Exhausted after a full day of intense work, cleaning or watching Netflix? Bengaluru buddies know how to care for them afterwards. They order Biriyani, of course.

The city of rich culture and rapidly changing technologies also tells another story. The biriyani delicacy that Bengaluru serves, perhaps the best variety a metropolitan city can ever offer you.

Biriyani is indeed the eternal love for Indian people. There are many stories about the history of biriyani. Many historians believe it originated in Persia and was brought to India by the Mughals. Further developed in Mumtaz mahal, where Mumtaz ordered to provide balanced diet to soldiers as she found the Mughal army looked undernourished.

Biriyani should be advertised as our national food, right?

If you are a resident of Bengaluru or a newcomer or planning to visit the city, these are the best among the many biriyanis you should definitely try!

Hold your saliva! Because it’s going to be a delicious read:

Meghana Biriyani

Meghana, meaning rain, is a restaurant opened in 2006 in Koramangala, Bengaluru to serve authentic Andhra style cuisine.

The biriyanis they serve are the best choice if you want to taste something different from all the biriyanis you have tried so far. Favorite among all kinds of masses and perfect partner after a long day, with large quantities, this biriyani is more than enough for two. Usually the masala and the rice are served separately, together with the raitha and you can mix them as you wish.

The perfect marinade of meat combined with spices and well-cooked rice will strike all the right notes in a whirlwind of flavors.

Ambur Biriyani

Don’t skip your biriyani if ​​you have little money left this month! It is then that Ambur biriyani enters the scene.

One of the cheapest but most filling biriyani in town. Known for its unique meaty flavors made with jeera samba rice, dried chili paste and other spices, Ambur will give you a lip-smacking treat.

The meat and masala are cooked together before being mixed with partially cooked rice and finished on dum (hot charcoal and firewood placed on the lid and around the container).

Although available in the meat of your choice, Ambur kushka rice (biriyani rice without any meat) is enough on its own to make you crave it.

Hoskoté Biriyani

Are you willing to join the queue at 4 or 5 in the morning for a biriyani breakfast?

Well, that’s when the Anand Dum Biryani shop located in the Hoskote district of Bengaluru serves up their freshly made Hoskote biriyani!

Serving over 1,400 plates a day, the kitchen starts at midnight and usually runs out of food a few hours after opening.

Simmered with Indian spiced mutton and ice cream, Hoskote Biriyani is prepared over an open fire and a pile of charcoal is laid on top and served on an eco-friendly plate.

Months ago, this biriyani spot made headlines, with people queuing early in the morning after news broke that the city would be unlocked after a pandemic brought the lockdown.

Give Biriyani

Wondering what the most popular biryani in Bangalore would taste like?

Head to the Shivaji Military Hotel, established in the early 1930s, known for its authentic Donne Biriyani. He will guide you through the heritage of authentic Maratha cuisine. The origin of Donne Biriyani dates back to the 17th century when Maratha soldiers were craving meat, Donne biryani got its name from the areca nut palm cups in which it is served. Cooked with short-grain seeraga samba rice, a generous amount of mint leaves and a unique technique of marinating the meat with curds and spices, Donne biriyani will leave you craving one more time. It is green in color and traditionally served with a boiled egg, raita and brinjal curry.

Thalassery Biriyani

A delicious symbolic remnant of the cultural fusion of Mughal and Malabari (Mappila) Muslim cuisines found in the Indian state of Kerala. Although not a regional variety, Bengaluru loves this Malabari delicacy.

The manufacturing and ingredients differ from all other variations of biriyani. The main difference is that it only uses Khaima/Jeerakasala rice (short grain, fine and fragrant). Here, Ghee rice is mixed with masala using the dum process (a method of cooking by sealing a lid tightly and placing hot charcoal on it). Biryani masala and ghee rice are layered inside the dish. The meat is cooked with masala over low heat; it is covered with rice and the lid of the container is sealed with Maida paste or a loincloth. Hot charcoal or charcoal is then placed over the lid.

