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Transport your dining experience to Southeast Asia with an authentic recipe for beer tempura of langoustine and squid.
2 people made this
- 8 langoustines - shells removed from tails and deveined
- 4 small squid - gutted and cleaned
- 50g corn flour
- 150g rice flour
- 150g self-raising flour
- 1/2 teaspoon baking soda
- 1 pinch sea salt
- 200-250ml Chang® beer
MethodPrep:10min ›Cook:2min ›Ready in:12min
- Prepare the langoustines and squid, and leave to dry on kitchen paper.
- Preheat the sunflower oil in a wok or deep fat fryer.
- Sieve the corn flour, rice flour and self-raising flour into into a bowl and mix in the baking soda and salt.
- Stir in the Chang® beer. The batter should be thin, almost broth-like. If it seems to thick add more Chang® beer.
- Dip the langoustines and squid into the batter and fry for until crisp and golden, about 2 minutes. Transfer to a baking tray, lined with absorbent paper and keep warm.
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Deep-Fried Calamari (Calamares Fritos)
Seafood deep fried in batter is delicious and has been around for a long time. The famous tempura is in fact something the Japanese picked up from Portuguese explorers. Although deep-fried squid is known in the USA by the Italian “calamari”, to me this is foremost a Spanish dish as it was Spain where I first encountered it as a child.
As with many types of food, there is a vast difference between freshly made calamari and the deep frozen pre-battered stuff. That can easily give calamari a bad name, as there is usually too much batter and the calamari will taste like a rubber band in a greasy crust. Good calamari should have light crispy batter outside and tender squid inside.
I’ve used a few tricks to improve the traditional recipe. First of all, I use vodka instead of water in the batter to make the calamari more crispy. The alcohol in the vodka will evaporate more quickly than water, so there are more bubbles and thus more crispiness. The other trick is to use a mixture of rice flour and regular flour to have a batter with less gluten and thus less tough. I used Italian “Farina migliorata per friggere” (flour improved for frying), which is a mixture of wheat flour and rice flour, but you could also make your own mixture. It also contains baking soda for more bubbles.
An alternative simpler preparation is to dust the calamari only with flour and then fry them rather than using a batter. With the batter they will be more crispy.
Although fresh squid is best, it is acceptable to use frozen squid as long as you dip them in homemade batter. Like octopus, the texture of octopus even improves from freezing.
Deep-fried calamari can be served as a snack with afternoon drinks (i.e. as tapas) or as an appetizer.
Carina Contini's Fritto Misto
The Japanese are wonderful at frying fish and make the loveliest and crispiest tempura batter. The Italians however like it light. So go for spanking fresh fish, washed and dried then tossed in flour and fried.
To make the Fritto Misto:
When frying you have to take care, be attentive and don’t get distracted. If you don’t have a sealed fryer, a large cast iron casserole will do the job. The trick is to get the oil up to a constant temperature of around 170C. If you haven’t a thermometer then the best way is to get the oil to the temperature where it sizzles when you add the fish, but doesn’t spark.
Then, dip the dry fish in the seasoned flour, shake off any extra and fry in small batches until golden. Don’t overcrowd the fish.
Place the fried fish onto a tray with greaseproof paper and store in a medium oven while you are frying. Serve immediately once all the fish is fried. Remember to turn off the heat from the oil and allow to cool.
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Do join me as I do special recipe postings from signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter , Facebook , Pinterest and Instagram. Enjoy your summers and yes, do show off a ZUMA recipe to your guests. Happy Cooking!
Disclaimer: Only the Gyōza image has been provided by Zuma, the rest of the pictures have been clicked by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here .
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2 cups (500 ml) shredded vegetables (sweet potatoes, butternut squash, carrots)
vegetable oil for deep frying
250 ml (1 cup) coconut milk
35 grams (1/2 cup) shredded (dry) coconut
160 grams (1 cup) rice flour
For the Thai sweet chilli sauce (nam jim gai)
3 small fresh red chile peppers
40 grams (1/4 cup) crushed peanuts
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Beer tempura of langoustine and squid recipe - Recipes
There are very few restaurants that have mastered the combination of exquisite artistry, extreme attention to detail, and stunning flavor combinations. There are even fewer restaurants who are able to create dishes that are “transcendent” – dishes with flavors so interesting, complex, and mind-boggling, they delight and surprise you to no end. These are flavors that stick with you forever flavors you still taste in your mind years later.
A few more recent memories come to my mind, such as the consomme at Le Bernardin, the cherry gazpacho at Joel Robuchon, or the black truffle xiao long baos at Din Tai Fung in China. By and large, however, those tastes are rarely encountered at home.
But not never.
Near South Station down a dark alley is nondescript wooden door. If you squint and look really hard, you’ll see a tiny sign way up high that says O Ya.
Welcome to one of Boston’s gems, O Ya. You could call O Ya a Japanese restaurant, but it’s really much more than that. Chef-owner Tim Cushman, who trained under Nobu Matsuhisa before moving to Boston, uses basic Japanese cuisine as a canvas on which to experiment with flavors from all over the world.
