Jake Cohen wants to feed everyone with joy and intention.

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The self-described “nice Jewish boy” has made a career from sharing recipes — and joy — with the world. The chef, author, and TV personality literally started his culinary career by watching Food Network shows and recreating the recipes for his friends. That joy of breaking bread has led to a successful career with Cohen, authoring two New York Times bestsellers: Jew-ish and I Could Nosh. In addition, Cohen is a frequent guest on The Drew Barrymore Show, Live with Kelly and Mark, Good Morning America, and the Food Network — bringing it all full circle.

Cohen doesn’t just call himself a “nice Jewish boy” — he is. The author and cooking maven is involved with City Harvest, an organization that helps provide New Yorkers with nutritious food. According to its website, about 1.4 million New Yorkers are currently experiencing food insecurity, including seniors and one in four New York City Children. City Harvest has launched its annual High Holidays Food Drive, aiming to provide kosher food to Jewish New Yorkers facing food insecurity during the High Holidays. This specific drive runs through October 13.

Cohen is also publishing a new book called Dinner Party Animal. Set to be released September 30, 2025, the book encourages people to make every day a celebration. Broken Palate chatted with Cohen to find out more about the book and how to turn any day into its own holiday.

Broken Palate: Your new book, Dinner Party Animal, comes out later this month. In it, you talk about turning everyday life into a celebration. Can you share what that means to you?

Jake Cohen: Intention is everything! When you put headspace towards meaningful gatherings with those you love over good food, it’s always a celebration that deserves gratitude and abundance!

BP: I think we all stress throwing a gathering at our homes -- you strive to make it more simplified. Can you share three tips for making a gathering less stressful?

JC: This is going to sound crazy, but the first tip is looking at yourself in the mirror and saying, “I got this, it’s going to be a wonderful night.” I’m big on energy and manifesting, and your vibe rubs off on your food and the way you host. Go in positively and you’ll always see a better result. Tip two is prep to the max! Each menu in my book has a timeline for every component that can be prepared, so you don’t end up chained to the kitchen all night. And third, pivot with ease! Not enough plates? Use paper! Somebody cancel? Invite your neighbor! Something didn’t go as planned? A lesson for your next party!

BP: What is your favorite holiday/non-holiday to throw a gathering? With the holidays coming up, what is your favorite?

JC: I love hosting Yom Kippur break fast, since everyone is so hungry that great food tastes even better. I have a bagel menu in the book that I’ll be making with all the fixings and homemade bagels. They’re much easier than they seem!

BP: You do work with City Harvest -- and your book is about sharing food with loved ones? Can you share what it means to you to help people put food on their tables?

JC: The book is truly about community, so there’s no better way to give back and support the local New York community than by making sure everyone has easy access to nutritious food.

BP: You have an entire section in your book for last-minute get-togethers. Can you share a tip or two for those last-minute "Hey I'm in the neighborhood" calls?

JC: Be stocked on the pantry or freezer staples you can pull out for a last-minute get-together! When you have a few recipes you can jump to, you get to focus on the people. Keep it simple.

BP: What is in your kitchen that we should all have to keep just in case a friend comes so they can have a nosh and a drink?

JC: My go-to is cookie dough in the freezer to bake a little something sweet to enjoy! But for healthier noshing, I like to have dips and crudités or chips on hand for my own snacking, ready to share.

If you lived in New York City, Philadelphia, or Baltimore at any time before 1991, you have fond memories of going to Horn & Hardart Automat.

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Founded in the late 19th century by Joseph Horn and Frank Hardart, the Automat was a marvel truly before its time. The first actual automat, which opened in Philadelphia in 1902 and then in New York City in 1912, allowed people to choose their own food and drink rather than wait for servers.

The notion was simple: Put a coin into a slot next to the window where your desired sandwich or piece of pie was behind, and a little door would open up, gaining you access to your desired meal.

In its heyday, there were dozens of bustling Horn & Hardart locations throughout New York City. There, secretaries, retail clerks, students, bankers, and everyone else would converge for a quick and affordable lunch in a convivial setting.

Though the automat was created for everyone to be able to afford a meal or a beverage, don’t think for one moment that the setting was drab or institutional. The automats were smartly decorated, and your coffee was poured from an elaborate dolphin-shaped spout.

Sadly, the last automat closed in 1991, a victim of the rise of fast food restaurants, inflation, and even its coin-operated model in a world of plastic currency.

Now, there’s a renewed interest in the brand, with a campaign to bring Horn & Hardart back to its former glory. And it all starts with a cup of coffee.

David Arena, CEO of Horn & Hardart, relaunched the company a little over two years ago with the goal of bringing the brand back. He explains that the company was brought out of bankruptcy in the 90s by a few Philadelphia investors who tried to open up some coffee shops but didn’t have much success. “I met one of those entrepreneurs and fell in love with the brand in 2022 or so and approached him to take it over with the goal of bringing back not just the company but its values,” he says.

Arena shares that Horn & Hardart’s core values are quality and customer experience. “It was founded by two people who believed the bottom line wasn’t the most important thing. The company’s slogan was The public appreciates quality.”

Arena, who self-funded this restart of an iconic brand, says the century-old automat concept is a fantastic model for the present and the future, with a few modern twists like tap-to-pay. “The automat genuinely has a great business model. It has convenience. It has no lines. It has no tipping. And tap to pay is as easy as putting a nickel in.”

Arena says it’s also fantastic for families. “I have two little kids, and when we need to leave a restaurant, we need to leave. Here, there are no checks to wait for.”

There’s also the nostalgia aspect of reviving Horn & Hardart.

Arena says the company gets hundreds of stories about what Horn & Hardart means to them. “People associate Horn & Hardart with family memories. Rarely is there a company that doesn’t seem transactional. It’s really neat.” Arena recalls his favorite note: “I got an email from a man who said he went to Horn & Hardart every Saturday with his dad. He sent a picture of himself and his father sitting on a bench in front of one of the automats. It was so incredible.”

With those memories, Arena says reviving the company feels like it has to be done correctly. “The company meant so much to so many people. When we looked at bringing it back, we needed to figure out how to bring it back for another 100 years. How do we get it to last beyond me?”

For Arena, it starts with Horn & Hardart’s coffee.

For nearly a century, the automat’s coffee was loved by millions. In the 90s, the coffee blend was recreated using a blend of beans from Brazil, Colombia, and Costa Rica. “It’s the best diner coffee you’ve ever had. It’s a coffee you can drink every day,” he says. Horn & Hardart also offers a dark roast and a decaf made using a CO2 method instead of chemicals. The Horn & Hardart website sells the coffee, along with merch like mugs and totes that bear the original logo.

Marketing the coffee worked. “I’m happy to say that after two years, we’ve grown our coffee business so much that it is profitable for the first time in 30 years,” he says.

The ultimate goal, of course, is to reopen the automat. But first, there are steps to take. “Our next move, depending on fundraising and how much money it takes, is opening a smaller format automat, then moving to a larger one,” says the CEO.

Right now, the strategy is working. In addition to a growing coffee business, the company’s Instagram shares stories of the original automat, and a book about the Automat, written by Marianne Hardart in 2002, will be republished this fall by Penguin Random House.

Arena hopes this renewed interest in a nostalgic brand, combined with new technology, will revive the Horn & Hardart automat. “I like to think the founders are looking down on me and smiling,” he says.

With Christmas a week away, if you’re looking for a last-minute gift, there’s nothing better than a book. We’ve picked out a selection of books that will appeal to a vast number of people — not just home cooks (personally, I read too many cookbooks where the recipes are too difficult and instantly turn me off).

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From a travel guide to the country’s best craft spirits to cocktails inspired by everyone’s favorite mob boss, here are books to gift to friends (or yourself).

Pro tip: Order from Amazon and choose the gift bag option for a last-minute gift that will arrive festive in no time.

The Sopranos: The Official Cocktails Book

The Sopranos is, arguably, the greatest television series of all time. This master class in screenwriting and acting gave dimension to Tony Soprano and his family. Sopranos fans will love this book which includes 60 recipes inspired by Tony, Carmela, Christopher, Adriana, and more.

Fodor’s American Spirits

I am in favor of bringing back the travel guide. Sure, there are apps, but there’s nothing better than a well-worn travel guide on your shelf that’s been dog-earred and filled with notes and doodles. This travel-sized guide includes the best distilleries, breweries, and wineries in the United States. If you have a friend with wanderlust and a taste for craft spirits, this is the perfect gift. Side note: look out for the Florida section — I wrote it.

McAtlas: A Global Guide to the Golden Arches

Author Gary He explores the diversity of cultures through one lens: McDonald’s. The book features McDonald’s restaurants in more than 50 countries and the way the mega fast-food company caters to each though its menu and decor. Beautiful photos accompany each country, making this a fantastic addition to the book collection of pop culture aficionados.

5 Ingredients Mediterranean

There’s nothing I like better than cooking at home, but I have neither the time nor the patience to use a million ingredients and 30 pots and pans to feed myself. Master chef Jamie Oliver makes everyday cooking easy (and affordable) with his five-ingredient recipes, which are also easy to follow. The recipes are bright, filled with flavor, and can get dinner on your table with little effort — After all, we’re not all Julia Child. A win-win for new couples, singletons, and people who value flavor without the hassle.

Bread and How to Eat It

The owner of New Jersey’s Bread and Salt bakery and Eater New York editor, Melissa McCart collaborate on a book that takes a new look at bread. This unique tome is not a recipe book for baking bread — rather it’s a guide to what to do with that gorgeous loaf you picked up at your local bread baker. Buy it for someone who can’t live without their daily bread.

We are now into the 12 days of Christmas and, if you’re like me, you’re scrambling to find gifts for the people in your life.

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As my friends can attest, I take my holiday gift-giving very seriously. I love everything about the holiday season, so this is my chance to show my appreciation to the people I love. I travel a fair amount, so a lot of my gifting is from places I’ve been to — and, as an appreciator of food, most of my travel revolves around food.

While food is universal, gifting food can get very personal (as it should). The items on this list are all tried and true by yours truly. They’re all amazing — and can all be ordered online and received well in time for the holidays.

A Hand Drawn Portrait of Your Favorite Restaurant by John Donohue

A restaurant is so much more than a place to grab some food. It’s the place of first dates, reunions with old friends, and family dinners. For that reason, we all have a restaurant that holds deep meaning. People fall in love at a restaurant, get engaged there, and return for anniversaries. Adults take their children to the restaurant that their parents took them for holidays and birthdays, and friends simply tell each other, “I’ll meet you at the place at 8 p.m.”, (think the Seinfeld diner and Friends’ Central Perk). If your loved one has a special restaurant, send them a hand-drawn portrait. Artist John Donohue has drawn hundreds of restaurants in New York, London, Chicago, Washington D.C., Paris, Philadelphia, Napa, and Block Island. Choose your favorite (or commission a custom piece). The artwork starts at only $55 and is printed custom. If you’re in the NY tri-state area, order by December 15 for Christmas delivery — everywhere else in the U.S., place an order and you will also receive a printable gift sheet that can be presented on Christmas Day — so your recipient will get a gift to open on Christmas Day.

Rubirosa Pasta Tin

New York City Italian red sauce favorite, Rubirosa does the traditional popcorn tin one better by filling it with dry pasta. The Rubirosa pasta tin is filled with three kinds of pasta (lumache, casarecce, and trottole), totaling three pounds of homestyle pasta, presented in a great-looking tin that I now use to store all my USB cables and charging cords. The pasta tin costs $48.99 and is the perfect gift for all pasta lovers.