The Thalasseri biryani recipe has additional distinct characteristics; unlike other biryanis, it is not greasy, due to the dum process used for its preparation. A unique blend of spices is added and the Khaima rice also adds a unique flavor. No oil is used to make the chicken (any meat), which is added raw into the masala mixture.

Biriyani is not just a food, it has a cult following across ages and age groups. So if anyone says true love is a myth, give them a taste of these incredibly satisfying Biriyanis.

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.

Big chicken

Units: ten

Headquarter: Vegas

Shaquille O’Neal is no restaurant rookie. He’s had a role in the Krispy Kreme and Five Guys franchises, and even a fine dining restaurant in Los Angeles. Not to mention, a 2019 headline-grabbing appointment to Papa Johns’ board, which included investing in nine Atlanta locations and helping one of the biggest comebacks in the industry. industry in recent memory.

But it was different. O’Neal says he’s received frequent calls to become a chicken franchise over the years that “just didn’t feel right.”

“The chicken was too personal for me,” says the 7-foot-1 NBA Hall of Famer and ‘Inside the NBA’ analyst.

O’Neal’s business partner Perry Rogers, CEO and founder of PRP, a sports management and business consulting firm that features O’Neal and Boston Celtics star Jayson Tatum among others, introduced him to Matt Silverman and Matt Piekarski. “The two Matts”, as O’Neal calls them, joined him on the ground floor of what became Big Chicken – a growing fast casual.

Silverman and Piekarski, upscale chefs by practice, run JRS Hospitality, a Las Vegas-based events and catering company known for its parties, private dinners and corporate meetings. The Big Chicken Group’s other partner, Authentic Brands Group, is a brand development, marketing and entertainment company with likeness rights to Sports Illustrated, Elvis Presley, Marilyn Monroe, Forever 2021, Van Heusen and Aeropostale.

And this year, with Big Chicken poised to scale, O’Neal and his partners tapped Josh Halpern, who has worked at companies including FIFCO, Anheuser-Busch, Clorox and P&G, to lead as CEO. “Now we’re writing our own story,” O’Neal said.

Again, though, it comes down to logging in. O’Neal says opening a chicken concept was something he always hovered around. “A lot of my childhood memories revolved around my family’s dinner table, and chicken was on the menu almost every night,” he says.

You see the sentiment spreading through Big Chicken’s marketing and menu materials. The items are named after important people in O’Neal’s life, such as Lucille’s Mac N’ Cheese (in honor of her mother). There’s a cookie with the circumference of an NBA basketball, and O’Neal’s fingerprints are printed by the soda machine. Each store even carries a chair clearly designed for someone over 7 feet tall.

“Then you have the fact that we truly deliver on our promise of ‘Big Flavor, Big Food, and Big Fun,’ with a 5-ounce chicken breast for all of our sandwiches and the big cookie you mentioned,” O’ says. Neal. .

Additionally, units air the brand’s Facebook Live reality show on a TV in the restaurant. “More subtle, however, is how much the menu is built around my love for this food,” he adds. “I love banana pudding, so the Matts made an ice cream sandwich based on my favorite and our MDE [most dominant ever] is the most basic sandwich because I wanted the chicken, not what’s on it, to be the most dominant ever.

O’Neal shares a story about what was a popular draw – the “Charles Barkley” chicken sandwich (mac and cheese, crispy fried onion rings, roasted garlic barbecue aioli), named after the member of O’Neal’s Hall of Fame and broadcast partner. They served the first version to Barkley himself on TNT. “We were going to call him the ‘Barles Charkley’ and he told us he loved the sandwich and would rather we used his real name,” says O’Neal. “It’s a beast of a sandwich with macaroni and cheese and onion straws on top, but it’s a little different…just like Charles.”

