Word: tartare
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...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...executive chef Damon Wise have opened "Damon: Frugal Friday" in Craft's special-events space next door, with a $10-or-less menu featuring dishes like salt cod fritters; pizza with fresh ricotta, black cabbage and truffle vinaigrette; crispy pig ear, deviled egg salad and celery; and smoked beef tartar and spiced flatbread. Even the cocktails and wine are priced under $10. Seating is first come, first served; open every Friday from 5:30 p.m. to midnight.47 East 19th Street...
...Canton of old. Could the Opium Wars soon entangle the Ibis? Or will it be a mutiny of disgruntled migrants? Or what about the machinations of a mysterious ex-pirate from Burma's Muslim Rohingya minority, whose betel-stained gums and drooping mustache make him look "like some bloodthirsty Tartar of the steppes"? Wherever Ghosh's Asian epic may turn, readers can rest assured there are few better navigators to guide...
...rocket science," he said. Also, he thinks the common restaurant markup of five to eight times the cost of a bottle is horrible business. He told me that, aside from really nice dinners, he downs tap all day long. For our first course at La Terza, beef tartar, Mascha poured Vichy Catalan, arguing that the high mineral content would hold up against the beef. In general, he suggests treating high-TDS waters (above 800) like red wines and low-TDS waters like whites. He also recommends pairing water that has small bubbles with subtler dishes so that the effervescence doesn...
Mississippi-based chef, restaurateur and food writer St. John explores the roots of Southern hospitality with witty essays like "The History of the Party." But the quietly sophisticated recipes--sweet potato nachos with boursin, yellowfin tuna tartar with avocado relish, wonton chips--are what will inspire you to throw a gala of your...