Bon Appetit September 2018

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

United States
Conde Nast US
6,16 €(IVA inc.)
26,43 €(IVA inc.)
10 Números

en aquest número

3 min.
try it, you’ll like it

If you want to know what the best new restaurants in America are, don’t ask me. I’m not trying to be rude. It’s just that I’m one of those guys who tends to hit up the same four spots with his same four friends. And when I do check out a new joint, it’s often a place I already know I’m going to love. Like when Frenchette opened in Tribeca a few months back. Man, I could not wait to go. Riad Nasr and Lee Hanson, former chefs of Balthazar and Minetta Tavern, had crafted what seemed like a dream bistro. And sure enough, when I pulled open its polished sapele wood door, I felt like I was stepping into a Scorsese-directed set. It is restaurant as pure theater—a glowing, Deco-inspired space,…

1 min.
1 actually your grandma’s wallpaper

We love restaurants that transport us, and lately they’ve been taking us somewhere unexpected: Granny’s house. Decidedly retro wallpapers are so right now. Consider the moody tropical prints at Oklahoma City’s Bar Arbolada; the framed berries and birds at Canard in Portland, OR; or the fuzzy damask at Atlanta’s Golden Eagle. “It gives this funky old-school vibe without being too serious,” says Mark Stone, general manager at Dallas’ Gung Ho, whose dining room is wrapped in peacock-studded red flowers. Paired with modern flourishes (we’ve yet to notice a rise in plastic-covered sofas), wallpaper feels classic, cool, and downright familial. Get the Look Momoko Morton, founder of Naka Interiors, the design company behind Southern eatery Julep in Denver, tells us how to bring these nostalgic patterns into modern homes. KEEP AN ELEMENT OF SURPRISE I…

1 min.
2 this is gazoz, and this is why you should drink it

I’m not always in the mood for booze, but that doesn’t mean I just want…water. Enter gazoz, a refreshing drink made with sparkling water, fruit syrup, and fresh herbs. Think of it as a nonalcoholic spritzer that uses seasonal (and often trendy) ingredients like lemon verbena (spotted at Studio at the Freehand in NYC), Concord grape and thyme (Golda in Brooklyn), or quince and fennel (Bala Baya in London). Gazoz isn’t a new creation—it was popular in Israel in the 1950’s—but it’s a natural menu addition as all-day restaurants and Middle Eastern–influenced spots continue to open in droves. You know how cold-pressed juice had its moment in 2013? I’m hoping we’re on the verge of The Year of Gazoz. Especially if that means I get to have a craft cocktail…

1 min.
3 ice is the new ice cream

It’s not that we’re over ice cream (we’re not monsters). It’s just that there’s another frozen dessert in town—all over town, really. Shaved ice (or shave ice, depending on who you talk to) is showing up across the country, from powdery Japanese-style kakigōri to layered, paper-thin sheets of Taiwanese bao bing. There are renditions that stay close to tradition and others that riff (take, for example, the local Tcho chocolate you can sprinkle on top of your shaved snow at Powder in San Francisco). There’s the stacked-high Filipino halo-halo with fresh fruit, evaporated milk, ice cream, and other toppings like sweetened beans. There are New Orleans sno-balls—like a snow cone but fluffier—far outside NOLA. No matter the kind, we know one thing for sure: We’re not exactly missing the mint…

1 min.
4 poppin’ up

“I’m the chef. But really I’m a connector, a liaison, a platform. I want each pop-up to hold space for a family member I’ve learned from.”—ANYA PETERS, FOUNDER OF KIT AN’ KIN The pop-up used to be the resourceful chef’s restaurant—a means for young cooks to sidestep the hurdles associated with a brick-and-mortar and prove themselves to the public. But in 2018 pop-ups aren’t merely a precursor; they’re the format of choice for a generation of chefs with broader ambitions. Whether at a pop-up by Danny Newberg (who dropped out of the NYC fine-dining scene to host dinners under the name Joint Venture) or the I-Collective (a community of indigenous chefs and activists who collaborate on events), some of the most compelling meals we had this year were as ephemeral as…

2 min.
5 city of the year: portland, maine

I’ve got a thing for Maine. I went to college there; I vacation there. But naming Portland our restaurant city of the year isn’t a case of blind favoritism. It’s the result of knockout Roman-style pizza, the freshest hand rolls, and a Jewish-style deli that could call NYC home. This always tasty city has never tasted better. And to prove it, I rounded up 13 ways to binge your way through it right now. 1 Get a glass of on-tap Maine-made pét-nat Morphos, throw back expertly shucked oysters and baby scallops (when in season), and you could easily spend your entire afternoon at The Shop at Island Creek Oysters. 2 Check out Little Giant, the sophomore effort from the team behind local fave Portland Hunt + Alpine Club, for clever dishes like…