Striking a balance between authentic and whimsical took deliberate steps. “We do a good job of aligning the Big Chicken brand values ​​with my personal core values: fun and accessibility,” says O’Neal. “And the fact that I own it makes it particularly authentic. I know it doesn’t have to be all about me, I’m here to help the team when needed. I’m not above calling a supplier to get a product or a franchisee that’s on the goal line. I’ve been there to kick off all of our non-traditional sites. “I never wanted it to be a sanctuary for me,” he continues. “Just a place where people can have a chicken sandwich that feels like home.”

Since launching in 2018, Big Chicken has opened on Carnival cruise ships and in sports arenas (most recently Seattle’s new Climate Pledge Arena and New York Islanders’ UBS Arena). In February, there were 10 total locations, including physical stores in Los Angeles and Las Vegas and through a partnership with Ghost Kitchen Brands in Rochester, New York. As of fall 2021, seven restaurants were in the works, including a location slated to open at the Moody Center in Austin, Texas.

Big Chicken unveiled its strategic franchise program in August. It targets multi-unit investors and cities around the world.

“Like I said, given my love of fried chicken, it had to be a brand that was personal to me,” O’Neal says. “As a franchisee, I also know how personal their business is to them. Franchisees invest in the franchisor because they believe in the system and they want good partners. I always tell our CEO, Josh, “If you hurt a franchisee, you hurt me. Because I was a franchisee long before that.

O’Neal thinks Big Chicken can act quickly. As Rogers told him, “plan your work, then work the plan.”

Big Chicken popped up in the Middle East behind a Formula 1 race and recently boarded its second cruise ship. “It’s a great way to get a lot of people to try foods,” says O’Neal.

And he thinks that will get Big Chicken where it needs to go. With O’Neal’s active participation, it took Piekarski and Silverman six months to get the breading right. As for the drinks, the culinary team used over 50 gallons of milkshake mix before they found the right blend of southern vanilla. Simply, Big Chicken is so much more than a company with a famous name attached to it.

O’Neal isn’t the only NBA star in the food ranks either, with former Miami Heat teammates Dwyane Wade and Udonis Haslem having shadow kitchen partnerships with the Florida-based WingHouse Bar & Grill in December, and LeBron James who is famous as an investor in Blaze Pizza. .

“Plenty of room for all of us and I wish all my former teammates the best,” he said. “But they have to know that they can’t play with the MDE.

Want to taste at home, Brazilian journalist Juliana Cruz Lima goes in search of some Latin American flavors in the county.

From the colorful spices of Mexico to the flamboyant grills of Argentina, Latin America is home to some of the richest cuisines in the world.

Many people tend to travel to London to experience Latin cuisine, but little do they know that Kent is full of hidden gems.

Since moving to the UK in 2017, one of the things I miss most about Brazil is definitely all the delicious food my family cooked every day.

My whole childhood was marked by traditional meals, from the classic rice, beans and steak for lunch, to the iconic brigadeiro dessert, which is divine condensed milk and chocolate truffle. Believe me, it’s better than any Cadbury or Quality Street chocolate!

For us Latinos, food goes far beyond cooking something to satisfy one’s hunger. In Brazil, and basically in every other country in Latin America, we say that food is the way to someone’s heart.

Indeed, every meal is a chance to spend time with loved ones, celebrate life, and create memories while enjoying an incredible meal.

I wanted to get that happy feeling back, so I made it my personal mission to find where I could find a piece of home in the county.

For my luck (and yours too), I’ve spotted a few places in Kent that you should definitely visit for a full immersion in the beautiful Latin culture.

Let’s start by taking a trip straight to Colombia with Sofia’s Colombian Kitchen, at Pennine Walk, Tunbridge Wells.

Born in the coastal city of Cartagena, Colombia, Sofia Baguley came to England in 1995 after marrying her English husband whom she met in Caracas, Venezuela.

The mother-of-two now lives in Tunbridge Wells and hosts typical Colombian dinner parties at her home on the first Saturday of every month.

Sofia acquired her passion for cooking by watching her abuela (grandmother) and tías (aunts) in the kitchen, which is quite common in Latin homes.

