Starting on Jan. 14, tapas experts Huertas will serve a once-a-week large-format menu. Kicking off the dinners is a three-course Asturian Cider House meal with tortilla española as a starter.
© John Kernick
Bacon Burger on Brioche Bun
Le Burger Brasserie, Las Vegas. The marquee dish here is the 777 burger; that name alludes to its $777 price tag. It's a burger made with beef (kobe) that's topped with lobster (from Maine), balsamic vinegar (100–year aged) and brie (imported). But the thing that really rachets up the price tag is the bottle of Rosé Dom Perignon that’s served alongside; apparently the burger is just $60 without the Dom. We hear it’s very popular with people who literally just hit the jackpot.
Flip Burger Boutique, Atlanta. Among the less conventional toppings that Top Chef winner Richard Blais puts on the burgers at his Flip chain in Atlanta and Birmingham: Swiss cheese foam; seared foie gras; Coca-Cola ketchup. (Not all on the same patty.) Then there’s the steak tartare burger, a mix of hand-chopped filet mignon with garlic, chilis, pickled shallot, smoked mayonnaise and a 6-minute egg. If and when we turn our attention to dressed-up hot dogs, we’ll surely be looking at Blais’s upcoming Atlanta HD-1 Haute Doggery.
Hubcap Burgers, Houston. Recently I heard rumors of a waffle burger here, specifically a burger patty on a waffle with syrup. Turned out, that was just a special. Not to worry, Hubcap has any number of nifty full-time options, like the sticky burger, with bacon, cheese and peanut butter. The sticky monkey burger, adds grilled bananas to the mix.
M. Wells, Long Island City, NY. This hip diner garnered a fair amount of attention during its year-plus life. M.Wells shut its doors at the end of August but that doesn’t mean we can’t memorialize their 24-ounce, $42 burger. The burger was a blend of beef and lamb, generously dressed with cheese, caramelized onions and aioli, served on a correspondingly giant toasted roll. The final touch is genius: onion rings stacked on the large steak knife that stabs the middle of the burger.
Related: Best Burger Recipes Ever
Best Burgers in the U.S.
Best Pizza Places in the U.S.
(Pictured: Tyler Florence's Bacon Burger on Brioche Bun)
© Fairmont Hotels & Resorts
Fairmont The Queen Elizabeth's Blanche Neige with Chef Martin Paquet.
When we predicted the advent of rooftop hotel farms in 2011, we had no idea we’d soon be seeing barnyard animals vying for prime real estate. Fairmont Hotels & Resorts are now taking the farm to table movement to a wild new level, welcoming feathered and four-legged guests into the family. Fairmont Newport Beach’s seven adopted goats – Suzy Q, Snickers, Frankie, Lucy, Cali, Trixie and Taffy – will entertain frequent visits from the hotel’s executive chef, who will serve organic cheese made from their milk at the hotel’s restaurant. In Montreal, Fairmont The Queen Elizabeth’s two goats are both named Blanche Neige – “Snow White” – and the mother and daughter duo’s cheese will be available both on the menu at The Beaver Club as well as at the Fairmont Store. The resident honeybees at Quebec City’s Fairmont Le Château Frontenac now have to share the view with a few new tenants: five Chantecler hens, who each produce one egg a day from June through October. Even farmyard guests have to pay for a rooftop garden suite, after all.
© Quentin Bacon
Tim Love, Lonesome Dove, Ft Worth Texas
“My breakfast sandwich: I load a griddled hamburger patty up with jack cheese, chili, lamb bacon, sunny hen egg and fresh tomatillo salsa. Then fold a fresh flour tortilla around as much of it as I can. And serve it with a tequila sunrise, of course.”
John Currence, Big Bad Breakfast, Oxford, Mississippi
“At my restaurant, I’ve brought a lot of people back from the dead after a long night out with the Pylon: A split, griddle-fried hot dog with chili, slaw, cheddar, mustard, chopped pickles, onion, jalapeño peppers and oyster crackers, all on a sweet waffle.”
Ryan LaRoche, NoMI Kitchen at Park Hyatt, Chicago
“I like to take the grilled peanut butter and jelly sandwich on the room service menu and deep fry it. It’s like a jelly donut. To take it really over the top, I eat it with my grandfather’s brown butter scrambled eggs. But I draw the line at putting the eggs on the fried pb&j.”
Shaun Hergatt, SHO Shaun Hergatt Restaurant, NYC
“I make a breakfast sandwich with Vegemite, avocado, sharp Cheddar Cheese, bacon and eggs, all on rye Vita crisp bread. So it’s kind of healthy. I fly in caseloads of Vegemite from Australia. The only thing I don’t put on the sandwich is gold leaf, even though I do poached eggs with gold leaf at the restaurant. And sea urchin—another thing I don’t put on that sandwich.”
