#dining-criteria

#dining-criteria

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.

Culver's is adamant about a few parts of its fried fish, and one is that every piece is fresh cooked to order after being hand battered in store.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

When it comes to lunchtime in France, if you haven't bagged yourself a table by the time the clock strikes noon, you're on a sticky wicket.

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.

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.