After moving to Tunbridge Wells seven years ago, the 49-year-old wanted to show her Colombian recipes to the people of Kent.

She said cooking and sharing food has always been at the heart of every celebration and creates happy memories.

For £35 you can enjoy a three-course Colombian meal, which includes beef empanadas, sweetcorn and prawn fritters, roast chicken with signature sides like coconut rice and beans, and a delicious coconut cake with ice cream.

After eating, customers can dance to typical Colombian music or choose their own playlist.

What matters to Sofia is having a good time with her family and friends, that’s what she misses the most in her beloved Colombia.

Like me, she misses the good old Latin way of partying, which means loud music and lots of dancing until at least 5 or 6 am. If the sun hasn’t risen yet, you shouldn’t stop partying.

She said: “I paid a fortune to throw my 40th birthday party at a fancy hotel nearby, but when it struck midnight we had to turn the music down, and just like Cinderella, the party was over. “Even though we hired all the rooms above our party for our guests. It was really disappointing.”

She added: “Here, even if we go to London, we struggle to find places or clubs that play our music, which makes you jump out of the chair and dance. The music and the party atmosphere in general I miss.”

To learn more about Sofia’s cuisine, Click here.

Next step: Argentina with the Nights of Buenos Aires.

With restaurants on High Street in Maidstone and North Street in Ashford, the Argentinian steakhouse is bringing porteño flavors (named after the people of Buenos Aires) to Kent.

Founded by Argentine Linda Pontoriero in 2008, Buenos Aires Nights prides itself on serving quality wines and steaks from its home country.

His steaks and traditional dishes are also influenced by Spanish and Italian cooking techniques. Following the typical Argentinian grilling method, the steaks are cooked over low heat and slowly, in order to become tender and without that burnt taste.

The elegant atmosphere, fully decorated with pieces showcasing the country’s icons like the Tango dance, also welcomes everyone and transports them to the Argentine capital. You should definitely give it a try.

Linda is happy to be able to introduce her culture to the people of Kent, as authentic Latin places are still hard to find here.

She said: “I don’t think the Latin American culture is very strong in Kent, compared to other areas like London, for example.

“I think if we can promote more Latin American businesses across the county, it could attract more Latin Americans to come to Kent and also attract locals to experience our culture.

“Sometimes when people come to our restaurant, they’re even surprised and say, ‘Oh wow, I’ve never met an Argentinian!'”

For more information on Buenos Aires Nights Click here.

Fancy a little Mexican spice? No need to cross the ocean to taste Mexico from Canterbury.

Café des Amis, located on St Dunstans Street, this quirky and colorful restaurant will leave you craving for more of the country’s delicious food and drink.

The restaurant was founded by Bill and Emmanuelle Betham in 1988 after a trip to Mexico the year before. They wanted to bring the vibrant cuisine of the Mexican people and their love of partying to the UK.

The Café des Amis has become a go-to destination for students, locals and even royalty, as Prince Edward has made a few visits.

You can taste their homemade signature dishes such as duck fajitas, Yucatán lamb stew, tacos, paella and much more.

Unlike other places in the county and the UK, Café des Amis prides itself on making all the condiments – guacamole, salsa and sour cream – fresh daily, which for me is an absolute must when it comes to cooking mexican.

It’s much better to smell the mashed avocado chunks dancing with the tomatoes, cilantro and onion, than that gooey green thing you get at the grocery store (I refuse to call it guacamole, I’m sorry) .

John Russell has been the restaurant’s manager since 2008 and has described how the Mexican way of life translates into the food and atmosphere at Café des Amis.

“It’s such fun food to cook because of the colors and freshness of the ingredients used in Mexican cuisine,” he said.

“We just want our customers to feel like they’re on vacation for a few hours. We want them to feel like they’re in Mexico, enjoying food to share with friends and listening to really good music.

“Just bring them that feeling of freedom you get every time you go on vacation and enjoy your first night out.

“You never get tired of Latin American culture – the joy of life, the music and the food.