Clif Family Wine

When I visited St. Helena this past summer, I tasted some wonderful wines — most of which were well out of my price range. Then, I happened up Clif Family Winery. Yes, the same people that make Clif Bars have a winery. Founded in 2004, Clif Winery makes wines from Napa Valley grapes that are well balanced and surprisingly affordable. I loved them so much, I joined their wine club — an affordable indulgence that allows me to drink in a bit of Napa four times a year. If you have a runner or cyclist who also appreciates wine, this makes an excellent present, and wines start at $30 a bottle.

Pasolivo Olive Oil

I’ll say this from now until the cows come home — I love it when someone gifts me with a bottle of good olive oil. While olive oil is super subjective, there’s something about California olive oil: it’s sharp, grassy, almost peppery. Pasolivo makes a wonderful selection, but I prefer the classic California olive oil ($49.95).

Mala Girl

I fell in love with Mala Girl vegan broths when I was gifted a sample pack in the mail. Honestly, it took me well over a month to try some of the broth but when I did I was a convert. These vegan, all-natural broths are made with superfoods, herbs, and vegetables. They’re great as soup, stew, and ramen starters, they can be added to hot chocolate or mixed with oil and vinegar for salad dressings or marinades, or enjoyed on their own as a soothing afternoon snack to sate those afternoon hangries. If you have a vegan friend, a college student, or someone who travels on your list, these Mala Girls are perfect stocking stuffers. They’re also available on Amazon as a gift set for $14.95!

Fischer & Wieser Sauces

You can’t go wrong with a gift of sauces and jams for the holidays, and this Texas-based company produces some of the best. The company, which started as a small peach farm and roadside stand, has expanded to include a large fruit orchard, a cooking school, and a manufacturer of sauces and jams. Its pride and joy is the roasted raspberry chipotle sauce: this sweet and smoky sauce can be used as a marinade, but it works best when used to make a simple hors d'oeuvres: smear some goat cheese on a brioche or cracker and top with some of the raspberry chipotle sauce. It goes perfectly with champagne or prosecco for a festive holiday starter. Find it also on Amazon for $9.99.

Our Place Always Pan

Nearly three years ago, I broke down and purchased that pan that every influencer had. To this day, I use my Always Pan every single day without fail. It makes the perfect omelet and the best one-pot meals with minimal cleanup. Even when I left the pan on the burner for far too long and thought I had ruined my Always Pan, it was fine after a good wash. It doesn’t hurt that the pan also looks like something that should be exhibited at MoMA. The Always Pan has been my best kitchen investment to date and makes an excellent gift for the minimalist in your life since this pan really can replace a bunch of cookware (I keep one cast iron for steaks). The pan costs $99 online, but check Target and Amazon for flash sales.

Michelin Guide is having one busy week. Just on the (boot) heels of celebrating the inaugural Texas Guide, Michelin has announced that several New York restaurants have joined the Michelin Guide.

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The announcement serves as a tease before the December 9th ceremony in which New York, Washington D.C., and Chicago restaurants all learn their official ranks in the Michelin Guide.

These new restaurants are all now included as “Recommended” restaurants, however, that status can change in December and any of these newbies can upgrade to Bib Gourmand or even earn a Star (or Two or Three).

New restaurants earning a place in the New York Michelin Guide include:

• Eulalie

• Cesar

• Tadhana

• Acru

• Bungalow

• Penny

• Odre

• Le B

• Ishq

• Massara

• Sailor

• Theodora

• Joo OK

• Octo

• Sawa

• Lingo

• Uzuki

• ILIS

• Sushi Sho

• Veerays

• Okonomi Market

• See No Evil Pizza

• YingTao

• Blanca

• Le Veau d’Or

• Daphne’s

• Cafe Boulud

• Lungi

• Bayon

• Tha Phraya

For a complete list of restaurants in the New York Michelin Guide, including tasting notes, visit michelin.com.

For nearly two decades, Marc Forgione has been feeding people in his beloved Tribeca neighborhood at his eponymous Forge, along with NOLITA’s Peasant, and One Fifth in the Village.

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Forgione’s calling is to feed people, and on Tuesday, October 29, he’ll join other luminaries in the culinary world such as David Shim (Cote Korean Steakhouse), Andrew Carmellini and Levi Raines (The Dutch), Cedric Vongerichten (Wayan), Emma Bengtsson and Heather McCaffrey (Aquavit), and more for City Harvest’s annual BID event.

Each year, the soiree chooses a different elaborate theme — with 2024 being the year of CHTV — celebrating classic 80s music and videos. Guests will sample food and drink from more than 50 of New York’s best chefs, restaurants, and mixologists as they eat, drink, and dance to benefit City Harvest.

Forgione will serve a dish from his restaurant, Peasant. The chef spoke with Broken Palate about the importance of feeding all New Yorkers and the special place Tribeca has in his heart.

Broken Palate: Your roots are deeply planted in NYC’s Tribeca neighborhood. What makes that neighborhood speak to you?

Marc Forgione: There are so many things about Tribeca that are special — the history, the people, the restaurants. But Forge has been done there for 16 years (first at 134 Reade Street, and now at 30 Hudson Street), and we have always had such amazing neighbors and regulars. The neighborhood really embraced us as soon as we opened and has ever since. I’m so thankful for that.

BP: Your restaurant Forge, moved from its original location to a space that holds historical culinary importance. How does it feel at 30 Hudson to walk in some huge shoes, as it’s the former Danube space?

MF: David Bouley was and is a legend in the culinary world, especially in Tribeca. I feel honored that we’re now carrying the torch in this space as a restaurant and it didn’t become another bank or clothing store.

BP: On October 29, you will be part of City Harvest’s BID 2024. What can guests expect? And what will you be serving?

MF: Guests can expect a good time! This event is one of the most fun ones I do every year and I’m especially excited about the year’s theme since I’m a big music fan. We’ll serve Pink Floyd’s “Pig” with Tuscan-style beans and fennel agrodolce from one of my restaurants, Peasant.

BP: As a chef, why is participating in City Harvest important? What does City Harvest mean for New York City and its people?

MF: As a chef, our job and passion is to feed people, so I’m a huge supporter of City Harvest’s mission to feed hungry New Yorkers. Also, so much food waste happens in New York City — not just from restaurants, but from special events, catering companies, vendors, grocers, and more. So it’s incredible that City Harvest can rescue this food that would otherwise be tossed and distribute it to those who need it.

City Harvest Presents BID 2024: CHTV! Tuesday, October 29, 2024 at the Glasshouse in NYC starting at 7 p.m. (6 p.m. for premium tasting hour). Tickets start at $1,500 and can be purchased here.

Passover runs through April 30 this year, with millions of Jewish people commemorating the holiday throughout the world. During Passover’s first Seder nights, most families read a Haggadah, which details the story of Passover and the exodus from Egypt. In it, the Haggadah says, “Whoever is hungry, come and eat; whoever is needy, come and celebrate Passover”.

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In New York alone, more than half a million Jewish people struggle to put kosher food on their tables. City Harvest, an organization dedicated to feeding city residents in need, holds an annual Passover food drive. Last year, City Harvest collected and shared more than 14,000 pounds of kosher food. City Harvest partners with organizations like the Masbia food pantry in the Flatbush section of Brooklyn to help distribute food directly to people who need it.

City Harvest is holding its 2024 Passover food drive now through Monday, May 6. Even if you’re not in the New York City area, you can help by having an online food drive through givehealthy.org. Once set up, you can share your unique food drive page with friends and family, allowing them to donate kosher food directly to City Harvest where it will be distributed to families in need.

And, if you need a sweet treat to share with your family and friends, make this delicious matzo crunch.

Jake Cohen shared this recipe from his book I Could Nosh, which covers traditional Passover matzo in chocolate, candies, potato chips, and fruits. The result is a barklike treat that’s colorful, joyful, crunchy, and delicious!

Cohen, who gives cookbook author Marcy Goldman credit for popularizing the snack in 1985, says' matzo crunch has become a staple dessert in JEwish households everywhere, including his own. “It’s wildly simple, addictively brittle, and infinitely customizable, making it another Passover staple we shouldn’t turn our backs on during the rest of the year. “

The beautiful thing about matzo crunch is that it’s not just meant to be enjoyed by Jewish households during Passover. It’s a treat that’s meant to be shared with everyone. So make a batch and break some matzo with your friends.

Matzo Crunch

Serves 8 to 10

Prep Time: 15 minutes, plus 30 minutes chilling time

Cook Time: 20 minutes

4 sheets matzo

8 ounces (2 sticks) unsalted butter or vegan butter

1 cup packed (213g) light brown sugar

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 ½ cups dark, milk, or white chocolate chips

TOPPINGS FOR DARK

Chopped apricots

Chopped pistachios

Chopped dates

Flaky sea salt

TOPPINGS FOR MILK

Rainbow sprinkles

Mini M & M’s

Crushed potato chips

TOPPINGS FOR WHITE

Crushed Aleppo pepper

Flaky sea salt

Directions

1. Preheat the oven to 350°F.

2. Line a sheet pan with parchment paper and arrange the matzo on top, breaking the sheets to fit.

3. In a small saucepan, combine the butter and brown sugar over medium-high heat. Cook until the sugar has dissolved and the mixture is violently bubbling, 5 to 6 minutes. Remove from the heat and stir in the vanilla and kosher salt. Pour over the matzo, using an offset spatula to spread evenly.

4. Bake for 12 to 15 minutes, until caramelized and the bubbling begins to dissipate. Remove from the oven and immediately scatter the chocolate chips over the top. Let sit for 5 minutes, then using an offset spatula, spread evenly over the matzo.

5. Scatter on your desired toppings, then refrigerate until set, about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.

If you’re a New Yorker living in the city and seeking out a bit of charm and color in your life, the answer is a two-hour train ride away.

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Hudson, New York is a charming yet sophisticated getaway that’s close enough for daytrippers to enjoy an afternoon strolling Warren Street’s boutiques and galleries before heading to one of the city’s breweries for a cold one. And, while you can get downright lost in the maze that is the Antique Warehouse, if you want some down-home charm and gourmet groceries, a trip to the Farm Shoppe is in the cards.

The Farm Shoppe recently opened as a collaboration between James Beard Award-nominated chef Emma Hearst (formerly the chef-owner of Sorella), chef and farmer John Barker, and artist James (Jamie) Barker as a way to get produce from their Forts Ferry Farm, the 100-acre produce farm in Upstate, New York, to consumers in as charming a way as possible.

The trio opened Forts Ferry Farm in 2015 after Emma and her husband John decided they wanted to shift focus from restaurant life to growing the items. Before that, Emma and John owned and operated Sorella, a Lower East Side Italian restaurant. For her work there, Emma was recognized by Forbes 30 Under 30 and nominated as a James Beard Award Semifinalist. The couple partnered up with John’s brother Jamie, a multi-media artist , to open the farm.

Over the better part of a decade, the farm has grown from producing some vegetables to yielding hundreds of different vegetables, fruits, and flowers.

The Farm Shoppe was opened as a way to offer the farm’s bounty, along with baked goods, soups and frozen entrees, and curated pantry items. It’s also the home to a collection of antique table accessories, curated by Emma.

