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Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurants

Andrew Zimmern's Grilling Favorite

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Bizarre Foods host and F&W contributing editor Andrew Zimmern discovered mind-blowing Filipino chicken near San Diego.

Andrew Zimmern

© Ethan Hill

National City, CA: Tita’s Kitchenette

“Food from the Philippines has not caught on in the US with the same fervor as other South Asian cuisines. But it’s starting to, thanks to large expat communities in towns like National City, just outside San Diego. It’s home to Tita’s Kitchenette, a point-and-order cafeteria owned by the same family for 20-plus years. At any one time there are two dozen dishes available. You meander down the line, tray in hand. Remember back in grade school? Here, the lunch ladies are Filipino grandmas, and everything they cook is exquisite—the sweet potato-shrimp fritters are as good as any I have ever tasted outside of the Philippines. But the grilled meats are the best. Golf ball-size nubbins of chicken and pork are marinated in a soy-lemon-pineapple bath, then grilled in small batches so that nothing sits for longer than a few minutes. They’re ethereal: treacly and tart, tangy and smoky. Tita’s opens at 6 a.m., and lunch is available early for people who need to grab something on their way to work.” 2720 E. Plaza Blvd. Ste. E; 619-472-5801.

Check Out F&W's Exlusive Series: Andrew Zimmern's Kitchen Adventures

Restaurants

Chef Picks: Favorite Asian Restaurants

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The annual LUCKYRICE festival held at the beginning of May in New York City showcases Asian food created by local chefs who cook or simply love the cuisine. Here, Food & Wine reveals where these chefs satisfy their Asian food cravings. "We go there every Sunday before staff meal to eat before Sunday service. We're there a lot." >>>

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Summer

Restaurant Trends: Custom Grills

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F&W showcases tricked-out custom grills at restaurants across the country.

Tertulia chef Seamus Mullen

Courtesy of Seamus Mullen

Grillworks
At New York City’s Tertulia, Seamus Mullen (photo) uses Grillworks’ Argentinean-inspired setup. The angled surface funnels juices and fat into a basting pan, preventing flare-ups.

Norcal Ovenworks
NorCal’s adjustable grills come in extra- large sizes; Rachel Yang at Seattle’s Revel lowers the grate deep into the firebox to slow-cook whole lambs.

Josper
When Christopher Kostow recently renovated the kitchen at Napa Valley’s Meadowood, he installed this Spanish Josper grill-oven hybrid, which mixes live-fire grilling with superhot roasting.

J&R Manufacturing
Wolfgang Puck installed J&R grills at his four Cut steak houses. The cement-lined firebox prevents the kitchen from overheating.

Related: Ultimate Guide to Summer Grilling

Chicken Dance

Blog-Worthy Chicken Burgers

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Chicken Burgers

© David De Vleeschauwer / Chicken Burgers

These days, even Scottish nine-year-olds have blogs. At NeverSeconds, Martha Payne rates her school lunches using a "Food-o-meter" with categories that include the number of mouthfuls eaten, a health rating, price and pieces of hair found. Payne gave her most recent chicken grill (a.k.a chicken burger) a nine-out-of-ten with no hairs to report. We think Grace Parisi’s Chicken Burgers with Spicy Peanut Sauce can beat that. Ready in just 30 minutes, the burgers get an added kick from chile powder, onions and the Indian spice mix garam masala.

Related: Best Burgers in the U.S.
More 30-Minute Burgers
School Lunch, Reinvented

Travel

New Toronto Restaurants

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New York City’s top chefs are setting their sights on Toronto, opening outposts of their popular restaurants in three of the city’s hottest new hotels.—Amy Rosen

Scott Conant

Courtesy of Becca PR

Daniel Boulud: Yorkville
Daniel Boulud exports his signature French flavors to Café Boulud at the Four Seasons.

David Chang: Financial District
The Momofuku chef’s newest restaurants will open at the Shangri-La, which debuts in August.

Scott Conant: King West (photo)
At his Scarpetta offshoot at the Thompson, Scott Conant offers great pastas and salads.

Related: More Travel Content

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