weeknight, Trader Joe's might be the best place to go. The store is known for its variety of prepared fresh and frozen food that can help you get dinner on the table quickly. The chain's frozen dumplings are an excellent example of just that kind of product. Dumplings are generally filled with protein, veggies, or both, and they come together in a matter of minutes.
In her review last year of the chic new Indian restaurant Bungalow in Manhattan, interim New York Timesfood critic Priya Krishna hopefully asked, "Are we done with the butter-chicken era of Indian restaurants?" It is the opening sentence, the seam from which the rest of the review drapes. Bungalow earned three stars for what it is (beautiful, playful, technically dazzling) but also for what it isn't, which is a restaurant that serves butter chicken.
While Bobby Flay has become a common household name, some still look back fondly on the days of old. In a nostalgic post on one Reddit thread, fans wax poetic about the glory days of Food Network, long before Flay became the poster boy for the TV channel, back when Emeril Lagasse was still the face of the network. New Orleans-based chef Emeril Lagasse's culinary legacy began with his impressive rise to fame as a household name in the late '90s with the network's first live cooking show, " Emeril Live."
Bacon, even when cooked, is still a perishable food item and it will only stay safe for consumption for up to two hours at room temperature (or one hour if it's really hot out), according to the United States Department of Agriculture. Keep it unrefrigerated any longer than that, and you risk serious foodborne illness from harmful bacteria. You can extend the lifespan of your bacon (and your BLT) by putting it in the fridge, or packing your sandwich on ice if you're on the go.
Every Sunday at Be.Steak.A, located in the Pruneyard shopping center, a $135-per-person buffet featuring about 130 different items takes over part of the dining room, the bar and even the kitchen. There are omelet, Belgian waffle and carving stations, a self-serve caviar bar and an over-the-top dessert selection. "We're doing something that nobody else is doing in the Bay Area at this point," said chef and owner Jeffrey Stout.
It happens to avid fast food fans everywhere: You're scrolling through Instagram or TikTok and see a mouthwatering burger, sandwich, or dessert that looks too good to be real - only to find out it's not sold anywhere near you. A consistent menu or locations that you can find almost anywhere are some of fast food's main appeals. Regardless of whether a chain is regional or national, some of the most-loved food items on menus are tied to specific regions.
What began as a friend's dream has taken root in something larger a Kamayan Tea Party in Berkeley where cucumber sandwiches sit beside ensaymada and haupia, and where conversation bridges cultures as easily as flavors do. Hosted by Pamana Plantas, the event folds Filipino hospitality into the city's slow afternoons, offering both nourishment and solidarity. Each tea service draws from small local vendors and reinvests in the community they share.
Whole Foods is getting in on the small grocery store trend. On Thursday, the Amazon-owned chain expanded its Whole Foods Market Daily Shop concept with the first location outside New York City. The store is located across the Potomac River from Washington, DC, in Arlington, Virginia - right around the corner from Amazon's HQ2. At about 10,000 square feet, this Daily Shop location is about a quarter of the size of a normal Whole Foods store.
If you grew up in the '90s, you probably remember Jell-O Pudding Pops - one of the most iconic frozen treats of the decade. In my memory, they were impossibly creamy, perfectly sweet, and came in those magical swirls of chocolate and vanilla. Unlike regular popsicles, these weren't icy or crunchy - they were smooth and mousse-like, almost like pudding you could eat on a stick. In my house, they never lasted long; if you didn't grab one fast, the box was gone.
Olive oil is a special ingredient. Lower-grade olive oil is often relegated to background roles in the kitchen, such as being used to make a vinaigrette or fry an egg, where its flavor largely goes unnoticed. But at its best, olive oil is worth celebrating. And Turkish olive oil can be especially wonderful, as Ayesha Nurdjaja, executive chef at Shuka knows well.
Some may choose to gloss over this table, but for many - diabetics, dieters, folks who simply want to have more control over what they eat - it can be extremely helpful. But the fact that it looks "official" and is scribbled with numbers doesn't mean all of them are trustworthy. In an interview with Real Simple, Amy Davis, RDN noted that there's one red flag to always look out for when reading this nifty box: whether it complies with FDA labeling regulations or not.
