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Mouthing Off

By the Editors of Food & Wine Magazine

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Bars

Louisville, KY Crawl

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Holy Grale, Louisville, KY

© Jessica Fey Photography

In the last year, the bourbon-loving city has become a destination for ingenious cocktails and great beer.

Holy Grale (photo)
Beer taps and bar stools have replaced the pews at this former Unitarian church. Its 26 taps pour US brews from Three Floyds and Green Flash, as well as obscure Belgian beers. holygralelouisville.com.

Rye
Owner Michael Trager-Kusman and chef William Tyler Morris met at NYC’s The Breslin. At Rye, they serve drinks like the Vecchio (vodka, amaro, rosemary syrup) and an Italian menu. ryeonmarket.com.

Meat
Upstairs from the Blind Pig gastropub, Meat features drinks from guest mixologists, including local star Larry Rice of the whiskey bar The Silver Dollar. His Butchertown Sour combines gin, house-made Falernum, mole and lemon bitters. meatlouisville.com.

Chef Intel

Adam Perry Lang's Grilling Tips

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Formally trained chef turned renowned grilling expert Adam Perry Lang recently published Charred & Scruffed, a perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides. In an exclusive chat with Food & Wine Facebook fans this week, he revealed some of his best tips for Memorial Day weekend >

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Kitchen Trash

'Real Housewives of New Jersey' Update: Teresa Giudice’s Surprising New Cookbook

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Fabulicious!: Fast & Fit, the third cookbook by Teresa Guidice of Bravo’s Real Housewives of New Jersey

Fabulicious!: Fast & Fit is the third cookbook of reality-TV star Teresa Giudice of Bravo’s Real Housewives of New Jersey and features Guidice's signature wackiness. Click here for Giudice's thoughts on 'prostitution whore sauce' and more >

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Chicken Dance

A Top Chef Master’s Mustard-Glazed Chicken

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Mustard-Glazed Chicken

© Tina Rupp / Mustard-Glazed Chicken

Today, Bravo announced the fourth season lineup for Top Chef Masters, premiering on July 25 at 10 p.m. ET. Twelve talented contestants will include nose-to-tail enthusiast Chris Cosentino of L.A.'s Incanto, NYC master of Mexican cuisine Sue Torres from Sueños, and Takashi Yagihashi, an F&W Best New Chef 2000 who owns Takashi and a new yakitori joint called Slurping Turtle in Chicago. A force to be reckoned with, Yagihashi often applies classic French techniques to Asian ingredients as in his Mustard-Glazed Chicken with Arugula and Bok Choy. While Yagihashi's original recipe called for cooking the bok choy in butter and generously dressing the salad, F&W’s healthier version cuts the amount of fat used for the bok choy and features a light and flavorful salad dressing combing oil, soy sauce and rice wine vinegar.

Related: Great Japanese Recipes
Top Chef Dishes
Healthy Chicken Recipes

Bars

Mixologists on the Move

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Five US bar openings star some of the world’s top drink innovators.

Ryan Magarian

© John Valls

 

Ryan Magarian
He’s a co-creator of Aviation Gin; now he’s making drinks at Portland, OR’s pizza-cocktail bar, Oven and Shaker. ovenandshaker.com.

 
 

Misty Kalkofen

© Maureen Ford Photography

 

Misty Kalkofen
Strong, stirred drinks (all $10) are Kalkofen’s specialty at Brick & Mortar in Cambridge, MA. brickandmortarbar.com.

 
 

Romée de Goriainoff

© Experimental Cocktail Club

 

Romée de Goriainoff
The Parisian mixologist has opened a new outpost of his Experimental Cocktail Club in Manhattan. experimentalcocktailclubny.com.

 
 

Jamie Boudreau

© Andrew Fawcett

 

Jamie Boudreau
The journeyman Seattle bartender finally has his own place, Canon, which specializes in whiskey drinks. canonseattle.com.

 
 

Jackson Cannon

© Melissa Ostrow

 

Jackson Cannon
Long at Boston’s Eastern Standard, Cannon’s new lounge, The Hawthorne, is just next door. thehawthornebar.com.

 
 Related: What to Drink Next

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