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category_outlined / Mat og vin
Bon AppetitBon Appetit

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.

Land:
United States
Språk:
English
Utgiver:
Conde Nast US
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10 Utgaver

I DENNE UTGAVEN

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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,…

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so hot right now

While eating our way across the country in search of the best new restaurants (see page 69), we picked up a few new obsessions, from ultra-refreshing shaved ice to giant cuts of meat to skin-contact wines. These are the dishes, drinks, and ingredients we got hooked on this yearIf a restaurant’s not decked out in crazy wallpaper, would you even notice it? Read on for more of our favorite patterns, like this one from Che Fico (page 100) in San Francisco. ■…

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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 LookMomoko 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 SURPRISEI…

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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…

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how to diy your own gazoz

THE SYRUPMacerate overripe fruit (anything goes, but peaches, cherries, and melon would all be nice!) with sugar and lemon juice. Blend and strain to remove solids.THE SODAAdd a couple spoonfuls of fruit syrup to a glass, top off with sparkling water, and adjust proportions to taste.THE GARNISHFinish it off with a sprig or two of mint, sage, or parsley. ■…

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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…

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