Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.
By Brian Freedman
Pulled pork is moist and kissed with smoke. Pork ribs pair Dickey’s signature hickory smoke with deeply seasoned flesh and a generous layer of sauce, tangy and sweet and balanced.
By Randy LoBasso
For years, I used to microwave day-old slices, or just ate it cold. Then, recently, I discovered a way to reheat old pizza that actually makes it taste good: A pan.
By Josh Kruger
Meet the guitar-strumming ex-New Yorker whose name is on the sign at Pete's Pizza Joint.
With aromas of grass and lemon, and tastes of grains, grass, and white pepper, Trade Winds is zestier than your average tripel but still fits nicely into the category.
The Manson-monikered “Melter Skelter” sandwich is anchored by Valley Shepherd Creamery’s three-month-old riff on Raclette, a funky melter offset by pickled green tomatoes, smoky spice from jalapeños, the snap of watercress and a thin layer of BBQ potato chips
Rails of tilapia, each ensconced in a tempura-crisp cocoon, anchored my order of fish tacos with a savory snap, set off nicely by radish-and-cabbage slaw whipped up in-house and streaked with a creamy chipotle mayonnaise.
Blackened snapper found its counterpoint in a creamy vin blanc sauce; perhaps a hair sweeter than I’d prefer, but the jalapeño corn spoon bread and jalapeño corn tartar sauce provided a moderately spicy juxtaposition.