And now it’s time to hand out the award for the most outrageous breakfast sandwich. We’re thrilled to give it to Stephanie Izard (Girl & The Goat, Chicago) and Ming Tsai (Blue Ginger, Wellesley, MA) who created a pretty remarkable dish at the Food & Wine Classic in Aspen a few years ago. Faced with the challenge of using up leftovers, they took cold pizza, cooked lobster and crisp baconand… piled them on top of each other (no, the pizza didn’t get heated up). It was served with a fried egg on top. “Genius,” recalls Dana Cowin, F&W Editor in Chief, who judged the dish. “It includes almost every food group you’d want to have in the morning. Especially if you’re a college student.”
I always feel a bit sheepish when I tell the sommelier at a high-end restaurant that I’d prefer beer to wine. Luckily, the brilliant team at NYC’s Eleven Madison Park is determined to elevate beer’s status in the fine dining scene. My beer expert friend, writer Christian DeBenedetti, recently directed me to some news he’d read on Brooklyn Brewery’s blog about its beer collaboration with Eleven Madison Park.
The news prompted me to call Eleven Madison Park general manager Will Guidara to get the scoop. “The role of beer in fine dining needs to change,” says Guidara. “Restaurants of our caliber always focus on wine but we’re also intensely focused on cocktails, coffee, tea and right now we’re amidst a full-on beer onslaught.” Kirk Kelewae, Eleven Madison Park’s resident beer expert, along with chef Daniel Humm and Brooklyn Brewery's Garret Oliver, are creating two barrel-aged, bottle-conditioned large-format beers. Nine Pin Brown Ale is named after the game played in the story “Rip Van Winkle” (both beers will be aged in Old Rip Van Winkle bourbon barrels). Local 11 will be a barrel-aged version of Brooklyn Brewery’s popular Local 2. The designer Milton Glaser will create the labels. Guidara says the beer will be exclusive to Eleven Madison Park, with maybe a few cases going to other friends in the industry.
Both beers will make their debut at a special Eleven Madison Park beer dinner June 26, which will also feature other unique beers that Oliver has been experimenting with, like a beer aged on lees from Riesling. “We sold half the tickets within an hour of announcing the event,” says Guidara. Only about 20 tickets are left. Email firstname.lastname@example.org for a seat.
© Kana Okada
A Mariah Carey pregnancy food favorite: Pork chops
She’s giving in to her pregnancy cravings by cooking and eating comfort foods like “smothered pork chops, collard greens, red beans and rice and pecan pie with homemade whipped cream,” says her husband, Nick Cannon, in an interview with People magazine.
Check out more super-satisfying recipes in our Southern Comfort Food slideshow.
© Nigel Parry
*It will be called Son of a Gun (cute story involving gun racks and prostitutes).
*The menu will be seafood. Look for versions of baked clams and lobster rolls; also look for funkier items like fish collars and halibut “feathers” from Animal chef Frank Anderson, who will oversee the SOG kitchen.
© kate krader
A nautical wall at Son of a Gun restaurant.
*Look for amazing Walton Ford art on the walls (it helps to know Benedikt Taschen). It will be juxtaposed with items, like inscribed life buoys, from Dotolo's grandfather's boat, Big Daddy. And fantastic old photos of a young Hugh Hefner holding up a giant marlin (men's room) and Lauren Bacall and Humphrey Bogart with their own prize catch (women's room)
*Look for awesome cocktails from Lindsay Nader, deputy editor of F&W's forthcoming Cocktails 2011.
*Look for SOG to open in the next month for dinner; and for lunch a little bit later.
© Laura Maniec
Crispy Tokyo Chicken at Niko.
Crispy Maine sweet shrimp with Sriracha salt. The shrimp were supercrispy, and that little pile of salt (made with dehydrated Sriracha chile sauce) alongside was genius.
Miso-charred octopus. Every octopus should be properly charred with miso glaze.
Crispy Tokyo chicken. Co-owner Cobi Levy says he’s been eating fried chicken for 21 days straight in search of the ideal crust (thanks, Cobi). He serves his with an elegant ginger dipping sauce (as well as a honey-mustard sauce that I pretended wasn't there).
Local hero Josh DeChellis is back preparing Japanese food (the Sriracha salt is his). A sushi chef fresh from Sushi Yasuda behind the sushi bar. Master sommelier Laura Maniec with a bottle of rose Champagne in her hand. Torrisi’s Mario Carbone at a banquette in the back. Nate Appleman, an F&W Best New Chef 2009 and Chipotle’s new burrito maker, at the sushi bar.
Raclette Night at Anfora.
I was a little bummed watching the BCS Football Championship last night. For starters, Oregon State lost in the final minutes of the game to Auburn. Even sadder was that the loss marked the end of Monday night football, at least until next season. Luckily, the team at NYC’s Anfora wine bar has found a way to fill my Monday night void. Last night, Anfora hosted its first Raclette Cheese Night. Each Monday, the wine bar will serve raclette in true Swiss style, with heat lamps for melting and plates of bread, boiled potatoes, pickles and charcuterie for dipping. Sommelier Joe Campanale will be pouring unusual white wines, from producers like Jacques Puffeney, to pair with the cheese. I can’t think of a better way to shake off my post-Monday-night-football blues—and get excited for my upcoming snowboarding trip to Switzerland.
Congratulations to Mei Lin, winner of Top Chef Season 12.