When I think of Charles Olalia I think of halo-halo. Let me explain: Upon a recent visit to the Philippines I found myself in the backyard of Olalia’s childhood home. “You can’t go to the Philippines and not come to my house for dinner,” Olalia had said. At the end of the meal, he opened an ice chest filled with halo-halo in plastic takeaway cups. “It’s from Razon’s; it’s a two-hour drive from here, but we went to get it today because you had to try it. It’s the best in Manila.”
This is just how the chef operates, with an effortless hospitality and enthusiasm. Olalia has applied this same ethos to define and even name Ma’am Sir, the chef’s newest expression of Filipino cuisine, opening this week in the Silver Lake neighborhood of Los Angeles.
While you may remember Patrick Duffy for his iconic role on the beloved ’80s sitcom, Dallas, the 69-year-old is adding a new role to his resume that you won’t find on IMBD: bar owner.
Dubbed The Broadwater Plunge, Duffy’s forthcoming bar is a project brought to life alongside his son (and fellow actor) Padraich Duffy and the younger Duffy’s wife, actress Emily Kosloski. But the family affair doesn’t stop there; Duffy’s new bar, which will open in May, actually marks the fourth generation of Duffys in the bar business. The senior Duffy grew up in an apartment connected to his parents’ bar, called The Owl, in rural Montana.
“The Owl always felt like just another room in our apartment,” Duffy said in a press release. “On weekends, for instance, my sister and I would get out of bed and wander into the bar before it opened just as anyone else might go into the kitchen.”
If there’s one thing you should know going into the highly anticipated new Arts District restaurant, Bavel, it’s that you won’t be eating Israeli food. Nor will you be eating Turkish, Moroccan, or Georgian food, strictly speaking. Instead, you’ll be eating Ori Menashe and Genevieve Gergis’ food.
The second restaurant from the husband-and-wife team behind L.A.’s perpetually buzzing Bestia, Bavel is the loosely defined as Middle Eastern concept named for the Hebrew word for “Babel.” The Judeao-Christian tale referencing a unified Middle East torn apart through the confusion of language, Bavel is a cuisine unified by the heritages and experiences of its two creators.
Influenced equally by Menashe’s Moroccan, Turkish, Georgian, and Israeli roots as it is by Gergis’ memories of her father’s Egyptian food and her mother’s Ukrainian pierogis, Bavel is the sort of chef-reflective cuisine that leaves a singular definition lacking.
“Orange soda mixed with gasoline,” Kalel Demetrio says, thinking back to the most memorable drink he’s come across while scouring the Philippines in search of cocktail inspiration. “[On a foraging research mission] I came across some rebels and farmers living in the mountains and they showed me some of their unique regional produce and their favorite drink. I didn’t know it was gasoline at first—they drink it like a shot because it burns.”
Demetrio, known as Liquido Maestro, has spent the better part of the past decade researching and documenting rare and little-known regional Filipino produce and ingredients, with the goal of creating a cocktail culture in Manila that celebrates Filipino products. With his hands in the creation of cocktail lists at over 28 different bars and restaurants around Manila and the Philippines, Demetrio’s unique approach and focus has been instrumental in bringing Filipino cocktail culture to where it is today.
“What’s been missing is Filipino heritage and attitude,” Demetrio explains. “But my industry is now realizing the power of our own produce and our sense of patriotism is on another level now.”
On the eve of the April 9 opening of a Sweet Chick in his hometown, Long Island City, Nas recounts the origins of the dish his and partner John Seymour’s restaurant is famous for: chicken and waffles. “If Billie Holiday or Duke Ellington sang all night in Harlem, the whole city would drive into upper Manhattan and party ‘til the wee hours of the night and eventually, they’d get hungry,” he tells Food and Wine.
“Do they want breakfast; do they want dinner? It’s five, six in the morning and they’ve been partying all night, they think: let’s have both.’ The kitchen’s been going all night and they’ve been partying all night and somebody mixed their chicken with a waffle, and there you have it. That’s the whole thing.”
The hip hop-saturated chicken and waffle restaurants in New York and Los Angeles started by Seymour (the new location is the fifth) is the rapper and entrepreneur’s first foray into the food world. And while it may seem like his love of good fried chicken got the rapper to finally dip his toes into the restaurant world (he does have an entire track dedicated to the stuff), it was just as much about the restaurant’s musical soul.
