The CHOW Blog rss

Insights, tips, and restaurant reports from CHOW editors and Chowhound.

Overheard on the New York Boards

"We enjoyed a range of vegetarian apps—their beet sformato and braised endive, in particular—as well as a seafood puff with ramp oil pesto sauce received as an amuse which we all loved. [T]he chickpea-octopus-polenta pasta dish was tasty, and a dish of polenta with mushrooms was delicious." – jen kalb on Aliseo

"I cannot tell you how amazing this was. Thick cut bacon, fresh eggs, and some perfectly melted light cheddar on warm fresh bread. The bread was similar to Cuban sandwich bread, baguette shaped, not too thick or thin and very soft so it didn't squish out the eggs and cheese. I could go on forever; it was fantastic and totally justifies its $6." – 2slices on the Barnyard Classic at Barnyard

"I ordered the tortilla and ricotta pound cake and thought dark thoughts about high prices, sure I would never return. ... Then they handed me the bag—decently heavy it was. The tortilla was a big joyous celebration of the marriage of potato, onion, and lots of oil. ... The pound cake was enough for tea for two and again excellent." – wew on Saltie

Will Israel Embrace the Jewish Deli?

Ruben, Israel's "first authentic Jewish deli," is now a few months old and about to open its second location. The question, says Gil Shefler in Forward, is whether pastrami on rye will stick in the land of falafel on pita. "Food critic Janna Gur, author of 'The Book of New Israeli Food: A Culinary Journey,' is doubtful. 'Ruben is a fun place which serves good food, but I find it hard to believe deli foods will gain widespread popularity in Israel—it just doesn’t fit the mentality,' she said."

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It’s Kölsch Season

It’s Kölsch Season

A perfect session beer for summer. READ MORE

The Thai Pantry

The Thai Pantry

What to have on hand to re-create the flavors of Thai cooking at home. READ MORE

Thai Cookbooks We Like

Thai Cookbooks We Like

Explore beyond pad thai. READ MORE

Grant Achatz: What’s Next, Ren Faire?

Alinea chef Grant Achatz announced two new projects on Twitter this week that are ballsy to say the least. The first, a restaurant concept called Next, will feature four menus a year from different themed places and times. In a short video trailer, the words "Paris 1912, Hong Kong 2036, Sicily 1949, Sao Paulo 1968, Ayutthaya 1767, and Cajun 1977" flash across the screen to indicate what's to come.

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Gateway Dishes: Pad Thai

Gateway Dishes: Pad Thai

Thai street food at home. READ MORE

The Wisdom of Young Farmers: Joshua Bryceson

Josh Bryceson owns the 40-acre Turnip Rock Farm with his wife in New Auburn, Wisconsin. They grow vegetables for a 200-person CSA (community supported agriculture) and also raise pigs. At 29, Bryceson has been working on farms for the past nine years. After internships and managing a CSA, he had enough experience under his belt to qualify for a low-interest loan through the Farm Service Agency and buy the land and equipment to start Turnip Rock a couple years ago. Here is what he has to say. READ MORE

Whoopie Pies: Move Over, Macarons

Looks like Great Britain didn't get the macaron memo: Whoopie pies are being touted by the Telegraph as the next cupcake in the land of rain and first-rate dental care.

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Overheard on the San Francisco Boards

"We learned today that you don't have to show up with a friend of the owner to get some very good dim sum at Tai Wu." – charliemyboy

"The best smoked salmon I've had is the 'smoasted' salmon from Santa Rosa Seafood." – Melanie Wong

"Hearkening back to those glory days of Tra Vigne, Bottega is packing them in and with good reason." – CarrieWas218