The shop, itself, feels like a cross between Alice in Wonderland and farmstead chic with walls of varying hues of green, colorful silver platters, and handmade wood trelliage serving as the backdrop for the colorful vegetables and flowers on display.

The shop offers the produce and flowers grown on the Forts Ferry farm — an ever-changing selection of 15 varieties of tomatoes, 20 varieties of hot peppers, 20 varieties of greens, and 20 varieties of herbs including specialty herbs like huacatay, epazote, and Mexican marigold. There’s also salad mixes, sprouts and shoots, microgreens, and more to choose from.

The Farm Shoppe also offers a rotating selection of cookies such as white chocolate black sesame and giant salted chocolate cookies; snacking cakes, focaccia, along with soups, sauces, and frozen entrees to take home (bring a cooler bag for your trip back to the city).

You can also stock up on hot sauces and chili powders made from the farm’s peppers, local honey, granola, farm-made salad dressings, fresh eggs, and more.

And, because every home deserves it, bring home a bouquet of fresh flowers or a piece of antique tableware to dress up your kitchen.

The Farm Shoppe. 554 Warren Street, Hudson, New York; fortsferryfarmshoppe.com. Open Thursday to Saturday from 11:30 a.m. to 6:30 p.m.

Valentine’s Day is next week and with that holiday come thoughts of love….and chocolate.

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According to the National Confectioners Association, in 2022, “Seasonal Valentine’s Day items generated $729 million in the seven week period leading up to the holiday. Chocolate was, by far, the biggest seller in seasonal items, at $613 million.”

This year, why not choose a chocolate that also practices mindfulness and empowers women and local farmers?

Founded by sisters Erika and Janett Liriano, Inaru Chocolate not only sources cacao from the Dominican Republic but also makes bars at its factory just outside of the country’s capital of Santo Domingo. The farmers, considered partners, receive a share in the company’s revenues. The chocolate factory is run by a female general manager with a goal to empower local women with employment opportunities and room for growth.

Inaru’s Seema Kedia says the minority-owned, female-owned company’s goal can be summed up as this: “What we focus on is strength of opportunity”.

The Liriano sisters’ combined business backgrounds aren’t in culinary: Janett was named on the 2019 “Forbes 30 under 30 for Manufacturing and Industry” list and Erika has served as chief of staff and project manager at various startups and venture funds.

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Their hearts, however, are deeply rooted in the Dominican Republic and its cacao.

Cacao farming runs in their family. Their father has a farm in the Dominican Republic and, after they started several successful ventures in the United States, he asked if they would ever do anything that had a tie to family and the Dominican people. By forming Inaru, they are honoring their roots in the sweetest way.

Inaru offers the chocolate online in three-bar bundles. The bars are available in 70% dark cacao or blended with fruits and florals such as vanilla and chamomile and auyama seeds and cranberries. The bars are sold in a mixed set of three or as three packs of one flavor. The chocolates are vegan, gluten-free, and tested safe from heavy metals.

The chocolate is also available at a pop-up shop at the Oculus in New York City and at the Canvas, a shop that offers sustainable products. Inaru is also available through the OneKin app.

The company also offers ingredient chocolate to bakers and restaurateurs who want to work with its products. As Kedia notes, “The cacao from the Dominican Republic is regarded globally as some of the finest in the world.”

Since the company’s inception about three years ago, Inaru has been working to set up the factory and create meaningful partnerships with farmers. The company’s been producing chocolate successfully for about a year and is now poised to grow. Kedia sums it up, “Now we can start to tell people our story and share more of our products.”

Broken Palate loves to share interesting Substack authors with our readers.

Today we’s like to share Eve Matheson’s Something Eve Read. It’s a site about great reads, thoughts on life, and joy. This week, Matheson reviewed the book, Cooking As Though You Might Cook Again by Danny Licht

Check out her review and subscribe here to get Something Eve Read in your inbox.

A Review of Cooking As Though You Might Cook Again by Danny Licht

This week I read a perfect book. My mom gave it to me several months ago. She gave a copy to my sister as well, who read it immediately and said she loved it. I delayed. Why? I’m not sure. My mom would say, have you read the book I gave you? and I would say, not yet, but I will! So often we delay things that we should have done right away. Why did I live through months as a person who hadn’t read this book when I could have lived through those same months as a person who had read it?

It’s perfect. To my knowledge there’s nothing else like it, and there’s not a single thing I would change about it. It is devourable in an hour. I suggest you read it that way. It will buoy you along on its gentle wave. I could have, and gladly would have, read 300 more pages of Danny Licht’s writing, ideally about food, but really about anything at all. I understand though, that he said all he needed to say.

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Cooking As Though You Might Cook Again is a cookbook in the form of the poem. Anyone who likes to cook must read it. Anyone who wants to know how to cook must read it. Anyone who hates to cook must read it. Required reading is what it is.

Licht begins with a suggestion against recipes. I use the word suggestion because that’s all this book is full of. Licht tells us he will be our grandma, that all we need is some faith in our taste. Both faith and taste must be exercised to develop. A recipe is good for inspiration but it is not a replacement for taking your faith and your taste to the gym (kitchen).

From there, Licht when-you-give-a-mouse-a-cookies his way through a series of recipes, though they’re only recipes in the loosest sense of the word. A pot of beans makes him want pasta, he wants to garnish that, and you know what else might need a garnish? A bowl of soup. A good garnish for soup is a little green sauce. When there’s green sauce in the fridge, a roast chicken is in order. Roast chicken is good with potatoes, and a fresh salad too, and so on.

Not a single thing could make more sense—this dance through food. That’s all Licht wants you to do—make sense, and maybe dance a little if it feels right.. Cooking should make sense and be fun, and it will if you trust your taste. What could be more sensical than making food to feed yourself? What could be more sensical, or more necessary, than making sure that the food you’re feeding yourself with is good?

Pay attention, use your senses, listen to yourself. If something is good, it is good! And repeatedly throughout this little tome, Licht reminds us that things can be good just because they are good. To call on Zen and the Art of Motorcycle Maintenance, there are some things that simply have that unexpoundable quality of Quality. The act of nourishment through food can be, and should be, one of those things.

Here, I planned to share a sampling of quotes with you—just three or four of my favorites. I flipped through my book and typed out all of my underlined phrases, sentences, paragraphs. They filled up two pages. So here’s just one instead on salt, and beauty, and goodness. Know that I struggled to choose it:

“With more salt, things taste better and better until they just taste like salt. This is a fine line and tempting, so be aware of it and taste often. Some say that using a lot of salt is unhealthy, while others say that it is healthy. I say that it is delicious and therefore required. My delusion is that beautiful things are generally true, and I think it is beautiful to imagine that food that tastes good and feels good is good for the body. Only time will tell, but I have faith in the good.”

Inspired by Licht, I made myself a pot of beans the other night. Really it took a large part of the day too, but a pot of beans is a relatively passive thing to make. It started in the morning, at 8:00am when I cut open my bag of cranberry beans. I tend to cut open bags of beans, pasta, rice, etc. instead of tearing because I don’t like for the dried goods of my choosing to go flying out of the bag and because I like clean edges.

So I cut open my bag of beans and handful by handful sifted through them for little stones or other debris. This was my favorite part of making beans without a doubt, and one that I hadn’t thought much about. Dried beans feel so good in the hand. The weight of them, the feel of the outer shell. The sound they make against each other. Just thinking of it now makes me want to sing or funnel them in a used paper towel roll and tape the ends and call it a rainstick. Maybe both.

I submerged my sweet dried beans in water in my big orange mixing bowl, running them through my hands one more time. The bowl went in the sink, and I went to work.

When the clock struck 4:00pm, all I could think about were my beans. They were ready for me. Unable to wait, I left the office early. How they had grown. I drained them of the water they hadn’t yet soaked up and poured them out into the pot I would cook them in.

I prepared my aromatics. Shallots, a head of garlic, thyme, rosemary, bay leaves (multiple because the ones I have are weirdly small (see pic above)). Plus a few sprigs of parsley that were about to go bad in the fridge. I cut the shallots in half and peeled off the outer skins. I cut my head of garlic in half but left the outer skins on. Still, my countertop was covered in fluttery allium papers. I made a righteous and crinkly mess flinging them down and around, not caring.

I rinsed the herbs and bunched them together. I got out the kitchen twine that my friend Maddie lent me quite a while ago, that I’ve fallen in love with and therefore kept all this time. There might not be a more useful thing to keep around the house than kitchen twine. I tied up my herbs and laughed at the way my bay leaves looked like prisoners tied to a tree.

Everything went into the dutch oven with plenty of water and a glug of olive oil and it looked beautiful. Then I turned on the heat and walked away for an hour. My apartment began to smell like what heaven must smell like. I checked on the beans. Things looked decidedly less beautiful in one sense of the word, but decidedly more beautiful in another. The water was becoming bean broth. The beans were expanding and some of them split. Aside from the lost aesthetic of unspilt beans, I don’t see anything wrong with the splitting. It only meant that the beans were becoming something I could eat, and that’s beautiful.

At the hour mark, they weren’t quite ready, so I waited another 15 minutes. Then they were perfect. I ate them with garlicky chard and chicken cutlets that my Baba made for me. Grated pecorino went on top of all of it and a bit of pepper.

The next day I had beans with mini rotelle pasta, which is a delightful and whimsical shape. The miniature ones are even better than the normal ones (which are still good) because they fit in a spoon, and I prefer to eat with a spoon. More pecorino.

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The day after that, I had a bowl of beans with two soft-boiled eggs scooped out on top. More pecorino.

Then beans with toasted sourdough, and then there were no more beans.

RESTAURANTS • FOUND Table 

Strip Mall Stalwart

Echigo, perched atop a Prime Pizza in a plaza on the outskirts of Sawtelle, is the poster child of strip mall sushi.

Run by chef Toshi Kataoka, Echigo epitomizes this uniquely LA form of sushi experience. Behind an unassuming facade, its bare-bones interior houses a 12-seat sushi bar (exclusively for omakase) framing a smattering of tables (a la carte orders). Walk-ins get seated swiftly. The volume? Blissfully hushed. Exceptional, relatively affordable nigiri come in pairs. 

Since opening in 2002, the restaurant has more than galvanized its status as a classic, while managing to stay relatively under the radar. Highlights from a recent dinner included pudgy scallops glistening over warm rice, and a blue crab hand roll, an Echigo signature (well before Sugarfish took it mainstream). Try to order only one.

After dinner, head to nearby The Bigg Chill, another institution, for a cup of LA’s best frozen yogurt. A timeless bang bang. –Emily Wilson

→ Echigo (Sawtelle) • 12217 Santa Monica Blvd. Ste 201 • Lunch Mon.-Fri., Dinner Mon.-Sat. • Reserve. 

