Skip to main content

Featured

If kofte is on the menu, I’m ordering it. On a pilgrimage to find the perfect one, I’ve swallowed my fear of offending and saddled up to the bar of nearly every Middle Eastern restaurant I’ve eaten at to ask

Chorizo hangs like clusters of bananas underneath the cool glass counter. ‘El Pibe Chori’, as they refer to him here, dances in bright yellow across the wall surrounded by his friends—a pingüino, a sifón and a squeeze bottle gushing …

It’s the last thing I would expect to be placed in front of me at a parrilla as Pedro Peña, co-owner and head asador of La Carniceria, feeds more wood to a blazing fire just a foot in front

Everyone is on the same page at El Tejano. And if you aren’t, you better get your shit together real quick. Owner Larry Rogers doesn’t mince words. Sit down, eat your food and get packing. If you didn’t make …

This is a burger the way it’s supposed to be. A freshly baked bun, meat cooked to a juicy medium rare, cheese that sticks to the paper before gluing itself to your face, and a handful of fresh and simple

In the city of Leeds in England’s Northern Country there is a one hundred year old organization called the National Federation of Fish Friers. Their mission is simple: to protect and promote the future of fish frying through a series …

I can hear them talking about me. This is the fourth time I’ve been to Hache Almacén in a week. “That’s Kevin. He’s a writer from California,” says chef Lucho Olivares to Tonino, a polished Swiss man who faithfully stops

Barbecue is popping up all over the place. Slow-cooked ribs doused in dark saccharine sweet sauce can be found on menus both high and low — from the city’s Kansas copycats to exclusive closed door restaurants that often fancify the …

Maurizio de Rosa greets everyone that walks into the restaurant with a big smile. The almost-familiar sounds of Italian sang across the dining room.  De Rosa and the rest of his small team of waitresses and cooks were so friendly

All it took was a photograph of the “Kentucky Fried Codorniz” to get me on a bus straight to San Telmo. A small quail breaded and deep fried and served with the talons in tact and slightly curled underneath the …