Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Isn’t spring the time to celebrate ingredients that are here oh-so-briefly and then disappear? Ramps, fiddlehead ferns, rhubarb...
The awesome gastropub King James Public House in Asheville, North Carolina, doubles down on their crispy duck wings, topping them with duck cracklings and adding house-made bacon-ranch dressing. Over at the Barrel Room Rockridge in Oakland, California, spiced duck wing confit gets a Calabrian chile–lemon glaze.
At Manhattan’s Northern Spy, the pretty beet-pickled eggs come with house-made aioli ($5). Portland, Oregon’s favorite salumeria, Olympic Provisions also believes in beet-pickled eggs: Their snack is called Pink Eggs and Ham.
In Philadelphia, Stateside’s unconventional tartare is whiskey-spiked bison topped with a fried quail egg and celery root. Meanwhile, at New York City’s Estela the innovative chef Ignacio Mattos packs his beef tartare with crisp caramelized sunchokes to add wonderful crunch.
Out in Boulder, Colorado, Small Batch Bagels boils their hand-rolled bagels in honey-water, making traditional flavors like poppy and sesame along with more modern ones like rosemary–sea salt. You can buy them from the site and from several small businesses in the Boulder area.
And in the Opening Soon category:
© 2011 American Express Publishing Corporation. All rights reserved.
Next entry »Taco Bell tries to class up the joint
« Previous entryCrank up coffee consumption, possibly duck diabetes