When restaurants promote globally-inspired small plates, it’s hard to know what they mean. Tapas? Fusion? Multi-course? From farm to table? “Globally inspired small plates” have become the industry catch-all for Instagrammable food with a variety of influences. The menu can include ostrich fillets, purple yams, edible flowers, or vegan curry, and waiters encourage you to order a bit of everything for the table.

Shareable dishes defy logic during a pandemic, but they’re still going strong. Here’s why it works: diners can try new dishes without too much commitment, and chefs can demonstrate their range because they’re not limited to one cuisine. Operators can charge entry prices for appetizer-sized dishes made with fresh sashimi and premium wagyu beef, and most customers need to order two or three plates to feel satisfied. When servers are properly masked and bring fresh utensils with each course, as they do at PARA, the “shareable” component feels safer. Add a “creative cocktail program” and patio seating, and you’ve got a lively new restaurant.

PARA is short for “imparable”, French for “imparable”. It opened in late January—during that dark time of winter when New Year’s resolutions get dropped and $15 cocktails seem like a great idea—in the former Zeppelin space. A custom mural by local artist Dustin Moates, co-founder of the Southern Tiger Collective, spans the building’s exterior, and live moss by Torrie Savage flanks the 12-seat bar. The 55-seat dining room features green epoxy floors, tufted brown leather banquettes and an array of pendant lights suspended from the industrial ceiling.

Yashira “Yoshi” Mejia leads the cocktail program, which includes three non-spirit alternatives. If you prefer something stronger, try a Berry Nice ($15), a refreshing but not too sweet cocktail, or a Japanese ($16), made with alcohol, hazelnut and cognac. The drinks menu also includes wine by the glass or bottle.

Executive chef Alex Verica honed his skills at The Dot Dot Dot and The Stanley, where he worked with his father, two-time James Beard semi-finalist Paul Verica. Here, the 26-year-old has built a menu rich in seafood with Asian influences. Highlights include Deviled Eggs ($13), topped with miso, shrimp, salmon roe and chives; Lobster Toast ($16), a slice of crispy milk bread topped with chunks of lobster, chive aioli, caviar and radish; and Sashimi ($18) with ponzu shaved ice, hot peppers, and radishes. Although the presentation is impeccable, the portions are small, so three plates won’t satisfy a party of two.

For round two, try the Tempura ($12), a cylinder of broccoli salad topped with crispy oyster mushrooms, radishes and a tangy togarashi aioli. The Crab Rangoon ($16) comes with four steamed fried buns and ginger miso sauce for dipping. Short Rib Dumplings ($16) are savory meat-filled packets topped with radishes and cilantro, but at just three per plate, they quickly disappear.

The most surprising dish: the “Tuna” Crudo ($12), a plate of thinly sliced ​​watermelon disguised as ahi tuna, topped with jalapeño, lime, avocado, chili and radish. The joker, Milk Bread PB&J ($15), combines peanut butter, berry jam and foie gras. It is registered as salty at first, but is just sweet enough to keep at the end of your meal. If that doesn’t satisfy your sugar craving, PARA also offers three traditional Japanese desserts ($9 each) made with shaved ice. Toppings include cold brew, watermelon, pistachio, and matcha.

Verica’s small plates are a visual feast, but don’t come hungry and expect to leave stuffed. If you prefer simple entrees that you don’t have to share, stick to a steakhouse. But if you’re not afraid to order dishes with ingredients you don’t recognize and like to linger and take pictures of your food, PARA is worth a visit.

NEW YORK–(BUSINESS WIRE)–One night is not enough in Little Rock! MCR – the 4th largest hotel owner-operator in the nation – has acquired the Homewood Suites by Hilton Little Rock Downtown, a six-story extended-stay hotel with 116 suites in the Arkansas state capital. This is the company’s second hotel at The Wonder State.

Arkansas is also known as Toothpick State, Natural State, and Bear State, but whatever your mindset, you’ll be glad you came. Located on the banks of the Arkansas River, Little Rock is a hub of culture, cuisine, and commerce in the Southeast, with a population of 200,000 people.

Recognized as a “secret city for foodies” by Forbes travel guide, Little Rock offers a variety of local and regional cuisines, many of which are served in the River Market District just a five-minute walk from Homewood Suites. When hunger strikes, stroll through the 80 shopping and dining destinations, where you can enjoy home-fried catfish and chocolate “possum pie” (cheesecake and pudding in a crust of pecan shortbread).

Do you prefer to dine on site? Each of our spacious studio, one-bedroom, and two-bedroom suites features a fully equipped kitchen with a refrigerator, microwave, dishwasher, and two-burner stove. Gather your family in the separate dining room or at one of our outdoor tables, then end the evening with a swim in our pool or a basketball game on our court. For a dose of entertainment, head across the river to Simmons Bank Arena, where you can catch a George Strait concert, Kevin Hart’s Comedy Tour or Disney on Ice.

In the morning, wake up to our personalized alarm clock with MP3 player, work out in our fitness center and enjoy a complimentary hot breakfast (think eggs, oatmeal and candy).

If you’re in town for business – Dillard’s, Windstream Communications, Simmons Bank and Bank OZK are all headquartered in town – take advantage of your suite’s workspace and free fast Wi-Fi. Print documents at the hotel’s 24-hour business center or plan a meeting in our 1,058 square foot event space.

Even with a busy work schedule, make time to visit the William J. Clinton Presidential Library and Museum, an area highlight. The Arkansas native’s presidential story attracts 400,000 visitors a year. Don’t miss the life-size replica of the 42nd President’s Oval Office circa 1993.

The Homewood Suites by Hilton Little Rock Downtown is located at 400 River Market Avenue and includes:

• 116 pet-friendly suites with kitchenettes

• Free hot breakfast

• A takeaway market offering snacks and drinks

• A basketball court

• A lobby lounge

• Free and fast Wi-Fi

• A fitness center

• An outdoor swimming pool

• A business center open 24 hours a day

• Covered parking

• laundry room

• 1,058 square feet of event space spread across two meeting rooms

Book suites by phone at +1 (501) 375-4663 or online at hilton.com.