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BARS & RESTAURANTS • The Nines

Rooftops

• Elephante (Santa Monica, above), breezy Italian lounge with idyllic sunsets

• Calabra (Santa Monica), Mediterranean at The Proper 

• Terra at Eataly (Century City), pasta, wine, gelato, nearly 360-degree city views

• Bar Funke (Beverly Hills), pink quartz bar beckons with Funke-branded Negronis 

• Dante (Beverly Hills), award-winning martinis amid Beverly Hills’ best vantage

• Harriet’s Rooftop (Sunset Strip), retro decor, expensive drinks, killer views 

• Mother Tongue (Hollywood), health-conscious Michael Mina joint atop members-only athletic club

• Bar Flores (Echo Park), women-owned cantina with margaritas, flowering vines, and pop-up tacos

• LA Cha Cha Chá (Arts District), second-story bar offering Mexico City-inspired fare

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RESTAURANTS • First Person 

The Melrose Hill Moment

Ètra, which opened last month in Melrose Hill, is the first capital-d Dinner restaurant among the neighborhood’s slew of forthcoming openings (see Intel, below). The Italian newcomer hides behind its daytime counterpart, Café Telegrama, which was immediately swarmed when it opened last month. 

Parking is tricky around the trafficky intersection of Western and Melrose, an early concern for the burgeoning area, where blue chip gallerist David Zwirner also planted his LA flag last spring. Otherwise, it’s been an impressive doubleheader premiere.

Telegrama serves a satisfying Greek yogurt with granola and seasonal preserves in the morning. At lunch, a craveworthy tuna melt-inspired sandwich stars pepperoncini aioli in place of cheddar. The space is airy and polished, with a sunny patio that folds into Ètra come nightfall. 

Handsome and (a bit too) dimly lit, Ètra is reminiscent of a Bode store: all warm wood, an intimate smattering of tables, and a six-seat wine bar. Chef and co-owner Evan Algorri gives the people what they want: crudo, extra-tender meatballs, pastas, chicken with Calabrian chili juice, steak with grilled cabbage. The silky spaghetti pomodoro has a kick of heat, and the chicory salad with anchovy, black pepper, and cured yolk is the best new Caesar in town. 

During opening week, the crowd was a who’s who from the restaurant industry and LA’s creative set. As galleries continue to open up in the area, it’s likely to become an art world go-to. 

But right out of the gate, Ètra is as hot at night as Telegrama by day. Melrose Hill is off to the races. –Emily Wilson

→ Ètra (Melrose Hill) • 737 N. Western Ave. • dinner Tues.-Sun. • Reserve.
→ Cafe Telegrama (Melrose Hill) • 737 N. Western Ave. • 8a-3p daily. 

RESTAURANTS • Intel

MORE MELROSE HILL: The team from beloved wine shop Domaine LA is opening a French restaurant in the neighborhood. Per our source, the buildout should be done by March and it'll be “somewhere in between Stir Crazy and [NYC’s] Frenchette.”

AND MORE: Also slated for early ’24, L.A. Grocery & Cafe, a 5,000 SF cafe and market by one of the Honey Hi founders. Plus, the first west coast outpost of New York City’s Scarr’s Pizza, a full-service restaurant from the Little Fish team, and Color Club, a new nightclub from the Haas Brothers (who are currently on display at Deitch).

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RESTAURANTS • First Word 

Keep Sushi Weird

The Skinny: Tyson Cole has racked up accolades for his 20-year-old Austin-based sushi bar Uchi, which took Texas by storm and birthed a restaurant empire. Now, his flagship’s first west coast location has arrived in Los Angeles (with a 14-seat omakase-only follow-up, Oheya, coming in 2024).

The Vibe: There’s nothing particularly Texan about the moody sushi den, situated in a prime spot on Santa Monica Blvd. between West Hollywood and Beverly Hills. Slabs of blonde wood function as makeshift walls to separate different sections of the restaurant, and an expansive outdoor space makes conspicuous celebrity tables easy to spot. 

The Food: Technically brilliant. The massive menu is split into many sections: omakase, hot and cool tastings, nigiri and sashimi, agemono (tempura), ​​makimono (cut rolls), and toyosu (fish market), among others. The best way forward is the omakase. If you prefer to go your own way, you can’t possibly over-index on the superb hot and cool tastings, specifically yellowtail with orange and thai chili and ora king salmon with brown butter hollandaise and ikura.

The Verdict: Itamae precision meets Southern hospitality — it shouldn’t work, but it does. –Caitlin White

→ Uchi (Norma Triangle) • 9001 Santa Monica Blvd. • Reserve.

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RESTAURANTS • FOUND Table

All Grown Up in the Arts District

It's hard to overstate the amount of praise lavished on the first iteration of Baroo, a shoestring operation in a Hollywood strip mall where chef Kwang Uh played mad scientist with ferments and pickles. Since shuttering that storefront in 2018, Uh and his wife/partner Mina Park resurfaced in various guises (a pop-up at a flea market, a fast-casual stall in Grand Central Market), but lacked a space that matches their ambition — until now.

The recently opened Baroo in the Arts District is, finally, a capital-R restaurant, with a grown-up hunk of real estate, in a neighborhood quickly establishing itself as the go-to for risk-taking, high-end dining (see also: Yangban Society, Yess, Kato). One can imagine the pressure the couple feels to deliver in these shiny new digs. 

What a relief, then, that the new Baroo is a major step up in every way. The prix-fixe menu is a departure from the strip mall’s a la carte setup, with more polished versions of the flavors and techniques that launched them into stardom. It’s a format that allows Uh to flex, deploying more high-end ingredients, like a Peads & Barnett pork collar (served with a "goulash jigae") and wild-caught black cod. And in perhaps the most substantial upgrade, there's now a bar program, focused on lesser-known Korean spirits like yakju and makgeolli, along with a waitstaff well-versed in them. 

The vibe is industrial Zen (fitting for a couple who met at a Buddhist monastery in Korea), but far from austere. On a recent Tuesday night, Park floated around the warmly lit room, pouring complimentary sips of locally produced makgeolli, greeting longtime customers who dressed up for the occasion. Meanwhile, Uh bopped around to hand-deliver desserts. It felt like a reunion. 

And it’s one you can join. Reservations are relatively easy to come by, for now. If the past is any indicator, you’ll want to get in before Baroo is discovered all over again. –Jamie Feldmar

→ Baroo (Arts District) • 905 E. 2nd St. • Reserve.

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GOODS & SERVICES • The Nines

Haute Provisioning, Central/West

• The Cheese Store of Beverly Hills (Beverly Hills), old school icon gets breath of fresh air from new owner

• Petrossian (West Hollywood), caviar, but also smoked fish, charcuterie, and other flights of fancy 

• Monsieur Marcel (Beverly Grove), original Farmer’s Market standby for aspiring Francophiles

• Gjusta Grocer (Venice, above), prepared foods, local produce, baked goods, florals 

• Farmshop (Brentwood), restaurant, bakery, and shop in Brentwood Country Mart 

• Lady & Larder (Santa Monica), top-tier charcuterie boards, plus pantry essentials

• Fatty Mart (Mar Vista), Asian groceries and more from Little Fatty team

• La Española Meats (Harbor City), for Spanish meats, cheese, and paella fixings

• Erewhon (various locations), especially Venice or Calabasas locations for people-watching

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For many people visiting Miami, Brickell and the neighboring city of Miami Beach are on their radar.

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But Coconut Grove is the city’s most beautiful neighborhood filled with lush tree-lined streets, great restaurants, a neighborhood feel, and a charming boutique hotel to rest your head at the end of the day.

While even locals get confused about this, Coconut Grove is part of the City of Miami, with Miami City Hall located in the former Pan American Airlines Seaplane Terminal.

Coconut Grove is home to several interesting restaurants including the Michelin-starred Ariete, cute boutique shops, a Saturday farmers’ market, and a waterfront designed for strolling.

The Grove is also home to the Mayfair House Hotel and Garden, a gorgeous boutique hotel that boasts a landscaped atrium, rooftop bar and pool, and an art-meets-bohemian vibe.

The Mayfair House Hotel and Garden will host chef Jimmy Lebron for a pop-up dinner tomorrow, January 31. Dinner reservations are available from 5 to 7 p.m. at the property’s Mayfair Grill.

Lebron, who gained notoriety at Bar Lab’s Broken Shaker, 27 Restaurant & Bar, and Hoja Taqueria, will offer a menu of modernized-authentic Mexican cuisine. Dishes will include wahoo crudo, oxtail barbacoa taquitos, and lamb shawarma tacos. Guests will also be able to take advantage of the restaurant’s Vino Wednesday, which offers select wines at half the usual price.

Lebron tells Broken Palate that he was inspired by Mayfair Grill’s wood-fueled open-fire flavors of the American Southwest and to work with the team at Mayfair Grill, operated by Miami restaurant group, Lost Boy & Co. “I wanted to bring some of the Oaxacan dishes we work with at Hoja. Many of my good friends work at Lost Boy & Co. – I’ve seen them grow from day one. It’s good to finally collaborate with their stellar team.”

Lebron, who is behind an eclectic group of restaurants, says that his creative process when it comes to a menu or even an evening’s pop-up menu starts with scouting out a neighborhood — and its restaurants. “I am my biggest critic. I always go into a new city without writing the menu, look around the neighborhood, and see what other restaurants are offering. I want to be different and stand out,” he says.

A native of Miami, Lebron is proud of how Miami’s food scene has evolved and is excited about the city’s culinary future. “I love to see how much it has grown in the past 10 years and how we still have so much more room for growth.”

There’s still time to make reservations for Lebron’s pop-up via Resy. Check out the Mayfair House and Garden’s other culinary-focused activities like a QP Tapas Takeover, a Galentine’s Day Celebration, and more here.

The New Orleans community has clearly embraced Nina Compton and her husband/business partner Larry Miller.

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The power couple moved from Miami to New Orleans in 2015, after Compton fell in love with New Orleans while filming Top Chef: New Orleans. The move was clearly a gamble: Compton and Miller had successful careers in Miami but when New Orleans whispers in her sultry voice, there’s no denying her.

That same year, Compton and Miller opened Compère Lapin at the 77 Hotel & Chandlery in New Orleans’ Warehouse District. It was an instant success both with tourists and locals who fell instantly in love with Compton’s menu that speaks of her Caribbean roots, her formal training, her love of Italian cuisine, and her adopted New Orleans home.

For her refined yet soulful fare, she earned the James Beard Award for Best Chef: South in 2018, and Food & Wine Magazine’s Best New Chef in 2017. Compère Lapin was named one of Esquire’s Most Influential Restaurants of the Decade in 2019, America’s 38 Best Restaurants by Eater in 2017, and New Orleans’ 2016 Restaurant of the Year by The Times-Picayune.

In 2018, Compton and Miller opened Bywater American Bistro in the very neighborhood they call home. The restaurant, as its name implied, served bistro fare. A few weeks ago, Compton posted on Instagram that Bywater would pause service. Now, the restaurant has reopened with a refreshed name and a new menu. BABs, as it’s now known, will take advantage of the chef’s extensive pasta-making skills (she was once known as “Miami’s gnocchi queen” during her tenure at Scarpetta at the Fontainebleau Miami Beach). Pastas include a Wagyu beef lasagna, spaghetti carbonara with andouille and black truffles, and cavatelli with shrimp run-down sauce.

Compton tells Broken Palate that, like many restaurateurs, during the pandemic, she and her husband pivoted a lot to keep the doors open. “Thankfully, we got through it and Larry and I felt like it was time to regroup and also give the guests what they wanted. Lots of handmade pastas!”

