F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Menus

Two Stellar Brunches in Los Angeles

default-image

I just returned from a quick trip to L.A. where I had two fantastic brunches.

Gjelina in Venice makes killer scones (moist and covered in a layer of crisp sugar), pizzas (try the one with grilled radicchio, fontina, bacon and tomato confit), BLTs (on thick slices of grilled bread with a fried egg on top) and butterscotch pot de crème (with salted caramel and crème fraîche).

Tavern in Brentwood is not just a fantastic brunch spot but it's also good for lunch, dinner, cocktails and takeout, too. Try the sticky bun Suzanne-style (topped with two slices of crisp Neiman Ranch bacon!), chorizo and eggs, wild mushroom frittata, lemon-ricotta pancakes and the turkey burger. Be sure to pick up some pastries to go from the larder on your way out.

Some inspiring F&W brunch recipes:

White Bean Huevos Rancheros

French Toast Stuffed with Ricotta and Strawberry Jam

Scrambled Eggs with Herbed Croutons

Smoked Trout Spread with Capers

BLT Fried Egg-and-Cheese Sandwich

Spicy Honey-Glazed Bacon

Sherried Mushrooms with Fried Eggs on Toast

Lemony Cornmeal-Cherry Scones

 

 

Menus

Perfect Pairings Menu Campaign

default-image

© Perfect Pairings
Look for the Perfect Pairings logo on menus throughout October.

 

I recently went to a kick-off party at NYC's Bar Boulud celebrating the launch of the Perfect Pairings Menu Campaign, a great and delicious new initiative to help fight hunger. Throughout October, nearly 100 restaurants in New York City, San Francisco and South Florida will feature special food-and-drink pairings on their menus, designated by the Perfect Pairings fork-and-bottle logo. Every restaurant will donate one dollar from each order to Meals-on-Wheels. I can’t think of a better reason to start experimenting with new food and wine, cocktail or beer matches.

Recipes

The Standard Hotel’s Beer Garden

default-image

Kurt Gutenbrunner ringing the bell at the Standard Beer Garden.

© Jennifer Salerno
Kurt Gutenbrunner ringing the bell at the Standard Beer Garden.

It's not every day that a famous Austrian chef hand-feeds you a weisswurst, but that's what happened to me last night at New York City's Standard Hotel's Beer Garden.

Wearing lederhosen in honor of Oktoberfest and a jean jacket personally given to him by the fashion designer Helmut Lang, Kurt Gutenbrunner (The Upholstery Store, Café Sabarsky, Blaue Gans and Michelin-starred Wallsé) handed out huge rock-salt-encrusted pretzels baked by Amy's Bread to trendy New Yorkers and taught me the proper way to eat a weisswurst (peel off the skin, dip in sweet mustard and devour with or without utensils).

Gutenbrunner rang a bell behind the beer garden's sausage bar throughout the night ("In Germany we ring the bell to call people to eat," he said). But he was upstaged by a German street-cart favorite called curry wurst: a juicy grilled bratwurst topped with ketchup and curry powder and served in a bun on a bed of sauerkraut.

Hotelier André Balazs gave Gutenbrunner carte blanche to select the garden's Schaller & Weber sausages and German beers (the chef's favorite is the Bitburger Pils, which he describes as "a golden beer that tastes like Champagne, a slight bit of lemon and a touch of banana"). Balazs even named a sausage on the menu after the chef: the Cheddar "Kurt"wurst–a bratwurst oozing with the creamy cheese.

"I've never met anyone with a bigger vision than André, or anyone who cares so much about making the beer garden experience here as authentic as possible," said Gutenbrunner before leading patrons in a chant of a Bavarian drinking song that loosely translates to "One More Beer."

Here are 7 more amazing sausage recipes from the F&W archives, perfect for any Oktoberfest celebration.

Menus

Genius Pierre Gagnaire Lunch

default-image

Gagnaire's amazing "Zezette" broth.

