Dishing
Dishing
Meat Chun at Jun’s Korean Restaurant
September 9th, 2010
This family-owned restaurant was started by three siblings who prepare their mother’s old Korean family recipes with Hawaiian influences. And this dish perfectly represents these regions: thinly sliced beef is marinated in a homemade, slightly sweet soy sauce. It’s dipped in egg wash, panfried and served with rice. Read more »
Dishing
Crispy Fried Shrimp at Sensi
September 9th, 2010
Appealing to all your senses, Sensi has four kitchens that feature four main cuisines—Italian, Asian, American grill and seafood. This dish is a classic: The shrimp are fried and made crispy with a rice-flake crust, then they are dressed in calamansi mayonnaise, served in little individual plates and garnished with Buddha’s Hand Citron. Read more »
Dishing
Baby Back Ribs at Lucille’s Smokehouse Barbecue
September 2nd, 2010
The recipe starts with tender, meaty little pork ribs, which are slow-cooked for three to four hours with sweet hickory smoke. The ribs are grilled and basted with Lucille’s special sauce and served with homemade biscuits and a choice of two sides. $25 full-rack, $22 half rack, at The District, 2245 Village Walk Dr., 257-7427. Read more »
Dishing
Fish & Chips at Nine Fine Irishmen
September 2nd, 2010
This dish is made from fresh Atlantic cod that is deep-fried in a lager beer batter and served with Irish chips, homemade tartar sauce and a lemon wedge. For an even more traditional experience, eat it with a cold Harp. $20, New York-New York, 740-6463 Read more »
Dishing
Peppered Seared Ahi Tuna Salad at Mon Ami Gabi
September 2nd, 2010
This classic salad from Nice, France, has all the ingredients to make it a full meal. The black peppercorn-crusted ahi tuna is seared rare and placed around watercress and butter lettuce, shaved celery, egg, potato, niçoise olives and cherry tomatoes in a white balsamic and herb dressing. $18, Paris Hotel, 944-4224. Read more »
Dishing
Federal Hill Calamari at Nove Italiano
September 2nd, 2010
This seafood delight is quickly fried then tossed in a pan with the garlic, pepperoncini, parsley, white wine and sprinkled with cheese. It is called Federal Hill Calamari because chef Geno Bernardo worked on Atwells Avenue in Federal Hill in Providence, R.I., and it was a signature dish of the area. The calamari also comes from Point Judith, R.I. $16, in the Palms, 942-6800. Read more »
Dishing
Anton’s Tomahawk Rib-eye at Brand Steakhouse
August 26th, 2010
This hefty rib-eye will catch your eye: It is 20 ounces, bone-in and wet-aged. And the chef has the right touch—it’ll be one of the most tender steaks you have ever tasted. The sauces are excellent here, too, and there are some great wine pairings. $49, Monte Carlo, 730-6700. Read more »
Dishing
The Chipotle Burger at Sammy’s L.A. Pastrami & Burgers
August 26th, 2010
Famous for its towering sandwiches, Sammy’s L.A. Pastrami & Burgers recently introduced the chipotle burger, which consists of two quarter-pound fresh-ground Angus beef patties, thick smoked bacon, cheddar cheese, handmade chipotle ketchup and an over-medium fried egg. Even better, it is served with Sammy’s crispy julienne fries. $8.50, 4035 S. Decatur Blvd., 644-8747; 2191 E. Tropicana Ave., 736-1698. Read more »
Dishing
Gyro ‘Eggroll’ Mykonos Style at First Food & Bar
August 26th, 2010
The “first” place that comes to mind when you want barroom classics, this Palazzo hot spot is not afraid to innovate. Chef Sam “Sammy D” DeMarco created an “eggroll” with lamb, Greek slaw, lemon, potato, ouzo olives and tzatziki as part of the summertime dinner menu. $16, the Shoppes at the Palazzo, 607-3478. Read more »
Dishing
Hawaiian Burger at Yard House
August 26th, 2010
The half- pound natural Angus beef burger comes with either a potato or wheat bun, chopped pineapple, pepper jack cheese, aloha sauce and roasted garlic aioli. But it’s the aloha sauce that gives this burger its Hawaiian punch. Executive chef Carlito Jocson describes it as a blend of Japanese mirin, ginger and soy sauce. $10.75, at Town Square, 734-9273. Read more »