The chef says she loves everything about pasta — from making it to eating it. “Yes, I enjoy making pasta and you’ll see it on the menu at BABs. But even on my days off, fresh pasta is always for dinner. There is something very relaxing to me about making fresh pasta - rolling, kneading, shaping, it’s soothing. “

And, more than anything, Compton is committed to being part of the New Orleans community that has welcomed her and her restaurants with open arms. “Living in New Orleans is special, and we are beyond thankful for the support from the community since we moved here. Everyone embraced us with open arms. There’s a strong sense of community in New Orleans and I love the culture. As a chef, it’s exciting to learn New Orleans traditions. I’m continuing to learn things every day.”

If you’re in New Orleans and want to experience some of the pasta of your life, a trip to BABs should absolutely be in your future.

BABs. 2900 Chartres St., New Orleans; 504-605-3827; Babs-Nola.com.

The James Beard Foundation announced the semifinalists in the restaurant and chef categories for 2024. Nominees will be announced on Wednesday, April 3, and winners will be announced on Monday, June 10 at the James Beard Restaurant and Chef Awards Ceremony at the Lyric Opera of Chicago.

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The 2024 Restaurant and Chef semifinalists are recognized across 22 categories. For many, this first step toward the Beard is the most significant and rewarding since semifinalists are chosen through an open call for recommendations. In addition to those recommendations, the Beard Awards’ voting body provides recommendations. Recommendations from the public are reviewed and considered by the Beard subcommittee when compiling the semifinalist list.

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Here is the full list of restaurant and chef semifinalists for 2024 (and, not one mention of Barbie or Oppenheimer).

Outstanding Restaurateur

• Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Annabelle, Sababa, and others), Washington, D.C.  

• Itai Ben Eli and Itamar Levy, Sof Hospitality Group (Doris Metropolitan, Hamsa, and Bādolina Bakery & Café), Houston, TX

• Kimball Brienza and Stephen Palmer, O-Ku Sushi, Charleston, SC

• Marcos Carbajal, Carnitas Uruapan, Chicago, IL

• Bryan Chuntan and Pei Wei, Zaab Zaab and Zaab Zaab Talay, New York, NY

• Ravi DeRossi, Overthrow Hospitality (Cadence, Etérea, Avant Garden, and others), New York, NY

• Greg Dulan, Dulan’s Soul Food Kitchen, Hotville Chicken, and DulanVILLE, Inglewood, CA

• Laile Fairbairn, Locally Grown Restaurants (Snow City Cafe, South Restaurant + Coffeehouse, and Spenard Roadhouse), Anchorage, AK

• Michael Gallina, Tara Gallina, and Aaron Martinez, Take Root Hospitality (Vicia, Winslow's Table, Bistro La Floraison, and others), St. Louis, MO  

• Armando Hernandez and Nadia Holguin, Cocina Chiwas and Tacos Chiwas, Tempe and Phoenix, AZ

• Robert LeBlanc, LeBlanc + Smith (Sylvain, The Chloe, The Will & The Way, and others), New Orleans, LA  

• Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI  

• Nikki Ness Berglund and Ryan Nitschke, Luna Fargo, Sol Ave. Kitchen, Nova Eatery and others, Fargo, ND

• Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA

• Nicolas Poilevey and Oliver Poilevey, Obelix, Le Bouchon, and Taqueria Chingón, Chicago, IL

• I-Ho Pomeroy, I-Ho's Korean Grill, Bozeman, MT  

• Cara Stadler and Cecile Stadler, BaoBao Dumpling House, Tao Yuan Restaurant, and ZaoZe Cafe & Market, Portland, ME  

• Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford, NH

• Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells, and others), Washington, D.C.  

• Kelly Whitaker, Id Est Hospitality Group (The Wolf's Tailor, BRUTØ, Basta, and others), Boulder, CO

Outstanding Chef

• Oscar Amador Edo, Anima by EDO, Las Vegas, NV

• Emma Bengtsson, Aquavit, New York, NY

• Barclay Dodge, Bosq, Aspen, CO

• Jeremy Fox, Birdie G’s, Santa Monica, CA

• Francis Guzmán, Vianda, San Juan, PR

• Atsushi Hayakawa, Hayakawa, Atlanta, GA

• Rashida Holmes, Bridgetown Roti, Los Angeles, CA

• Dionicio Jiménez, Cantina La Martina, Philadelphia, PA

• David Kirkland and Ernest Servantes, Burnt Bean Co., Seguin, TX 

• Dan Kluger, Loring Place, New York, NY

• Gregory León, Amilinda, Milwaukee, WI

• Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR

• Sylvan Mishima Brackett, Rintaro, San Francisco, CA

• Dean Neff, Seabird, Wilmington, NC

• Daniel del Prado, Porzana, Minneapolis, MN

• Michael Rafidi, Albi, Washington, D.C.

• John Shields and Karen Urie Shields, Smyth, Chicago, IL

• Renee Touponce, The Port of Call, Mystic, CT

• David Uygur, Lucia, Dallas, TX

• Aaron Verzosa, Archipelago, Seattle, WA

Outstanding Restaurant

• 2941, Falls Church, VA  

• Beckon, Denver, CO

• Bywater, Warren, RI

• The Compound, Santa Fe, NM

• Convenience West, Marfa, TX  

• Coracora, West Hartford, CT  

• The DeBruce, Livingston Manor, NY  

• The Duck Inn, Chicago, IL  

• Koi Palace, Daly City, CA  

• Langbaan, Portland, OR

• The Market Place, Asheville, NC

• Mixtli, San Antonio, TX  

• Nancy’s Hustle, Houston, TX

• Pineapple & Pearls, Washington, D.C.

• The Restaurant at Gideon Ridge Inn, Blowing Rock, NC  

• Selden Standard, Detroit, MI  

• Superiority Burger, New York, NY

• Vestige, Ocean Springs, MS  

• The Walrus and the Carpenter, Seattle, WA 

• Yoshitomo, Omaha, NE

Emerging Chef

• Fariyal Abdullahi, Hav & Mar, New York, NY

• Ope Amosu, ChòpnBlọk, Houston, TX

• Janet Becerra, Pancita, Seattle, WA  

• Nikko Cagalanan, Kultura, Charleston, SC  

• Roberto Centeno, Espiritu, Mesa, AZ 

• Ki Chung, Bar Maze, Honolulu, HI

• Rocky Coronado, Nepantla, Detroit, MI

• Danielle Duran-Zecca and Alessandro Zecca, Amiga Amore, Los Angeles, CA  

• Ryan Fernandez, Southern Junction, Buffalo, NY

• Yun Fuentes, Bolo, Philadelphia, PA  

• Sky Haneul Kim, Gift Horse, Providence, RI

• Emily Lim, Dabao Singapore, San Francisco, CA  

• Zubair Mohajir, The Coach House by Wazwan, Chicago, IL

• Masako Morishita, Perry's, Washington, D.C.

• Joe Robbins, Bissell Brothers Three Rivers Kitchen, Milo, ME

• Bryce Stevenson, Miijim, La Pointe, WI  

• Kenneth Wan, MAKfam, Denver, CO  

• Lawrence Weeks, North of Bourbon, Louisville, KY

• Chanah Willis, Last Call Baking, Birmingham, AL  

• Jeff Workman, The Campground, Kansas City, MO

Best New Restaurant

• Ajja, Raleigh, NC

• Alkemē, Santa Fe, NM

• The Alna Store, Alna, ME  

• Alpino, Detroit, MI

• Atelier, Chicago, IL  

• Ava Bakery, Phoenix, AZ

• Bar Bacetto, Waitsburg, WA

• Barbs-B-Q, Lockhart, TX  

• Barra Santos, Los Angeles, CA  

• Chez Noir, Carmel-by-the-Sea, CA

• Comfort Kitchen, Dorchester, MA  

• Dakar NOLA, New Orleans, LA  

• Foul Witch, New York, NY

• Foxface Natural, New York, NY

• Hayward, McMinnville, OR  

• Jūn, Houston, TX  

• Kaya, Orlando, FL  

• Kiln, San Francisco, CA

• Kisser, Nashville, TN  

• Lita, Aberdeen Township, NJ  

• Mainlander, St. Louis, MO  

• My Loup, Philadelphia, PA

• Oro by Nixta, Minneapolis, MN

• Ramen Del Barrio, Austin, TX  

• Sado, St. Louis, MO  

• Sắp Sửa, Denver, CO  

• Scoundrel, Greenville, SC  

• Shan, Bozeman, MT  

• Tatiana by Kwame Onwuachi, New York, NY  

• Tuxpan Taqueria, Central Falls, RI

Outstanding Bakery

• Bobby Boy Bakeshop, Winston-Salem, NC

• Breadshop, Honolulu, HI

• The Burque Bakehouse, Albuquerque, NM

• La Casita Bakeshop, Richardson, TX

• D’Andrews Bakery & Cafe, Nashville, TN

• Gusto Bread, Long Beach, CA

• Isgro Pastries, Philadelphia, PA

• JinJu Patisserie, Portland, OR

• Koffeteria, Houston, TX

• Loba Pastry+Coffee, Chicago, IL

• Make My Cake, New York, NY

• Mel the Bakery, Hudson, NY

• Nichole’s Fine Pastry & Café, Fargo, ND

• La Pâtisserie Chouquette, Saint Louis, MO

• Pluma by Bluebird Bakery, Washington, D.C.

• Shatila Bakery, Dearborn, MI

• Table X Bread, Salt Lake City, UT

• Vía Láctea, San Juan, PR

• Zak the Baker, Miami, FL 

• ZU Bakery, Portland, ME

Outstanding Pastry Chef or Baker

• Susan Bae, Moon Rabbit, Washington, D.C.

• Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL

• Mariela Camacho, Comadre Panadería, Austin, TX  

• Ben Campbell, Ben’s Bread Co., Seattle, WA

• Tania Cienfuegos Harris, Topsoil Kitchen & Market, Travelers Rest, SC

• Kristina Costa, Loquat, San Francisco, CA

• Syovata Edari, CocoVaa Chocolatier, Madison, WI  

• Atsuko Fujimoto, Norimoto Bakery, Portland, ME  

• Remy Funfrock, La Pâtisserie, Charleston, SC

• Marc Heu, Marc Heu Pâtisserie Paris, St. Paul, MN  

• Crystal Kass, Valentine, Phoenix, AZ 

• Eunji Lee, Lysée, New York, NY

• Kimmie Mcintosh and Josh Mcintosh, MILKFISH Bakeshop, Las Vegas, NV

• Camari Mick, The Musket Room, New York, NY

• Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO

• Anna Posey, Elske, Chicago, IL  

• Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis, TN

• Nicole Rucker, Fat + Flour, Los Angeles, CA  

• Stephanie Velasquez, Ema HTX, Houston, TX  

• Kristina Zontini, Super Secret Ice Cream, Bethlehem, NH

Outstanding Hospitality

• AlTayeb Restaurant, Dearborn, MI  

• Andreoli Italian Grocer, Scottsdale, AZ

• Arnaud's, New Orleans, LA

• La Baleine Café, Homer, AK

• Bludorn, Houston, TX  

• Charleston, Baltimore, MD  

• Cooks & Soldiers, Atlanta, GA  

• Crawford and Son, Raleigh, NC  

• Fiola, Washington, D.C.  

