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magazine cafe de la olla
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A concentrated spiced simple syrup to flavor any cold brew.
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As one of the Big Easy’s most recognisable culinary icons, this colourful sandwich packs a serious punch in both flavour and texture. Take a bite out of the Big Easy, and discover more of the colourful city of New Orleans. Check out the all-new OPI New Orleans Collection, inspired by the sights, sounds, and flavours of NOLA.
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The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.
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Sponsored: Juley Le—a NOLA local and lifestyle blogger—is guiding us to the best spots to visit in the Big Easy.
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In Portland, OR, Luce's rustic dishes transport you to restaurants in Italy
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
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Images from Brooklyn's Aska, Andrew Knowlton's pick for 2013's tenth best restaurant in America
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The chef of two-Michelin-starred Atomix is behind the new Seoul Salon. Plus, a new Peruvian spot from a beloved Miami restaurant family, dry-aged fish and Wagyu in St. Louis, and more.
Kate Kassin
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A home for Northern Thai in Portland, a beloved Detroit restaurant’s second act, and more reasons to dine out this season.
Kate Kassin
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These adjacent sibling Mediterranean restaurants—the former with a tasting menu, the latter set next door in a 1930s Standard Oil filling station—have carved out an inviting corner in a once-rough patch of St. Louis
Andrew Knowlton
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There’s nothing more important about my trips to L.A. than my proximity to All Time.
Amanda Shapiro
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A peek inside L'estudio, the cafe and ceramics studio in N.Y.C.
Carolina Santos-Neves
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A beloved Minneapolis food truck morphs into a brick-and-mortar celebration of the "it" sandwich.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
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Bon Appétit spends a day on the line with Chef Koichi Endo, Executive Chef at Tempura Matsui–America’s only Michelin-starred tempura restaurant. Tempura Matsui is the first authentic tempura restaurant in New York City and follows the techniques of its grand chef, Mr. Masao Matsui.
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Follow owners Ivo Diaz & Rachel Diaz Pirard through an entire day of operating their family business - Venezuelan restaurant Casa Ora in Brooklyn, NY. The restaurant is truly a multi-generational affair, with Ivo and Rachel's daughter Ora being the namesake and Ivo's mother Isabelis serving as executive chef. From making fresh masa and sofrito to serving up gourmet cocktails and pastries, see what goes into every aspect of owning and operating a family restaurant in the heart of New York.
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“The waitlist at Dakar is about 40-50 people every single day. We serve all of our guests at once so it can be a challenge.” Bon Appetit spends a day on the line with Sharena Smith, Sous Chef at Dakar NOLA in New Orleans, a Senegalese restaurant that serves a 7-course tasting menu to all its customers at once and winner of the James Beard Best New Restaurant 2024.
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“Nōksu is located underneath the 32nd Street subway station which is unconventional for a typical fine dining restaurant.” Bon Appétit spends a day on the line with Jing Wen Ng, Chef de cuisine at Nōksu in New York City. Located in the subway, no gas stoves or open fires are allowed, so chefs must get creative with their techniques.