Pastry chef Hetty Arts at The Refinery might not be on everyone's radar (I certainly hadn't heard of her until recently), but this Dutch dessert whiz has an impressive pedigree, with stints at Eleven Madison Park and Seasons (the former Michelin-starred restaurant at Chicago's Four Seasons Hotel). Check out how she makes The Refinery's chocolate cassava cake.
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Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast
Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite.
Fork's rendition of Sticky Toffee Pudding is triple-bathed in a rich, caramelly toffee sauce and also features a unique and astoundingly complementary porter ice cream.
The team at Slurping Turtle spent a long time perfecting a new ramen recipe, one that captured the right balance of lightness, gluten-driven elasticity, and bite. To make it in-house, the restaurant uses a Yamato LM10062IUS, a sophisticated, Japanese-made ramen noodle-making machine.
For the first time in its history, Spiaggia is serving a tasting menu where each course would include some form of pasta. The first of these menus, offered now through the end of March, highlights filled pastas, a theme that the kitchen staff explored broadly and with a great deal of creativity that led to some very novel interpretations.
Given its pancakey base, Takoyaki is somewhat of a blank slate, meaning that octopus can be swapped for pretty much anything. And Yusho does just that, elevating this modest street food to a memorably delicious one-bite wonder.
Instead of a straight rendition of a Chicago style hot dog, Longman & Eagle translates the flavors to a completely new dish, albeit one that still looks sort of familiar. Meat from a pig's head is braised, and then marinated with a range of spices.
Years of experience go into a sticky bun worth going out of your way for: Baker & Nosh's fulfills all of the usual sticky bun requirements (buttery, tacky goo and crunchy pecans), but it's also made with a fantastic brioche dough, so instead of being Cinnabon-soft, there's a little more crispy, buttery crust here than your usual bun.
The wood oven roasted pig face at Girl & the Goat is exactly what it sounds like: parts of a pig's face are roasted in a wood fired oven. I couldn't wait to get behind the scenes to document how this dish is made from scratch.
In Colombia, a buñuelo is basically a sphere of fried cheese bread. Let me more accurately describe that. At Mekato's, a buñuelo is basically an exceptionally delicious cheesy doughnut hole on steroids. Don't you want to see how it is made?
Antique Taco's new menu items continue the restaurant's practice of mixing traditional Mexican standards with seemingly unrelated dishes. For example, the chicken tinga taco incorporates the flavors of Buffalo wings, right down to the celery.
Intrigued by the sudden push toward housemade noodles at Dragon Ranch Moonshine & BBQ and Union Sushi + Barbeque Bar, I had to investigate. Thankfully both graciously allowed me behind-the-scenes access to observe how they craft their ramen noodles from scratch
Since we ate every single menu item at Hot Doug's, we've been asked what it was like. "Absolutely crazy and insane" is the simple answer. But to get a real sense of what it was like, we decided to put together a behind the scenes view of the process.