Lou Mitchell's opened its doors way back in 1923, and there's a reason that this is still one of the best old-school diners in the U.S. Customers are greeted by friendly staff handing out donut holes and Milk Duds as a way to welcome you to this home away from home, and in the kitchen? Locally-sourced eggs are turned into omelets on order, all the juices are freshly-squeezed, and even the bread and the orange marmalade is made in-house.
In the first starred New York Times review from the Hawaiian islands, our chief restaurant critic Ligaya Mishan finds intriguing twists on a cuisine that's already fluid with Asian influences. I'm dreaming of being back in my hometown of Honolulu, where I went over the holidays and checked in on one of my favorite restaurants. The name of the restaurant is Maze from the Japanese Mazeru.
Let's all relax a little bit about the martini. It deserves our respect, yesit has served us nobly on thousands of evenings. But it desireth not our piety. It's basically a glass of alcohol, artfully and ever so slightly messed with. That's where the fun comes in, and if you haven't noticed, bartenders across the country are having a blast.
When you think about the top pizza destinations in the country, your mind probably goes straight to the usual suspects: New York, New Haven, or Chicago. But there's one local pie shop in Utah that's well worth a visit if you're ever in the area. In fact, seeing as Tasting Table listed it as one of the top 15 best restaurants in the U.S. for wood-fired pizza, you may just want to make the trip.
What makes Vietnam's bar scene so special right now is its embrace of local ingredients, new craft spirits and innovative pairings with contemporary Vietnamese cuisine. Molecular mixology and no-alcohol options are also on the rise.
Walk into an izakaya in Tokyo or New York and order a tall glass of beer. You'll usually get one of the crisp, crushable lagers that define Japanese brews for most imbibers. These rice-brewed beverages are massively refreshing, a perfect toriaezu beer, or beer for now, as you check the food menu and unwind. While delicious, rice lagers only scratch the surface of the Japanese beer scene.
In the 17 years it's been open, has grown from a Bushwick pizza-and-tiki-bar pioneer to a citywide institution to a full international empire with outposts in L.A., Nashville, and Singapore (plus two other restaurants in New York).
Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.
Salmon is a key shaper of Washington's unique marine nutrient-fed landscape. I, like most Washingtonians, grew up reenacting the salmon run in school, going on field trips to spawning grounds, visiting tribal and community-led salmon barbecues, and having the fish in my family's fridge at all times. Salmon is the backbone of Washington and the lifestyle of those who call it home.
Nopa wasn't just seasonally inspired and farm-to-table at a time when seasonally inspired and farm-to-table hadn't yet permeated the city. It was a place whose ethos making everything in-house, from scratch and atmosphere were as much of a draw as its damn good Cal-Mediterranean menu and thoughtful cocktails and wine list.