© Alessandra Bulow
Gagnaire's amazing "Zezette" mushroom broth.

Sure, my colleagues ate breakfast with chef-god Pierre Gagnaire the other day. I did them one better—I ate a meal that he himself cooked. As a preview of the menu he'll be serving at Twist at the Mandarin Oriental in Las Vegas, opening in December, he hosted a lunch in the 36th floor ballroom of the hotel’s New York City location, overlooking Central Park.

The meal started with an amazing dish that I'd never seen anything like before—lightly fried strips of Dover sole with spinach, accompanied by bowls of white vegetable velouté and bocconcini ice cream. Gagnaire topped the fish with a large, very thin disk of "Kientzheim" butter—a funny name for a butter he flavors with reduced fish stock, shallots and Champagne—that melts into the fish when warm sauce is poured on top.

Another dish, named "Zezette" after a good friend of his, was an earthy-sweet and rich mushroom broth (pictured) served with roasted duck, braised turnips (which turn deep pink after soaking in beet juice and Campari) and "Yoyo," basmati rice–Parmesan gratin named after his friend Yolanda, who also makes this dish.

Now I'm back in my cubicle, dreaming about my incredible experience and thinking that I know exactly what I'd call a dish named after Pierre Gagnaire: “Genius!”

Menus

Miami's Excellent Eos

default-image

© Jen Murphy
The Fresh Pepper cocktail at Eos in Miami

Before flying back to NYC after my quick trip to Miami last week, I made sure to check out Eos, the new restaurant from star chef Michael Psilakis (of NYC's Kefi, Mia Dona, Anthos and Gus & Gabriel Gastropub. Eos is on the 15th floor of the new Viceroy Hotel, which combines the whimsical design of both Kelly Wearstler and Philippe Starck. The food was exceptionally tasty and beautifully plated—from the orange marlin sashimi with speck, apricot and pistachio butter to the ultratender smoked octopus to the decadent lobster-and-sea-urchin risotto with caviar, fried herbs and egg yolk. Another surprise: an ambitious cocktail list. I politely declined the server’s top pick, the Pepper Fresh, but she sent me one anyway and it was one of the most unusual drinks I’ve ever tasted—a mix of vodka and freshly squeezed lime and yellow bell pepper juices muddled with spearmint. Bell pepper juice in a cocktail? Somehow it worked geniously. 

 

Menus

Miami's Awesome Scarpetta

default-image

Last week I jetted to Miami and, in less than 48 hours, had two stellar meals in hotel restaurants launched by star NYC chefs: Scott Conant and Michael Psilakis, both F&W Best New Chefs. I always get nervous when a chef I adore opens an outpost far away: It’s so easy for the quality or service to slide. But these two new Miami restaurants rival their spots in Manhattan.

Conant, who owns Scarpetta in NYC, opened his second Scarpetta in Miami Beach's legendary Fountainbleu hotel, which was fabulously renovated earlier this year. A true glutton, I tried nearly every dish on the menu. Conant’s signature dishes, like his supersimple spaghetti with tomato and basil and his roasted capretto (baby goat), were perfect. The Miami Scarpetta has more seafood options than the NYC one, including a crisp-skinned branzino served on top of saffron-ricotta gnocchi, cauliflower and lobster fricassee. After sampling six pasta dishes (I’m training for the NYC Marathon, which gives me an excuse to eat more pasta), I told myself I’d only taste the branzino, but somehow it vanished completely from my plate.

Check out this blog later today for details about my incredible meal at Psilakis’s Eos.

Menus

Yelping for Discounts

default-image

Bad reviews posted on a website like yelp.com or urbanspoon.com can be the death of a restaurant, while glowing reviews can triple business. In an effort to generate more positive buzz, Mel’s Drive-In on Mission Street in San Francisco is doing something sneaky. Every check advertises a 20 percent discount on your next meal if you bring in a printout of your Yelp review. One blogger ponders if Yelpers will risk the integrity of their “Yelp status” for a few bucks off their next milkshake.

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.