Expert Guide to Mobile Restaurants
Ceviche at Pestle & Mortar // © Jasmin Sun
“Especially in NYC, you don’t always have time to eat at a restaurant—sometimes you just need to grab something and go,” says Will Edwards of Peruvian-inspired Pestle & Mortar, which was among the finalists for best market vendor at the eighth annual Vendy Awards on Saturday.
In an act of meta proportions, F&W asked some of the amazing street food specialists attending the awards event for food truck recommendations of their own. They’re not part of any foodie craze, they’re not Plan B-career types. They’re auténtico, and they’re super delicious. »
F&W's July issue takes a look at interesting food collaborations across the country.
© Eric Wolfinger, Antonis Achilleos.
Linden Street Brewery + Tartine Bakery (Photo)
This delicious collaboration began with a micro-organism: the sourdough yeast strain used for Tartine Bakery’s bread. That yeast ferments a Linden Street Brewery red ale, which goes into the sausage stew chef Nick Balla makes at Bar Tartine.
Dogfish Head + Hip-Hop
Dogfish Head brewmaster Sam Calagione has made beers inspired by Miles Davis and Pearl Jam. His latest is a beer-cider hybrid, created with Dan the Automator of hip-hop group Deltron 3030 and named after one of their songs: “Positive Contact.” The brew comes as part of a box set, with a vinyl EP and recipes from star chefs. $60; dogfish.com.
Read more from the July issue >
Bizarre Foods host and F&W contributing editor Andrew Zimmern discovered mind-blowing Filipino chicken near San Diego.
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
F&W showcases tricked-out custom grills at restaurants across the country.
Courtesy of Seamus Mullen
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’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.
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.
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
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
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.
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