—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...
With its tucked-away location in the Cory-Merrill neighborhood, you’d likely never happen upon the demure Sweet As Pie. And that would be a shame because you’d miss out on owner Christe Chen’s classic American bakeshop fare. The display window is usually stocked with seasonal pies and plenty of the...
Funny Plus’ beloved fried chicken; Photo by Sarah Boyum
Shared-plate dining with a group of friends sounds great—in theory. But when everything arrives (usually all at once), so do the issues. How do you split a tiny portion of ramen? Why is that side of the table hogging all the deviled eggs? And how can your overworked taste buds truly appreciate a...
—Photo courtesy of Jill Houser
This spicy and addictive condiment graces every table at Ace Eat Serve. Executive chef Brandon Biederman shares the recipe.
1. Toast ¼ cup plus 2 tablespoons textured vegetable protein* in a dry wok or nonstick skillet on medium heat for about 15 minutes. Keep a close eye on it so it doesn’t...