Food News - Restaurant News | Zagat Buzz

Hermosillo Brings Craft Brews, Wine to Highland Park Tonight

2012-05-30T20:32:00.000-04:00

The sign stays/Image via Highland Park Patch

Dustin Lancaster isn't running the show at Hermosillo, a new craft beer and wine bar that soft opens on in Highland Park tonight, but the Bar Covell and L&E Oyster Bar owner did help design the space. And maybe consult a little on the drink menus. He's partnered with Ross Stephenson and Michael Blackman, the co-owners who took over the seedy space (Blackman works at Covell). It depends who you ask about how beloved the original was: Some went there for the, ahem, local color and cheap Mexican beer; others thought it was a bruise on the block. Either way, gentrification seems to win again.

Lancaster said they kept a Latin theme to the place, just spruced it up a bit. Even the wines hail from Mexico and South America; the beers are more of the local, craft variety. Think Bar Covell, just maybe a tad grittier. Hermosillo is located at 5125 York Blvd., and will be open until 2 AM daily.

Summer BBQ Nights at Nick & Stef's

2012-05-30T19:25:00.002-04:00

Patio Nights at Nick + Stef's/Facebook

By Lesley Balla

Speaking of barbecue (have you noticed?), Nick + Stef's has a slew of meaty parties beginning this week. Every Thursday, guest bartenders will roll in with their special "grilled" cocktails. On Fridays, executive chef Megan Logan grills tri-tip, skirt steak, chicken, shrimp and oysters on the patio. Nothing on the menu tops $20. And if you really want to know more about those steaks, Logan will hold two BBQ classes on July 13 and August 10. Check out the restaurant's Facebook page for weekly updates.

Spago Closing July 9 For Menu, Design Overhaul

2012-05-30T17:27:00.003-04:00

Say sayonara to Spago's tuna tartare

By Lesley Balla

Wolfgang Puck dropped a bomb on his adoring dining public a few months ago: he announced the closing of his Beverly Hills flagship, Spago. Sadly, that day is almost here - July 9 to be exact. The good news is that it's not permanent. The restaurant will be completely overhauled, from the menu to the floors, set to reopen in the fall. "I’ve always believed that change is good and it’s important to us to re-invest in our restaurants to keep them fresh and current," Puck says in a press release. In Beverly Hills, 30 is the new 40 when it comes to facelifts.

And now for the bad news. For anyone addicted to Puck's signature dishes like smoked salmon pizza and the delicious kaiserschmarrn - you only have one month to taste them again, as they won't make a return on the new menu. Maybe someone can convince the chef to serve spicy tuna tartare in sesame miso cones at his eponymous restaurant at the Hotel Bel-Air?

Quote of the Day: Dr. Ruth's New "Sexy" Wine

2012-05-30T17:25:00.002-04:00

Photo: Getty Images

"My idea is that just the right amount [of alcohol] will awaken your senses and arouse you."

-Sexpert Dr. Ruth Westheimer on her new low-alcohol wine line, Vin d'Amour. [NYP]

Eat a Strawberry Dessert: Save a Farm

2012-05-30T17:09:00.002-04:00

By Naomi Kooker

No brainer: Find a participating restaurant, eat their dessert made with strawberries and support Massachusetts farmers and growers at the same time. For the month of June, the fifth annual Mass Farmers Market Strawberry Dessert Festival features more than 20 restaurants that will serve dessert made with strawberries. A portion of those proceeds will go to the Mass Farmers Market, a nonprofit that supports the connection between farmers and consumers

For example, Harvest pastry chef Brian Mercury plans to serve strawberry mousse with almond biscotti and basil syrup. Other participating restaurants include the Ashmont Grill, Flora, Bistro 5, Haley House Bakery Cafe and Bondir. Click here for more details.

6 Smoking Hot New BBQ Spots in the Bay Area

2012-05-30T17:02:00.001-04:00

Pulled pork plate at newcomer Smoke Berkeley

By Meesha Halm

Earlier this week we showed you our top vote-getting BBQ joints in the Bay, but as we alluded to in that piece, there's a parade of pitmasters angling to dethrone them. Without further ado, here’s our list of smoking hot new BBQ joints. Do us a favor - check ‘em out and share your feedback on their Google+ page (linked below) or in the comments section.

B-Side BBQ: The A-side worthy new side venture of Brown Sugar Kitchen’s Tanya Holland in Oakland (3303 San Pablo Ave., Oakland, 510-595-0227).

