Have you ever become fixated with a restaurant to the point that you pull every string, call every hour, wait for cancellations, and sit with bated breath by your phone, wishing-hoping-thinking-praying that they call?
I have this ritual: after I have an audition in NY, I treat myself to a glass of wine at the restaurant down the street from my agency. The twist here is that this post-audition tipple is at the bar of Eleven Madison Park, ranked as the 4th best restaurant in the world, and consistently garnering 3 Michelin stars.
Chef John Tesar’s new Dallas-based restaurant, Knife, is easily at the top of the totem pole of meat-centric restos in the lone star state. This means it’s on another level of carnivorous complexity – come on y’all, Texans know their steak, and Tesar’s spot is bustling every night for very good reason).
He may call himself a simple Southern boy from the Florida Panhandle (or the “Redneck Riviera” as he lovingly refers to it), but Chef Jeff McInnis has been killing it on the New York culinary scene ever since he and his partner/girlfriend, and fellow Top Chef contestant, Chef Janine Booth, opened Root & Bone in the East Village six months ago.
There are few chefs or cooks that just make us squeal with delight. Cecilia Chiang is one of them. After watching the documentary, Soul of a Banquet, about her and hearing Alice Waters sing her praises, I just had to find a way to hear her answers for The Tig’s Chefs Talks.
“I love baking that lets you play and experiment, the less precise stuff is right up my alley!” she said. “That’s how I came up with The TIG Ginger Berry Crumble—it has a relatively healthy bent and a great kick of fresh ginger.
When the team at Cooking Light reached out about an initiative they have called, Second Batch, I was all ears. First of all, I la-la-la-love Cooking Light and secondly, this idea is as thoughtful as it is easy to execute.
The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup – I have a long time love affair with this chicken soup for the soul.
There are certain bites of food that get that huminuh-huminuh-huminuh going. AKA every bite of food you eat at the Venice, California eatery, Gjusta. After a leisurely brunch at Gjelina, the mama bear to this bakery/deli iteration, I drove over to the new space – I had a few days home in LA and needed to know what all the fuss was about.
Let’s discuss for a moment, the word “foodie.” A word that for some is a badge of honor, while for others it’s enough to make them groan in annoyance. The naysayers categorize foodies as those who write late night Yelp reviews about pork belly, Instagram every spoonful of their tasting menu, and whose food gets cold because they’re too busy taking pictures of it instead of eating it.