In 2023, work and leisure took our food writers to New York City, Mexico, Italy, France, Tokyo, Thailand and beyond. Here are the best dishes we ate out-of-state and abroad.
As food writers, even during leisurely travel, we find ourselves seeking out burgeoning trends, emerging chefs and restaurants to recommend. Although our primary coverage area might encompass Southern California, culinary influences are traded all over the world, and the best way to report on those shifts is to go to the source, whether that takes us to
The standout, however, was the peach cobbler, a dish that we were graciously given courtesy of the kitchen after we informed that another item was unavailable. The miraculously gluten-free dessert arrived in a small cast-iron skillet with a thick brown sugar crumble and just-cooked peaches hidden underneath, with house whipped cream on the side. Although it was unexpected, we had no problem cleaning the plate.
While Bronzo Bar e Cucina hasn’t achieved the Michelin status of Windsor restaurant across the street, its tapas menu, with seasonal plates and Italian ingredients, is far from a secret. We had no reservation, so we were seated at the bar, but that didn’t hinder our enjoyment of the dim, stylish space. Fresh out of a stone oven, the pizzettes are a must, especially the speck with creamy burrata, sharp arugula and pesto — I devoured all but a slice before I remembered to take a picture.
My favorite dish was the first course, which chef Debora Fadul calls la sopa roja, or the red soup. Yes, there’s soup but also two accompanying dishes. I was most impressed by what at first glance looked like fish sashimi, wasabi, a bit of ginger and some kind of leaf. The diner is encouraged to make a taco with the ingredients, using the leaf as a tortilla. I was stunned when I bit into it. What my eyes had just seen didn’t jibe with what was happening in my mouth.
By the end, I knew I’d never had a drinking session that more matched my personal tastes. A meditation on fruit served in stunning glassware isn’t everyone’s vibe, but I kept thinking: Couldn’t a talent and an approach like this change the game in Southern California?It can be hard to get a reservation for dinner at Chicago’s one Michelin-starred Kasama. Luckily, it’s walk-ins only for brunch at this bakery and modern Filipino restaurant helmed by chefs Genie Kwon and Timothy Flores.
But the tart called muchos tuberculos, or many tubers, served early in the meal, is a statement of purpose for Kjolle. With a crust made from the quinoa-like grain cañihua and an intense potato flavor that borders on sweet, it shows that a culinary exploration of one of the world’s most ecologically diverse places can be delicious and fun. You can use a fork. But I don’t think León would mind if you just picked it up in your hand and ate it.
Indonesia Berita Terbaru, Indonesia Berita utama
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