CatHead's BBQ: Picking up where old guard Big Nate’s left off, this new SoMa BBQ joint brings a California sensibility to smokehouse standards (1665 Folsom St, 415-861-4242).

Cedar Hill Kitchen + Smokehouse: Texas native and former Memphis Millie’s pit master Jon Rietz smokes up the goods in the Marina and serves ‘em straight on butcher paper just like they do in the Lone Star state (3242 Scott St., 415-834-5403).

Sneaky's: After popping up in various locations for about a year, this roving ‘cue purveyor has settled down (sort of) in the Castro, where it cranks out the goods on certain nights from the back of Rebel bar (1760 Market St., 415-431-4200).

Southpaw BBQ: This late-night Mission Southern-inspired brewpub is only about six months old but it’s already got a new pit master, Max Hussey, an Emeril Lagasse protégé who comes over from Epic Roasthouse. And as a boon to diners who can’t get there personally - it just launched a new lunch take-out and bike delivery service (2170 Mission St, 415-934-9300).

Smoke Berkeley: Another new contender in the East Bay is this new Berkeley run by a California Culinary Academy grad and Texas native who brings her Dallas roots, French training and California sensibilities to her smoked goods. In addition to brisket and pulled pork, she evidently makes a mean tea-smoked salmon and chocolate pecan pie (2434 San Pablo Ave., Berkeley; 510-548-8801).

Man Drives Truck Through Taco Bell Window; Michelle Obama's Cookbook

2012-05-30T16:55:00.002-04:00

By Kelly Dobkin

An Ohio man went "loco" and drove his truck through a Taco Bell window because a taco was missing from his order. [NYDN]

Michelle Obama appeared on The Daily Show last night to promote her new cookbook, American Grown. [Eater]

And here's an an interesting piece about American-born chefs taking on cuisines outside of their own ethnicity. [NYT]

Video via HuffPo/WKEF

Farm-to-Post Dinners Celebrate Summer's Bounty

2012-05-30T16:32:00.006-04:00

Eric Brennan, executive chef, Post 390

By Naomi Kooker

Eric Brennan, executive chef at Post 390 in the Back Bay, celebrates New England’s summer bounty with a “Farm-to-Post” tasting series - a prix-fixe menu that will be introduced at the beginning of each month, featuring ingredients from local farmers, fishermen, growers and ranchers.

For example, June showcases a dish created with lobster from Snappy Lobster in Scituate. While lobster remains a constant, the preparation will change weekly per Brennan’s creative whim and produce availability. Each month will introduce new purveyors behind the three-course menu. The June offering starts June 7 ($48 per person; $65 includes wine pairing; 617-3990015).

ManBQue: A Men-Only BBQ Society

2012-05-30T16:29:00.001-04:00

By Sarah Freeman

There is a league of extraordinary gentlemen gathering around grills, slaving over hot charcoals and ignoring the calls from the women not invited to the testosterone-fueled “meatings.” They are the members of ManBQue, a no-girls-allowed social club built upon the pillars of meat, beer and rock ‘n’ roll.

Sounds like a frat party worthy of Will Ferrell, right? Wrong! There is one more element to these monthly meetings, a bit of healthy competition to bring the best original dish. The recipes are voted upon based solely on flavor, not how many different kinds of meat can be ground into a single burger patty. The results are pork belly tacos, prosciutto sriracha burgers, coffee-rubbed steak and bacon infused vodka - because at the end of the day it is a assembly of dudes.

It wasn’t always gourmet. Six years ago, the group started with founder Jesse Valenciana inviting seven friends to grill on a rooftop while his then-girlfriend was out of town. They made hamburgers and hot dogs. As night got later and more beers were empty than full, they declared that they would recreate that night for others to enjoy. It was the first of many ManBQues.

The meetings grew from half dozen to a dozen, and then 30-40 men were showing up every month. They meet up at backyards and rooftops around Chicago, arriving as strangers but often leaving as comrades united over a passion for the smell of charred meat, the sound of crackling charcoal and the taste of craft beers.

Within a few years ManBQue expanded to six states and Canada, as well as a catering company that also hosts events at local bars. Members can sign up on their website or find them on Facebook. A new website, cook book and TV show are in the works.

Regardless of how hot the ManBQue empire becomes, Valenciana describes himself as a “proud papa” watching over his fellow ManBQuers as they evolve from frozen patties to making their own sausages.

