Anyone know if Yuca's is open on Sundays? If so, I'm heading over tomorrow and could also use some ordering recommendations...Previous postings suggested carnitas--anything else we shouldn't miss out on?
When it comes to choosing a wine, it can often seem like a daunting task. To make it easier, try asking the sommelier what he or she would drink. Don't use the word "dry." It's not helpful, since most wine is dry.
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.