V Street, the new bar from Vedge owners Rich Landau and Kate Jacoby,should be ready to open by the end of this week — somehow, some way. “All we’re waiting on is our bar stools and the liquor license,” Jacoby told us at a preview last night. For a cocktail bar, unfortunately, those are hardly trivial elements.
The license transfer could be signed and finalized at any moment. Until then, the official opening date is in question. Landau did specify that they don’t want to go the BYO route, but could possibly open before the license comes through, if need be.
Still, the space is otherwise nearly complete, and the menu has been nailed down for a few weeks. (You can read the menu here; expect the vegan small plates menu to run $5-$12, averaging around $8. Cocktails, which are really engaging — mustard, it turns out, makes for a killer drink — go for $11-$13.)
V Street is edgier and more casual than Vedge, but with the same stylish-but-not-intimidating vibe. The railroad-style space is broken up by some quirky angles into three distinct areas. The focal point up front is the sleek bar, which will seat about eight. A seating area in the middle has room for 22 and peripheral views of both the bar and the open kitchen, which sits at the back. A lucky handful will get to perch at the bar surrounding the kitchen (or at one of the high-tops nearby) and keep an eye on all the action.
Evidence, Babu and Rakaa Iriscience discuss “Directors Of Photography” and more.
Dilated Peoples recently discussed the group’s growth during an interview with Roy Choi for CNN’s Street Food With Roy Choi. In the piece, Evidence, Babu and Rakaa Iriscience explain how their 2014 album Directors Of Photography is bringing them back to where they began.
“Everything is very full circle for us,” Babu says in the clip. “Starting off as an independent group, it’s like we’re back in the same place. It’s just us three…and the music. And the music is very honest. Stripped down.”
Rakaa agrees, adding that this album also showcases the group’s ability to use imagery in its work.
“With Directors, Dilated being a very visual group…for the album itself, when you’re listening to it, it’s like you’re reading an ill graphic novel,” he adds.
In the video, Evidence also reflects on where the group fits in the landscape of Hip Hop.
“We’ve sold a lot of records on Capitol,” Evidence explains. “Probably a million records total from four albums. Maybe more. I don’t quite know where we fit in as far as the big picture of whether we’re Pop or whether we’re underground. We make boom-bap underground Hip Hop.”
For more on Dilated Peoples, view the video on CNN.
Mamak Asian Street Food (Facebook) is now open in Mills 50.
The restaurant is located at 1231 E Colonial Drive [GMap].
The southeast Asian restaurant serves traditional Asian street food from Malaysia, Singapore, Thailand, and Indonesia.
The name Mamak is a Malaysian way to call a beloved roadside street vendor.
“We have gathered all these recipes together and put our personal twist to present them with a with a modern take to Orlando,”management team member Alex Lo told Bungalower. “We encourage sharing, so people can taste a variety of flavors,”
Some of their featured dishes include Mamak Roti Canai, Beef or Chicken Satay, Kari Chicken, Kari Mee, Prawn Mee, Nasi Goreng, and Ice Kacang.
Mamak in Mills 50 is open Monday through Thursday from 11:00 a.m. to 10:00 p.m., Friday and Saturday from 11:00 a.m. to 11:00 p.m. and Sunday from 12:00 p.m. to 10:00 p.m.
Courtesy of CoyoCoyo. Tacos and margaritas coming to Wynwood.Wynwood Art Walk strollers will soon be able to take a taco (and tequila) break when Coyo Taco opens in November, next door to Panther Coffee at 2300 NW 2 Ave.
The small taqueria, named after Mexico City’s own version of Wynwood, the bohemian arts district of Coyoacán, will feature homemade tacos using farm fresh ingredients for a “genuine street food experience”.
Tortillas will be made on-site and avocados will be hand smashed for guacamole to order. All vegetables will be locally sourced and meat and seafood will be sourced humanely and will be naturally raised.