Contest! Vote, and Win a Night Out in London

2012-05-30T16:21:00.000-04:00

By Zagat Staff

Warmer weather brings the perfect opportunity to go out and spend a night on the town. To that end, we want to hear your opinion on London nightlife as part of our ongoing survey, and are even offering a £150 gift card to one lucky person who enters our contest - all you have to do is vote! It starts today - each submission will count as an entry, and we'll go through all the reviews and pick the best as the winner after June 8. Click here to register, and good luck!

Best Thing We Ate Last Night in LA: Donuts at Umamicatessen

2012-05-30T15:27:00.000-04:00

By Lesley Balla

We're still reeling from a gluttonous Memorial Day weekend - lots of barbecue, grilled meats and strawberry shortcake. And yet, we still had time to hit Umamicatessen for even more meat, booze and of course, donuts. While Umami Burger's ambitious sibling is really one restaurant and menu with five counters around the room (rather than, say, five counters you order from individually), make a point to drop in for a shot of Spring for Coffee espresso and a donut from And A Donut. Eschew the overly hyped foie gras and jelly doughnut and go straight for the tres leches, a beautiful piece of work with a soft, made-to-order (read: hot) donut swimming in a pool of Mexican caramel, topped with spirals of real whipped cream. It needs a few minutes to soak, but that's ok. It's worth the wait. Plus, foie gras will be illegal tomorrow anyway. Umamicatessen is located at 852 S. Broadway.

Open Call: Join Us For Happy Hour This Friday!

2012-05-30T15:25:00.005-04:00

We're about to say the two magic words: free drinks. Barbecue Week is in full swing and to celebrate, we're looking to have a beverage or three with a few readers this Friday. In case you didn't catch it last week, we hosted our first-ever reader restaurant review, where we took three fans out for dinner and had them share their thoughts on a new eatery (in this case, Mission Chinese Food).

We're looking to do this more often, and want to meet more fans of the site. Sadly though, we can't take EVERYONE out, so if you'd like to join us for a few drinks at a swanky new rooftop bar this Friday from 6:30-8:30 PM (it's located on the West Side), email jmulcahy@zagat.com and tell him what your favorite watering hole is during the summer. We'll chose the 12 or so best responses and hit the senders up with an invite. Drinks on us, natch. Sounds like a pretty good way to kick of the weekend, right? So go ahead and get in touch!

French Blue Opens in St. Helena

2012-05-30T14:42:00.001-04:00

By Meesha Halm

Just in time for the summer crowds comes French Blue, a formidable neighborhood restaurant in St. Helena with big-guns talents behind it.

The concept is simple: farm-to-table American small and large plates, but said produce is sourced largely from the organic Rudd Farms, whose owner (winemaker and Press proprietor Leslie Rudd) happens to be a partner, and the mid-priced eats are cooked in a wood-burning stove by Philip Wang, who happens to be a former Jardinière and Daniel cook. As for drinks, there's an all-Napa wine list, plus craft beers and cocktails.

It's all served in a fireplace-equipped setting designed by starchitect Howard Backen, who happens to run his firm out of an office in back of the building. Veteran restaurateur Stanley Morris (formerly of Stars) oversees it all.

For now, French Blue is open for dinner (walk-ins only), but the plan is that it will expand to be an all-day affair. Lunch will start June 4 with breakfast service added in on June 13.

Check out the opening dinner menu, which includes the likes of housemade fresh farmers cheese with minted pea, Cowgirl Mt. Tam omelet with king trumpets and grass-fed hangar steak with chimichurri, all priced under $20.

1429 Main St., St. Helena, 707-968-9290

Cocktail Smackdown: Tasting 6 Smoky Drinks

2012-05-30T14:33:00.000-04:00

A smoky drink at Fatty 'Cue

By Emily Rothschild

There’s no dearth of choices when it comes to summer cocktails – refreshing punches, frosty daiquiris, vodka watermelons, but with the rising trend of using smoky liquors (like tequila’s increasingly popular cousin, mezcal), warm weather cocktails are getting a bit less sweet and a touch smokier. In honor of BBQ Week, we set out to taste some of New York City’s smokiest drinks. Which had us licking the rim and which had us wiping off our tongue with a napkin? Read on to find out.

