Word: crabmeat
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...showcase the beauty of Pinoy food," he says. "To keep it real and exciting." He draws inspiration from his Ilocano and Hokkien roots to concoct playful yet sophisticated dishes that tease the palate without alienating it: succulent scallop kilawin (seviche) in chilled carrot-and-ginger soup; zesty crabmeat, pomelo and rocket salad with caramelized shallots and Ilocos vinegar ("Why does everybody always use balsamic?" he asks); glass-noodle pancit with tender short ribs, garnished with grapes, black sesame and coriander. His outstanding twist on adobo, one of the Philippines' most popular dishes, involves serving pork belly...
...company is now out of the crab-picking business altogether: not even a guest-worker program could save it from the plunging crab market. Even though it's situated near a rich and storied crab fishery, Garland Fulcher's only business now is repackaging and distributing cheaper foreign crabmeat...
...century aristocrats settled in the Victorian mansions that line the picturesque streets. Although Emeril's grabs the headlines, here you will find Commander's Palace, which the prestigious James Beard Foundation has namedbest restaurant in the country. Try the Louisiana court bouillon, a fish soup with crabmeat, shrimp and oysters simmered in a white wine broth. For dessert, don't miss the chocolate fudge Sheba, a double mousse pie dipped in white chocolate with toasted pecans...
...ambitious standards of American four-star dining, moto, the madcap Chicago experiment of chef Homaro Cantu, is a strange restaurant. Eating there is like dropping into an upscale restaurant with the Jetsons. Crab chowder consists of a tiny but menacing soft-shell crab perched atop a lump of chilled crabmeat and black caviar. On the side, four plastic syringes are stacked between slender silver barbell magnets. Each syringe is filled with a tasty soup: Peruvian potato, cream, carrot, garlic leek. Squeeze one into your mouth, crunch into the crab and move on to the next. This is but a single...
Every Asian restaurant has its own take on authentic. At Indika, in the upscale Memorial neighborhood, it means reinterpretation. The techniques are scrupulously traditional, but every dish includes some surprise: crabmeat in the flaky samosas, fresh spinach and mustard greens in the saag paneer, and litchi juice in the margaritas. Indika's self-taught chef-owner, Anita Jaisinghani, 41, worked most recently at Cafe Annie, one of Houston's best-known restaurants. She knows when to keep things simple (a meltingly tender lamb shank) and when to experiment (puff pastry crowned with palm sugar and almonds). "I wanted to Americanize...