About the RCM

• 4th largest owner-operator of hotels in the USA
• $4.0 billion portfolio of 140 premium brand hotels

• MCR operates 8 Marriott brands, 6 Hilton brands and a number of independent unflagged hotels

• 20,000 rooms in 37 states and 100 cities

• Founded in 2006

• Offices in New York, Dallas, Chicago and Richmond, Virginia

• 4,000 team members across the country

• Three-time recipient of the Marriott Partnership Circle Awardthe highest honor Marriott presents to its owner and franchise partners

• Beneficiary of the Hilton Legacy Award for Best Performer

• For the TWA hotel at JFK airport in New York, MCR won the Development of the Year Award (Full Service) at the Americas Lodging Investment Summit (ALIS)the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA

• named one of fast company 10 Most Innovative Travel Companies of 2020

• For more information, visit mcrhotels.com

Headlining

by Mel

Snuggled up on one side of the old Del Posto, the cramped food court that was once John Dory is now a pizzeria: Mel’s, the first restaurant in a new food complex here. The name refers to former Del Posto and Daniel chef Melissa J. Rodriguez, who partnered with Jeff Katz and James Kent of Crown Shy and Saga to develop this sprawling space. (Al Coro, a lavish Italian restaurant, and Discolo, a lower-level lounge, will open in the Del Posto space in early summer.) Mel’s is done warmly in orange tones and polished light wood, a bar and a dining counter opens to a rear dining area and a huge wood-fired pizza oven are at the heart of the space. “Everything is wood-fired,” Ms. Rodriguez said. “There is no gas here.” The pizzas start with Margherita but quickly veer into creative territory: mushrooms, smoked mozzarella and shredded shallots; and kale, basil pesto, ricotta and candied lemon. Many appetizers, like roasted parsnips with robiola cheese, roasted maitake mushrooms with soppressata piccante and charred shrimp, are cooked over a wood fire, as are entrees like whole fish, cabbage -whole roast flower and striploin. Unlike most pizzerias, the dessert is neither an afterthought nor skippable. Consider milk chocolate ice cream with a swirl of dark chocolate sand; salted butter caramel ice cream and fior di latte with caramel sauce and shortbread crumble; or an Italian rainbow cookie sundae, a tribute to Little Italy. The timing of the opening is timed so that Ms. Rodriguez, a graduate of the Culinary Institute of America, has several months to get Mel’s in order before Al Coro is unveiled. (Open Wednesday)

85 10th Avenue (16th Street), 212-970-2202, mels-nyc.com.

Opening

Katsuya

The Citizens New York food hall in the Manhattan West complex is booked by Casa Dani, Chef Dani Garcia’s Spanish restaurant, and now this restaurant, which presents its cuisine as Japanese cuisine for the American palate. Chef Katsuya Uechi is in charge. In 2006, Sam Nazarian’s Disruptive Restaurant Group opened the first Katsuya in the Brentwood neighborhood of Los Angeles. Since then, the group has replicated it around the world, with more locations in the works and Mr. Uechi developing the menus for each one. Sushi variations, hand rolls, hot and cold Japanese appetizers and main courses are highlights of the menu. And there’s an eye for luxury in dishes like king crab tempura, Wagyu gyoza, grilled whole lobster, and Wagyu sukiyaki. The dining rooms are richly decorated and dramatically lit. (Thusday)

398 10th Avenue (33rd Street), 212-920-6816, katsuyarestaurant.com.

Serafina Cafe

Bright, floral decor heralding spring defines the look of this newest member of the Serafina group of restaurants, where you can order at the counter or at a kiosk. The place is laid back and also offers online ordering. The place is laid back. In addition to Serafina’s usual pastas, pizzas, salads and main dishes, there are breakfast dishes, paninis and sandwiches.

922 Seventh Avenue (58th Street), 646-362-6100, cafeserafinany.com.

Brooklyn Chop House

The multi-story building that housed Buffalo Wild Wings until the pandemic lockdown is now a branch of Brooklyn Chop House, a restaurant co-founded by Stratis Morfogen. The main dining room and its mezzanine, seating 300, and the rooftop bar and restaurant, with a further 150 seats, specialize in quirky dumplings and what Mr Morfogen calls LSD: lobster, steak and duck lacquer. There is also a lower-tier dining club, the NFT Private Cellar, where members purchase digital tokens at various tiers for admission, food, and beverages. (Thusday)

253 West 47th Street, brooklynchophouse.com.

Jtalk about deja vu. When signs first appeared on a building on Lakeside Avenue in November 2020, noting that Takara Japanese Cuisine & Sushi was “opening soon,” longtime residents of Coeur d’Alene probably thought they were imagining things. After all, Takara closed its doors in 2010 after an 18-year run when the restaurant’s founder, Ryuhei Tanaka, retired.

During this period, however, Tanaka delighted diners, many of whom were likely new to Japanese cuisine, which was far less prevalent in the Inland Northwest than it is today. Additionally, Tanaka has trained and inspired several generations of young sushi chefs, including one of the new owners tasked with resurrecting the restaurant.

Kenta Nishimori was still in high school when he first worked at the original Takara, learning about and forming a lifelong bond with Tanaka, who retained ownership of the building after Takara closed. In the fall of 2020, Tanaka approached him about opening a restaurant, says Nishimori, who has worked and helped develop Japanese restaurants throughout the region, including Wave Sushi Island Grill in Spokane and Syringa Japanese Café & Sushi Bar in Heart. of Alene.

After delays that have become the norm for many construction projects over the past two years, on December 31, 2021, Nishimori, the restaurant’s executive chef and general manager; his wife, Shire; and his business partner Joshua Williams have officially relaunched Takara.

“I don’t know for sure, but I think [Ryuhei Tanaka] I wanted to know that I was going to carry on the traditions,” says Nishimori, who describes Tanaka as a mentor and father figure.