A Chat With Percy Street Barbecue Pitmaster Erin O’Shea

2012-05-30T13:59:00.001-04:00

Chef Erin O'Shea; Photo by Jason Varney

By Danya Henninger

In the fall of 2009, Erin O’Shea left her post cooking creative Southern food at West Philly’s Marigold Kitchen and accompanied partners Michael Solomonov and Steve Cook on a reconnaissance trip. The destination? Texas. The information they were after? Barbecue - how to do it right. The result? Success. Percy Street Barbecue is going strong after three years at its original South Street location, and has even expanded to a sandwich shop, launched last winter at the Market at the Comcast Center. With her restaurant holding down slot number four on our top BBQ list, we figured O’Shea was the chef to chat with during Barbecue Week. Read on to find out the secrets of smoking, Erin’s favorite sauce and what her hair smells like at the end of a workday.

What makes barbecue barbecue? Is it the spices? Cooking method? What is the defining factor (in your opinion)?
There are so many different varieties of barbecue that it would be impossible for me to speak to all of them without writing a book - which, come to think of it, isn’t a bad idea…! I can speak specifically to what we do at Percy Street Barbecue here in Philadelphia, which is Texas-style barbecue. Some of the hallmarks of this style include slow, patient smoking of proteins that range from pork ribs to beef brisket, and an assortment of sides and sauces to complement the simple, pure flavors of properly smoked meat. We don’t use a ton of spices in our rubs or our marinades, preferring to allow the smoker to do the work for us and really bathe the meat in that unmistakable flavor. But again, that’s specific to Texas-style barbecue, and different regions rely on different techniques.

Percy Street started with Texas-inspired barbecue, but you've recently added some other styles. What are they and what was the inspiration for adding them? How would you describe your menu now?
Our menu still relies most heavily on the barbecue that my team and I studied with our research trip to Lockhart, Texas and the Hill Country before opening, but it’s safe to say that some of my other Southern culinary heritage has crept in. One terrific example is our domestic ham plate, a charcuterie board that features a rotating American artisanal ham from one of my favorite producers in Virginia, Tennessee, Kentucky or North Carolina (to name a few), paired with house-made green tomato preserves and drop biscuits. It’s a fun play on a hoity-toity charcuterie plate that is definitely down-home enough to be comfortable on our austere, Texas-inspired menu - and like our barbecue, it’s a celebration of terrific ingredients that are painstakingly prepared and served at the peak of their flavors.

Percy Street recently expanded to the Comcast Center, is that doing well? Do you have any plans for future expansion?
My partners and I subscribe to a ‘never-say-never’ approach when it comes to expansion. I don’t know that I ever anticipated growing this business outside of the original four walls, but it’s been fun to bring our food to a new audience, and I wouldn’t want to rule anything out. For now, we’re just seeing how it all goes and continuing to prepare and serve the best product we can at both of our locations.

You were previously chef at Marigold Kitchen, which served a pretty broad range of foods. How does it feel to have to stay within the realm of "barbecue"? Do you leave the kitchen with a BBQ scent? Do you ever eat barbecue anymore, or are you sick of it?
Like so many pitmasters before me, I often find myself at home with the sweet smell of smoke lingering in my hair and clothes. Not that I’m complaining, although it does make me hungry nearly all the time! As for exploring other cuisines, I’m very lucky at Percy Street that we’re able to incorporate my roots - specifically my Southern cooking at Marigold - into what we do and sort of update barbecue classics with other great Southern flavors. Working with great people helps, too. It’s never boring, and our guests have always been game to try whatever we’re cooking up next, which makes my job a pleasure.

How many different sauces do you serve at Percy, and how did you come up with them? Which one is your favorite?
We have three house signature sauces: Old Faithful, our classic; Hot Mess, our spicy sauce; and Sweet Thang, a sweeter version. They hit pretty much every flavor you could want in a barbecue sauce: vinegar-y and bright but also alternately savory, spicy and sweet. Choosing a personal favorite is tough, because I like each sauce for different things. Hot Mess and a pork rib makes me pretty happy, though.

Have any tips for folks who want to make barbecue at home? Pre-cook? Marinate? Spice rub? Sauce?
Barbecue is all about patience - letting the slow, low temps of the smoke permeate the proteins and really infuse them all the way to the bone with flavor. Spice rubs and marinades are great for saving time, but if you really want to access those authentic smoky flavors, you’ll just have to take your time. Believe me, it’s always worth it!

Meet the New Go-To BBQ Side Dish: Fried Pickles

2012-05-30T13:54:00.005-04:00

Underneath that hard exterior lies a deep fried pickle from Lillie's Q

By Sarah Freeman

Whether its corn bread smeared with a layer of fresh butter or baked beans loaded with hunks of thick cut bacon, a BBQ is not complete without sides. How can we choose just one? Maybe those pregnant women were onto something when they went for the fried pickles.

