Esther Davidowitz and Tammy Paolino and Sarah Griesemer NorthJersey Published 10:40 p.m. UTC Jul 12, 2018 Food enthusiasts are willing to spend time behind the wheel if they know terrific eats await them. What's an hour or so in a car when you can count on a thrilling, delicious, top-notch meal? There are a slew of wonderful restaurants in New Jersey that are worth the drive. Here are seven of them. Mistral, Princeton Why go: Elements, Mistral's haute-cuisine sister and upstairs neighbor, has gotten lots of press and praise (for good reason: it's stupendous), but, New Jersey food lovers, take my advice: don't overlook Mistral. Not if you want to eat some awesome food in a cool-looking dining room. When I ate there, Ben Nerenahusen, who cooked at Michelin three-star Restaurant Meadowood in St. Helena, CA., was wielding the chef's knife in the open stainless steel kitchen. Now it's Joe Mooney, who worked with Elements … [Read more...] about Destination Dining: 7 New Jersey restaurants worth a road trip
Tunisian restaurant new york
Olive oil is becoming more and more popular with food lovers who enjoy a good quality olive oil as much as a glass of expensive wine. And just as wine lovers enjoy sampling vintages from different parts of the world, lovers of good food are seeking out extra virgin olive oils from less known olive-producing regions. When it comes to olive oil, Italy and Spain are the first countries that probably come to mind. But olives have been cultivated in the Mediterranean Basin for millennia and today olive oil is produced in more than 40 countries throughout the world. “The history of olive oil is our own history”One of the olive producing countries that's been receiving more and more attention for its high-quality oil is Tunisia. This North African country close to Malta and Sicily has been producing olive oil since 8th century BC. One-third of the country is covered with olive groves, and olive oil is an essential ingredient of its gastronomy. “In Tunisia, olive oil is a lot … [Read more...] about The rise of olive oil from Tunisia
Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page By Sheryl Julian May 09, 2018 Picture Boston with the unsightly Central Artery hanging over it, without the flowering gardens along the Rose Fitzgerald Kennedy Greenway, or the towering Zakim Bridge, or the thriving Seaport District. In the late 20th century, the city didn’t look exciting, it wasn’t lively, and nothing much was happening at night.Into this dreary atmosphere came Hamersley’s Bistro, a small, chic French restaurant that opened in 1987. Chef and co-owner Gordon Hamersley and his wife, Fiona, had to lure the dining public to the South End, where there were few eateries like theirs. Local residents didn’t generally eat out if it wasn’t a special occasion. “Boston was pretty buttoned-up,” says Gordon Hamersley, who ran the bistro for nearly 30 years.Bostonians went to restaurants the way they did everything else — … [Read more...] about How do Boston’s favorite restaurants survive for decades?
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PAPAGAYO GULF, Guanacaste — First I had my way with the Porn Star. Vanilla vodka, maracuyá and espumante ($10). Luscious. Then I got busy with the decadent yellowfin tuna tartare and Moroccan aubergine (that’s eggplant to you Yanks), with cumin mayo and harissa, a Tunisian sauce made with roasted peppers ($11). And just as I was served the pièce de résistance, Worcestershire-glazed short rib with apple-jalapeño puree and rosemary breadcrumbs ($35), a tall, bearded man in a white chef coat with blue-gray eyes stepped up to greet me. I was having dinner alone at Makoko Restaurant in El Mangroove, the five-star resort on Papagayo Gulf, but I was happy to be joined by the decorated chef Sebastián La Rocca, 37, of Argentina, who had genuine bragging rights on some Michelin stars in London before he was hired by Costa Rica’s Enjoy Group of hotels and restaurants to be its culinary director. Karl Kahler/The Tico Times I was in for an education on … [Read more...] about Papagayo: El Mangroove’s top chef leaves nothing to chance with the food