“A lot of the stuff we make here is original Takara,” he says, noting that he continues to revise the menu, especially since some ingredients have been hard to come by.

Look for a mix of traditional and modern dishes at Takara. To try nanbanzuke or fried smelt ($10), Sukiyaki or hot pot ($22) with beef, tofu, napa cabbage, enoki mushrooms and udon noodles, or tonkotsu ramen ($16) with pork belly, bamboo shoots, marinated poached egg, shallot and seaweed.

On the modern side, Takara serves American and Japanese wagyu beef. The Snake River rib eye ($68) comes from southern Idaho, while the A5 rib eye ($145) – A5 indicates the highest quality designation – comes from Japan and is served with rice and sautéed romanesco broccoli.

Rwhatever the origin or inspiration of the dish, says Nishimori, the focus is on the freshest ingredients and making everything from scratch. He makes his own tamago, or egg omelette, (as opposed to buying pre-made) for any of the 26 items on the nigiri/sashimi menu, which features mostly seafood.

Look for beautifully marbled toro or fatty tuna ($18), ama ebi or sweet raw shrimp ($9) and lightly seared salmon ($9), plus less common items like madai (red snapper; $8) and female dogo (albacore; $8).

“I want to focus on fish,” says Nishimori, whose experience includes seven years working with a Japanese seafood company that teaches seafood to importers, exporters and chefs in Los Angeles.

Now he’s applying that expertise to Takara, so much so that he’s quickly attracted other restaurants and people of Japanese descent who want to buy seafood from him.

Many chefs will say they get fresh fish, but often it’s frozen and maybe even pre-cut into sections, says Nishimori, who estimates he eats around 300 pounds of fresh fish a week, all shipped direct. at the restaurant.

The Spanish bluefin tuna, for example, arrives in a 4-foot-long box that takes two of Nishimori’s sushi chefs to lug it around the open kitchen. At around 100 pounds, that’s not even a quarter of the fish’s total weight. It takes about an hour for Nishimori to break down the fish into proper portions, including saku, or blocks, which can then be cut into sashimi.

Alongside him, the other chefs spend the three hours between lunch and dinner preparing mostly seafood, which is the focal point of Takara’s extensive sushi menu.

In in addition to the assortments chosen by the chef, also known as omakase ($19-$300), Takara serves traditional maki or rolls ($5-$8), in which ingredients – like cooked beef, pickled radishes and raw fish – are encased in sticky rice and seaweed.

More than three dozen variations of sushi rolls range from the more common spider roll with soft-shell crab ($12) and Philadelphia roll with smoked salmon and cream cheese ($10) to those that pay homage to Nishimori’s life.

The Momji ($19), for example, pays homage to Japanese restaurant Momiji Red Maple, where Nishimori got his first job at age 14, before working at the original Takara. The Hachimura roll is a nod to former Gonzaga University basketball star Rui Hachimura and features snow crab tempura, yellowtail tuna, and coconut salsa ($19). The Black Mamba ($24), meanwhile, pays homage to the late Kobe Bryant.

Nishimori’s weapon-building hobby is reflected in the AR-15 Roll ($18) with albacore, cream cheese, avocado, and spicy elements like sriracha and the Japanese Seven Spices. Takara also offers a 10% discount to customers in uniform or openly carrying a gun.

The Kimiko roll ($18), with salmon, scallions and cucumber honors her daughter, whom Tanaka’s mother helped name, Nishimori says.

There’s also a handful of fried rolls ($12-$14) on the menu, which cater more to Americanized expectations of sushi, like the Las Vegas roll ($14) with spicy tuna, snow crab, cheese with cream, avocado and eel sauce. .

In addition to its menu, Takara mixes traditional Japanese elements with more modern elements in the restaurant’s décor.

“My roots are from Osaka, so I wanted to bring that style,” says Nishimori, who explains how the black walls are a tribute to a castle he remembers visiting growing up in Japan.

Some of the ceramic tableware comes from his wife, Shiree, an artist. She also made a stamp of the kanji symbol for takarawhich means treasure, to be built into the new concrete and epoxy bar that surrounds the sushi counter.

Diners have the choice of dining at the sushi bar, main dining room, or multiple tatami rooms. These offer semi-private dining areas with low tables surrounded by benches, ideal for large groups and a more leisurely meal.

Takara Japanese Cuisine & Sushi • 309 E. Lakeside, Coeur d’Alene • Open Monday through Saturday, 11 a.m. to 2 p.m. and 5 p.m. to 9 p.m.; Sun 4pm-8pm • takarasushicda.com • 208-771-7233

The soundtrack is kind of funky samba-soul and the vibe is just as fast as the beat. A mainstay of the London food scene, Novikov in Mayfair may still be dusting off the bunting after its 10th anniversary celebrations (it opened in 2011), but there’s still a chill in the air, just like when the restaurant first opened its doors. doors for the first time.

Consisting of not one but two dining rooms – upstairs is an Italian restaurant and downstairs is a Pan-Asian restaurant – when it opened in London, restaurateur Arkady Novikov set up his unique vision.

The Asian restaurant has a menu brimming with dishes you’ll want to order – from King Crab Leg Wasabi Gratinated to Lemongrass Duck and Miso Black Cod. Inside, the dining room is dark and seductive – a serious adult space.

On the other hand, at the Italian restaurant, it is as if you had set foot in Capri. There are potted trees, wrought iron details and an open kitchen with a fish counter, like you would find in an Italian market. Overseen by chef Marco Torri, the menu champions the best of regional Italian cuisine. The buttery burrata is velvety smooth, the crispy calamari fritti is compulsively Moorish, and the nduja and mozzarella bruschetta is decadent with its dusting of gold dust.

For main courses, a standout dish is taglioni with crab and zucchini flowers – just like mum used to make, while fish dishes – such as grilled sea bass fillet served with salmoriglio sauce and succulent oversized shrimp simply grilled – not to be missed. Meanwhile, authentic desserts include tiramisu and chocolate fondant that will have you craving for days.

