.Food & Drink

October 28, 2024

It doesn’t get better than Donato and Co.

The white truffles arrive once a week from Piemonte. By the time this article is published, they’ll be gone, just like the black truffles from Umbria, whose precarious shelf life dictates a twice-weekly shipment. Each variety is flown from Italy to grace the pappardelle at Donato and Co. only...
Chef Mark Liberman makes magic at Mägo
August 28, 2024

Chef Mark Liberman makes magic at Mägo

The thought of taking part in a multi-course tasting menu evokes a certain degree of formality. White tablecloths, German composers haunting the dining room with piano concertos, rows and rows of cutlery, flowers arranged like avant-garde sculptures....
Steeped in History
August 7, 2024

Steeped in History

The fragrant roots of tea reach back centuries to Chinese soil, discovered, according to myth, by a divine farmer named Shunan Teng. In search of edible offerings from the lands he roamed, a leaf drifted into his...
Temescal Brewing’s unstuffy Drinking Society
July 18, 2024

Temescal Brewing’s unstuffy Drinking Society

“Come rally friends and raise your cups, at Temescal Brewing where it’s pilsners up.” — The Summertime Drinking Society chant At Temescal Brewing, Monday night is “Society Night,” dedicated to the “distinguished members” (their words) of its new...
A Family Dream Becomes Roses on Adeline
June 25, 2024

A Family Dream Becomes Roses on Adeline

Rose Clarke has been dreaming of owning a restaurant since she was young. “I loved eating with my parents,” she recalled. “They would throw parties, and we’d also go out to dinner.”  Before opening Roses on Adeline with...
The Magnificence and Versatility of ‘Buddhist Meat’
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April 23, 2024

The Magnificence and Versatility of ‘Buddhist Meat’

A conversation with Marie Brennan about fungi on a blustery day in late March is swift, targeted and overwhelmingly shroomy. That’s shroomy in the best sense of the word, referring to the mushrooms, wild foraging and plant-based...
The Chutneys, Pickles and Pastes of Viks Chaat
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April 23, 2024

The Chutneys, Pickles and Pastes of Viks Chaat

“If I were to write a cookbook, it would have the simple stuff that was made at home,” says Amod Chopra, second-generation owner of Viks Chaat. “Lentils, rice, a few vegetables—an art that is probably being lost.” Viks,...
Albany’s Zaytoon Showcases Palestinian Culture
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April 23, 2024

Albany’s Zaytoon Showcases Palestinian Culture

In 2016, Zaytoon Restaurant opened to expand people's conception of what Middle Eastern dining can be. In the decades since, the tastefully decorated Albany mainstay has achieved much more than just delicious plates. It is a display...
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