The first type of American: people who joyride the day's updrafts like marvelous, glossy crows. They easily recall the locations of treats encountered over their lifetime. They answer this question Glock-shot fast, as if they have been waiting to be asked it. They are happy.
In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.
Italian Fiesta Pizzeria has an impressive history, serving pies for over 75 years. The Obamas are vocal about their fandom, mentioning Italian Fiesta in their memoirs and television interviews.
Fusion food has historically had a bit of a bad rap, with overly gimmicky dishes and unnecessary combinations turning diners off. However, when you drill down into what fusion actually is - blending together flavours, ingredients and techniques from different cuisines - it's something that a lot of chefs are doing all the time.
"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."
Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.
The Flour + Water Pizza Shop is opening Jan. 22 at 269 24th St. on the bottom level of the Lark Uptown apartments, just north of Lake Merritt. It's an offshoot of the popular Italian bistro Flour + Water in San Francisco's Mission District - which the Michelin Guide recognizes for its "evergreen appeal" - and will be the restaurant's third Bay Area pizza shop (and first in the East Bay).
They describe their pies as taking inspiration from elements of Neapolitan and New York pizzas, reframed in the gastronomic window of Northern California. What's that mean? Well, the dough is slow-fermented, and the pizzas are baked longer and at lower temperatures than usual. Crafted with organic grains from Central Milling and a poolish pre-ferment, the dough undergoes multiple days of cold fermentation prior to being stretched and topped.
Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate Italian food, but with Japanese influences, like pastas made with uni and the fermented soybeans known as natto. "It really reminded me of home," says Fralick, who grew up in upstate New York and started his cooking career in Italian fine dining.
The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.
New York's pop-up pizza calendar just got a serious international upgrade. From February 24 through February 28, cult-favorite Tokyo pizzeria Seirinkan will temporarily swap Shibuya for the Bowery, taking over the kitchen at modern Japanese restaurant Sake No Hana for a five-night residency that blends neo-Neapolitan pizza with Lower Manhattan energy. If you're deep in the pizza rabbit hole, the name Susumu Kakinuma probably rings a bell.
Budakan's specially developed base uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a slightly nutty flavour and the perfect NY-style chew. The dough is then fermented for a minimum of 48 hours ensuring a super light, but crisp crust. As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños;
