Food & Wine May 2016

FOR THIS TRAVEL ISSUE, we at F&W offer our opinionated guide to Destination Next: the most exciting, forward-thinking, food-obsessed places on earth. You'll see that our tastes are broad. We're captivated by the black-rock caves of Iceland's Westman Islands—what could be a better picnic spot?—but we're also intrigued by London's hyper-urban Shoreditch neighborhood, with its brilliant chefs and fascinating history. We love the Middle Eastern food trend in L.A., and also the arrival of world-class tacos in Copenhagen. Our editors are always in search of Destination Next, traveling everywhere to find new flavors and ideas. Below, three of our most frequent flyers share their favorite discoveries across the US. Kate Krader RESTAURANT EDITOR LOS ANGELES: LOCOL It's impossible for me not to be thrilled by this new fast food spot by F&W Best…

ROLE PLAY In Fully Committed, I play 40 characters—the main character, who is a reservationist, plus the people who call trying to get into this hot restaurant in New York City. I also play the chef, the line cook, the maître d', the business manager, Naomi Campbell's assistant…I modeled the hostess after Adele. RESTAURANT INTEL The play's director, Jason Moore, and I went to Daniel and Jean-Georges in Manhattan. I called the host desk at Jean-Georges to say I was running late and really paid attention to how the person answering the phone treated me. I dropped my napkin a few extra times to see how quickly they would pick it up. They were right on it. RESERVATION REJECTION There have been times since Modern Family started that I've tried to name-drop myself to get…

1. BEDSIDE CARAFE New York designer Anna Karlin believes in bold shapes and powerful hits of color. I love the jolt of yellow in this carafe set. $330; annakarlin.com. —Suzie Myers 2. GREEK OLIVE OIL Kiklos extra-virgin oil gets fruity flavor and a peppery kick from Koroneiki olives. $29 for 500 ml; theolivefruit.com. —Morgan Goldberg 3. FLAVOR MIST In flavors like juniper or sage-citrus, these spritzes can transform a cocktail or a bowl of pho. $18 for 10 ml; aliceandthe magician.com. —Julia Heffelfinger 4. CANDY DISH This glass dish, based on a Danish porcelain piece from 1944, begs for puffy pink marshmallows. $85; gardeshop.com. —SM 5. CAKE KNIFE In their Ojai workshop, Jack Gerard and Genevieve Barrere turn indigenous woods into stunning utensils. This knife is made from purple cedar. $60; fourleaf woodshop.com. —SM 6. FINISHING SALT Hamptons Salt Co. sources…

The places, people and ideas to watch Green sauce Apple dashi with pureed oregano references a clam dish at chef David Chang's favorite Sydney restaurant. Local clams For the Clams Grand Lisboa at NYC's Momofuku Nishi, the shellfish changes each season. Toasted noodles Toasting rather than boiling fideos-style noodles helps them soak up the sauce. 1 STAR CHEFS' NYC NEWS MOMOFUKU NISHI David Chang's new restaurant revels in Asian-Italian mash-ups like Clams Grand Lisboa (above). Named for a Macao casino, the dish gives linguine with clams a dashi kick. nishi .momofuku.com. For more, turn the page. LA SIRENA At Mario Batali's massive new restaurant in The Maritime Hotel, guests can order a "bis" (two tastings) of pasta, or have cocktails at the 38-foot marble bar. lasirena-nyc.com. UNION SQUARE CAFE Danny Meyer's iconic New American restaurant reopens this spring in a David Rockwell–designed space…

THE TERM FOODIE is inadequate to describe Questlove's relationship with the international subculture of chefs," says Anthony Bourdain in his foreword to the new book Somethingtofoodabout by Ahmir "Questlove" Thompson. "He would be better described as a fully made member of the chef mafia." Questlove, the brilliant bandleader of The Roots on The Tonight Show Starring Jimmy Fallon as well as a producer, DJ and writer, is fascinated by the intersection of creativity and cooking. For Somethingtofoodabout, he traveled across the country, having a series of far-ranging conversations with 10 extremely forward-thinking chefs. He got the idea for the book on a pilgrimage to Tokyo to eat at the legendary sushi counter Sukiyabashi Jiro, which he chronicled on Instagram (his feed @questlove is remarkable). "I was like Popeye to spinach,"…

JUICE-SPIKED Mixologists are joining the cult of cold-pressed juice. Powering this trend is the ubiquity of juice bars and high-powered juicers, and the enormous interest in healthier sweeteners. LOW-PROOF The explosion of new vermouths, sherries and European bottled aperitifs coming to the US is fueling the low-proof drinks trend. These cocktails are relatively low in alcohol, so they're a great choice at lunch and light enough to get you through an entire dinner. COFFEE + TEA Good bartenders are precisely the obsessive types who geek out over coffee and tea; some even started their careers as baristas. This helps explain the boom in coffee and tea cocktails. Another factor: the increased availability of cold-brew coffee and excellent coffee liqueurs and teas. FROZEN Most people associate frozen drinks with spring breakers at Señor Frog's in Cancún. Now star…