Word: entr
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Asparagus both raw and cooked with grapefruit, vanilla and saffron is a provocative, multidimensional entrée, and a sign from chef Mauro Colagreco that you are in for an extraordinary meal. The Argentina-born Italian - a Michelin star holder and voted 2009's newcomer of the year by the Gault Millau guide - eschews the molecular-style cooking that is becoming rather ubiquitous in fine dining and instead prefers earthy textures and light, simple ingredients, unexpectedly layered. (Watch TIME's video "Bocuse d'Or: Americans in a French Food Fight...
When it starts inspiring the motifs that adorn designer handbags, graffiti's entrée into the world of mainstream culture is no longer in doubt. It is in this spirit that the expansive exhibition "Born in the Streets - Graffiti," which runs until Nov. 29 at the Fondation Cartier in Paris, is being held. At the same time, curator Thomas Delamarre says that he isn't about to "hang some canvases on the wall and say, 'That's graffiti.' Graffiti exists because it was born in the street...
...cocktail menu strong on sangria and cava as dishes big and small flow freely from a glass-tiled open kitchen. Tiny padron peppers come fried in a crust of salbitxada (almond sauce); Catalan sausage and meatballs serve as anchors for a spicy Spanish stew. Mercat's namesake plancha entrées include grilled chorizo and morcilla (blood sausage). Rambling over three colorful floors, this is an all-night fiesta with prices that won't kill the fun. Details at www.mercatchicago.com. (See 10 urban bike trips, including one in Chicago...
...NASA astronaut and ISS crew member Sandra Magnus became the first person to try to cook a meal in space. It took her over an hour to cook onions and garlic in the space station's food warmer, but she managed to create a truly delicious entrée: mesquite grilled tuna in a lemon-garlic-ginger marinade - eaten from a bag, of course...
...underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like a succulent barbecued lamb chop garnished with pecans and cèpes, benefit from Icelandic husbandry: the island's sheep spend their summers...