The combination of juicy and crispy, tart with a savory exterior creates the most underrated side dish. It doesn’t have to sit it a smoker for a day or be covered in a dozen spices to find its way to a BBQ.

Which is why we’ve rounded up five restaurant and bars in Chicago giving pickles the respect they deserve, by covering them in batter and throwing them in a deep firer.

Lillie’s Q
They slice the pickles the long way, and that makes all the difference between a good fried pickle and a life-changing one. These hefty skewers are beer battered and served piping hot with a side of cool ranch dressing.

Porkchop
The name of the dressing the fried pickle bites get dipped into says it all: "green goddess."It either takes an act of divine intervention or a crazy person to create something so oddly satisfying.

Old Town Pour House
Maybe 90 beers on tap isn’t enough incentive to check out this new Old Town beer emporium. Their beer battered pickle chips are served with buttermilk dressing and recommended with a light lager.

Goose Island
Putting a local twist on this dish, these pickles take a bath in Honker’s Ale batter before getting deep-fried and served with chipotle ranch.

DMK
The runner-up in the race for under-appreciated accompaniment is fried okra. They are paired with fried dill pickles and served with herb ranch.

Francois Payard Bakery Opening Near Columbus Circle On Friday

2012-05-30T13:48:00.000-04:00

By James Mulcahy

This Friday, the Columbus Circle area will get a new sweets shop in the form of Francois Payard Bakery, which is slated to open on Broadway between 57th and 58th Street. This marks the third location of the venture, also known as FPB Bakery. While this locale will serve many of the same items and mimic the decor of the others, it will have one notable exclusive offerings: soft-serve ice cream. Great, because Central Park is a short walk away, and those lines at the Mr. Softee truck can be killer.

The new locale will also offer lunch boxes to go for those who want to eat in the park - they include a half sandwich, a small salad, a fruit cup and two macarons. Speaking of the chef's signature treat, anyone who stops by on opening day and makes a purchase will a free one to take along with them. Nice (1775 Broadway; 212-956-1775).

Lulu & Po Opens in Fort Greene's Former Abistro Space

2012-05-30T13:34:00.000-04:00

By Hailey Eber

When the original Abistro on Carlton Avenue closed late last year, it left a hole-in-the-wall-sized void in Fort Greene’s restaurant scene. Now, at last, that’s filled with tonight’s opening of Lulu & Po in the space previously occupied by the neighbor favorite.

The old Abistro has been thoroughly transformed with a small, full bar, glistening white tiles and beautiful pine-wood-panelling on the walls, bright red chairs and handsome pews and a gray cement wall festooned with a rooster mural. The remodel hasn’t robbed the space of its charm though. The Lulu and Po of the restaurant’s name refer to chef/owner Matthew Hamilton’s young daughter, Lucy, and wife, Po Kutchins. At a soft opening over the weekend, eight-year-old Lulu celebrated her birthday with a plateful of cookies and frolicked about with her Barbie, while mom chatted with diners about her issues with the divisive doll.

Patrons got to sample some of the restaurant’s simple, well-prepared, Mediterranean-inspired small plates like a grilled octopus with cilantro, jalapeño sauce ($12) and fresh avocados with Spanish oil and smoked salt ($7). Other small plates include delicately fried anchovies with sriracha tartar sauce ($9) and calves liver crostini with juniper butter and red onions ($8). There are just a few medium plates, including seared fluke with tomatoes, guanciale, and parmesan ($18) and a grilled hanger steak with chimichurri ($17), on offer. General Manager Gerrett White, who like Hamilton is an alum of the East Village’s Belcourt, says the menu will change several times throughout the week but there will be a few permanent items.

Like the food offerings, the drinks menu features just a few choice offerings that will change often. A handful of well-done classic cocktails, some with twists, like a Rum Negroni ($10) and The Carlton ($12) - a mix of gin and Boissiere dry vermouth with splash of absinthe and bitters - are featured and there’s just a single beer selection, Narragansett Lager ($5) at present. White, who’s also heading up the bar, says the wine selection will focus on Old World offerings. It’s a long way from the old Abistro and its BYOB glory days, but with its chic interior, skillfully mixed drinks, and tender, perfectly charred octopus, Lulu & Po seems poised for good times all its own (154 Carlton Avenue, Brooklyn; 917-435-3745).