“It’s something you can’t get enough of, especially at times like these, which can be a bit worrying and difficult.”

To know more Click here.

After all these options, you may not know where to start, so why not try a bit of each country? In this case, Rico Sabor would be the way to go.

With restaurants in Rochester, Gravesend and Dover, Rico Sabor transports customers to destinations including Peru, Brazil, Colombia and Mexico.

Rico Sabor was founded by Julian Ramirez, a Mediterranean chef who showcases his Southern and Latin American roots through his cuisine.

Some dishes available at Rico Sabor

Working in many Spanish kitchens, Chef Ramirez brings the traditional concept of tapas through Latin dishes.

The menu also offers a selection of paellas and main courses such as the Brazilian picanha steak and a very spicy chicken breast with a cream of yellow peppers from Peru.

Click here to learn more about Rico Sabor.

French Dip at Carbon Kitchen + Market

At the start of the Twin Cities food truck revolution, the hunt for good bites became an epic quest of following trucks on Twitter or bumping into them in surprising places. Gastrotruck was part of this early push to cook outside of the usual kitchen and to bring creative dishes to people by way of little paper boats.

Inside the truck were Catherine Eckert and chef Stephen Trojahn. Eckert’s warm hospitality attracted foodies, while Trojahn’s gastronomic skills created irresistible dishes. For years, the two planned to open a restaurant; they even got a pitch. Now, years later, they have opened Carbon Kitchen + Market in this space.

The concept is an idea they briefly tried inside the Graze Provisions + Libations food hall before closing it during the pandemic shutdown. It’s inspired by pit beef sandwiches, something Eckert introduced to Trojahn after tasting it in Baltimore, where the cooking style is more prevalent. All meats in the restaurant are slow roasted over charcoal (hence the name Carbon).

In the French dip, savory lacy meat is layered with charred onions and smothered in a cottage cheese sauce. Housed in crusty bread, the whole thing is drenched in a side of rich juice. It’s a triumph of sandwich achievement. As an accompaniment, perfect homemade fries: thin, crispy, salty and seasoned with a blend of spices that mimics Old Bay.

Beef isn’t the only thing on the menu: there’s also shawarma-seasoned chicken and grilled beets replacing the meat. Although I am so enamored with the French dip that it will be hard not to make it my usual order. (Joy Summers)

2400 University Ave. NE., Mpls., carbonkitchenmarket.com. Open 11 a.m. to 8 p.m. Wednesday to Saturday.

Wrecktangle’s Betty White

As a committed “Golden Girls” fan, I’m the target customer for Wrecktangle’s latest “Crouching Tiger, Hidden Menu” pizza special. But even if you’re not, there’s a reason to get this pie that’s more compelling than just an abiding love for late TV legend Betty White: It’s delicious. Who would expect less from the pizza masterminds at Wrecktangle, who have perfected the art of the cheesy burnt edge and made it a food group in its own right?

The $18 pie, made this week in honor of what would have been White’s 100th birthday, is a white pie, of course. It’s topped with ricotta, a mixture of mozzarella cheese and Oaxaca cheese, then dabbed with pale green puddles of garlic butter. It may not be as sassy as the comedienne herself, but the garlic lingers on like a good St. Olaf story. (Sharyn Jackson)

North Loop Galley, 729 Washington Ave. N., Mpls., 612-695-6525, open 11:30 a.m.-9 p.m. and Tue-Thu, 11:30am-11pm. Fri.-Sat. Malcolm Yards Market, 501 30th Av. SE., Mpls., 612-448-5247, open 11 a.m. to 9 p.m. Sundays. and Tue-Thu, 11am-10pm. Fri.-Sat. wrecktanglepizza.com

Yakitori in Sanjusan

The word (including that of yours truly) is that since Sanjusan opened in March last year, the brand of “fusion” worn by Sanjusan owners Daniel del Prado and Shigeyuki Furukawa has discreetly imposed. There’s no better time to visit than now.

