Whether you’re on the hunt for tapas, a pho bowl or spicy noodles, here are the 10 cities across the U.S. you’ll want to be when you’re craving exotic flavors from around the world.
At a time when big U.S. airlines are restoring free snacks in economy, European giant British Airways is headed in the other direction.
The presidential race is pervading restaurants, bars, bakeries and candy stores with a variety of politically-themed tastes. Now through November you can sip on cocktails representing the major party candidates in D.C., cast a vote with your order at a restaurant in Chicago, or snag satirical sweets for a debate-watching party in New York.
DOM chef Alex Atala is redefining Brazilian cuisine using exotic ingredients sourced in the Amazon rainforest. Gavin McOwan meets him and visits some of the other São Paulo restaurants leading the way
Sidewalk vendors, push carts, holes in a wall — even in cities with rich reputations for fine dining, some of the best meals are on the streets.
With Burger King’s advent of a hamburger dressed up as a burrito and Pepsi’s revival of its eerily clear cola, it seems like fast-food purveyors and soda bottlers are spending more time creating crazy new mash-ups in laboratories than fresh recipes in kitchens.
French fries may be the most magical food in the universe, from the simplest shoe-strings to a loaded-up mess of tots. They’re a delightful snack. They’re the perfect side dish. They’re a glorious meal on their own. I ate dozens of different fries in all their different iterations these past couple of months, at places both fancy and decidedly less so. Here I present the 12 absolute best.
This is the story of Burmese food in New York City: a thwarted quest. Few restaurants here have ever fully dedicated themselves to the cuisine, and only one — Cafe Mingala on the Upper East Side — still stands. Stray Burmese dishes sometimes surface in Thai or Chinese restaurants, then disappear.
If the fancy restaurants tend to be derivative and expensive, they are still generally good. And you can eat very well for a few dollars at local cafes, where the absence of an alcohol license means the focus is entirely on the food.
Move over hamburger, you have company. “The era of the taco has arrived,” says Aarón Sánchez, a judge on Food Network’s hit culinary competition show Chopped. The Mexican staple appears on menus across the USA, its popularity fueled by the versatility of the dish, which can be endlessly adapted and easily accommodates gluten-free, vegan or other dietary requirements.