5 Hidden BBQ Gems in LA

2012-05-30T13:32:00.000-04:00

Image via Spring Street Smoke House/Facebook

By Lesley Balla
When it comes to great 'cue in LA, there are places that people immediately rattle off of their meaty lips: Phillips, Bludso's, Baby Blues (all of which are included in our Top 5 list). But just like any sushi bar worth its hamachi, some of the best barbecue is found off the grid, maybe served from a truck, a farmers' market stand, or in a deep Valley strip mall. Here's a slideshow of some worth seeking out, let us know if we missed your favorite in the comments.

Where to Drink Local Brews in Boston

2012-05-30T12:34:00.001-04:00

Pretty Things "Field Mouse's Farewell" at The Publick House; photo: BEEROBSESSED.COM

By Naomi Kooker

New England's microbrew scene is booming, and one of the hottest brands in Boston is Pretty Things Beer and Ale Project based in Somerville. Belly up to any good bar and you’ll see their Jack D’Or, a Belgian-style “saison Américaine”, or any of their 14 kinds of beer (some regular, some seasonal). Fans, mark your calendars for June 28. Pretty Things is coming out with their first IPA, Meadowlark.

Husband-and-wife team Dann and Martha Paquette started Pretty Things with 8,000 bucks three years ago. Once their first batch of Jack D’Or was produced, they had to wait to sell it before brewing again. They were broke. Working on a lease (they don’t own their own brewing facility), they now employ four people and plan to brew up to 4,000 barrels this year. “People call us established and big,” says Martha. “But we’re really not.” They’re just everywhere, and really good.

Here’s where to head to sample offerings from breweries like Pretty Things, Jack’s Abbey Brewing and Clown Shoes.

Area Four: Industrial and sparse, this New American by Michael Leviton leaves plenty of space at the bar (albeit small) so you can focus the nose of the beer - 100 percent draft and all from New England - without distractions. Have at it with Pretty Things Jack D’Or, Jack’s Abbey Hoponious Union, Rapscallion lager, Mayflower IPA and more (617-7580444).

Cambridge Common: This stalwart watering hole with a pub vibe, great burgers and live music downstairs (Lizard Lounge) in Porter Square, Cambridge, fixes to be one of the top shops for local brews. There are always 30 beers on tap and at least eight bottled microbrews in the mix. Among them are Pretty Things Baby Tree and different styles from Cape Ann Brewing Co., Cambridge Brewing Co., Smutty Nose Brewing Co. (N.H.) and Berkshire Brewing Co. (617-547-1228).

Deep Ellum: Intimate, dark and dangerous in a good way, this Allston American is a magnet for hopsheads after the likes of Jack’s Abbey Hurts Like Helles, a German-style maibock; Notch Session Saison, a farmhouse ale; Clown Shoes Clementine, a Belgian-style wit beer with orange peel; and, of course, a Pretty Things (617-787-2337).

Ducali Pizzeria & Bar: Owner Philip Frattaroli prides himself on a regional, craft-beer list - and has created a Bud Light-free zone. Within the 10 beers rotating on tap, there’re also beer flights, including $7 selection of five four-oz. pours of MA-based brews (617-742-4144).

Post 390: Looking for some Back Bay swank in a tavern-type spot? Order up the Steel Rail Extra Pale Ale from Berkshire Brewing or the Post 390 Black & Tan Steel Rail EPA Guinness Stout. There's also Narragansett lager and Cisco Whale’s Tale (617-399-0015).

The Publick House: You want variety? Come here to this Brookline tavern that stocks beers from around the world, and focuses its list by style of beer. Among the producers from this corner of the earth are Coffeehouse Porter by Berkshire Brewing Co. and Belgian-style selections from Allagash Brewing (Maine) and Pretty Things (617-277-2880).

Sunset Grill & Tap: Here you’ll find 112 taps (at least 24 local brews) and 380 micros and exotic imports. But to quench your local thirst, you’ll have to check out Slumbrew Happy Sol among the Pretty Things and Clown Shoes. And we love the options; tap pours come in 2, 5, 10, 16 or 23 ounces (617-254-1331).

80 Thoreau: This elegant Concord New American is dedicated to sourcing local brews, including Cisco Brewers Sankaty Light golden ale; Haverhill Brewery Gestalt German brown ale; Clown Shoes “Clementine” and Opa-Opa Brewing Co. IPA (978-318-0008).

