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. Read more.
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] Read more.
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] Read more.
