If you think a trip to Maui is all mornings at the beach and afternoons by the hotel pool (which, don’t get us wrong, is definitely some of it) think again. The second most visited of Hawaii’s islands is ripe with distinctive culture, top-notch restaurants, and some seriously otherworldly nature to make for a vacation you’ll never forget. From exploring the delicious local grindz (Hawiian slang for food) like a loco moco or shave ice to getting behind the wheel and making the epically gorgeous journey along the road to Hana or harvesting your own pristine pearl directly from the oyster, Maui’s unique offerings will seriously surprise and entice you at every turn. Pineapple wine, anyone?
In the restaurant world, there are very few awards dedicated solely to the art of pastry, making that recognition all the more coveted for the chefs who’ve chosen sugar as their medium. The most coveted award, perhaps, is the Best Pastry Chef from the World’s 50 Best, a title snagged yesterday by French pastry mastermind, Cédric Grolet.
From an edible Rubik’s cubes to lifelike fruits sculpted with paper thin chocolate, Grolet’s creations prove his singular vision. We caught up with the pastry chef (and Instagram legend) following his big win at The World’s 50 Best ceremony in Bilbao to get some insight into the next big trends in pastry and his buzzing new pâtisserie, Le Meurice Cédric Grolet.
(For background on the longstanding gender inbalances in the pastry world, please read this piece on the marginalization of female pastry chefs, and this piece on the World’s 50 Best’s problems with inclusion.)
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.