Gym Shoe Illustration: Sarah Becan The Jibarito Identifying traits:Steak, garlic oil, mayo, lettuce, and tomatoes, with fried plantains swapped in for bread. Onions and cheese are acceptable additions. Origins:An article in a Puerto Rican newspaper in the 1990s about a plantain sandwich. It inspired Chicagoan Peter Figueroa to give it a try. Natural habitat:Borinquen Lounge … Read more
Lobster Roll Illustration: Sarah Becan New England’s Lobster Roll Maine lobster rolls call for mayo, while Connecticut versions use butter. Both are delicious, but Happy Lobster doubles down, drizzling chunks of Maine lobster with butter, adding seasonings like celery salt and paprika, and tucking it all into a brioche burger bun gilded with mayo. $20. … Read more
Illustration: Sarah Becan In 1993, I was studying abroad in Dublin and living in a flat with two Irish students. Though we shared a kitchen, our culinary exchange was minimal. They seemed to eat nothing but Weetabix, which meant they basically poured milk on the stuff you dump from a paper shredder and called it … Read more
Ryan Pfeiffer, Big Kids
In Episode 7 of Gourmet To-Go, we visit Café Kumiko, where Julia Momose is doling out coffee, tea, and takeaway cocktails.
These four takeout-only shops offer everything from Japanese sandos to robot-made sushi.
At In-On Thai, chef Korakot Vongsatit tops crisp nuggets of stir-fried tilapia with a thick red curry sauce and fried basil leaves.
The two Oriole alums behind one of this year’s hottest openings bring a lot to the table — including what may be the best breakfast plate in town.
In Episode 6 of Gourmet To-Go, a series on restaurants who’ve pivoted during coronavirus, we visit the Michelin-starred Yūgen, which is enjoying temporary life as a Japanese convenience store and tiki bar.
This savory dish from Cliff Rome of Peach’s, the beloved restaurant in Bronzeville, is a snap to make, easy to riff on, and tasty any time of day.
