My new favorite chicken sandwich Lord there have been a number of new chicken shacks in Chicago recently. From Parson’s to Pecking Order to Honey Butter Fried Chicken, you’d think our love of fried bird would have been sated by now. But the folks behind Old Town Social and Nellcôte just opened Leghorn about a … Continued
Soup + banchan = Korean comfort There are three things I crave when the weather is as cold as its been this week in Chicago: 1. Matzo ball soup, to satisfy my inner child. 2. Pho, to provide not only a steaming, clove/cinnamon/star anise facial, but also a beefy broth with vermicelli noodles. 3. … Continued
Hay-cooked ham, side of maple-soaked pancakes I knew I was in trouble long before the 45 minute ride to the bucolic town of St-Benoit de Mirabel. Mainly because my body had been responding adversely to the suddenly massive amounts of butter, fat and foie. I had only been in Montreal for about two days, but … Continued
Tempura is both art and science. The shokunin figure out what temperature to fry in, depending on the weather. They also consider temperature when mixing their batter and slicing their seafood that they are about to plunge into it. The sheer simplicity is fun – and mesmerizing – to watch up close, and you get … Continued
Near Tsukiji Market, this is where I had my first piece of kinmedai, and I haven’t been the same since. You can imagine how easy it is for the chefs here to source the world’s best seafood; they trim, slice and form pieces into the most elegant nigiri and maki. But sushi is all about … Continued
Although there are hundreds of great ramen joints in the city, this is merely one, featuring milky white pork-based tonkotsu broth. I particularly enjoyed the fresh cloves of garlic at each table, along with your very own garlic press, which allows you to add a burst of flavor to the top of your ramen bowl. … Continued
Like Maisen, the tonkatsu at Ginza Bairin is textbook: juicy pork that’s been pounded exactly the same width, then rolled in crispy panko breadcrumbs and fried; served with garnishes of thinly-sliced cabbage and an optional sweet sauce – sort of like a version of worcestershire that’s been lightly sweetened – this classic dish is a … Continued
At Maisen, they do one thing: tonkatsu. Not the pork-based ramen broth (tonkotsu) but rather, tonkatsu: thinly-pounded pork tenderloin, rolled in panko breadcrumbs, fried until golden and crisp, then served topped with a haystack of thinly-shredded cabbage and some umami-laced sweet sauce. The genius move is serving them on wire racks, which prevent the sauce … Continued
The Japanese breakfast at this flagship is worth the trip alone. The scene of “Lost in Translation,” the hotel is one of those Tokyo landmarks with unparalleled views and a stunning cocktail program up on the roof with several special guests throughout the year. I think it’s a tad far from Tsukiji, but not bad … Continued
Classic poutine at SuWu in Montreal Click below to hear my report from Montreal on “La Poutine Week,” an annual bacchanal of all things covered in cheese curds and gravy.