Although the menu hasn’t been finalized, three standout tacos are the carnitas de pato, made with carnitas-style crispy duck; cochinita pibil, made with slow orasted pork shoulder, achiote, and habanaro pickled onions; and a quinoa and queso fritter taco topped with cilantro yogurt.
Of course you can’t have a taco without a good margarita, so the restaurant will offer the popular cocktail handcrafted using Coyo’s own tequila and mezcal collection. Aguas Frescas, refreshing non-alcoholic fruit beverages, will also be available.
The team behind the restaurant, Alan Drummond, Sven Vogtland and Anna Robbins, have expansive combined experience in the hospitality industry, and look forward to opening in Wynwood. Partner Anna Robbins says, ³I¹m grateful to have aligned with Alan and Sven and we believe Wynwood is the perfect home for this concept.”
Coyo will serve breakfast, lunch, dinner, and offer late night dining. Sty tuned for more menu items and opening information.
(Photo by: taste.fourseasons.com) Four Seasons Hotel Washington Executive Chef Douglas Anderson
Four Seasons Hotel Washington’s Executive Chef, Douglas Anderson and BOURBON STEAK Executive Chef, Joe Palma offer their take on American comfort but internationally-inspired street food menu priced under $10 as Four Seasons Hotels and Resorts Food Truck continues its epicurean journey in Washington, DC from October 13 -18.
Chef Anderson and Chef Palma will go head to head competing in Battle of the Chefs. While Chef Anderson is on board, the truck will serve Kale Caesar salad, DC Halfsmoke, Grilled Kimcheese, Lamb Burgers, Bulgogie Short Rib Sandwich, Mojo Spiced Chicken Kebabs, BBQ Spiced French Fries, and desserts.
Chef Palma’s street food menu consists of local ingredients with a twist; offering Dime Store BOURBON STEAK Burgers, Fried Old Bay Shrimp and Grits, Pulled Pork, Roasted Turkey Sandwiches, and Pickled Shrimp and Pecan Salad.
To accompany the entrees, $3 sides of BBQ Baked Beans, Apple Butternut Squash Cilantro Slaw, and Truffled Mac and Cheese will be offered, as well as “Fluffernutters” and Cider Carmel Dipped, Shortbread Lady Apples for dessert.
In keeping with Four Seasons mission of giving back to the local community and finding a cure for cancer, fifty percent of proceeds from the Medstar Washington Hospital Center stop on Wednesday, October 15 will be donated to the hospital’s Washington Cancer Institute.
Tuesday, October 14: 6:00-8:00 pm PNC Georgetown Branch, Parking Entrance on M Street (BOURBON STEAK menu)
Wednesday, October 15: 11:00 am – 2:00pm MedStar Washington Hospital Center, 110 Irving Street NW 6:00-8:00 pm PNC Georgetown Branch, Parking Entrance on M Street (BOURBON STEAK menu)
Saturday, October 18: 12:00 noon – 2:00 pm PNC Georgetown Branch, Parking Entrance on M Street
In essence, a burger – but in Belgrade, we do burgers a bit differently. Here it’s called pljeskavica and a bun is not a typical bun, but a tiny round loaf of bread called lepinja. When you order your pljeskavica, you are asked for the spreads and seasonings of your choice (and most of the time there are a lot of choices). The most popular – and my favourite – is urnebes. Everybody craves it, but most of the time it’s avoided because of the garlic.
Where does it come from?
It’s rural, country-style cooking. Puritans will say that good and proper pljeskavica can be only with cabbage salad or cheese from the kajmak – a dairy product from the Balkan region made by collecting milk skin and adding salt, it’s divine. Young, old, rich, poor, hipsters … We are all the same while in the queue for pljeskavica.
What does it taste like?
It’s not sophisticated. This is a simple dish, but full of flavour and juiciness. The regular pljeskavica is made with ground beef or a mixture of beef and pork, so the ratio of the meats is very important, as well as the fat content – not every pljeskavica tastes as good as it should. Spreads and salads play an important role in the taste. My personal favourite combo is shredded cabbage, tomatoes, sour cream, urnebes and some extra pepper flakes, but the possibilities are endless. There are places where you can add Olivier salad, which is a mix of potatoes, vegetables, cooked meat and mayonnaise.
