If ever there were a moment for Russian cuisine to ascend to the American mainstream, it’s now. The curing and pickling crazes have primed our palates for northern Eurasian flavors. En savoir plus .
Classically trained chef Andy Ricker is now a certified empire-builder, but it’s worth a trip here if you want to never look at Thai food the same way again. [Eater 38 Member] En savoir plus .
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
Pairs expertly mixed cocktails with an Asian-inflicted take on drinking food. This may be the only place where crab rangoon can sit alongside James Beard's onion-and-butter sandwich. [Eater 38 Member]
It's best known for its meat, but venture past the charceuterie plate into an omnivore paradise, with rustic takes on Brussels sprouts, marinated anchovies and roasted cod. [Eater 38 Member] En savoir plus .