Beginners should definitely embrace the Italian-Japanese duality that has worked so well with Sanjusan’s pizzas, including the Isaac Becker Tribute (spicy raw tuna, cilantro, lime) and the Verdi, which ingeniously combines miso pesto, burrata, walnuts and parmesan.

But that’s not to say the simple, no-frills pleasures of Sanjusan aren’t worth mentioning. The yakitori, or skewered meats and vegetables cooked over a charcoal fire, retain the kind of char and smoke that I only find in high-flying yakitori joints. All are cooked with precision.

On my last visit, I indulged in chicken drum, meatballs and tenderloin. Each has its virtue: you can feel the fatty parts of the chicken more deeply; another might be cleaner, more lively. These are often served with pickles and a bright, funky dip made with raw egg and fish sauce.

My strong recommendation: order them all and make a meal as you can. (Jon Cheng)

33 1st Av. N., deputies, 612-354-7763, sanjusanrestaurant.com. Seating 5pm-9pm Sun-Thu, 5pm-10pm Fri-Sat

Beard Papa’s Cream Puffs

Who knew Minnesota was late to the cream puff party? The little Japanese phenomenon opened an outpost in the Mall of America earlier this month – its 33rd in the United States. And judging by the number of bright yellow boxes circulating, it’s a hit.

Located in the North Garden area of ​​the mall, Beard Papa’s concept is simple. Choose a shell ($4.29-$4.89) – flavors that day were plain, chocolate éclair, green tea, honey and cookies and cream – then choose vanilla, chocolate or tea filling green. The cream puffs themselves follow a proprietary recipe that consists of a double-layered puff on the inside and a pie crust on the outside. They are slightly sweet but sturdy, more than able to hold their own when filled. (The filling is a combination of whipped cream and pastry cream.) I was preparing for a sugar overload, but was pleasantly surprised. Although obviously sweet – it’s a cream puff, after all – it was a nice mid-afternoon pick-me-up.

But about that name. Beard Papa’s opened as a small bakery in Osaka, Japan in 1999. Owner Yuji Hirota’s fluffy white beard was so well known that regulars called him Beard Papa. When the neighborhood kids asked him to create some new treats, he decided to make a pastry “as fluffy and adorable as his beard.” The rest is cream-filled history.

Mall of America, 375 Garden Court, 612-999-8218, Bearpapas.com. Open 12pm-7pm Mon-Thu, 12pm-9pm Fri, 10am-9pm Sat, 11am-7pm Sun.

Francis’ Baconator

Named after a Canadian pig who escaped the slaughterhouse and became a folk hero, Francis is the new tenant of the food trailer outside Sociable Cider Werks (the same space that launched Yia Vang’s Union Hmong Kitchen). And like its namesake, no animals were harmed in the making of its excellent burgers.

Two impossible patties, faux cheese, bacon from Herbivorous Butcher, and a solid brioche bun come together to make this enormous Meatless Double Bacon Cheeseburger ($19). I couldn’t make half of it, especially with a mountain of super crispy fries on the side.

Like Union Hmong Kitchen, Francis is on a brick-and-mortar course, co-owner Lindsey Johnston said. The owners are looking for a place in northeast Minneapolis.

“Our goal is to have that burger feel, with the malts, shakes and ice cream,” she said. At the truck, you can also get chicken nuggets, chili, loaded fries, and salad. “But we want to keep the focus on burgers and fries and appeal to non-vegan eaters, and do something that’s delicious for everyone.” (S.J.)

Sociable Cider Werks, 1500 NE. Fillmore St., Mpls., 612-208-6870, francisthevegan.com. Open for take out and delivery 5pm-9pm Mon-Fri, 1pm-9pm Sat.

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

Timely information prompted a Houston chef to open not one, but two new restaurants in the heights. “Luckily, I learned the [former] Location of the golden bagel. I took a look and it all made sense ”, said the chef Billy Kin. The recently closed bagel store, located at 3119 White Oak, is now the home of Kinokawa, a restaurant focused on omakase and the next Tesseract, izakaya-style restaurant and whiskey lounge.