How is it served?
In many different ways. Gourmet pljeskaivica has chopped onion, garlic and hot pepper flakes mixed with meat, and sometimes cheese cubes too. And it gets even better – there’s stuffed pljeskavica with slices of cheese, ham and/or bacon in the middle.
Hot pepper flakes are made with hot peppers grown mostly in Southern Serbia. Leskovac is the best known place for growing these peppers – it hosts an annual barbecue festival where you can have the best pljeskavicas in the country.
Why should someone try it?
Waiting in the queue for pljaskavica from a fast food stand is truly meeting and sharing an experience with people from Belgrade and Serbia.
What’s the bill?
Not much, normally between €2-3.
Where can you get it?
Pljeskavica is fast food and the best place to eat it is from fast food stands; there’s only room for sellers and grill masters inside. You come to the front, order the kind of pljeskavica you like, wait for a couple of minutes and then choose salads, sauces and spreads.
Can you make it at home?
Yes, definitely – but somehow, the best ones are from kiosks. There are national food restaurants called kafana, a must visit for sure, but their pljeskavica don’t quite match up.
What does this dish say about Belgrade?
No matter how difficult the times are, or how little money people have, they will eat well. My family has a saying that we don’t have any riches because we ate all our money. That is pretty common here.
Each episode of Street Food features a conversation between Choi and a guest while they chow down on some fresh-looking eats. Bourdain will be a guest, as will YouTube beauty guru Michelle Phan, but the first episode features Jon Favreau, who enlisted Choi as a consultant on his film Chef.
Street Food is similar to other web series that have explored local culture through the lens of cuisine. As one of CNN’s first digital productions, it’s pretty safe; it allows the news network to dip its toes in the web video world through a format everyone with a stomach can enjoy.
The tasty food at KouZina is, unfortunately, not the type that could be easily snuck into the Main Theatre across the street. Not that I, myself, of course, would ever try to avoid paying $5.50 for a small popcorn. Surely a fair price! But for those who would seek alternate nourishment during the flick, a sloppy gyro, a cup of soup, a custardy bougatsa just won’t work. Perhaps a square of baklava.
Visitors to the Main must have noticed the cute little building with the great location and the pointy roof. I visited KouZina after sitting hungry through The Trip to Italy at the theater. That’s the road comedy about two guys eating their way from Liguria to Capri, with plenty of shots of gorgeous dishes as they’re made and devoured. There’s no comparison between Italian and Greek food or wine, of course — oddly, for such close neighbors. The Greeks seem to have put their energies into, oh, inventing democracy and building the Parthenon, rather than forging a world-class cuisine. Dishes can be on the un-subtle and heavy side; think moussaka, or retsina.
But Greek food was part of Detroit’s eat-out culture long before other “ethnic” restaurants even had a toehold. We’ve always loved our gyros, even if some of us did pronounce it “jeye-ro.”
So now KouZina owner Bobby Laskaris and his father, chef Panagiotis Laskaris, are taking some of the best-loved Greek dishes and offering them in big portions with small prices. Panagiotis was a chef in the late ’60s and ’70s in what Bobby calls “the golden age of Greektown.”
There’s no freezer or microwave at KouZina, which means “kitchen,” and Panagiotis makes almost everything in-house, from Greek yogurt, pita chips, soups and hand-cut skin-on fries to the pork and chicken roasting on the vertical spits. The third spit cooks “the original,” a mix of beef and lamb that’s put together from KouZina’s recipe by an outfit in Chicago.
The resulting shaved-off thin slabs aren’t pretty to look at, but they are succulent. It’s worth reviewing how that happens: The upper parts of the rotating cone of meat are closer to the flame, and they drip luscious liquid fat onto the lower parts, producing a semi-fried effect. If the kitchen worker shaves slices from all parts of the cone, the result is a mix of the meat’s different tastes and textures.
