Part of brunch’s appeal comes from its total superfluity. It’s not breakfast, it’s not lunch, and it’s rarely a wholesome, nutritious, or sober prospect. A reprieve from the rushed protein shakes and sad desk salads that fuel many a...
Hungry for news? Welcome to our Friday Feed, where we run through all the local food and restaurant news this month—and maybe help you figure out where to eat this weekend.
Good Things Can Happen
After an eviction stemming from an...
Image: Derek Abella
Over the past few years, I have developed an adverse reaction to a seemingly innocuous question: “Are there any allergies or dietary restrictions?”
I pause each time I hear it, steeling myself for what might follow my reply.
Sometimes,...
Waca Maya's picture perfect plantains.
Image: Naomi Tomky
AT Waca Maya, the Venezuelan restaurant that opened in Greenwood earlier this year, you can order your cheese completely encased in a corn dough (empanadas), wrapped in a yeasted dough and fried (tequeños), with...
I fell down the rabbit hole of knife sharpness. For someone with a few endless kitchen obsessions already (ahem, espresso, sous vide, barbecue, clear cocktail ice) it’s not surprising that I got sucked into sharpness. In my defense, this...
