Step into the pen at Broken Shovels Farm in Henderson and you’ll learn the first lesson of goat husbandry: It’s not easy to tell the furry head-butters what to do. But as Andrea Davis, owner of the farm and de facto pack leader, wades through her flock of 75, dispensing pats and ear scratches, it’s...
—Illustration by Eric Palma
Burned food may raise eyebrows, but it isn’t always indicative of a screw-up: Charring can make for intentionally bold flavors. More and more local chefs are using scorching techniques to enrich dishes—all while challenging what “perfectly cooked” really means.
We’ve seen an upswing in...
—Photo by Sarah Boyum
When it comes to the sandwich, three-month-old Avanti Food & Beverage serves a virtual world tour. The LoHi food hall offers everything from shawarma to arepas, but our favorite is a hearty griddled torta from Poco Torteria. When chef-owner Kevin Morrison (of Pinche Tacos) set out to master the...
—The Black Fashioned; Photo by Sarah Boyum
Over the past decade or so, bartenders have restored the cocktail to its pre-Prohibition glory. Consumers have benefited from the rebirth: Artistically carved ice cubes, aromatic flourishes, and perfectly balanced sips are practically an expectation. The prices of these drinks, however, are more...
1. Make the relish: In a saucepan over high heat, combine 3 peeled, cored, and finely diced Anjou pears, 5 tablespoons apple cider vinegar, and 1 teaspoon chile flakes. Bring to a boil; reduce by simmering for 10 to 12 minutes. Remove from heat and season. Cool 2 hours.
2. For each sandwich,...
—Photography by Carmel Zucker
Mercantile Dining & Provision
The Draw: Beautifully cooked and presented food in the bustle of one of Union Station’s flagship restaurants
The Drawback: No table service at lunch; fussy desserts
Don't Miss: Pretty much anything savory
Details: Starters $6 to $15, entrées $...
—Photograph by Sarah Boyum
Steak tartare is having a moment. With whole-animal butchery becoming more common, the dish—which reached peak popularity in the middle of the past century—is appealing to a new generation of diners and chefs. “I think it may have fallen out of favor as diners stopped trusting meat sources,”...
—Photography by Sarah Boyum
“This is a really bad idea,” Nick Siracusa, owner of the Taqueria Pacifica food truck, says with a grin. It’s roughly halfway through Siracusa’s 15-hour day, which began at about midnight, right after his dinner shift as a waiter at Duo Restaurant ended. Siracusa, whose taco-mobile sports a fully...