With summer now in full swing, it’s the season for savory meats, sweet treats … and maybe just a little bit of experimentation. Pineapple shake? Banana root beer? Bubblegum Sprite?
Articles tagged with: nick rogers
Picture this. It’s 1990. An 11-year old kid visits his big brother in Chicago. The culinary world is his oyster and the little brother only wants fast food. But the shot-calling adult insists upon no fast food. Instead, the little brother’s going to eat Mexican food at a sit-down restaurant. Not cafeteria tacos from which he only eats the beef, but legit Mexican cuisine
There’s a high degree of difficulty in the pivot from pastry chef to pitmaster. But Sarah McGregor- Ray and Jonathan McGregor don’t just make it look easy at Revolution Barbeque. In just a few short weeks, they’ve put a distinctly delectable stamp on their brand-new barbeque business.
No need to mince words: Life will be difficult for the next several weeks as we all adapt, adjust and sacrifice to serve our roles in social distancing to help preserve public health.
Why is it that farmers’ markets always feel the farthest away in February? No matter what the groundhog says, we’re only weeks away from strolling in the sunshine for fresh, local fare. But February is definitely a gut-wrenching gauntlet of sizable snowfall and sub-zero temperatures.
Given our area’s bounty of good eats, you can get almost anything you want, any night you want … except an excellent, localized everyday pizza.
Call it a contemporary adaptation of the Neanderthal mindset if you must, but I’m not a split-yourburger kind of guy. While I certainly wouldn’t have fared well in the hunter-gatherer days of finding your own food, I can keep a firm, two-handed grip on a substantially sized, sometimes-slippery burger — often with a minimal amount of drip or slop.
It’s anyone’s guess at press time how lionlike March has been so far. But here’s hoping we’re close to a place of shirtsleeve patio dining with temperatures perfect for sitting back and savoring spring.
“Modern industrial” is the term used to describe the style of the Bryant — the Christodoulakis family’s fifth (and newest) restaurant, after Christos New City Grill, Red Seven and Café Literato. There are exposed pipes, subway tiles and textured walls, but also curved banquettes, barn-wood walls and plaidshirted servers. Then there’s a giant three-dimensional mosaic of wooden cubes over the main dining room. Even the dishware is a mix-and-match.
It’s cold. You need soup. Not from a can. Not as an excuse to cast-off New Year’s Eve party leftovers. Soup that’s handmade, hearty, robust. And not just warm. No, no. Face-of-the-sun temperatures to fill your stomach, warm your bones, get the blood going, start 2019 off right.