“The first time I walked into Sweet Chick, they were playing original samples from some of the greatest hip hop songs ever made,” he says. “Samples that were just as hot as the rap record that they were later turned into. The vibe was just … it was for today’s guys.”
Santiago is experiencing a culinary renaissance like it’s never seen before, says food and travel writer Hillary Eaton. Chile’s capital city, famous for its stunning setting amid the Andes as well as its mix of modern and Spanish colonial architecture, has long been on tourists’ radars.
“For decades, the Santiago dining scene has been divided into two categories: casual Chilean comfort food and European fine dining,” Eaton says. “But thanks to a new generation of chefs, Chilean cuisine doesn’t just mean pisco sours, fuente de soda diner food, empanadas from stands de comidas (street carts), or the loaded completo (hot dog)anymore.” Chefs are focusing on high-quality Chilean ingredients, experimenting with market-driven tasting menus, and integrating flavors and techniques from around the world. The city’s most vital dining experiences reflect a mix of the historic restaurants that have long been a part of Santiago’s cultural fabric and this new guard.
Without further ado, and in geographic order, the 38 essential dishes and restaurants of Santiago, Chile.
When the day calls for you to treat yourself, there’s really no better way than to indulge in caviar service. From those delicate, mother-of-pearl spoons to the perfectly bronzed blinis and the shiny little beads of onyx-colored sturgeon eggs looking up at you (just beggin’ for that ‘gram), it’s an experience known to evoke a happy dance in even the staunchest of reserved restaurant-goers.
While the ornate experience itself is classic, the latest in caviar isn’t about tapping into your inner-tsar, instead it’s all about saying by to the Old World and embracing your inner plant-based-loving Angeleno and going … completely vegan.
Driving through the rolling hills of South Australia’s McLaren Vale wine region, surrounded by vines planted by 19th-century European settlers and cellar doors of Australia’s oldest wineries, the last thing you’d expect to find is a multi-dimensional, five-story-tall Rubik’s cube. But at d’Arenberg winery, that’s exactly what you’ll find. The architectural marvel of bold shards of mirror and glass and metal is home to one of the world’s most immersive, anticipated wine-tasting experiences, and it is set to finally open this November.
Dubbed the d’Arenberg cube, this $14 million AUD project dreamed up by d’Arenberg’s lovably eccentric, fourth-generation winemaker, Chester Osborn, will be equal parts cellar door, art gallery, immersive tasting room and fine-dining destination. Each of the elements have the explicit intent of shattering your senses and heightening them to the optimal sensory place for wine tasting.
Dominique Crenn—she of the poetic tasting menu at Michelin-starred Atelier Crenn— has long been known as a chef that’s as talented as she is tireless. But the chef’s latest endeavor just might be the most impressive project she’s worked on thus far.
It’s Root Project, an aid project put together by Crenn and Zesa Raw co-founder Michelle Jean with the goal of helping farmers in Haiti replant coffee and cocoa plants after the complete devastation of local crops following Hurricane Matthew. The project’s goal is to plant 1 million trees alongside Haitian farmers and chefs. We caught up with Crenn to see what this project could mean for the farmers of Haiti and to discuss chefs’ social and environmental responsibilities.
There’s a lot of masochism in hot sauce. When you move beyond the relative safety of Tabasco, Sriracha, and Tapatío, much of the market is made up of small-production sauces with gimmicky names and labels promising every conceivable level of delicious pain.
Take hot sauces like the Reaper Sling Blade—made with one of the world’s hottest peppers, the Carolina Reaper—or The Black Mamba, which boasts a rating of 2.5 million on the heat-rating Scoville scale. (For reference, a standard jalapeño falls somewhere between 3,500 and 10,000 Scoville units.) The problem with most of these super-hot sauces, however, is that while they effectively set your mouth on fire, they contain little in the way of real flavor.
Thankfully, a certified master of pain has taken it upon himself to create a hot sauce that pleases as much as it punishes. Say hello to Wyldefire
, a new—and perhaps the only—hot sauce made by a BDSM porn star.