April 16th, 2014
04:45 PM ET
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(Travel + Leisure) Dim sum calls for dumplings, and about 55,000 are sold annually at State Bird Provisions in San Francisco. But not classics like shrimp-filled har gow. Chefs Stuart Brioza and Nicole Krasinski prefer their dumplings with guinea hen. “Dim sum service offers a slew of freedoms with our cooking,” explains Brioza, whose menu includes steak tartare in lettuce cups.

The pleasure of a dim sum meal also comes from the showmanship and ordering experience. At Seattle’s New Hong Kong, for example, carts glide past diners and attendants raise the lids off steamer baskets, bellowing out what’s inside, whether sticky rice wrapped in lotus leaves or garlicky spareribs. It’s all washed down with generous cups of fragrant tea.

Read on for more of America’s best dim sum destinations, and share your favorites in the comments below.
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Filed under: 100 Places to Eat • Asian • Chinese • Restaurants • T1 • Travel


Airline citrus supply is lime light
April 8th, 2014
06:45 PM ET
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Some airlines say they're getting squeezed by a shortage of limes.

A spokesman for United Airlines, which is part of United Continental Holdings, says the airline is currently flying with only 15% to 20% of its usual stock of limes.

"If the caterers are light on limes when they supply our flights, then we'll serve lemons," said Rahsaan Johnson. "We've asked them to continue to provide limes where available, but to cater more lemons until lime supplies normalize," he added.
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Filed under: Airlines • Shortages • Travel


April 7th, 2014
07:00 AM ET
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(Travel + Leisure) Robert Flicker recently experienced a conversion—of the tortilla-wrapped variety. “I’d been a believer that a truly great taco must be served in a dive and consist of chicken, beef, or pork,” says the Nevada communications executive.

But the taco appetizer at Mandalay Bay’s Fleur—with tuna tartare, ponzu, serrano peppers, and an avocado cream—changed his mind. “It elevated the taco,” he praises, “into the realm of fine-dining legitimacy.”

For comfort-foodies who embrace the nuances of grass-fed burgers and artisan donuts, the taco is finding a new picante status. Even high-end gourmands are on board: chef René Redzepi of Copenhagen’s award-laden Noma recently tweeted his enthusiasm for the distinctly non-high-end, Queens-based Tacos Morelos.

When we looked around the nation for the best tacos, we focused primarily on taquerias where the hand-held delicacy gets top billing—and we still found more style and variety than could fit in any one Tuesday.
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Filed under: 100 Places to Eat • Mexican • Restaurants • T1 • Tacos • Travel


Retro dim sum makes a comeback
March 31st, 2014
09:45 AM ET
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Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.

Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.

At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
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Filed under: Asian • China • Chinese


The rival empires of Japanese whisky
March 26th, 2014
03:18 PM ET
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The first thing offered to me at Suntory's Yamazaki whisky distillery - the birthplace of Japanese whisky - is a glass of water. It's so delicious it comes as a shock.

Even before the reason is explained to me, I'm asking: why does it taste so crisp, so different?

The distillery is surrounded by beautiful bamboo forests on a mountain - they must be getting to my brain.
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Filed under: Japan • Japan Eats • Japanese • Sip • Spirits


Tea draws tourists to a country steeped in tradition
March 12th, 2014
03:45 PM ET
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The leaves that go into a cup of Ceylon tea play a surprisingly complex role in the history of Sri Lanka.

It started with a single camellia sinesis plant brought from China in 1824 by the British, who had colonized the island then known as Ceylon in 1801.
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Filed under: India • Sip • Tea • Travel


March 3rd, 2014
09:00 AM ET
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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.

If you’ll be in New Orleans for Mardi Gras, lucky you.
 
Note that there are new rules for the parade route, the most important one surely being this: Private portable toilets are no longer allowed on public property. You’ll have to leave your personal Porta-Potty at home.
 
If you’re not going to make it to NOLA, there are plenty of other places where you can pretend like you’re there, and here are a few.
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February 28th, 2014
10:30 AM ET
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Your phone's confiscated.

Your fingerprints are taken.

You're going to prison.

But don't worry, it's just for lunch.

The Clink Charity opened its third restaurant this week inside Brixton Prison in south London.

The meals are cooked and served by actual prisoners at restaurants located inside prison walls as part of a training and qualification program to help them prepare for life on the outside.
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Filed under: Britain • Restaurants • Theme • Travel


Drinking and skiing, all fancy-like
February 17th, 2014
03:45 PM ET
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When it comes to post-slopes imbibing, not all drinks are created equal.

The long-beloved tradition of après ski is changing, as curated experiences and educational opportunities become more popular from Aspen to Jackson Hole to the Dolomites in Italy. Whether the brew comes to you (a pop-up champagne bar) or you go to the source (a ski-in distillery with tours and spirits geeks to answer all your questions), après ski is becoming more engaging and cerebral.

Take your ski vacation this year with a side of spirits knowledge at the following spots.
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Filed under: Bars • Sip • Travel


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