Desserts Without Borders

Even among the culinarily adventurous, affairs of the sweet tooth tend toward the traditional.

After hours with Krizzia Yanga

Soon after opening the Downtown location of Red Velvet Cafe, Krizzia Yanga and her family introduced their native Filipino breakfast and lunch dishes to the menu, with great success.

Upping the Cheese Board Game

You can’t swing a few links of artisanal salami these days without hitting a restaurant that serves cheese and charcuterie boards.

Recipe: Heirloom Tomato Panzanella Salad 
with Seared Scallops

Chef Hubert Seifert has deep respect for the tomato.

What We’re Drinking: Sorbet drinks

Sorbet drinks? Denmark 
says ‘Uhhh-huh.’

Strip Search: Momo Ghar

A small lunch counter at Saraga International Grocery celebrates a Himalayan staple

Beer of the month: North High Brewing’s Pale Ale

North High’s pale ale recently took a silver medal at the World Beer Cup.

Drink: Soul Bar beckons locals and travelers alike

In the States, hotel bars and restaurants get a bad rap. They’re thought of as cookie-cutter, unoriginal and unreliable for little more than a whiskey neat. Soul Bar is the exception.