Brooklyn Delhi Achaar

Thu, Sep 3, 2015 by



Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.

Learn more: Brooklyn Delhi Achaar $8.75-$10

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92 Hours in Chicago

Mon, Aug 17, 2015 by


Chicken Shop ChicagoA few weeks ago I needed to jump over to Chicago for a good friends 30+ dude bachelor party. Unsure of how the impending antics and debouchery would impact my eating hitlist, I decided arriving a couple days early would ensure I checked a few boxes off my growing Chi-Town must eat list.

This video explains it all.

If that vid wasn’t enough, or you are the scrolling type, here’s a few special highlights on the jump.

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A Disnified journey to Machu Picchu

Mon, Aug 10, 2015 by


MachuPicchu 6That headline might seem like a spoiler but hear me out on this one. It’s not as deductive as it reads. It was 4:45am and I had barely digested the Alpaca carpaccio I gobbled down for lunch the day before in Peru’s Sacred Valley. My eyes cracked open to reveal only a slight view of the tiny, rudimentary hotel room we rented in Aguas Calientes, the base town for trips to the sacred Inca town of Machu Picchu. Our bags were packed and supplies layed out the night before like a military SEAL team waiting for their “go” orders. Ant rustled awake in the bed next to me clicking off the alarm and on the light. Five minutes later we were fully dressed and heading down to the lobby with all our gear. As Ant checked our bags with the front desk I scavenged the complimentary breakfast buffet. Ten minutes later we…

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Salami Sando Battle

Sat, Jul 18, 2015 by



You probably already guessed a winner based on the picture of the salad above. I know, it totally looks like a giant salad on a sub. That’s Mike’s Deli’s “the works”, which you want to get when you order a sandwich regardless of the seemingly over dressed-ness. This battle is one of taste not looks. And so it begins…

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Gourmet Gamble

Fri, Jul 10, 2015 by


Cavatelli and fava beansI like nature. I like the woods. I like the effort it takes to get in but I always try and bring some of the creature comforts with me. Specifically when it comes to food. On this years first trip, my buddy Joe and I, travelled to one of our tried and true regions in the Adirondacks but decided to explore a lesser traveled section of forest. That was one of two risks this trips itinerary had marked on our topographic itinerary. The second, I went mad gourmet with our meals in hopes of breaking the bar on the definition of camping food. I don’t think you have to eat freeze dried hiking food, canned beans or GORP just because you’re not near a sink or refrigerator. Sure, I know SPAM makes a great alternative for breakfast but I think we can do better. In fact, for years we’ve been progressively expanding our definition of “camp food” leading us up to this trip which I call FULL GOURMET.

To achieve this level of cuisine while five hours by foot from the nearest kitchen you just have to…

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Breaking Beef

Tue, Jun 30, 2015 by


La Barbeque-Austin, TXMeat free for 30 days has it’s benefits. As a staunch carnivore I always new this “test of discipline” had it’s limit. I crashed through that last week at 330mph when I landed in Austin-Bergstrom Airport. I love Austin and not just for their meat. It’s close to a second home having been their a lot for work and play. This trip was play with a strong prescription for beef. Here’s how it started.

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Ahi Burger Battle

Wed, Jun 24, 2015 by



I’ve been off the meat! I know, What the F? It was temporary. Austin fixed that. I’ve been quenching my cravings with Ahi Tuna burgers which is something that are on quite a few menus once you toss the moo, cluck, oink to the side and start perusing menus deeper. Of all of them these two stuck out.

On the left, Umami Burger’s Tuna temptation comes with daikon sprouts, crushed avocado, gingered carrots, wasabi flakes and wasabi tartar. Of course, its all on a a signature Umami bun. Branded U and all. On the right, Genuine’s awesomeness Ahi. This gem is served with cilantro, pickled daikon, cucumbers and ponzu ginger slaw all on a standard, soft, white flour, processed burger bun. What I quickly realized is that it’s about two things when dealing with tuna burgers. First, how rare and fresh is that tuna. Rarer and fresher the better, obvi. Second, the toppings.

Genuine wins this battle for two moves, one offensive and the other defensive. The soft, white flour, processed burger bun is unapologetically good. It makes everything squeeze into it like a food sponge sucking up tasty. The defense was NOT over doing the flavors on the toppings but picking medium flavors that compliment each other. Honestly, I was a little over wasabi-ed at Umami.

Ahi Burger Battle winner: Genuine

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Olivia • Austin

Tue, Jun 16, 2015 by


Olivia, Austin, Texas

Lamb testicles. Any testicles for that matter, just don’t make it into a sentence that ends in “delicious”. It’s a shame because, as many new chefs can attest, it’s the psychologically “off” parts of animals that sometimes make the tastiest dishes.

This week I am heading back to Austin. I’ve been off meat for 30 days and it’s been…well…interesting. I’ll save the recap for after my return as I feel the re-introduction to meat is part of that story. For now, I reminisce and look forward to landing in AUS and biting into my first pork rib while still waiting at baggage claim. Aside from the outstanding Texas BBQ, Austin packs a plethora of restaurants serving up some of the best, and sometimes most unusal, cuisine in the country. My Odd Duck story is a testament to that. Which brings us back to these testicles. Lamb fries, as the menu slyly masks their origin, coaxes dinners to not think about what they are. Deep fried in a flavorful, crispy crust and served with a whole grain mustard aioli is all you need to turn these unspoken, nether area jewels into a kings gastronomic crown. I mean, come on, tell me those don’t look delicious.

Go there:

2043 S Lamar Blvd, Austin, TX 78704
(512) 804-2700


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Alma de Cuba • Philadelphia

Fri, Jun 5, 2015 by


Alma de Cuba, Philadelphia

Last week we were in Philadelphia and we made an after dinner stop to one of my favorite dinner restaurants in Philly. Digest that for a second. We popped into Douglas Rodriguez and Steven Starr’s Alma de Cuba just for the Tres Leche cake. I’m a sucker for the treat as you might have noticed. Alma does it a little different with a brown cake and a mad sexy ambiance. Although not totally traditional each component is carefully crafted and layered onto the cake right down to the toasted, carmel popcorn on top. It’s even shaped more seductively than most cakes.Missus Tasty and I like to finish our Philly evenings with a night cap here. It’s always just a few blocks from the hotel, because we stay around Rittenhouse Square, and makes for a short walk home. When I do these Killer Dish posts I always look for the standout ingredient or dish of the whole meal. In this case the dish is so good we made a special meal out of just that. I think the Negroni’s and Manhattan’s might have a had a bit to do with this mission for more BUT I’m not mad about it. Only thing I am mad about is the Alma website. Guys, please make it as sexy as this cake.

Go there:
Alma de Cuba
1623 Walnut St, Philadelphia, PA 19103
Phone:(215) 988-1799

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Yes Way Jose

Sat, May 30, 2015 by


DC_Jose_Andres 001There’s two things that are important in this story. One is my lack of travel, and therefore eating, in the middle east. Second, my man crush on Jose Andres due to his gusto and passion in everything he does. Let’s tackle these one-by-one.

The middle east, a region that is highly debated internally and internationally with just about everything, the “borders” of the region maybe one of the least important. To diffuse the political onslaught of opinions and debate, I am ONLY defining the middle east borders for purposes of cuisine. They are some of the best in the world which have fallen outside of my travels for far too long. NYC does lots of regional foods fantastic but when it comes to the likes of Israeli, Turkish or Lebanese food the choices are slim. This void has made my itch to eat the authentic food of this region, in region, like a bad brush through poison ivy in July. Finding Zaytinya in DC was a touch of calamine lotion for my middle east itch…

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