Vote for Your Favorite Neighborhood Gems, Win a $400 Prize

2012-05-30T12:19:00.003-04:00

By James Mulcahy

It's time to give your favorite off-the-radar restaurants some recognition, and you can win a sweet prize by doing so. Our NYC Everyday Eats Survey is currently live, giving you the chance to vote for your favorite pizza joints, take-out huts and hole-in-the-wall gems. You know, all of the neighborhood restaurants that NYC is built on. If you review some of these haunts, you'll be entered to win a pretty cool prize. You can choose a night on the town for two or a Samsung Galaxy Android tablet, each valued at $400. Give those restaurants you love some support (and get yourself in the running for the prizes) by voting here.

The Top 10 Things to Avoid This Summer in NYC

2012-05-30T11:48:00.003-04:00

By James Mulcahy

There are plenty of things to look forward to on the edible scene this summer (if you need a primer, check out our summer dining guide), but the hot months also come with some negatives. Um, did you feel the 90-degree weather yesterday? Crowding into an outdoor cafe with a bunch of surly, overheated New Yorkers isn't anyone's idea of fun, especially if the waiter is sweating into your food as he carries it over. Click through the slideshow to see the things you should avoid if you want to keep it cool this summer, and let us know about your warm-weather-dining pet peeves in the comments.

Eat This, Do This, Read This: Philly Weekend Planner June 1-3

2012-05-30T11:38:00.001-04:00

By Danya Henninger

Expect this to be one busy weekend in Philadelphia, now that the warm weather is here and people have gotten their fix of the shore. There are more festivals, picnics and concerts going down than any one person could hope to attend. What should you make sure to hit? Check out our picks and enjoy.

Eat This

Rib and Chicken Combo at Bomb Bomb BBQ Grill
Nestled in the old-school Italian neighborhood that sprawls across deep South Philly, this no-frills corner bar is home to some of the best ‘cue in the city (just in time). Give a nod to the kids playing in the wading pool on the sidewalk next door, then say hi to patriarch Frank Sr. - a fixture at the Bomb Bomb bar - before you pull up a chair at one of a dozen tables in the small, air-conditioned dining room. When Frank Barbuto Jr. decided to reinvent the tavern his pop had owned since 1951, he tossed barbecue into the mix to differentiate it from the ubiquitous Italian restaurants nearby. The gamble was a winning one, and the bacon- and bourbon-laced sauce that’s continuously brushed on the meat as it grills has led to numerous awards. The chicken is every bit as good as the babybacks, so opt for the combo platter ($16.95 including two sides) to get the best of both worlds (closed Sundays; 215-463-1311).

Mezze Brunch Platter at Aksum Cafe
On a sunny morning, with the large front windows thrown open, this West Philly Mediterranean takes on the atmosphere of a Middle Eastern cafe, filled with warm breezes and the lively sounds of the Baltimore Avenue community. The Aksum Cafe brunch menu by chef Wayne Whiteside is full of tempting choices, from delicate mission fig crêpes to rich, tomato-y shakshuka. If you’re having trouble deciding, the mezze platter will let you sample several tastes at once. Pierce the perfectly cooked eggs and let the yolks mingle with tangy housemade hummus, and then scoop up the mix with a triangle of warm pita or atop a forkful of fresh avocado. Change flavor direction with a bite of stuffed grape leaf, minty and almost sweet, but enlivened by onion-dotted tzatziki sauce. At $12, the platter is one of the highest priced items in the house, so it’s hard to go wrong (267-275-8195).

Do This

Hammer of Glory Relay
If you aren’t a fan of brew, you might as well leave town for the next several days, because Philly Beer Week is taking over. It all begins on Friday, June 1, as the Hammer of Glory (affectionately known as the HOG) winds its way through Philadelphia on a journey toward the hands of Mayor Michael Nutter, who will use it to kick off the 10-day celebration at Opening Tap. Starting at 7 AM at Devil’s Den in South Philly, the HOG will be transported to no less than 22 different locations, always by creative and unusual means (watch for Standard Tap’s William Reed on his Pogo stick). Followers can hop on a free bus provided by Sugar House Casino to trace the HOG’s path, or wait to catch its appearance at one of the designated stops, helpfully listed on the event website. Noble HOG carriers, we salute you.