Looking back on the past ten years, Novikov’s general manager, Caroline Taylor, speaks to Forbes and gives her some insight into the restaurant’s ethos.

What is Novikov’s USP?

As soon as you walk through the door, Novikov disarms. It’s energetic, it’s happy, it’s busy. There’s plenty to see, but most importantly there’s the sensational food and drink to tickle the taste buds. There’s something comforting – or teasing – about everyone.

Why do you think Novikov has endured so well?

We do not rest and we do not assume. We are very aware that there are many incredible establishments that pinch our ankles. However, we use our experience to our advantage and we open the doors every day as if it were the first.

How do you keep the offer ‘fresh’ when London has so many exciting restaurant openings?

Behind the scenes, nothing is left to chance. The search for the best quality and the best range of products is endless. Our suppliers are constantly reviewed and compared. They bring us the newest and best they can get. We have a punitive housekeeping and cleaning regime that delivers a brand new restaurant every day. We have a wonderful, experienced team who are proud and enthusiastic and dedicated to continuing to deliver the best. Our team knows our customers and has built great relationships which keeps our customers coming back to us.

What is the flagship dish of the Asian Room?

Scallop Jalapeno Maki Roll: This is made with fresh hand-dipped scallops, served with a spicy jalapeno sauce. Delicious!

What is the star dish of the Italian Room?

Served in a small wheel of parmesan, Gragnano Candele Pasta Carbonara is our best-seller. It’s very authentic, extremely rich and comforting and just oozes layers of flavor.

Is there a “best table”?

There are no specific “best tables” – it’s more a matter of personal preference. You can choose a table outside (great for people-watching) or in the middle of the action. There are quieter spots or a place to watch the chefs. As both restaurants are a good size. there is a lot of flexibility.

Which restaurant do you prefer to dine at and why?

It’s like choosing between your children! Usually the choice depends on who I’m having dinner with. But, if it’s just with my husband, we’re wrong on the Italian side.

Tell us about your collaboration with Brent Eleigh Hall?

It all started at the very end of 2014, when the new owners of Brent Eleigh Hall took over. We discussed at length how best to rejuvenate the beautiful two-acre Victorian walled garden in sunny Suffolk. Compared to London, it feels like it has its own microclimate.

It was extremely exciting for our chefs. First, they had a direct entry into the types of vegetables that grow each season. This then led to the addition of two polytunnels and amazing varieties of micro-herbs and salad leaves.

Brent Eleigh’s vegetable garden is really beautiful and we really enjoy the visit, but the gardening team also love to come to London and dine out. The chefs come to the Brent Eleigh Garden to cook and host one of our Summer Masterclasses. It’s a happy place for all of us.

What restaurant innovations are you most proud of?

I don’t like to use the word ‘innovation’, it could easily be misinterpreted as fanciful. No gimmicks for me or Novikov. On a daily basis, we rely on experience, observation and determination. We are always looking for ways to add value to our customers. There is one annual event we run which is eagerly awaited by our customers and team – our Mayfair Christmas Market. It takes place over three days at the end of November and takes place in the street of Mayfair Place, next to the restaurant. It’s the springboard to the holiday season. Each year it becomes more successful than the previous one. It’s a winning combination of festivity and fun, and everyone wants more. We feel very lucky to be the host

What do you like about working in a restaurant?

Besides my own total enjoyment of food and wine, simply put, it’s about people coming together to enjoy a moment in time. As restaurateurs, we are the enablers. I love welcoming people and seeing the anticipation of what lies ahead. I love seeing the smiles on people’s faces when they leave and I also love seeing those same smiling faces return week after week, even year after year. That’s what “feel good” means in my books!

How would you describe Arkady Novikov as a restorer?

Tireless, inspired, perfectionist and challenging!

After celebrating his 10th birthday, what’s next for Novikov?

Rolling up my sleeves for the next ten!

novikovrestaurant.co.uk

Pure Roots Provisions, which describes itself as an “innovative new hybrid food hall” has opened for take-out and delivery at 411 Swedeland Road in King of Prussia. This address is part of Discovery Labs, which is a life science campus just off River Road.

Although Pure Roots Provisions currently only offers take-out and delivery, its restaurant option is expected to launch in late summer/early fall 2022. wait for restaurant in the Pennsylvania Liquor Control Board database.

The dining room was created by managing partners, Chef Andrew Masciangelo and Yohann Zinier of Savona Restaurant in Gulph Mills. Under one roof, seven different chefs and seven different restaurants/menus.

The duo developed the concept to help solve the problem of having enough variety to satisfy the whole family or a large company order. For example, a single order might contain wings from Upstate, sushi from Hook’d, and a pasta dish from Grazia.

“We believe that the best meals in the world are prepared in a language that we can all understand,” explained chef/partner Andrew Masciangelo. That’s why we’ve made it our specialty to offer classic dishes from a whole world of cuisines, because we believe that food is the greatest unifier we have.

The seven restaurants/menus are:

Hung
“Get hooked on Hook’d! Hook’d is their take on traditional Japanese and Hawaiian cuisine. Serving up fresh sushi, flavorful sides, and perfectly composed poke bowls.

upstate
“Upstate focuses on American classics, from simple burgers to creative wings. We have 6 different burgers and 7 classic and unique wing sauces. Upstate is fully customizable, whether you like your burger without extra cheese or pickles, they’ve got you covered!

Grace
“Grazia is a version of traditional Italian cuisine. Grazia offers handmade pasta and mixed dishes. Not only do they offer signature pasta dishes, they also have a pasta bar! The pasta bar allows you to choose your own pastas, sauces and proteins.

leaf of wonder
“Wonderleaf strives to provide healthy yet satisfying salads. Try one of their mixed salads such as their classic kale and caesar, or even create your own!

Sparq
“Did someone say barbecue? At Sparq, no matter the time of year, you can always enjoy the best barbecue. Sparq celebrates southern cuisine with brisket, ribs and endless sauces to choose from.

