Category Archives: Stateside Adventure

Alinea: Spoilers

Name: Alinea Address: 1723 North Halsted, Chicago, Illinois, 60614 Ph: (312)-867-0110 Website: alinea-restaurant.com/ Chef: Grant Achatz A large, irregular block of ice rests on the table, a clear centrepiece slashed through with a bolt of dark red. For half the meal it sits there, melting … Continue reading

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Blue Hill at Stone Barns: A moment of freshness

Name: Blue Hill at Stone Barns Address: 630 Bedford Road, Pocantico Hills, NY, 10591 Ph: 914 366 9600 Website: www.bluehillfarm.com/food/blue-hill-stone-barns Chef: Dan Barber Hours: Wednesday – Saturday, 5:00pm-10:00pm. Sunday, 1:00pm-10:00pm   The centrepiece set the expectation. Lush green plants hung at odd angles in mid-air, … Continue reading

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Philadelphia on a roll: Whiz wit

When I was planning this Stateside Adventure, friends of mine were shocked that I was spending about a week in the City of Brotherly Love. “Why are you spending so much time in Philly?” they would ask. “You see the … Continue reading

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New York on a roll: One with everything

With silent lips. “Give me your tired, your poor, Your huddled masses yearning to breathe free, The wretched refuse of your teeming shore. Send these, the homeless, tempest-tost to me, I lift my lamp beside the golden door!” These words … Continue reading

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New York: Heaven among the stars

During the wild debauch that was Mardi Gras in New Orleans, while most people are busy sinning, there are always a few people around trying to save everyone’s souls. They come in busloads to preach at the reveling crowds, and … Continue reading

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Husk: Southern pride

Name: Husk Restaurant Address: 76 Queen St. Charleston, South Carolina, 29401 Ph: 843 577 2500 Website: huskrestaurant.com  Chef: Sean Brock Hours: Lunch: Mon-Sat 11:30-2:30. Brunch: Sun 10-2:30. Dinner: Sun-Thu, 5:30-10, Fri & Sat, 5:30-11. Bar: 4-close, daily. Walking down by the water in Charleston, South Carolina, … Continue reading

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New Orleans on a roll: Po’ but Proud

It is fairly uncontroversial to say that much of the best food in the world is born out of poverty. What were once peasant cuisines, based on making the most out of the limited things you had, are now the … Continue reading

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