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Restaurant Location Specialty(s) Stiles Switch BBQ: Austin, Texas: Buford T's Diablo Sandwich (post-oak wood-smoked brisket and beef/pork sausage with onion, tomato-based barbecue sauce, jalapeños and pickles on a butter-toasted bun); Dirty Bird Sandwich (cajun-spiced smoked and deep-fried chicken breast topped with bacon, queso and coleslaw).
Restaurant Location Specialty(s) Lava Lava Beach Club: Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a ...
Saffron Bigoli with Duck Ragou Art Smith Boka Restaurant Chicago, IL: 1 EV201 Holiday Warm Indian Pudding Alex Guarnaschelli The Colonial Inn: Concord, MA: 1 EV201 Holiday Pernil Aarón Sánchez Casa Adela New York, NY: 1 EV201 Holiday Peking Duck Duff Goldman Peking Gourmet Inn Falls Church, VA: 2 EV202 Hometown Favorites Umami Giada De Laurentiis
New York City import Red Farm Chinese restaurant opened Wednesday in downtown Austin. We took a tour of the kitchen with one of the restaurant’s longtime managers, Jeff Goldin, who calls himself ...
At the restaurant, dishes such as Aegean Fisherman’s Orzo, kritharaki pasta in a saffron-sea herb broth, and fava with caramelized onions will be served. As well as an infinity pool with sundeck ...
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
Austin, Texas: Happy Hour Special Menu: "Honey Rosemary Dipped Fried Chicken" – chicken is dredged in corn starch and 13 secret ingredients, dipped in buttermilk and whole milk, doubled fried and dunked in a honey bath (of local honey, fresh rosemary and water), served on top of "neckbone gravy" (made with seared chicken neckbones, chopped ...
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