Bread box
“Breadbox is all about bread! Offering sandwiches, family meals, and even flatbreads. Breadbox has anything and everything for lunch or dinner. Enjoy classic sandwiches, house-composed plates, and flatbreads. crispy.

Sunrise
“At Sun-up, they aim to provide a healthy breakfast that will keep you energized throughout the day. Start your day off right with fluffy pancakes or even a savory egg frittata.

The food hall is currently open Monday through Saturday from 11:00 a.m. to 8:00 p.m. for curbside pickup and contactless delivery. Schedules should be extended in the coming months. In addition to takeout and delivery, restaurant catering is also available.

The delivery radius is currently five miles from their location, which has a King of Prussia address just outside West Conshohocken. They will deliver most Conshohocken postcodes, as well as portions of King of Prussia, Wayne, Bryn Mawr etc. All deliveries are made by in-house drivers and you won’t find these menus on the various third-party delivery apps. . Their drivers are equipped to provide temperature-regulated deliveries so your order arrives hot and cool. There is only one delivery charge ($3.99) and a tip.

An order can be placed here.

Photo: Kali Masciangelo

Over the past few months, Chef Brian Baik has hosted quiet tasting menus on Monday nights at Kobawoo House in Koreatown, a dinner series he calls Corridor 109. The name is a reference to the now-closed Parisian restaurant. Passage 53 and Kobawoo’s sequel number in the bustling little Vermont Avenue strip, and it’s supposed to merge two main parts of Baik’s background. This is because Baik’s family founded Kobawoo over 30 years ago, becoming world famous for its pork bossam and other traditional Korean dishes. The other part of the name is based on Baik’s experience at New York’s finest restaurants, from Eleven Madison Park, Brooklyn Fare, and Bouley to the most recent Sushi Noz.

These dinners are a bit of a test and a way to get the attention of Baik, who had considered opening his own modern Korean restaurant in New York City before deciding to relocate to Los Angeles during the pandemic. Early menus touted the potential of Baik’s cuisine, with pristine seafood sourced from Japan and Korea, as well as intricate dishes he and another cook prepare in Kobawoo’s kitchen.

The tastings only take place on Mondays as that is the only time the busy Korean restaurant is closed on weekdays. Enter through the side kitchen door to see a sparse, dimly lit dining room filled with chairs and tables blocking the main entrance. At the moment, dinners can only accommodate eight people per night, although Baik says they will eventually have two seats, doubling the number of diners to 16 every Monday.

The meal begins with a tart of chopped spotted shrimp and caviar with dried egg yolk, sweet onions, wasabi and citrus fruits, a wonderful appetizer that gives way to a moat from Jeju Island with uni in citrus jelly, ginger and shiso oil. The highlight of the introductory courses is Hokkaido iwashi toast, a nicely sliced ​​and lightly marinated Japanese sardine placed on top of a piece of soft milk bread the size of a nigiri.

Intermediate dishes offer more of the seafood parade, Hokkaido scallops nestled in a rich spinach and clam sauce and garnished with herbaceous parsley oil. Yamaguchi’s red tile fish swims amid a puddle of dashi anchovies, seaweed and turnips that would taste perfect in a modern kaiseki meal while the saba pesto pasta has a touch of grated ginger and Pickled white kelp to bring together bright green spaghetti. Heavier carbs are a welcome course after a number of the lighter dishes that came before it.

The final phase of the tasting begins with a bouillabaisse of rock fish and blue crab, followed by an almost decadent Japanese abalone roasted, sliced, then placed on a koshihikari risotto and black truffle. It ends with a single scoop of black tea ice cream. Overall, the experience is reminiscent of Benu’s early days in San Francisco, with fine French technique and playful precision using East Asian seafood as the main characters.

And there are certainly some similarities to Providence and perhaps N / Naka, although Baik’s style and minimalism is unique to him. For now, the menu seems to be more directly influenced by Baik’s time in New York City, with more Japanese sashimi preparations and a neat presentation. Baik says he plans to make a version of his family’s famous bossam, although he concedes that even with years of professional restaurant experience, he is still unable to recreate the recipe exactly as his parents do.

As for the Korean character of the meal, Baik openly admits that it’s not quite Korean food on the plate: “I try to incorporate Korean specialty ingredients whenever I can find them. And of course I have the influence to be Korean and grow around [Kobawoo],” he says.

These first tastings of Corridor 109 are a window into the workshop period of a future gourmet restaurant. Baik has seen LA’s upscale scene rise in recent years, with the return of the Michelin Guide and talented chefs arriving in town with great success. In terms of tasting menu locations, LA appears to be catching up to New York and San Francisco, Baik seeing a lot of potential there with Kato, Hayato, and N / Naka gaining worldwide recognition.

Corridor 109 also joins LA’s burgeoning American Korean scene, with Perilla, Shiku, Kinn, Hanchic, Tokki, Yangban Society and Majordomo developing a true LA perspective on modern Korean cuisine. And Baik is clearly interested in adding to the more refined meal conversation that other young Asian American chefs like Mei Lin, Jon Yao, Zen Ong, Ki Kim, Nan Yimcharoen (from Kinkan), Minh Phan (from Phenakite) and Ryan Wong (from Needle) helped establish Los Angeles over the past few years.

Currently, dinners are held every Monday at Kobawoo. Check the Tock restaurant website for reservations. Normally, the price is $ 150 per person, excluding tax or tip, with optional glasses of wine available for purchase. Dinners updates will be posted on Instagram also. With a solid resume, a historic K-Town location, and top-notch ingredients, Baik’s Corridor 109 adds something very compelling to the LA foodie world.

Matthieu kang

Matthieu kang

,, CA 90005
(213) 389-7300

The Eater Awards are back, which means it’s time to celebrate again the people and places that make San Francisco one of the country’s most exciting places to eat and drink. And this year, there is even more to applaud as we join the Eater Cities in honoring the restaurants, bars and bakeries that have pivoted and preserved over the past 18 months with an impressive blend of courage, creativity and dedication. innovation.