Mikkeller Art Show at The Farmers’ Cabinet
Throughout the day on Saturday, the 25 taps at The Farmers’ Cabinet will be dedicated to the brews of Copenhagen’s Mikkeller, an upstart Danish brewery that has gained international acclaim. Each of the unique brews - which carry names like “Tiger Baby” and “Spontancranberry” - gets a custom label designed by illustrator Keith Shore, and a selection of signed prints will be on display. Head to the Walnut Street speakeasy/taphouse to sip uncommon beer while participating in raffles to win the noteworthy art (215-923-1113).

Read This

The Resurrection of Bartram's Bitters
Semi-retired food scribe Rick Nichols (whom we interviewed last year) is a history buff with a fascination for the culinary leanings of colonial Pennsylvanians. Appropriate, then, that he returns to the Philadelphia Inquirer for a column on Bartram’s Bitters. Released this month by Philadelphia Distilling, makers of Bluecoat Gin, the tincture is based on a discovered recipe that is likely from Philadelphia botanist John Bartram. The new cocktail additive is made with flora from the garden he founded and will also benefit the organization that maintains his former homestead as a public Fairmount Park space.

In the Clouds With Massimo Bottura at Osteria Francescana
John Sconzo - better known in the culinary community as “Docsconz” - is on a first-name basis with several of the world’s top toques (Grant Achatz, David Chang, José Andrés, Ferran Adria, to name a few). But he is not a professional chef, nor a restaurateur - instead, this doctor of anesthesiology is a seriously devoted lover of food, with a knack for blogging about it. His recaps of visits to restaurants throughout the U.S. are always engaging, and he recently took his younger son to Italy. Among other adventures, the pair enjoyed a 15-course feast from Massimo Bottura at Osteria Francescana. Click to relive the special tasting menu though elegant photos and concise but descriptive text. Will you take us with you next time, Doc?

Foodie Happenings in London This Weekend: May 31-June 1

2012-05-30T11:00:00.000-04:00

By Malika Dalamal

Long weekend = more time to eat.

Thursday
Venture into the heart of the London Olympic site and check out Sugarhouse Studios - part pop-up cinema and part cafe and pizzeria in an abandoned industrial area in east London. Book now for a month of supper clubs and films (020 8221 2221).

Friday
Take a taste tour around the world at Southbank's World Street Food Festival, open until Tuesday for the (extra) long weekend. You'll find everything from New York street hot dogs to Indian pani puri, Middle Eastern shawarmas, Greek sausages and lots more exotic specialities, all cooked right in front of you.

Saturday
Forget Mister Softee or 99 Flake cones, this summer Jude's fresh, natural and locally produced ice cream is coming to the park. From today until the end of September, the eco-friendly, gluten-free ice cream will be sold from a retro cart outside The Island Grill opposite Hyde Park (Island Grill, Lancaster Terrace, W2 2TY; 020 7551 6070).

Sunday
Traditional Russian restaurant Mari Vanna - known for providing a cosy atmosphere and 'Babushka cooking' in Knightsbridge has just launched a Russian afternoon tea. On the menu: Herring with rye toast and vegetables, honey cake, sweet dumplings and of course, smoked salmon served on Russian Blinis.

And if you're still not done, see our earlier post on how to eat your way through the rest of the Jublilee Bank holiday.

The New Mo-Chica Debuts Downtown Today

2012-05-30T10:51:00.000-04:00

The new Mo-Chica

By Lesley Balla

Ricardo Zarate closed his original food-court Peruvian restaurant last week in preparation for the debut of a bigger, bolder, boozier Mo-Chica. Today he throws open the doors to the new location, and there's no shortage of fanfare.

Street artist Robert Vargas will be painting the windows in the morning, with a ribbon-cutting ceremony taking place soon after (11 AM). Peruvian dancers will entertain guests during lunch and dinner. Cocktail shakers will be shaking. Yes, the chef loves a party.

Why the change? After the success of Picca, the chef finally has the resources to re-imagine his original concept; to make it better. The new space is much more open with an urban, industrial vibe - walls tagged with vibrant graffiti, sneakers dangling from the ceiling. There's now a full bar and specialty cocktails. The menu features some Mo-Chica originals, like lomo saltado and causa, but also a number of new dishes, including sangraecita, a sort of blood sausage, and alpaca stew. Zarate tells Daily Dish he wants to make guinea pig, a Peruvian specialty, happen eventually. Once the foie gras ban goes into effect, we suppose the PETA protesters will need a new, ahem, pet project. Mo-Chica is open for lunch and dinner daily.

514 W. Seventh St.; 213-622-3744