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1 month ago | 
blog.resy.com | Vickie An |Lizzie Takimoto
Discover restaurants to love. The Hit List The Hit List For all your restaurant recommendation needs, look no further than the Resy Hit List, our monthly list of 10 spots that should be on your radar right now.
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1 month ago | 
blog.resy.com | Sam Spence |Lizzie Takimoto
Discover restaurants to love. The Hit List The Hit List For all your restaurant recommendation needs, look no further than the Resy Hit List, our monthly list of 10 spots that should be on your radar right now.
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2 months ago | 
starchefs.com | Lizzie Takimoto
Sweatman’s Garden is making “sodary” happen. While it is a full-service bar, Sweatman’s positions itself as a soda-first space to prioritize inclusivity. No matter which way the guests sip, the West Ashley brick-and-mortar has got it covered. The tonicBrent’s signature soda, now known as the OG Tonic, started as a passion project 12 years ago and became beloved at bars across the city.
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Dec 9, 2024 | 
starchefs.com | Lizzie Takimoto
Chefs in the Lowcountry are getting personal with new renditions of the beloved burger. The burger has proven itself as a hero menu item: approachable, crowd pleasing, and cost-effective. But to have a burger that’s both familiar and exciting—and affordable but also high-quality—isn’t always an easy task. In Charleston and Savannah, a few chefs have innovated dynamic burgers that are reliable and accessible, yet rich with personality.
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Nov 17, 2024 | 
starchefs.com | Lizzie Takimoto
In today’s restaurants, the role of the sommelier is more complex than ever. Beyond upselling and bottle collecting, wine pros must be adept servers, managers, curators, storytellers, and environmentalists in a world where house margins are just getting thinner. That is certainly the case at the West Loop’s Alla Vita, where Wine Director Thibaut Idenn has taken a thoughtful approach to building a wine program that doesn’t sacrifice experience for dollars.
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Oct 24, 2024 | 
starchefs.com | Lizzie Takimoto
Both restaurants also offer additional literature with a smaller selection of suggested wines. At El Che, there are separate sections on the menu categorized as “Director Selections” and “Wines of Distinction,” giving Cuper the opportunity to gently recommend bottles he’s excited about, and in the case of the BTG list, justify higher price points. At Galit, Stroemer gives guests a list of four suggested pairings that work well with the flow of most meals there.
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Sep 19, 2024 | 
starchefs.com | Lizzie Takimoto
Murgh makhani, or butter chicken, has graced menus around the world since gaining popularity in the late 20th century. The dish, said to have originated in Delhi as a way to reinvigorate leftover tandoori chicken, relies on a rich and creamy masala-laced tomato gravy.
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Sep 13, 2024 | 
starchefs.com | Lizzie Takimoto
Like a cup of hot chocolate is to the Western world—alluring, comforting, and seasonal—salep is to the Eastern Mediterranean. The beverage of hot milk blended with dehydrated and ground orchid bulb (an ingredient that goes by the same name) originated in Turkey and became beloved for its creamy consistency and light, floral flavor. In some areas, salep powder is referred to as “white gold” because of its expensive price point due to the reliance on mostly wild, foraged orchids.
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Aug 17, 2024 | 
starchefs.com | Lizzie Takimoto
In Central Texas, brisket rules the barbecue scene, distinctly donned in black pepper bark. In St. Louis, sauces are sweeter and coat a wide range of proteins, while dry rubs and pulled pork sandwiches fuel Memphis. But in the Northeast, the smoke fades, and pitmasters wrangling grills are harder to come by. That is, unless you’re in Somerville, where burning oak wafts from an alley off of Union Square, because that’s where Chef David Wade is serving “Boston Barbecue” at Wade BBQ.
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Jun 24, 2024 | 
starchefs.com | Lizzie Takimoto
At Cassia, where Southeast Asian dishes meet French influence and Californian ingredients, Sommelier Marianna Caldwell needs a cellar that’s flexible, approachable, and tells a story. “My big challenge is spice. There’s a lot in our food.” She used two tactics to find the perfect pour to complement a comforting and moderately spicy Kon Loh Mee with ground pork, sambal, and tender greens.
