Menuism Dining Blog
Dining education for foodies

Photo by KDCChicago / Flickr

Photo by KDCChicago / Flickr

My series has traced the general pattern of historic center city core Chinatowns in the United States. In most of these cities, much of the population, and correspondingly the authentic Chinese food, has fled to the suburbs, such as the San Gabriel Valley outside of Los Angeles, or Flushing and Brooklyn in New York. The only real exception to this rule that I’ve discussed so far is Philadelphia, whose Chinatown has gone through an unexpected revival in the past five years, though it has not expanded geographically.

Happily, another exception to this pattern is Chicago Chinatown, which not only is thriving, but also experiencing significant population growth and geographic expansion. Chicago Chinatown’s population increased by 25 percent between 2000 and 2010 and its boundaries are spilling into adjacent neighborhoods. But why is Chicago the great exception as a Chinese culinary center with a growing Chinatown? Especially when contrasted to Los Angeles Chinatown, which has become a hotbed of non-Chinese restaurants, or Manhattan Chinatown, which is gentrifying and losing turf particularly on the Lower East Side, or San Francisco Chinatown, abuzz in rumors of technology industry incursion, or Washington, DC Chinatown, which may be on its last legs? (more…)

Posted by on August 23rd, 2016

Photo by Dave Jensen

Photo by Dave Jensen

Over the past year or two, you may have noticed a style of beer called gose starting to appear with more regularity at your favorite beer bars, bottle shops, and breweries. Gose is pronounced gohz-uh, and is an old German style of beer experiencing a resurgence in the modern craft beer market.

What exactly is a gose beer?

First, to clear up any confusion over the name, gose is not gueuze, which is a Belgian-style sour made from aged and fresh lambic. Instead, gose is a German-style sour beer that is tart, fruity, and quite refreshing. The primary ingredients in gose beers are wheat, barley, coriander, and salt. Gose is fermented with top fermenting ale yeast as well as lactobacillus, which makes the beer sour. More than half of the gose beers on the market also have fruit, which works perfectly with the sour and salt flavors. The refreshing and tart qualities of a gose is one reason why this beer is so popular, especially as a summer seasonal. (more…)

Posted by on August 15th, 2016

Carrie Wynkoop

I love Oregon. I love wine.

And I love discovering and sharing great Oregon wine.

Like a lot of folks, as I was exploring the world of Oregon wine, I found myself joining one wine club after another.

Again and again, I kept wondering, “How come there’s not a single wine club that will just send me great stuff from all over Oregon?”

And from that little idea, Cellar 503 was born. (more…)

Posted by on August 8th, 2016

Photo by Michael N / Flickr

Photo by Michael N / Flickr

My cousin Adam, who lives in Albany, recently sent me this text message:

DUDE! I just had a lobsta roll at McDonald’s and it’s AWESOME! A lobsta roll bro! At MCDONALD’S!!!! You gotta try it man!

But unless I hop on a plane to New England, I can’t try it. That’s because McDonald’s only offers the McLobster in certain areas in the Northeast. Out here in California, I’m out of luck.

Though the McLobster itself isn’t new, it’s part of a growing trend in the fast food industry: offering locally-inspired items only in select locations. It’s the industry’s latest attempt to attract millennial men like my cousin. (more…)

Posted by on August 1st, 2016

Photo by Burger King / Facebook

Photo by Burger King / Facebook

The reign of the simple cheeseburger is over. From Taco Bell‘s Quesarito to Burger King‘s Mac N’Cheetos, these junk food mashups are changing the face of fast food.

(more…)

Posted by on July 25th, 2016

Rachael White

Rachael White
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Kanako Noda

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