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On October 1, Shawn Darragh and chef Ben Puchowitz (Cheu Noodle Bar, Cheu Fishtown, Bing Bing Dim Sum) will open izakaya-inspired restaurant, Nunu, in Philly’s trendy Fishtown neighborhood. Lit by hanging red paper lanterns and flanked by cozy booths topped with arched ceilings, the space is sleek and refined while still maintaining a relaxed feel. The food does the same.
Expect a tempting array of chicken yakitori, including thigh and scallion, meatball, chicken liver with green apple relish, and hot wings with tahini and cucumber. The skewers will be joined by grilled Brussels sprouts with peanut sambal, barbecue quail with fig salad, and ethereally crisp fries topped with whiz and furikake. The sake menu includes a flight of three 2 ounce pours, and cocktails include the cheekily named Jiro Dreams of Cuba – a mojito-inspired mix of oolong infused rum, brown sugar sochu, fresh mint, lime, and cava. 1414 Frankford Ave; 215-278-2804.
The upscale restaurant collective Bloomberg Arcade opened to much fanfare last year. This week, it welcomes new restaurant Kym's by chef Andrew Wong. Born in London to Chinese parents, Wong grew up immersed in his family’s Cantonese restaurant, the original location of which is now home to his Michelin-starred restaurant A. Wong.
At Kym’s, which is named after Wong’s grandmother, he offers an elegant and innovative array of small plates like silken tofu with 100-year old egg and garlic soy, sweet and sour pork ribs with star anise, and lotus chips with fermented chili bean and honey. Classic dishes – Cantonese crispy pork belly and soy chicken with ginger relish – will be offset with unexpected dishes like Uyghur fries with Thai shallot and mango powder and eggplant fritters with soy caramel. Tucked inside the restaurant’s curved staircase, a cherry blossom tree will connect the bar and restaurant with the upper mezzanine. Expect an October 2 opening. 19 Bloomberg Arcade; 44-20/7220-7088.
Global: Relais & Châteaux Food for Change Festival
From October 4 through 7, partners across the entire Relais & Châteaux network of restaurants, hotels, resorts, and villas will showcase Slow Food-validated menus as part of an extensive global festival. Dishes served will feature sustainable ingredients and highlight Slow Food’s mission to inspire positive change through good, clean, and fair food.
Many acclaimed restaurants across the United States will participate including Texas’s Inn at Dos Brisas. There, chef Zachary Ladwig’s menu will include heirloom 898 squash glazed in its own miso, and day boat golden tilefish with organic radishes and gingered kohlrabi bouillon. And at Fearrington House Inn, just outside of Chapel Hill, North Carolina, chef Collin Bedford will serve sunchoke agnolotti with chestnut, Medjool dates, and truffle, and Vache cheese with celery root crème brûlée. The Food for Change Festival is part of a larger global movement to create “menus for change” and encourage sustainable dining across the globe.
Baja Norte, Mexico: Valle Food & Wine Festival
Cross-cultural and cross-country collaboration will be the focal point of this decadent food festival, held October 5 through 7. Co-founded in 2017 by chefs Javier Plascencia (Misión 19, Finca Altozano) and James Beard Award-winning Nancy Silverton (Osteria Mozza, Pizzeria Mozza), the three-day fete celebrates Valle de Guadalupe, the fast-growing wine and travel region located 60 miles south of the US/Mexico border.
A bevy of culinary talent from the United States and Mexico, including Rick Bayless, Dominique Crenn, and Benito Molina will converge at Plascencia’s Finca Altozano restaurant. There, chefs will cook in a gorgeous, open field surrounded by vineyards and mountains and prepare sumptuous feasts over open fires, barrel smokers, and Caja Chinas (pig roasters). In addition to the food, live music, dancing, and premium Mexican wines will round out the festival. A portion of ticket proceeds will benefit Corazón de Vida Foundation, a US-based organization that supports orphaned and abandoned children in Baja, California.
San Francisco: Full English Breakfast at Lord Stanley
On October 7, chef couple Carrie and Rupert Blease will bring back their popular monthly English breakfast to their celebrated Nob Hill restaurant. Lord Stanley’s menu skews modern European with a California touch, but the breakfast is full on traditional fare. Rupert, originally from England, and Carrie, an American, first met 15 years ago while working together in the kitchen of Le Manior Aux Saison in Oxfordshire, England. During that time Rupert introduced Carrie to the joys of a “full English.”
Guests will dine on roasted tomatoes and sliced mushrooms served with a rich black pudding that is spiced with curry and sweetened with Granny Smith apples. The meal also includes slow-cooked white beans sweetened with sherry vinegar and a heap of bacon, sausage, and fried eggs dolloped with rich brown sauce. Hunks of Rupert’s sourdough bread, fried in meat drippings, will accompany decadent breakfast platter. Future English breakfast dates include November 11, December 2, and December 30. 2065 Polk St; 415-872-5512.