Kin worked in Houston restaurants for several years, and in 2018 he was the chef of Merle Izakaya, a laid-back Japanese restaurant that focused on using a scorching Binchō-tan (a dense type of charcoal) grill to cook a variety of skewered meats and vegetables. Blackbird also featured several other styles of Japanese cuisine, such as temaki sushi rolls, katsu curry, ramen, and the occasional omakase, but it unfortunately closed in July 2020 during the first wave of the pandemic. When it opens, Tesseract will resurrect many Blackbird Izakaya favorites, with an emphasis on the bincho grill and sushi rolls.

Then Kin partnered with a restaurateur Tuan tran to open Hidden omakase. It served the type of omakase menus Kin had previously created for his Blackbird regulars. Kin’s stint at the helm of Hidden Omakase was brief, and he ultimately left it in the capable hands of the Chief. Niki vongthong. Under his leadership, Hidden Omakase was named one of Houston Food Finders’ Best New Restaurants of 2021.

“I kind of want to do my own thing, and that’s not it [Hidden Omakase] wasn’t for me, but when I’m doing concepts I really like that everything revolves around a certain period in my life, ”Kin said.

With Kinokawa and Tesseract, Kin is clearly taking this opportunity to create something of his own, even in terms of design and decoration. A few days before opening Kinokawa, I saw Kim painting the exterior walls of the building. He even handcrafted most of the restaurant’s wood furniture, like the bar top and a large shelving unit. Kin also named Kinokawa after an upscale Japanese restaurant run by his father in Taiwan 30 years ago.

When it comes to food, however, Kin shares the spotlight. He brought in another highly regarded Houston chef, Brandon silva, to share his vision. Silva was the opening conductor of Tasting after spending five years with the Kirby group, which operates the Heights Bier Garden and Wooster’s Garden establishments, among others. Although Degust was his idea, Silva left after less than a year. due to creative differences.

“From a food standpoint for Kinokawa: you can call it omakase, or you can call it fixed price,” Kin said. “It’s a set price for the chef’s choice that is completely focused on what I can get my hands on. This is what we will serve to the guests. For the most part, around 90% of our ingredients will come directly from Japan. To do this, Kin draws on the connections he developed during his run to Omakase hidden. This is increasingly important, as supply chain issues made this feat difficult. “Now I have direct contact in Japan. Before the pandemic we used to send our orders to local sellers, but since COVID many of them have stopped wearing it [seafood from Japan] because it would go wrong quickly and not sell on time, ”he said.

I was invited to dinner at Kinokawa as a guest of the restaurant. During the meal, Silva said: “We do everything as we want. Freestyle! True omakase. My diners and I were treated to a meal based not only on what was available, but also on the whim of the chefs. Throughout the dinner, the duo alternated between preparing and presenting the dishes, giving everyone the opportunity to show off their style and personality. Kin prepared a combination of old restaurant favorites as well as classic omakase offerings, which still displayed a unique elegance. Silva took the opportunity to push the boundaries and in some cases created dishes on the fly.

From the start of the service, the chemistry between the chefs was evident and the duo created a cohesive menu while using their unique styles. As Kinokawa provides omakase, dishes may vary from dinner to dinner. On the night of our visit, even the first and second seats had different items. Our dinner opened with ceviche style pasta clams (which are softer and smaller than small necks) in a slightly spicy sauce – which is an unusual way to serve clams, as they usually require heat to open. The guests were then treated to two pieces of nigiri. The first was a slice of A5 Wagyu topped with flaked salt and lightly seared on binchō-tan. The other featured fresh Japanese university, one of Kin’s signature ingredients. The leader was eager to share his considerable knowledge on the subject, even outlining the differences between uni types and what influences his choices. Uni would make another appearance later in the meal when Kin picked up a Blackbird favorite Izakaya, Uni Carbonara.