KouZina’s biggest seller, at 2,000 per month, is “the Bobby,” a gyro wrap, invented by customers, that includes all three meats, or really four. At $7.50, it’s a steal, juicy with red onions, tomatoes, and your choice of mild tzatziki sauce or feta with roasted red peppers and cayenne. The pita wrap for this or the other gyros can be regular, multigrain, or gluten-free. There’s a veggie wrap too, with, naturally, beets, spinach, and cucumbers.
It’s a childlike pleasure to watch the ball of pita dough go through the flattening machine and come out as a circle to be wrapped around your order.
A slightly different effect is achieved in the gyro bowl, which basically substitutes rice (white or brown) for pita. The meat and feta are generous, and it’s very satisfying.
Carb-avoiders can order a loaded Greek salad, which includes olives and chickpeas, and, if you like, meat.
Soups are traditional avgolemono, thick and very lemony, or a vegetarian lentil, which is mild and not as successful. Spinach pie comes in a big slab with pastry layers above and below — despite the “street food” moniker, this is not a hand-held device. I found to my surprise that the supplied plastic knife actually cut the pie!
Fries can be dressed up with sprinkled feta, which adds a good tang contrast to the fatty spuds. A mix of 16 seasonings is shaken on at the fryer.
I love the super-honeyed sweetness of baklava, but not everyone does; KouZina has milder dessert options. Yogurt with fruit on top is one, but more impressive is warm bougatsa, which is lemony custard surrounded by layers of phyllo, then dusted with powdered sugar and cinnamon. It feels earthy and angelic at the same time.
KouZina boasts a brick courtyard surrounded by evergreens that are studded with tiny winking lights, and its own parking lot. But don’t abuse the privilege, since the Main has one, too.
In ‘Street Food with Roy Choi’ we go along with one of the food world’s hottest young chefs as he explores the unique worlds of influencers and trendsetters. Roy dips into the lives of cultural tastemakers to get their perspectives on cultural movements around style, food, entertainment and more, and talks to them in their native habitats.
Title music: Alchemist, Evidence
Creative consultants: Adam Weissman, David Rekstizzy Lee
Thank you to: Kogi, Chego, POT, Line Hotel, Stussy, and the people of Los Angeles
The Little Bluse Smokehouse’s stall at the British Street Food 2014 in Leeds
The Blue Anchor’s smokehouse has won the People Choice award at the British Street Food competition.
The Little Blue Smokehouse is the pub’s street food stall. They cure, brine and dry rub all their our meat, before they hot smoke it, with oak in their own smokehouse.
CrowboroughLife brought you the news that back in June they successfully competed in the South East heat in Brighton.
Over the course of a weekend in Leeds, twenty-five of the best street food traders from the UK and Europe competed to win an award in the finals of the British Street Food.The most hotly contested award of the weekend was the People’s Choice award, voted for by the people who came to the event and ate at the stalls.
The food served by The Little Blue Smokehouse included their signature dishes of Pulled Pork, Brisket Hot smoked Pastrami and they added Korean BBQ style smoked Pigs Cheeks, The Umami Bomb (stout braised smoked Ox Cheeks) and Bourbon cured smoked shredded lamb.
On hearing that the Little Blue Smokehouse won the People’s Choice, owner Martyn Cotton said:
To win this award is incredible. This award is extra special to us as it was the people who ate with us voted for us. It gives us confidence in our product. We are a small business and really want to use this award to grow our business. We want to say a massive thank you to everyone who came out to see us and voted for us. We have a blast in Leeds and can’t wait for the chance to go back again.
The Blue Anchor also won the Pub Food of the Year Award from their brewery Shepherd Neame. The judges also said they were impressed by the smoked meats from the smokehouse, but they also praised the high quality of its classic pub dishes.
The Little Blue Smokehouse can be found at Street Diner Brighton every Friday between 11am – 3pm. You can follow them on Facebook and Twitter to keep up with other events.