#butchers-tap--grill

#butchers-tap--grill

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

Using all-purpose seasoning on your barbecued meat can lead to a flavor profile that is far too general and not tailored to the specific protein.

Picanha is a large hunk of beef which comes from an area above the cow's rump, straddling both the sirloin and round primal cuts. Outside of Brazil it's also known as the rump cap or sirloin cap, but it isn't common to find in grocery stores because butchers normally break the large roast down into more familiar sirloin steaks and round cuts.

"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."

Bianca's is rooted in the osteria tradition and Adolfo's Italian heritage but takes a more global and instinctive approach to the menu.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

"If you have white meats like chicken or pork you need to use lighter woods for smoking. White meats have a more subtle flavor than red meats such as beef or lamb. Choosing lighter woods, therefore, means you're not overpowering the qualities of the meat itself, but complementing it with an appropriately delicate wood-flavor."

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

Instead of cheapest, ask for the 'best value for [your] cooking method.' That small shift in wording can make a big difference in the 'final cut,' so to speak.