I don’t know about you, but to me, the words fast food and diet don’t exactly go together. I think of fast food as burgers, French fries, and fried chicken. Meanwhile, the word diet invokes thoughts of organic vegetables, rice cakes, and quinoa.
As regular readers know, for more than a century, Chinese food in America was exclusively Cantonese, and particularly a brand of Cantonese food brought by immigrants from rural Toishan. It wasn’t until the 1960s that non-Cantonese food made its appearance in the United States, first under the moniker “Mandarin” or “Northern” Chinese food, then subsequently in the 1970s, Sichuan and Hunan-style food. With Chinese food divided into Cantonese and non-Cantonese camps, a truism arose which withstood into the 21st Century: never order a non-Cantonese dish at a Cantonese restaurant, and never order a Cantonese dish at a Mandarin restaurant. Xiao long bao or kung pao chicken at a Cantonese restaurant? Forget it! Char shiu at a non-Cantonese restaurant? No way! Restaurants touting “Cantonese, Szechuan and Hunan cuisine?” Turn around and run away as fast as you can.
But with so many facets of Chinese dining in America changing in the last five to ten years, this truism is also starting the pass by the wayside. Perhaps the most glaring example of the changes afoot are startling developments with some newly opened dim sum restaurants. Dim sum, Cantonese in origin, is traditionally a lunchtime affair. Consequently, dim sum restaurants need a completely different bill of fare at dinnertime. Since the 1980s in the United States and Canada, these dinners have uniformly been centered around Hong Kong-style cuisine, and in particular Hong Kong-style seafood. It’s the most logical pairing, given dim sum’s Cantonese roots and the dominance of Cantonese-style food in Chinese-American communities until quite recently. (more…)
I recently traveled to Israel for the first time. During my trip, I acquainted myself well with the local cuisine: Lamb, shawarma, falafel, fish. I even tried hummus, though I never liked it back in the States (I didn’t like it in Israel, either). Eventually, as is my wont, I was craving fast food, specifically pizza. At the airport in Tel Aviv waiting to board my flight, I saw a welcome sight: Pizza Hut.
I ran — literally ran — over there, with thoughts of a gooey cheese pan pizza with olives and mushrooms dancing around in my head. But when I looked at the menu, I was surprised that in addition to pizza, Israeli Pizza Huts serve quiche. (more…)
With kimchi pizzas, bulgogi tacos, and gochujang ribs popping up on menus of in-the-know, non-Korean restaurants all over the country, and with the rise of celebrity chefs like David Chang of Momofuku fame to Roy Choi of the Kogi food truck, Anthony Bourdain has said, “what chefs want to eat — and increasingly everybody — is Korean food.”
As a first-generation Korean-American, I’m gratified to see a wider audience come to appreciate the wonders of Korean food and sometimes slightly dismayed at what I see as gross misinterpretations (usually not to the benefit of the dish, in my opinion). So what is Korean food? In this post, I delve into the basics of Korean food, from an overview of the geography and cultural influences that shaped Korean cuisine to the basic vocabulary of Korean food. (more…)
Last month, Chick-fil-A began offering gluten-free buns at all of its U.S. locations, following a successful test run in three cities last year. Consumers reacted positively to the buns made from quinoa and amaranth, but there’s a small catch: Because Chick-fil-A’s kitchens aren’t gluten-free, the buns are individually packaged, meaning consumers must assemble their own sandwiches. (Plus they have to pay an extra $1.15).
Though Chick-fil-A’s buns are the latest gluten-free offering in fast food, it’s hardly the first. I’ve assembled this list of some gluten-free offerings from several major chains: (more…)
The generally accepted story of brunch originates in England in 1895 with a man named Guy Berginer and his essay “Brunch: A Plea.” Beringer argued for brunch as a method of recovery on Sunday for those who indulged heavily on Saturday night.
In the US, brunch began in the 1930s in Chicago. Intercontinental trains would pass through Chicago in the late morning and early afternoon, when riders would disembark for a meal. Over time, it expanded across the country and grew to be a major part of the culture in metropolitan areas like New York.
Once a simple, light meal, brunch has grown more controversial, as some see large, luxurious feasts on weekends as an expression of privilege while many struggle to get by.
This is certainly the case in San Francisco. With dozens of brunch options across the city, you’ll find just about anything you could want, whether it’s traditional breakfast fare, bottomless mimosas, Mexican brunch, or indulgent buffets. More interestingly, many of these brunches have taken on the character, history, and culture of the city. With so many options available it can be hard to know where to go, but a few restaurateurs have made brunch their own to provide unique experiences that shouldn’t be missed. (more…)
In my previous articles about Chinese dining in Los Angeles, I have only incidentally mentioned the Orange County community of Irvine. However, this omission should not be interpreted as minimizing Irvine’s importance on the Chinese food scene, as indeed Irvine ranks second in the Los Angeles metropolitan area behind only the San Gabriel Valley as the preferred source of authentic Chinese food. Rather, I haven’t said much about Irvine because of its geographic distance, some 40 miles from both Los Angeles Chinatown and the San Gabriel Valley, and 55 miles from the Westside of Los Angeles. As such, Irvine’s Chinese food options are seldom appreciated by diners from these other areas. (more…)
Once upon a time, the term celebrity conjured up visions of movie stars and superstar athletes, but somewhere along the line, the term deteriorated into something much less exclusive. Nowadays, there are celebrity chefs, celebrity doctors, celebrity hair stylists, celebrity houseguests, and celebrity pets. A guy I know has been described as a celebrity real estate developer. I wouldn’t be surprised if there were celebrity plumbers and celebrity gardeners. But the term really reached an extreme when I was labeled a “celebrity diner.” (more…)
The growth of craft beer over the past decade or more is partly due to the popularity of IPA. The demand for fruity and citrus-forward IPAs has led to experimentation and innovation, including the addition of fruit to IPAs. It seems logical: if the hops in IPA smell like oranges, pineapple, or grapefruit, why not try using the real thing? When Ballast Point Brewing first released its Grapefruit Sculpin IPA, craft beer drinkers loved it. Today, dozens, if not hundreds of breweries make a fruit-based IPA, and the results are delicious.
Here’s a list of nine IPAs, each made with a different fruit, that are well worth trying. (more…)
When people think of Oregon wine tasting, they generally think of the beautiful rolling hills of Willamette Valley, or the vibrant urban winery scene in Portland. But if you take the time to expand your horizons, there are many equally beautiful and worthwhile places to visit around the state.
Eugene, Oregon’s second-largest city, is a wonderful place to visit. Drive just two hours south of Portland, and you’ll experience Eugene’s great hotels, excellent restaurants, and a rich combination of both urban and off-the-beaten-path wineries in the hills surrounding the town.
When you’re ready to check out this politically active, football-obsessed, up-and-coming foodie city, here are some suggestions for your trip. (more…)