—Photo by Sarah Boyum
1. Choose three complementary flavors of ice cream. Place three glass nesting bowls in the freezer for at least 10 minutes. Spread a half-inch layer of softened ice cream inside the largest bowl. Nest the medium bowl into the large bowl. Place back in the freezer for about 2 hours.
Osaka's spicy miso ramen
—Photography by Aaron Colussi
THE DRAW: Big bowls of warming noodles and inventive, generous East-meets-West small plates
THE DRAWBACK: The ramen reaches for—but doesn’t quite achieve—greatness
DON’T MISS: Panko-fried oysters, spicy miso ramen, chicken kara age, tamago gohan, Osaka Ramen salad...
Dancing Cupacabra —Photo by Sarah Boyum
It has long been rumored that consuming absinthe induces hallucinations (ahem, Vincent van Gogh), but today’s spirit is far tamer than what was served in 19th-century France. Modern-day absinthe doesn’t contain enough wormwood or its active chemical, thujone, to produce visions, according to...
—Photo by Sarah Boyum
Oh, Telegraph’s three-tiered seafood stack is tempting, and the king trumpet with shishito peppers looks delightful, but the impressive squid-ink vermicelli (pictured) owns the spotlight at this three-month-old Wash Park West spot. Black al dente noodles are swirled neatly with tarragon salsa verde...
Oxtail pho —Photo by Sarah Boyum
For me, the words “comfort food” typically evoke the nostalgic dishes of my childhood: my grandfather’s linguine with clams, my father’s cheddar grits, my mother’s pistachio cookies. But after a recent visit to Pho Le on South Federal Boulevard, I’ve added the eatery’s sumptuous oxtail pho to my...
1. Cut 2 pounds of bacon into 1-inch pieces and cook over medium-high heat in a large skillet, stirring occasionally, until bacon is browned, about 20 to 30 minutes. Drain grease, reserving ¼ to ½ cup, and place bacon on paper towels to drain.
2. Return the reserved bacon grease to the pan...
Ophelia's Electric Soapbox is a restaurant, a bar, and a live music venue—and sometimes sports bar—all in one. —Photos by Carmel Zucker
Ophelia’s Electric Soapbox
The Draw: Bawdy decor and a lively menu in a supper-club space that just won’t quit
The Drawback: Most dishes don’t know when to stop; good ideas are buried under an avalanche of ingredients
Don't Miss: Duck wings, Belgian mussels, mushroom...
Katsu's shoyu (foreground) and tan tan ramens. —Photo by Sarah Boyum
For all of its ethnic eateries, Aurora has typically been devoid of notable ramen houses. Not anymore. Katsu Ramen chef Shinsuke Hirao, who earned his cred in Osaka, Japan, serves traditional ramens. Try the spicy chicken version with thick noodles and peppery broth. 1930 S. Havana...