• Gemma, Dallas, TX  

• Giusto, Newport, RI  

• Han Oak, Portland, OR  

• Lazy Bear, San Francisco, CA  

• Lula Cafe, Chicago, IL  

• Luv2eat Thai Bistro, Los Angeles, CA  

• Melba’s, New York, NY  

• Pasture and Plenty, Madison, WI  

• Snake River Grill, Jackson, WY  

• Valter’s Osteria, Salt Lake City, UT  

• Woodford Food & Beverage, Portland, ME

Outstanding Wine and Other Beverages Program

• a.kitchen+bar, Philadelphia, PA

• Affäre, Kansas City, MO  

• Bufalina, Austin, TX  

• COTE, New York, NY

• Eight Row, Seattle, WA

• Folk, Detroit, MI

• haley.henry wine bar, Boston, MA  

• The Hope Farm, Fairhope, AL

• Lula Drake Wine Parlour, Columbia, SC  

• Macchialina, Miami Beach, FL

• Middle Brow, Chicago, IL  

• The Morris, San Francisco, CA

• OK Omens, Portland, OR  

• Rebel Rebel, Somerville, MA  

• Spencer, Ann Arbor, MI  

• Strong Water Anaheim, Anaheim, CA  

• Sunday Vinyl, Denver, CO

• Taconeta, El Paso, TX  

• Tail Up Goat, Washington, D.C.  

• Waxlight Bar à Vin, Buffalo, NY

Outstanding Bar

• All Night Skate, Brooklyn, NY  

• Amalga Distillery, Juneau, AK

• Barr Hill Cocktail Bar, Montpelier, VT  

• Bittersweet, Raleigh, NC  

• Bow & Arrow Brewing Co., Albuquerque, NM

• Clavel Mezcaleria, Baltimore, MD  

• Courtland Club, Providence, RI

• Double Chicken Please, New York, NY 

• Drastic Measures, Shawnee, KS

• Edmund's Oast, Charleston, SC  

• Esters Wine Shop & Bar, Santa Monica, CA  

• Horn & Cantle Saloon, Big Sky, MT

• Jewel of the South, New Orleans, LA  

• Little Rituals, Phoenix, AZ 

• Meteor, Minneapolis, MN

• Pacific Cocktail Haven, San Francisco, CA  

• Las Ramblas, Brownsville, TX

• Scratch Brewing Company, Ava, IL  

• Service Bar, Washington, DC  

• Webb’s City Cellar, St. Petersburg, FL

Best Chefs (by region)

Best Chef: California 

• Diego Argoti, Poltergeist, Los Angeles, CA

• C-Y Chia and Shane Stanbridge, Lion Dance Cafe, Oakland, CA

• Geoff Davis, Burdell, Oakland, CA

• Azalina Eusope, Azalina’s, San Francisco, CA

• Alex Garcia and Elvia Huerta, Evil Cooks, Los Angeles, CA

• Rogelio Garcia, Auro, Calistoga, CA

• Srijith “Sri” Gopinathan, Copra, San Francisco, CA

• Dima Habibeh, Ammatoli, Long Beach, CA

• Jeong-In Hwang, San Ho Won, San Francisco, CA

• Jihee Kim, Perilla, Los Angeles, CA

• Kristina Liedags Compton, Hilda and Jesse, San Francisco, CA

• Alfonso “Poncho” Martinez, Poncho’s Tlayudas, Los Angeles, CA 

• Lord Maynard Llera, Kuya Lord, Los Angeles, CA

• Tara Monsod, Animae, San Diego, CA

• Buu “Billy” Ngo, Kru, Sacramento, CA

• Laura Ozyilmaz and Sayat Ozyilmaz, Dalida, San Francisco, CA

• Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

• Alisa Reynolds, My 2 Cents, Los Angeles, CA

• Finn Stern, Daytrip, Oakland, CA

• Christian Yang, Yang’s Kitchen, Alhambra, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

• Avishar Barua, Joya’s, Worthington, OH

• Erik Bentz and Elaine Uykimpang Bentz, Cafe Mochiko, Cincinnati, OH 

• Vinnie Cimino, Cordelia, Cleveland, OH

• Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL

• Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

• Joe Fontelera, Boonie’s Filipino Restaurant, Chicago, IL

• Joe Frillman, Daisies, Chicago, IL

• Jeffery Harris, Nolia Kitchen, Cincinnati, OH

• Doug Hewitt, Freya, Detroit, MI

• Ji Hye Kim, Miss Kim, Ann Arbor, MI

• Dan Klenotic, Bellflower, Ypsilanti, MI

• BJ Lieberman, Chapman's Eat Market, Columbus, OH

• James Martin, Bocadillo Market, Chicago, IL

• Thomas Melvin, Vida, Indianapolis, IN

• Jose Salazar, Mita’s, Cincinnati, OH

• Sujan Sarkar, Indienne, Chicago, IL

• Hajime Sato, Sozai, Clawson, MI

• Jenner Tomaska, Esme, Chicago, IL

• John Yelinek, Ladder 4 Wine Bar, Detroit, MI

• Donald Young, Duck Sel, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) 

• Carlos Aparicio, El Chingon, Philadelphia, PA

• Angel Barreto, Anju, Washington, D.C.

• Najmieh Batmanglij and Christopher Morgan, Joon, Vienna, VA

• Amy Brandwein, Centrolina, Washington, D.C.

• Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD

• Dane DeMarco, Gass & Main, Haddonfield, NJ

• Nur-E Gulshan Rahman, Korai Kitchen, Jersey City, NJ

• Keem Hughley, Bronze, Washington, D.C.

• Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA

• Matt Kern, One Coastal, Fenwick Island, DE

• Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA

• Esther Lee, Obelisk, Washington, D.C.

• Travis Milton, Hickory at Nicewonder Farm and Vineyards, Bristol, VA

• Harley Peet, Bas Rouge, Easton, MD

• Randy Rucker, River Twice, Philadelphia, PA

• Yuan Tang, Rooster & Owl, Washington, D.C.

• Omar Tate, Honeysuckle Provisions, Philadelphia, PA

• Kevin Tien, Moon Rabbit, Washington, D.C.

• Bootsaba Tongdee, Pusadee’s Garden, Pittsburgh, PA

• David Zamudio, Alma Cocina Latina, Baltimore, MD

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 

• Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD

• Ann Ahmed, Khâluna, Minneapolis, MN

• Ross Bachhuber and Samuel Ek, Odd Duck, Milwaukee, WI

• Andrea Baumgardner, BernBaum’s, Fargo, ND

• Lisa Carlson and Carrie Summer, Chef Shack Bay City, Bay City, WI

• Rob Connoley, Bulrush, St. Louis, MO

• Philip Day, Root Food + Wine, Augusta, MO

• Chris Hoffmann, Clyde’s Fine Diner, Des Moines, IA

• Kenny Howard and Heath Stocks, Anima Cucina, Bismarck, ND

• Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI

• Kyle Knall, Birch, Milwaukee, WI

• Johnny Leach, The Town Company, Kansas City, MO

• Katie Liu-Sung, Chewology, Kansas City, MO

• Romain Monnoyeur, Westport Cafe, Kansas City, MO

• Loryn Nalic, Balkan Treat Box, Webster Groves, MO

• Christina Nguyen, Hai Hai, Minneapolis, MN

• Tim Nicholson, The Boiler Room, Omaha, NE

• Rozz Petrozz, Saltwell Farm Kitchen, Overbrook, KS

• Sean Pharr, Mint Mark, Madison, WI

• Karyn Tomlinson, Myriel, St. Paul, MN

Best Chef: Mountain (CO, ID, MT, UT, WY) 

• Joshua Adams, Campione, Livingston, MT

• Theo Adley, Marigold, Lyons, CO

• Salvador Alamilla, Amano, Caldwell, ID

• Dan Ansotegui, Ansots, Boise, ID

• Ben Barlow and Heather Logan, Stanley Supper Club, Stanley, ID

• Erasmo Casiano and Diego Coconati, Lucina Eatery & Bar, Denver, CO

• David Chon, Bar Nohm, Salt Lake City, UT

• Brandon Cunningham, Social Haus, Greenough, MT

• Aminata “Ami” Dia and Rougui Dia, Le French, Denver, CO

• Charley Graham, Little Star Diner, Bozeman, MT

• Walker Hunter, Brasserie Porte Rouge, Missoula, MT

• Lee Johnson, MontAsia, Fishtail, MT

• Dave Jones, Log Haven, Salt Lake City, UT

• Jason King, King Sushi, Jackson, WY

• Bo Porytko, Molotov Kitschen + Cocktails, Denver, CO

• Ali Sabbah, Mazza Cafe, Salt Lake City, UT

• Nick Steen Gullings, Walkers Grill, Billings, MT

• Matt Vawter, Rootstalk, Breckenridge, CO

• Penelope Wong, Yuan Wonton, Denver, CO

• Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State 

• Nasim Alikhani, Sofreh, Brooklyn, NY

• Mary Attea, Musket Room, New York, NY

• Ayo Balogun, Dept of Culture, Brooklyn, NY

• Clare de Boer, Stissing House, Pine Plains, NY

• Doris Choi, Good Night, Woodstock, NY

• Calvin Eng, Bonnie's, Brooklyn, NY

• Aretah Ettarh, Gramercy Tavern, New York, NY

• Charles Gabriel, Charles Pan-Fried Chicken, New York, NY

• Efrén Hernández, Casa Susanna, Leeds, NY

• Luis Herrera, Ensenada, Brooklyn, NY

• JJ Johnson, FieldTrip, New York, NY

• Telly Justice, HAGS, New York, NY

• Atsushi Kono, Kono, New York, NY

• Shaina Loew-Banayan, Cafe Mutton, Hudson, NY

• Chris Mauricio, Harana Market, Accord, NY

• Charlie Mitchell, Cloverhill, Brooklyn, NY

• Scarr Pimentel, Scarr’s Pizza, New York, NY

• Jeremy Salamon, Agi's Counter, Brooklyn, NY

• Hillary Sterling, Ci Siamo, New York, NY

• Ed Szymanski, Lord's, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT) 

• Celia Bruns, Artemisia Cafe, Portland, ME

• Peter Carvelli, Foglia, Bristol, RI

• Tracy Chang, Pagu, Cambridge, MA

• Cara Chigazola Tobin, Honey Road, Burlington, VT

• John daSilva, Chickadee, Boston, MA

• Conor Dennehy, Tallula, Cambridge, MA

• Subat Dilmurat, Jahunger, Providence, RI

• Ian Driscoll, Bar Futo, Portland, ME

• Patricia Estorino, Gustazo Cuban Kitchen & Bar, Cambridge, MA

• Lee Frank, Otis Restaurant, Exeter, NH

• Valerie Goldman, The Honey Paw, Portland, ME

• Cecelia Lizotte, Suya Joint, Boston, MA

• Laurence Louie, Rubato, Quincy, MA

• Maria Meza, Dolores, Providence, RI

• Rachel Miller, Nightshade Noodle Bar, Lynn, MA

• David Standridge, The Shipwright's Daughter, Mystic, CT

• Jake Stevens, Leeward, Portland, ME

• Micah Tavelli, Paradiso Hi-Fi, Burlington, VT

• Andy Teixeira, Newport Vineyards, Middletown, RI

• Basil Yu, Yagi Noodles, Newport, RI

Best Chef: Northwest and Pacific (AK, HI, OR, WA) 