Throughout the dinner, Kin and Silva served dishes ranging from the unusual to the daring. A less familiar but accessible dish was ankimo, or monkfish liver served as a p̢t̩. It had a mild flavor and texture and was served with seaweed and pickled cucumber. Another interesting plaque featured both the shell and the meat of a shrimp Рboth intended to eat. The shrimp meat was served ceviche-style alongside its fried exoskeleton, offering diners both ends of the spectrum of textures.

Go all out in what did you say I just ate? category, Kin served the last dish he developed before leaving Hidden Omakase: shirako, Where potato starch crust, red snapper sperm. It was served lightly fried and dipped in a kind of tsuyu [sauce] similar to that served with aged tofu. The little swimmers had a texture and taste similar to tofu, but more like custard (think fried cheese curds) and had a distinct seafood aroma. Although the flavor was harmless in all respects, it ‘was certainly a daring choice that might surprise some customers.

At one point of the night, Silva came out of the kitchen and exclaimed enthusiastically that he was “freestyle” this lap. The result was a bowl of smoked trout roe and black trumpet mushrooms, garnished with aged Parmesan. It was an umami bomb, balanced by the salt and nutty cheese. A glance around the room showed that diners were finding creative ways to remove the last bits from their bowls using only chopsticks.

The ingenuity continued until dessert with a ice cream sandwich. Silva filled a Japanese milk bun intended for a bread dish with cà phê sữa đá ice cream topped with burnt sugar.

Even though the restaurant has just opened and is still growing, the team behind Kinokawa has managed to create a unique, fun and complete dining experience. The intimate setting worked well with Kin’s friendly demeanor, and he spoke frequently with the guests. Silva’s energy was clearly visible. At times he could be seen dancing in the kitchen. With their enthusiasm and the freedom to serve whatever they wanted, the chefs created a night to remember.

For now, Kinokawa is open Thursday through Sunday, and reservations from 6 p.m. are available on Resy. The price of the dinner is $ 150 per person and a deposit of $ 50 is required. Kinokawa is currently BYOB and does not have capping rights. Tesseract will hopefully debut in February, but the exact opening date will depend on when the liquor license arrives.

Related

KANSAS CITY – The dessert category seems to be facing as much disruption from plant-based innovation as the meat and fluid milk categories. Over the past year, several companies have introduced traditional herbal dairy desserts. And other companies stuck with a dairy base, but tried to differentiate themselves by formulating products that appealed to consumers by being keto-friendly, having little or no sugar, or containing protein.

The list of vegetable companies entering or completing their presence in the dessert category is long. Oatly Group AB, Malmö, Sweden, launched a line of non-dairy frozen dessert bars in North America in November. The new products were added to the company’s pint line of frozen oatmeal desserts.

“We prove that oat milk is not just for coffee, cereal or cooking, but can also be the basis of delicious treats to enjoy during times of celebration or when a stimulating reward is needed,” said Mike Messersmith, president of Oatly North America. “We are very proud of this product and are very happy to bring it to many frozen aisles across the country soon. “

Harmless Harvest, Oakland, Calif., A maker of organic coconut food and drink products, launched three desserts made from coconut meat in December.

“The expansion into the dessert category is a very exciting step for us as we are confident that our superior standards for taste and ingredients will be truly ‘different’ with both our existing customer base and new consumers.” , said Jake Qian, chief innovation officer.

In May, Kind Healthy Snacks, New York, entered the ice cream category with the introduction of a plant-based variety. The dairy-free frozen desserts contain 4 to 6 grams of protein per serving and are based on pear juice, tapioca starch and / or syrup, coconut oil, sea salt, sugar, water, acacia gum, sea ​​salt, soy lecithin, tara gum, guar gum and locust bean gum.

“We tried to think differently about what we would like in a frozen treat,” said Daniel Lubetzky, Kind founder. “We found that there was a lack of an offering that tasted great and contained premium plant ingredients that we can feel good to put into our bodies. “

Click on the slideshow to see the latest innovations in desserts.