California born, co-chefs Carmen Ángel and Rob Pevitts of restaurant Carmen in El Poblado, and more recently in Cartagena, know their way around Medellin’s very underrated culinary scene. The restaurant’s playful take on world cuisine includes Korean tacos and sous vide prawns with candied bacon and pineapple chimichurri. Their dining choices outside of Carmen reflect their eclectic tastes. Here they pick their four favorite foodie haunts in four different Medellin neighborhoods.
Gaston Acurio’s first New York restaurant, the 2 year old branch of La Mar Cebicheria, has closed. Don’t fret though. There’s already talk of moving the restaurant to another Manhattan location, possibly in Chelsea.
Cooking with fire is the oldest form of cooking. Cave people did it. At the end of 2012 I found my self in Stockholm, Sweden at Niklas Ekstedt’s newly Michelin starred restaurant Ekstedt. Rather than focusing attention entirely on Nordic ingredients like every other of the moment restaurant in Scandinavia,… Read More →
A great Amazonian restaurant is near impossible to create. First off, sourcing ingredients with any regularity in the region is done with hands in prayer. Second, where do you put it? Ideally it would be near the source of those exotic fruits and fish, though the entire region is blanketed… Read More →
Every so often, one comes a dish or a restaurant that is a perfect reflection of place. A bowl of rustic green chile stew with a folded flour tortilla on the side, for example, is a perfect reflection of its northern New Mexico context. It taps into not just local… Read More →
In terms of restaurants, no city on the South American continent, except for maybe Lima, has as much star power as São Paulo, Brazil’s sprawling inland city of 11 million inhabitants (20 million if you include the entire metropolitan area). New restaurants that opened in 2012 and others opening this year are giving reason to explore well beyond Alex Atala’s D.O.M. and Helena Rizzo’s Maní.
It was only just November when this quaint Danish restaurant opened in New York City’s TriBeCa neighborhood. “Until recently, the open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus,” highlighted by Kasper Fogh Hansen of HonestCooking.com. That was the case until an up-and-coming Danish chef initiated an advocacy to save and promote what would be Denmark’s contribution to the culinary world. Hansen puts it straightforward, “smørrebrød is back in fashion in Copenhagen” and now, in New York.
Gustu, a restaurant and cooking school from Noma co-founder Claus Meyer will open in La Paz, Bolivia this year.
A quinta in Cuzco is like a huarique in Lima. It is a simple, traditional restaurant that provides regional dishes at local prices. As much as Cuzco has grown and become a global city and home to dozens of massive hotels, the old Cuzco has become more and more obscure. Still if you take a few steps off the beaten tourist paths there are still a few of genuine lunch only quintas to be found.
Boragó has evolved into the Chilean restaurant, focusing on Chilean products and Chilean dishes, which I have long expected would be found here. Almost three thousand miles in length, Chile has a range of products – found in different latitudes and altitudes – that is unparalleled on this earth.