• Avery Adams, Matia Kitchen, Orcas Island, WA

• Nathan Bentley, Altura Bistro, Anchorage, AK

• Derek Bray, The Table, Tacoma, WA

• Kristi Brown, Communion, Seattle, WA

• Grayson Corrales, MariPili Tapas Bar, Seattle, WA

• Michael Dodge, Whisky & Ramen, Anchorage, AK

• Josh Dorcak, Mas, Ashland, OR

• Gregory Gourdet, kann, Portland, OR

• Dan Koommoo, Crafted, Yakima, WA

• Andrew Le, The Pig and the Lady, Honolulu, HI

• Evan Leichtling, Off Alley, Seattle, WA

• Matthew Lightner, okta, McMinnville, OR

• Melissa Miranda, Musang, Seattle, WA

• Nae Ogawa, natuRe Waikiki, Honolulu, HI

• Jason Peel, Nami Kaze, Honolulu, HI

• Ryan Roadhouse, Nodoguro, Portland, OR

• Jeff Scheer, Marlow, Pukalani, HI

• Beau Schooler, In Bocca Al Lupo, Juneau, AK

• Sheldon Simeon, Tiffany’s, Wailuku, HI

• Peter Vuong, Ha VL, Portland, OR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) 

• Pete Amadhanirundr, Puma Yu's, Athens, GA

• Arnaldo Castillo, Tio Lucho’s, Atlanta, GA

• Daryl Cooper and Oscar Johnson, Jimmy Pearls, Charlotte, NC 

• Erika Council, Bomb Biscuits, Atlanta, GA

• Kitwanda “Kiki” Cyrus and Tyrone Cyrus, Kiki's Chicken and Waffles, Columbia, SC

• Jamie Davis, The Hackney, Washington, NC

• Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC

• Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA 

• Daris Leatherwood, Supper Club on 2nd, Memphis, TN

• James London, Chubby Fish, Charleston, SC

• Scott MacGregor, Appalachia Kitchen, Snowshoe, WV

• Dallas McGarity, The Fat Lamb, Louisville, KY

• Trevor Moran, Locust, Nashville, TN

• Arnold Myint, International Market, Nashville, TN

• Duane Nutter, Southern National, Atlanta, GA

• Robbie Robinson, City Limits Barbeque, Cayce, SC

• Jason Sellers, Plant, Asheville, NC

• Paul Smith, 1010 Bridge, Charleston, WV

• Kanlaya “Gun” Supachana, Dalaya Thai Cuisine, Sylva, NC 

• Preeti Waas, Cheeni Indian Food Emporium, Raleigh, NC

Best Chef: South (AL, AR, FL, LA, MS, PR) 

• Melissa Araujo, Alma Cafe, New Orleans, LA

• Kelsey Barnard Clark, KBC, Dothan, AL

• Jennifer Berdin and Mark Berdin, Kadence, Orlando, FL

• Valerie Chang, Maty's, Miami, FL

• Clay Conley, Buccan, Palm Beach, FL

• Matt Cooper, Conifer, Bentonville, AR

• Tristen Epps, Ocean Social, Miami, FL

• Hunter Evans, Elvie's, Jackson, MS

• Ruben Guzman, Leña Eh Food Truck, San Juan, PR

• Hardette Harris, Us Up North, Shreveport, LA

• Gabriel Hernandez, Verde Mesa, San Juan, PR

• Amarys Herndon and Jordan Herndon, Palm & Pine, New Orleans, LA

• Rob McDaniel, Helen, Birmingham, AL

• Henry Moso, Kabooki Sushi, Orlando, FL

• Carlos Portela, Orujo, San Juan, PR

• Arwen Rice, Red or White, Mobile, AL

• Rafael Rios, Yeyo's El Alma de Mexico, Bentonville, AR

• Sophina Uong, Mister Mao, New Orleans, LA

• Arvinder Vilkhu, Saffron, New Orleans, LA

• Marlon "Chicken” Williams, Chicken's Kitchen, Gretna, LA

Best Chef: Southwest (AZ, NM, NV, OK) 

• Rene Andrade, Bacanora, Phoenix, AZ

• Christopher Bethoney, Campo at Los Poblanos, Albuquerque, NM

• Annamaria Brezna O'Brien, Dolina Cafe and Bakery, Santa Fe, NM

• Flavia Briones, Barista Del Barrio, Tucson, AZ

• Pornsupak “Cat” Bunnag, Glai Baan, Phoenix, AZ

• Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK

• Alexandre Figueira, Doctor Kustom, Tulsa, OK

• DJ Flores, Milpa, Las Vegas, NV

• Wendy Garcia, Tumerico, Tucson, AZ

• Josefina Garcilazo, Chope's, La Mesa, NM

• Sam Greenhalgh, Forêt, Flagstaff, AZ

• Jordan Hawley, il seme, Tulsa, OK

• Brian Howard, Sparrow + Wolf, Las Vegas, NV

• Steve Kestler, Aroma Latin American Cocina, Henderson, NV

• Marc Quinones, Level 5, Albuquerque, NM

• Steve Riley, Mesa Provisions, Albuquerque, NM

• Eduardo Rodriguez, Zacatlan, Santa Fe, NM

• Jacque Siegfried, Natv, Broken Arrow, OK

• Tabb Singleton, Phat Tabb's BBQ, Idabel, OK

• Claudio Urciuoli, Source, Gilbert, AZ

Best Chef: Texas

• Thomas Bille, Belly of the Beast, Spring, TX

• Tavel Bristol-Joseph, Canje, Austin, TX

• Emmanuel Chavez, Tatemó, Houston, TX 

• Mark Clayton, Squable, Houston, TX

• Christopher Cullum, Cullum’s Attaboy, San Antonio, TX

• Victoria Elizondo, Cochinita & Co., Houston, TX

• Geoff Ellis, Mum Foods Smokehouse & Delicatessen, Austin, TX

• Alexandra Gates, Cochineal, Marfa, TX

• Joseph Gomez, Con Todo, Austin, TX

• Andrew Ho, Andrew Samia, and Sean Wen, Curry Boys BBQ, San Antonio, TX

• Jennifer Hwa Dobbertin, Best Quality Daughter, San Antonio, TX

• Tracy Malechek-Ezekiel, Birdie's, Austin, TX

• Emiliano Marentes, Elemi, El Paso, TX

• Misti Norris, Petra & the Beast, Dallas, TX

• Fermín Nuñez, Suerte, Austin, TX

• Ana Liz Pulido, Ana Liz Taqueria, Mission, TX

• Anastacia Quiñones-Pittman, José, Dallas, TX

• Regino Rojas, Purépecha, Dallas, TX

• Arnulfo Sánchez III, Vaqueros Texas Bar-B-Q, Grapevine, TX

• Rich Vana, The Heritage Table, Frisco, TX

Last year, I wrote about Jamie Oliver’s delightful cookbook, One: Simple One Pan Wonders. As a singleton, I appreciated this book for its easy little-fuss, little-mess recipes and ease of use.

I receive many cookbooks in the mail (and purchase many more), and, while they’re pretty to look at let’s face it: The closest I’ve gotten to throwing a dinner party in five years is making a pot of chicken soup for me and my neighbor to share when we both had COVID a few weeks ago.

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While I cook nearly every day, it’s usually a dish for one made in a pan. Oliver’s previous cookbook was a Godsend to people like me who enjoy flavor but simply do not have the time to prepare a meal for hours.

Well, Oliver’s done it again with his Five Ingredients: Mediterranean Simple Incredible Foods ($35).

This sunny, orange tome offers 125 different ingredients — each using only five ingredients. And those ingredients are not rare finds like Mermaid tears and white truffles — they’re items that you either have in your kitchen right now or that you can easily get at your local grocer!

Don’t think, however, that those five ingredients will lack flavor or depth. I don’t know how he does it, but Oliver manages to write recipes that omit the headaches while retaining the flavor.

Oliver shares his secret to Mediterranean cuisine early in the book by revealing the five ingredients that are a must for every Mediterranean pantry: Olive oil for cooking, extra virgin olive oil for dressing and finishing, red wine vinegar, sea salt, and black pepper.

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And here’s the rub — the other recipes all use five ingredients in addition to those five pantry staples. So, they use up to ten ingredients — but who’s counting? In addition, each recipe is designed to take 30 minutes or less to prepare — a dream come true for us “real” people who don’t have three hours of prep time on a random Tuesday evening.

For instance, the “Really French Salad” calls for fine green beans, Dijon mustard, a wheel of goat cheese, walnut halves, and lamb’s lettuce — along with red wine vinegar, olive oil, sea salt, and pepper. The result is a delicious meal that requires only one pan to cook the beans, toast the walnuts, and melt the cheese — yet it was as flavorful as any Parisian bistro’s offering.

Other recipes do the same for pasta, stuffed squash, fish, and meat dishes. But the best part of this book is the simple desserts: easy-to-make panna cotta, tarts, and sherbert are the stuff of dreams for someone too lazy to bake the tube of raw cookie dough.

Once again, Jamie Oliver has produced a book meant for real people who work and have families and obligations — yet still want to make a delicious meal. A recommended read, indeed.

Welcome to Winter 2024: All across the United States, temperatures are plummeting and snow is falling in record amounts.

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If you’re sitting with a bowl of soup and three layers of sweaters, dreaming of sipping a cocktail under a palm tree, we’ve got you covered.

While most of the country is in a deep freeze, it’s warm in Miami…and Fort Lauderdale….and the Bahamas….and Los Angeles. And all these cities are planning major food festivals. Peruse these festivals and make plans now to party in the sunshine.

The Seaglass Rosé Experience in Fort Lauderdale

If your idea of a good time is wearing pink and sipping rosé with your toes in the sand, then the Seaglass Rosé Experience is your jam. Now in its fourth year, this three-day homage to pink wines returns to Fort Lauderdale Beach Friday, January 26 through Sunday, January 28, offering more than 30 different rosé wines to experience. Choose from two different evening sessions (Friday and Saturday) and a daytime session (Sunday). The event is all-inclusive and includes unlimited pours, food, and entertainment. Just a note — wear pink! Seriously, the first time I attended, I wore a yellow jacket and stuck out like a jaundiced sore thumb. The following year I embraced the pink and had a jolly good time. The world, after all, is better with rose-colored glasses (and wine).

The South Beach Wine & Food Festival

The South Beach Wine & Food Festival is dubbed “Spring Break for chefs” for good reason. Each year, hundreds of chefs gather for four days of demonstrations, dinners, brunches, lunches, classes, parties, and seminars all under the Miami (and Miami Beach) sun. Choose from more than 100 different events ranging from a Kosher Dinner hosted by Zak Stern, Timon Balloo, Nando Chang, & Shimi Alon to a Fashion Show & Luncheon hosted by Geoffrey and Margaret Zakarian. In between, find cocktail parties (I personally love Art of Tiki), a Drag Brunch (hosted by R House’s Athena Dion), and so much more. So plan to revel with your toes in the sand and a drink in your hand from February 22 to 25, 2024.

The Los Angeles Wine & Food Festival

Los Angeles is getting its own mega food and wine festival when the inaugural three-day Los Angeles Wine & Food Festival event takes over Santa Monica Pier March 1 through 3, in conjunction with Frieze Week Los Angeles (February 29th to March 3rd at Santa Monica airport). The festival features a blend of celebrity chefs such as Andrew Zimmern, Ben Ford, and Geoffrey Zakarian and local talent like Antonia Lofaso, Govind Armstrong, and Debbie Lee for three days of food, drink, and gorgeous Pacific views.