The 2021 San Francisco Laureates demonstrate the breadth of the Bay Area’s dining and drink scenes, capturing everything from the stunning elegance of a Michelin-starred restaurant design to the chaos of a night out dance of boisterous natural wine. There’s a Filipino-American chef carving a new home for modern Southeast Asian cuisine at Fisherman’s Wharf, a German bakery that’s off the beaten track, and a West Oakland pitmaster who has set up the barbecue for the bay area on the national map. Without further ado, here are the winners of Eater SF’s 2021 Eater Awards.

Best New Restaurant

Barbecue Horn

We all wanted something to celebrate in 2020, and pitmaster Matt Horn was more than happy to help. Despite the odds, Horn finally gave his meticulously prepared meats a permanent home in September of last year, and since then plumes of oak-scented smoke have drawn diners from near and far to an industrial corner of West. Oakland like ships to a lighthouse. . The self-taught pitmaster began pulling shimmering slices of simmered Central Texas-style beef brisket out of his huge smoker in 2018, when his pop-ups drew long lines of diners looking for packages of homemade sausage and jars of egg potato salad. Now everything is available by the pound, served on metal platters, with the requisite side of fluffy white bread, though you’ll likely still have to queue. – Lauren Saria

Most innovative menu

Abaca

There has never been a Filipino restaurant in the Bay Area like Abacá. Find the sun-drenched dining room in the lobby of a Fisherman’s Wharf hotel, where Chef Francis Ang brings a modern twist to Filipino classics by taking inspiration from California’s vast agricultural bounty. The menu goes beyond clunky mashups to offer complex platters like vibrant late-season peaches and tomatoes tumbled into a savory mung bean purée and a riff of clam chowder spiced with coconut milk and cilantro – each. both distinctly Californian and recognizable Filipino, too. Unsurprisingly, given Ang’s pastry chef pedigree, the desserts are particularly exciting; it packs a dazzling array of textures on the plate and skillfully harnesses a kaleidoscope of flavors, from the sweet sweetness of summer corn to the tangy bite of passion fruit. – Lauren Saria

The most exaggerated design

Ettan

When Ettan first opened a month before the lockdown, it brought in an acclaimed chef in Silicon Valley and brought a different regional flavor to the peninsula’s strongly North and South Indian restaurant scene. Restaurateur Ayesha Thapar teamed up with chef Srijith Gopinathan of Taj Campton Place, then the only South Asian restaurant in the country to hold two Michelin stars, to create a menu that elevates Gopinathan’s Cal-Indian cuisine, with more flavors. lighter and more lively from the chef’s native Kerala.

But while diners were ready to be wowed by the menu, they didn’t expect to gasp as they entered the space. Tucked away in one of Palo Alto’s quiet lanes, Ettan opens upwards to reveal two floors illuminated by a central skylight. Designer Thomas Schoos hung chandeliers and plants from the domed windows; patterned wallpaper in layers, textiles and woodwork; and made it explode with modern art and black and white portraits. In an era when every restaurant seems to have a neon sign and an overabundance of ferns, Ettan has a completely distinctive look and feel. – Becky Duffett

Most ready-made pastries

Hahdough

Berry loves baking at the best of times and takes comfort in it at the worst – many bakeries have shown endless ingenuity throughout the pandemic, sizing cakes and pies, making mixed boxes and repackaging their products to take away. But the biggest outsider story of all is Hahdough, which opened on March 1, 2020, and although it is only a small store, it has the distinction of being the only German bakery. dedicated to San Francisco. Owner Ha Do, originally from Vietnam but raised in Germany, introduced the city to her favorite traditional tortes and fed a toddler fan with her candied Berlin donuts.

As the city closed, reopened and relentlessly changed the rules of catering, never turned off the ovens, brewing mini steals all night long. She is an incredibly hard-working baker who bakes a style of cake rarely seen in this town, and many Europeans who couldn’t make it home (let alone the San Franciscans just stuck at home) have found joy in a bee’s candied almond crush – a bite cake or the delicate layers of a gentleman’s pie. – Becky Duffett

Most Electric Cocktail Scene

Sober Mesa

Nelson German of seafood restaurant Alamar opened Sobre Mesa, a highly anticipated Afro-Latino lounge and bar, in March 2020, and although the timing is tough, the bar has come back in force almost exactly a year later with tropical rum drinks, a lush hotel lobby, and the great energy of Oakland. It topped the pack in one of the more competitive categories this year, as San Francisco and Oakland saw a resurgence of cool cocktail bars when vaccinated drinkers were finally ready to pour one.

Alex Maynard (Starline Social Club) and Susan Eggett (Last Rites) were seen on the opening cocktail menu, which features Caribbean rums, fresh juices and tropical ingredients while avoiding tiki stereotypes. And while many bars are filled with plenty of plants these days, Sobre Mesa does it in the most immersive way, with jungle green walls, a black marble bar, and beige leather banquets under the glow of the dim lights. . Spread a slingshot and slip into a leather cabin, sip a Zombie Reviver and munch on tostones, and soak up whatever you’ve been missing out on. – Becky Duffett

Best wine festival of the Bacchanale

Part-time bar

After a year gone by, a number of San Franciscans found themselves vaccinated and ready to resume their pre-pandemic activities this fall. Fortunately, Bar Part Time met the moment with a healthy dose of swagger – say, the slogan “probably the best wine bar in the world” – and a flood of natural wine. What started as a pop-up has evolved into a permanent wine-soaked dance party, where you can lose yourself on the black-and-white checkered dance floor under rotating disco lights as the room rumbles to the lyrics. of the Human League’s ‘Don’ t Want Me. Lovers of natural wines will be drawn to a menu limited to bottles without the addition of chemicals, a dozen of which can be sipped by the glass and enjoyed with a menu of small plates. ‘Korean influence of Supreme Queens Inner Sunset. – Lauren Saria

When you enter Thai Restaurant & Cilantro Sushi, it’s a sensory experience.

The aroma of good food, the glow of white lights and the buzz of dinner conversations combine to form a welcoming ambiance.

