Our Winter 2019 issue of Food & Dining Magazine is now available on newsstands and online!
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COMINGS & GOINGS |
A summary of changes in the local restaurant scene — with openings, closings, moves and more.
HIP HOPS | Saison & Farmhouse Ales
These fascinating brews are nearly impossible to define, and thus an object of passionate curiosity and debate. Our expert, Roger Baylor, weighs in.
EASY ENTERTAINING | Cheese & Wine Night
A wine and cheese event may be the essence of graceful sophistication, but it shouldn’t be intimidating or stressful. It should be easy! We show you how.
SPIRITS | Amaro
Amaro means “bitter,” but these elusive herbal concoctions with Italian roots have a cult-like appeal among bar professionals and curious drinkers — both on the coasts and here.
BOURBON | Rye Not?
Sure, bourbon is king, but rye is more than just an item in the mash bill. It plays a noble role in the history (and present and future) of American spirits.
COOKING WITH RON | 4 Warming Soups
Soups are the very definition of comfort food. This is the season, and Ron has the recipes.
STAFF PICKS | Six Must-Try Bowls
It’s bowling season and we’re not just talking about football! These days, plates are sooo Boomer and bowls are hot. We found six you should try.
PICK 3 | Mexican Regional Cuisines
Mexico’s culinary traditions are as rich and varied as those of Europe and the U.S. We highlight three places where you’ll find a vibrant mix of tradition and innovation.
FEATURE | Al Hamra Halal Buffet
This chef-driven Middle Eastern restaurant offers a unique assortment of unknown delights, and outstanding takes on familiar dishes.
DINING GUIDE |
Our comprehensive listing of over 1,400 area restaurants, complete with reviews.