Nassau Paradise Island Wine & Food Festival

Guests who attend this festival will eat and drink in Paradise…Paradise Island, that is. From March 13 to 17, 2024 the second annual Nassau Paradise Island Wine & Food Festival will offer food and drink in one of the most beautiful settings for an event. Join José Andrés, Duff Goldman, Alex Guarnaschelli, Robert Irvine, JJ Johnson, Nobu Matsuhisa, Alon Shaya, Martha Stewart, Michael White, and Andrew Zimmern for beachside parties, exclusive lunches, and elegant dinners. This event has a host of bucket list events including a sundown soiree with Martha Stewart, a conversation with José Andrés, and a sushi-making class hosted by Nobu Matsuhisa.

Gotham Burger Social Club Opens First Brick and Mortar

Fans of the Gotham Burger Social Club pop-ups will now be able to find their favorite Oklahoma-style burgers at the same place day after day. The Gotham Burger Social Club opened its first restaurant in New York City’s Lower East Side this week.

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The pop-up gained a loyal following during COVID when founder Mike Puma would pop up throughout New York to cook his signature Gorham Smash, an Oklahoma fried onion burger prepared with his own custom beef blend. 

The restaurant’s menu offers that same Gotham Smash ($8), a chopped cheese taco ($6.50), loaded tots ($14), a griddled Gotham dog ($4.50), and a plant-based Veg-n-Out smash ($9.50). Pair your smash with a classic egg cream, or a beer.

Do the math and you’ll find you can eat in NYC for under twenty bucks here! Major deal!

Fidel Caballero Taps His Northern Mexican Roots for Corima’s Menu

Chef Fidel Caballero (previously the sous chef at Contra, and Martín Berasategui in Spain), opens Corima in Chinatown today. Corima (meaning “circle of sharing” in Northern Mexican culture), will offer cuisine inspired by the chef’s hometowns of Ciudad Juárez, Mexico, and El Paso, Texas.

The menu will offer dishes such as a sourdough flour tortilla with recado negro butter; beef tlayuda, with salsa veracruzana, edamame guacamole, and chicatanas; shrimp toast, with nopal, chintextle bearnaise, and hoja santa; a smoked skate tamal, with chile pasado, potato, and Iberico ham; and duck enmoladas with black garlic mole, and cotija foam. A seven-course tasting menu ($98) is also available.

The cocktail menu, developed by mixologist Sam Gallard (Rhodora), is inspired by Mexico. Cocktails are made with mezcals, stool (a spirit from Chihuahua), bacanora, raicilla, and other agave distillates from micro-producers throughout Mexico. The tasting menu will include an optional beverage pairing for $65.

The Miami Checklist

Miami is one hot city (and we’re not just talking about the weather). The city, once known for seniors and cocaine deals, is now a thriving metropolis filled with beautiful people and sultry nights. But more than anything, Miami’s culinary scene has evolved into a world-class destination. Two years ago, Michelin came calling and some of the world’s finest chefs and restaurateurs have establishments in the Magic City: Jose Andres, Thomas Keller, Gordon Ramsay, Mario Carbone, and Stephen Starr all choose Miami.

Not to mention talented homegrown chefs like Brad Kilgore, Jeremy Ford, Timon Balloo, Michael Schwartz, Michelle Bernstein, and Michael Beltran who are sourcing local ingredients and tapping into Miami’s varied cultures through food.

With new restaurants opening daily, you need an inside source to help navigate where to eat and drink, and what to do.

You need the Miami Checklist — a Substack that shares all the inside information on Miami twice a week (with bonus features as breaking news happens). Check it out now!

Check out the Miami Checklist

Back in August 2022, Broken Palate wrote a story about  Veggies to Table, a farm in Maine that raises produce and flowers to donate to its community.

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The tiny farm is run by Erica Berman and her husband, Alain Ollier. The duo lived in Paris for two decades, where Berman ran a luxury rental company, but somehow something was missing in their lives.

They moved to Maine and started growing organic produce and flowers. Instead of selling their bounty, they decided to donate it to people in need.

When I spoke with Erica Berman, she told me that one in seven adults and one in five children in Maine don’t have enough to eat. The goal of Veggies to Table, she said, was to, “restore the dignity of people in our community in Maine.”

Farming is expensive and requires plenty of people to help in the task of growing, nurturing, and harvesting crops. And, with little income generated, the farm holds an annual sweepstakes to raise funds, with entrants donating money for the chance to stay in a beautiful Paris apartment for a week, among other prizes.

Several Broken Palate readers reached out to say they enjoyed the story. More than that, you, dear readers, took action and helped Veggies to Table in its fundraising efforts.

Just today, I received an email from Berman, which said: “Your generous help spreading the news of our second annual Paris Sweepstakes in Broken Palate has helped us make a meaningful impact. We raised over $90,000—over $3,825 through donors who came to us directly from you. These funds will be used to help feed children and families who do not have healthy food to put on their tables.”

Berman then shared what that means for the farm and the community it serves. “The impact of your support resonates far beyond our sweepstakes, reaching the very heart of our community. In just five seasons, we have grown and donated over 57,000 pounds of organic produce and 66,800 flowers to local folks in need of food and joy.”

In 2022, this little farm that has but one-and-a-half acres of growing capacity donated over 12,336 pounds of organic produce to more than 35 organizations and partners. That equates to about 10,280 meals.

The farm also donated more than 23,467 flowers to hospitals and essential workers in what Berman calls, “flower joy”. It also donated hundreds of Dahlia tubers to pantry partners and 250 tubers to the Maine State Prison so they could grow flowers and donate them to their community.

The farm is currently building a grow tunnel and a propagation greenhouse to add to its endeavors.

With 2024 just beginning, I wanted to share this update. The love of food is more than dining out at restaurants and collecting recipes. To truly love food is to share it with others. Thank you.

Like many foods, it’s debatable who first fried chicken parts until they were golden brown (some say its roots go back to ancient Roman times, while others trace it to Africa or Scotland), and discovered that it might be the most delicious thing ever eaten.

Whatever its origin story, fried chicken is the quintessential Southern American dish with its roots deeply steeped in African-American culture and history: Enslaved people would make fried chicken for special occasions. Many Black families would build wealth and create legacies by opening fried chicken restaurants.

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Like most foods of humble beginnings, there’s been a trend to turn fried chicken into something exclusive. At Momofuku, a fried chicken meal that serves 4 to 8 people costs $225. And many places serve chicken and champagne specials.

If you like your chicken fancy, there’s a new place set to open in just a few days. COQODAQ, a fried chicken restaurant by Simon Kim's Gracious Hospitality Management and the Michelin-starred Cote Korean Steakhouse team, will open on January 12 at 12 E 22nd Street in New York City.

COQODAQ (how you pronounce it is anyone’s guess), is being billed as a fried chicken “cathedral” and will offer a concise menu that includes some raw bar items, a few appetizers (a Caesar salad, a fennel salad, chicken live pate, and a chicken and shrimp toast), and a few a la carte offerings. But just like its beefier sister Cote and its Butcher’s feast — you’re coming here for one thing: The Bucket List.

In a play on Colonel Sanders’ famous chicken receptacle, the Bucket List is COQODAQ’s fried chicken dinner.

For $38 per person, you start with a roasted chicken consomme before being presented with a bucket of fried chicken, accompanied by two sauces (soy sauce garlic and gochujang glaze). The chicken is accompanied by pickled seasonal vegetables (ban-chan) and cold perilla seed noodles. Finally, you get a soft serve froyo, much like Cote does with its Butcher’s Feast.

COQODAQ will also offer a champagne list of more than 400 rare champagne bottles. In case you’d rather reserve your finances for that mortgage payment, COQODAQ also plans to offer 100 sparkling wines under $100. Here’s a hint for all you ballers — a crisp prosecco pairs better with rich, fried foods than a buttery champagne. Take that to the bank.

The restaurant also promises to embrace sustainability and to source humanely raised chickens that are hormone and antibiotic-free. The chickens are raised on a diet of vegetables, cuttings from restaurant kitchens, grains, and a couple of worms for good measure. The chickens are raised to 8 weeks, rather than the commercial 5-week standard, and are air chilled. The chickens are battered with gluten-free rice flour, and food waste will be upcycled and used cooking oil will be converted to biodiesel fuel.

So will COQODAQ become New York City’s new fried chicken darling? Will Michelin come calling? Will there be a COQODAQ Miami in the coming months? All good questions that remain to be seen. For now, there’s chicken and champagne. And that’s good enough.

For the better part of two decades, I have been writing about food.

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I interview chefs and bartenders, review restaurants, and tell stories. In these years, I have watched chefs cook and bartenders shake and asked them for secrets and recipes I can share with my readers. And, through osmosis, I have learned a thing or two about cooking at home.

In general, I would rate myself a solid six on a home chef scale of one to 10 - I can make a good chicken soup to nurse your cold and I can whip up a fantastic white chili with clams. I have even perfected the art of the French omelet.

There was one thing, however, that I always considered well above my pay grade: poaching an egg. There’s a gigantic kitchen supply store in Philadelphia’s Italian Market called Fante’s that sells all kinds of gadgets. I purchased an egg poacher there once and it resulted in something that looked like it could star in the Aliens movie franchise and tasted like water. After ruining a few dozen eggs, I gave up, thinking that some things are best left to skilled hands. Surely poached eggs were the domain of people who had toiled at the CIA and not me.

Then, I watched Carrie Bradshaw poach an egg. In the second season of And Just Like That, Carrie tells her podcast producer (and part-time lover), Franklyn, that she always wanted to poach eggs and eat them on little toast points. He responds that “it’s never too late”. Carrie succeeds in making poached eggs with caviar, much to her friend Charlotte’s shock that she’s using her kitchen for something other than storing clothes. I chalked Carries poaching prowess off to scriptwriting and forgot about it — until I rewatched the season and decided to give it a try.

I had given that useless gadget away so I was going to have to freehand these eggs. I asked Siri “How do I poach an egg” and received a cadre of conflicting directions. I went for the scientific Occam's razor approach — the simplest answer is usually the right answer. Wouldn’t you know it? My egg poached perfectly on the first try!

I’ve been making poached eggs every single morning for breakfast since. And every morning, I am amazed at the result. I talk to the little beauties. These eggs bring me joy in their perfection.

I’ve also learned that, like Carrie, “it’s never too late” to try something. And that nothing is out of your reach — not even the perfect poached egg. So, as we end the first week of a new year, I hope you try something new. It might even be poaching an egg.

Here’s how I poach my eggs:

• Boil water in a saucepan

• Crack a fresh egg into a small ramekin (to check for shells). If I’m poaching more than one egg, I use separate ramekins.

• Once water is boiling, put a generous splash of vinegar in the water and turn off heat. I use white wine vinegar, but you can use any light-colored vinegar. The vinegar keeps the egg’s shape together through its acidity.

• If you’re cooking one egg, take a wooden spoon and swirl the water to make a vortex. That also helps the egg create its shape. If you’re cooking two eggs, just leave it be.

• Gently (but quickly) drop the egg(s) into the water and immediately cover the pot with a lid.

• Set a timer for four minutes and leave the eggs alone.

• At the end of four minutes, gently spoon out the eggs and place on a paper towel to soak up excess water from the bath.

• Place eggs on some wilted spinach or toast and garnish with some salt (I use cracked pink sea salt) and cracked pepper.

• Admire your accomplishment for a few seconds before devouring them.