For the first time in a long time, my wife, Susie, and I spent a Saturday night in downtown Akron. I suggested the cilantro because I really missed the food.

Before the pandemic, I had ordered take-out there dozens of times, tasting such dishes as pad thai, singapore noodles, fake duck basil, stir-fry cashews, tofu rama, and various rolls. sushi – and I’ve never been disappointed once. However, I had never dined inside.

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Owner Charlie Somtrakool from Thailand opened the stylish restaurant in 2009 at 326 S. Main St. next to Canal Park. The space previously housed Piatto until Chef Roger Thomas moved to the Sheraton Suites in Cuyahoga Falls. Prior to that, the building operated for over 70 years under the name of City Loan Co., First Federal Savings & Loan Association and Charter One.

You would never know it was a bank. As a hostess led us through the long, narrow restaurant, we passed through a front dining room, sushi bar, cocktail bar and lively kitchen before arriving at our table in an elevated area of ​​the spacious back room.

Cilantro has a funky and energetic vibe. The hardwood floors have an inlaid star pattern. Modern decor includes origami-style chandeliers and green fabric chairs with wooden arms and legs. The white tablecloths are covered with white butcher paper. The silverware is wrapped in orange cloth napkins.

“The color scheme is really pretty with sage and orange,” commented Susie.

So many choices

The contactless menu, viewed with smartphones, offers an impressive range of Thai-Japanese cuisine. The menu is divided into “Starters”, “Classic Thai”, “House specials”, “From the sea”, “Sushi”, “Japanese flavors” and “Desserts”.

There are many options for vegetarians, pescatarians and carnivores, and many dishes can be made gluten-free on request. If we start at the top and go down it could take decades to try everything.

We were there to have fun, so we did.

To start, we ordered coriander corn cakes ($ 7), golden fried sweet corn fritters served with fresh cucumber slices and ground peanuts in a sweet chili sauce. The light and airy donuts were very tasty, but the chili sauce – sweet, tangy and nutty – really added another dimension.

“The more sauce you put in it, the better,” said Susie.

I couldn’t agree more. Soon we were running out of sauce and donuts, craving more.

Then I was treated to a bowl of coconut milk soup ($ 7), made with freshly squeezed lime juice, coconut milk broth, sliced ​​mushrooms and cherry tomatoes. With a choice of chicken or soft tofu, I chose the former. Rich, warm, creamy and smooth, it was absolutely delicious. The restaurant could bottle that up and give Campbell and Progresso a run for the money. Make sure to try it if you are going to Coriander.

Spiciness

For the main course, I ordered Tofu Rama ($ 15.95), a favorite of my days to go. It includes sautéed tofu seasoned with ginger and curry powder on broccoli, carrots, baby corn and cabbage, served with Thai peanut sauce and white rice.

How do I begin to describe peanut sauce? Succulent. Delectable. Celestial. It clings to the other ingredients and enhances them all. Cilantro sauces add a depth of flavor that many restaurants lack.

In no time, I cleaned my plate. (If you’re not a fan of tofu, don’t worry: a chicken option is available.)

For her main course, Susie ordered Thai Basil Fried Rice with Chicken ($ 15.95), made with stir-fried rice, eggs, basil, red peppers, green peppers, white onions, and onions. green. Fresh and vibrant, it was a colorful dish with a generous portion.

“It’s very good,” said Susie. “It’s a good mix with basil and peppers.

The guests control the level of Coriander spices. On a scale of 1 to 5, my wife and I chose 2 which is considered average. We were happy with our choice. If we had gone much higher we probably would have needed a fire extinguisher.

“My tongue is definitely tingling, but I would definitely get the same level of spice next time around,” said Susie.

Cool it down

With all that heat, we cooled down for dessert. We shared an order of fried bananas and ice cream ($ 8). The fried slices are wrapped in wonton, topped with honey and sesame, and served over coconut ice cream. The crispy wrappers offered an unusual texture for dessert, but they just got better the more we munched on. Bursting with grated coconut, the ice cream was exotically sweet.

I would be remiss if I did not mention our server, Michelle, who was pleasant, caring, answered all of our questions and returned frequently to make sure everything was to our satisfaction.

We were pretty full when we left. It felt good to have fun. With drinks and tax, our bill was $ 70.21, tip not included.

We really enjoyed our dinner at the Cilantro Thai & Sushi restaurant. It was nice to see so many people dine at the restaurant after years of downtown construction and pandemic closures.

Cilantro is the perfect place to head to before a show at Akron Civic Theater, a ball game at Canal Park, or an event at Lock 3.

Thai. You’ll like it.

Mark J. Price can be contacted at [email protected].

Details

Place: Thai Restaurant & Cilantro Sushi

Address: 326 S. Main St., Akron

Lunch times: 11 a.m. to 2:30 p.m. Monday to Friday

Dinner times: 5 p.m. to 9:30 p.m. Monday to Thursday, 5 p.m. to 10 p.m. Friday and 4:30 p.m. to 10 p.m. Saturday

Service options: Dinner on site, curbside pickup, delivery

Alcohol: Beer, wine and specialty cocktails

Reservations: advised

Outdoor terrace: Seasonal

More information: Call 330-434-2876, email [email protected] or visit https://cilantrothai.com

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Niseko, Hokkaido – Niseko, on the northern island of Hokkaido, has long been known as a skiing mecca, thanks to the 15 meters of pristine powder that blows from Siberia every winter.

Over the past decade, however, an influx of foreign and domestic investment has transformed the city – once a paradise for snow-loving backpackers – into a luxury travel destination with an emerging food scene. Last year saw the launch of Park Hyatt Niseko Hanazono, while the Six Senses and Aman resorts are slated to open next year.

Sleek new arrivals bring an international touch and add sophistication to the region’s original blend of understated style izakaya pubs, hidden cocktail bars and craft beer bars.

Cooking is a priority at luxury properties such as the recently opened HakuVillas, a boutique collection of lavish suites that come with butler service, a driver, and a private chef.