While you might think stacking pancakes fresh off the griddle keeps them warm as you prepare the next batch, Porowski thinks this is a grave mistake. "If I stack, they get too ... pardon the word, moist," he reveals. "You don't want the pancakes to soften up. That's why the grill rack in the oven is key. It allows them to stay warm and lets them breathe without clustering them." Stacking pancakes will ultimately turn their fluffy crumb flat.
Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last week we discussed how there might be lead in your protein powder. Grocery behemoth Trader Joe's and jam giant Smucker are beefing right now. The subject of their tiff? PB&Js. More specifically, Smucker is suing Trader Joe's for allegedly copying their trademarked Uncrustables by launching their own Crustless Peanut Butter and Strawberry Jam Sandwiches.
The best meatball sandwiches are a comfort food that's like a warm hug, and knowing a few tips on making them can help you enjoy them to their fullest. This classic sandwich also has a negative side, with its saucy nature leaving you with a soggy mess if you don't construct it correctly. The perfect sandwich should be a tantalizing contrast of tender meat, tangy sauce, sturdy bread, and melty cheese.
While France will probably always be the top destination for a dazzling plate of steak frites, you don't necessarily need to fly all the way to Europe to enjoy the classic dish. In fact, if you're in the Delaware area, you can head right to Snuff Mill - a local restaurant, butchery, and wine bar known for its tender filets, dry-aged strips, and perfectly cooked steak frites. Snuff Mill was founded by William "Bill" Irvin, a restaurateur from nearby Maryland.
Here at London Unattached, we are always pleased to hear about a new restaurant from chef Angela Hartnett OBE. Hartnett has become something of a National Treasure, honouring her Italian roots whilst being a stalwart of the London restaurant scene. She worked at Aubergine, Zafferano and L'Oranger before becoming head chef at Petrus. After winning a Michelin star at Petrus, Hartnett went on to open her own restaurants, including the Michelin-starred Murano in Mayfair and its sister restaurant Cafe Murano in Covent Garden.
Togyushi sources its wagyu from Zao Farm, based in Japan's Yamagata prefecture. The ranch raises female cattle, which are fed locally sourced rice, straw, sake lees, and water, per its website, lending the high grade of the lean meat, which is subtly sweet, marbled, and tender. At the restaurant, each cut is presented to guests in a handcrafted wooden box with a birth certificate at the beginning of the meal.
This refreshing and simple combination of white wine and soda water is endlessly customizable, meaning that you can incorporate fresh, flavorful, seasonal elements, making it a drink that can be enjoyed all year round. This fall white wine spritzer recipe, from the kitchen of recipe developer Jennine Rye, takes a humble beverage often considered to be uncool and gives it a stylish autumn upgrade with the help of quinces and cardamom.
At La Tete d'Or, he scattered French touches throughout, including the classic Lyonnaise salad as a nod to his hometown, tableside carts, and potatoes served eight ways. Plus, there are plenty of exciting options for those who opt out of ordering steak. Frisee rillons - a steakhouse-worthy salad topped with chicken liver croutons and a runny egg. Prime rib - it costs $130, but it's a showstopper carved tableside from a cart, and comes with three greatest-hits sides: creamed spinach, pommes puree, and a popover.
You've experienced holiday cheer in the form of a holiday market at Bryant Park, but now Brooklyn wants in with its own version of winter magic. This December, Bk Backyard in Williamsburg is transforming into the Williamsburg Winter Village, a brand-new seasonal destination packed with cozy vibes, local flavor and festive energy. Every Friday through Sunday in December, the outdoor venue at 151 Banker Street will turn into a holiday playground where you can shop, snack and soak up the spirit of the season.
If you grew up in the '80s, you probably have comforting memories of sitting cross-legged on the living room floor, watching cartoons while munching on your favorite foods. Perhaps you enjoyed the tangy-sweet mess of sloppy Joes or the magical layers of Jell-O Pudding Pops that defined your childhood. These comfort foods represented simpler times full of bustling weeknight dinners, after-school freedom, birthday party joy, and the unmistakable taste of childhood.