“My vision for this project was to create a place where multigenerational families could come together and feel completely taken care of. I come from a large family and eating good food has always been important to us, ”says Michael Chen, co-founder of H2 Group, the company that operates HakuVillas in the heart of Niseko’s largest village, Hirafu.

When I step into HakuVillas’ sumptuous three-story, seven-bedroom penthouse, chef Luiz Low greets me with a sumptuous spread of homemade salumi, black caviar with ikura (salmon roe) and a glass of Dom Pérignon. Low, who is originally from Malaysia and has worked in Shanghai and London, uses local ingredients such as king crab, Mangalitsa pork, and Hokkaido dairy to create eclectic menus merging Japanese, Mediterranean and Pan-Asian flavors.

Served in an expansive dining room overlooking Mount Yotei, dinner includes a mosaic of raw tuna with seasonal vegetables and rice cooked in a clay pot topped with sea urchin and truffle. The centerpiece of the meal is a perfectly seasoned and deliciously marbled wagyu steak, grilled over sizzling flames in a Spanish Josper oven: Chen’s family has been developing the recipe over the past 15 years. At HakuVillas and HakuSteak, the 16-seat restaurant on the resort’s first floor, the A4-grade organic beef for the signature steak comes from a ranch on the southwest coast of Hokkaido.

Eager to promote the region’s burgeoning food scene, HakuVillas has organized collaborations with acclaimed local chefs such as Yuichi Kamimura, whose eponymous restaurant, Kamimura, has a Michelin star. Originally from Hokkaido, Kamimura honed his skills at Tetsuya’s in Sydney before moving to Niseko to open his own restaurant in 2007.

Over the past two decades, he has cultivated close relationships with producers such as organic growers Green Farm and Kutchan Hirafu Natural Eggs free-range chicken farm. At Kamimura, he showcases the bounty of the region in modern dishes such as peach and cucumber tarts topped with blueberry sorbet and spicy garlic scapes and chives.

“The number of upscale restaurants here is still low, but Hokkaido ingredients are shipped all over the country. I hope more people come to Niseko as a food destination, not just for skiing, ”he says, noting that summer is the best season for Hokkaido’s bountiful fruits and vegetables, as well as for them. popular delicacies such as sea urchins.

Like Kamimura, Rakuichi, run by venerable soba noodle master Tatsuru Rai, is a foodie destination that began to attract foodies from all over the world before the luxury development boom. The restaurant rose to fame after being featured in Anthony Bourdain’s “No Reservations” in 2011; Rai then demonstrated her noodle making skills at the MAD Culinary Conference hosted by Rene Redzepi from Noma in 2014.

Located in a charming wooden cottage built by Rai himself, Rakuichi specializes in soft and elastic soba made from 100% buckwheat flour. The noodles are prepared from scratch in front of the guests and served with tempura at the end of a multiservice kaiseki meal. The seafood-centric menu features signatures such as thick-sliced ​​pan-fried bonito topped with katsuobushi (dried bonito shavings) and shallots. Dishes such as raw botanebi shrimp, stuffed with minced meat myōga (Japanese ginger), and sea urchin scallop tartare and miso mousse go well with Hokkaido’s selection of sake.

Niseko’s reputation as a culinary hub is growing as more and more restaurants enter the market. In the eastern village of Hanazono, Park Hyatt Niseko offers a dizzying array of dining options, with 11 bars and restaurants spread across the resort’s four buildings. China Kitchen serves expertly prepared dim sum for weekend brunch, while three-star chef Hiroshi Nakamichi’s Molière Montagne specializes in fine French cuisine, and a Sushi Mitsukawa branch offers customers a taste of fruit. seafood from Kanazawa, Ishikawa Prefecture.

Park Hyatt’s popular Pierre Herme afternoon tea is served in the hotel’s spacious lounge. The experience is a multi-course affair that begins with savory bites: cold-smoked scallops, gougères filled with seasonal vegetables and creamy white corn soup. Tiered platters stacked with jewel-toned candies – like the classic Pierre Herme Ispahan dome, a delicious rose petal, lychee and raspberry cream confection on a macaroon cookie base – arrive in quick succession.

In the evening, the hotel bar provides a perfectly sophisticated backdrop for modern cocktails and an impressive range of Hokkaido whiskeys. During happy hour, playfully named ‘Gin O-Clock’, patrons can sample a selection of local artisanal gins.

At Somoza, a contemplative gallery and restaurant in the Hanazono region, food functions as a vehicle for cultural exploration. British-born founder and designer Shouya Grigg fell in love with Hokkaido while cycling along the island’s coast 28 years ago. Since then he has made Niseko his home and part of his mission is “to interest Japanese people in the culture and history of Hokkaido,” he says.

The complex is housed in a renovated wood Kominka (traditional farm) meticulously moved from Tochigi Prefecture. In the main gallery downstairs, the ongoing exhibition “Hokkaido Through the Ages” features works of art and artefacts spanning the history of the region, including pottery from the Jomon period (10,000 – 200 BC ) and works created by the indigenous Ainu. Upstairs, the restaurant is anchored by a massive circular table under the curved beams of the wooden ceiling. The wrap-around windows overlook the Io River, which is flanked by silver birch, oak, and Ezo red pines.

Led by Chef Tatsuya Ozeki, Somoza’s cuisine is inspired by the region’s history to present creative and modern dishes incorporating French influences. In order to “further link menu and exhibit through experiential meals,” Grigg asked Ozeki to research the food culture of the people of the Jomon era. A potato tart, enhanced with edible forage flowers, is presented on a bed of antique pottery shards, and a smoked Hokkaido oyster is drizzled with dark green konbu kelp oil. The gazpacho is served with a bun made from buckwheat and nuts, essentials from Antiquity.

“Storytelling has always been very powerful, but it’s something we’re losing these days,” Grigg says. “The best way to share stories is to sit face to face with people. “

In accordance with COVID-19 guidelines, the government is urging residents and visitors to exercise caution if they choose to visit bars, restaurants, concert halls and other public spaces.