O Ya has won many, many awards and has been recognized by all sort of well-known figures. Chef-owner Tim Cushman won the James Beard Foundation Award in 2012 for Best Chef Northeast. New York Times food writer Frank Bruni named O Ya as the best new restaurant in 2008 when it first opened. O Ya has the highest Zagat rating of any restaurant in Boston (29), and was named as a “top highlight” by Andrew Zimmern when he visited Boston.
Tim’s wife, Nancy Cushman, is a sake sommelier, having completed multiple levels of Sake Professional Course in Japan under John Gauntner, one of the world’s foremost sake experts. O Ya has a dizzying array of sakes, and they offer sake pairings with their dishes.
Eating at O Ya most definitely comes at a pretty price. If you eat a la carte, small plates (which could contain a couple pieces of sashimi, nigiri, or other ingredients) range from $8 to $20 each. You most likely need to order several of them. Don’t be surprised if you end up spending close to $100/person.
There are also a couple different types of omakases (chef’s tastings). The normal omakase is a tasting of dishes off the regular menu and costs $175. The Grand Omakase, which also includes off-menu, “special” items, costs $275.
Please join me as I take you through the Grand Omakase, one of the most beautiful, exquisite, and incredible meals I’ve ever had in Boston.
Kumamoto Oyster watermelon pearls, cucumber mignonette
Compressed watermelon spheres and tiny chopped cucumbers sit delicately on top of sweet Kumamoto oysters. The dish is beautiful, light, and refreshing, a perfect prelude to the meal.
Santa Barbara Sea Urchin & Black River Ossetra Caviar Yuzu zest
It’s hard to go wrong with creamy uni and strong, salty caviar over rice. It takes me awhile to get used to Tim Cushman’s rice, which is mushier, denser, and a bit wetter than traditional Japanese sushi rice. The flavors of the toppings, of course, are fantastic.
Hamachi Nigiri spicy banana pepper mousse
This is one of the most popular dishes at O Ya, and it’s easy to see why. The marriage of yellowtail (hamachi) with jalapeno is a classic combination, supposedly first “invented” by Nobu Matsuhisa, Cushman’s mentor. Cushman has taken that concept and put his own spin on it, using spicy banana peppers instead.
Langoustine Tempura ao nori, spicy langoustine sauce, lemon zest
House Smoked Wagyu Nigiri yuzu soy
My first time seeing beef on nigiri, it works here because Wagyu beef is so well marbled with fat and is melt-in-your-month soft.
Wild Salmon verte sauce, house pickled ramps, salmon roe Kindai Bluefin Chutoro Republic of George herb sauce
Kindai Bluefin is a type of farmed bluefin tuna that’s touted as being more sustainable than wild bluefin tuna (which is rapidly being depleted). Opinions are very mixed about whether this type of tuna is actually more sustainable or not. Nevertheless, several restaurants have embraced it as a way to provide environmentally-conscious diners with an alternative to bluefin tuna.
Chef Cushman did a great job of dressing this tuna up with this herbaceous pesto.
Fried Kumamoto Oyster Nigiri yuzu kosho aioli, squid ink bubbles
This is another classic signature dish that you’ll also see on the normal omakase. Though it seems hard, you must pop the entire piece in your mouth in one bite in order to enjoy the fascinating mix of flavors – the warm fried oyster, the bright yet spicy citrus notes from the yuzu kosho, and the salty umami from the squid ink bubbles. It’s an ingenious dish, and one of my favorites.
Uni “kabob” soy, shiso, olive oil snow
This artistic dish almost looks like a piece of art painted on the white plate. The olive oil “snow” uses molecular gastronomy techniques to achieve the unique powdery texture, which pairs well with the creamy uni and floral shiso leaf.
Madai white soy ginger, myoga, lemon oil
Geoduck reed shiso vinaigrette, verjus
Kanpachi Baby Hamachi jalapeno sauce, sesame, apple, myoga
Kindai Bluefin Otoro wasabi oil, lots of green onion
Arctic Char yuzu cured, smoked sesame brittle, cumin aioli, cilantro
Foie Gras miso, preserved california yuzu
This creative, powdery version of foie gras, which is served with preserved yuzu, reminds me of David Chang’s well-known dish shaved foie gras course at Momofuku Ko. It’s a delightful little bite, and this is coming from someone who doesn’t really love foie gras!
Hokkaido Sea Scallop perigord truffle, sake sea urchin, jus, chervil
This is one of those dishes that I still remember to this day – it was so incredibly perfect. Raw scallops from Hokkaiddo (the northern part of Japan) are thinly sliced and served in a delicate sauce topped with shaved truffles.
Shiso Tempura grilled lobster, charred tomato, ponzu aioli
“Farberge” Onsen Egg black river osetra caviar, gold leaf, dashi sauce, green onion
The “onsen egg” on the regular menu is already incredible, consisting of a single egg cooked at low, low temperatures (I’m assuming sous vide by the texture) in a gorgeously flavorful dashi broth. The Grand Tasting elevates this dish several, several notches by topping this luxurious egg with osetra caviar and a gold leaf. The presentation and flavors are equally stunning.
Grilled Chanterelle & Shitake Mushrooms rosemary garlic oil, sesame froth, soy
I never knew how good mushrooms could taste until I tried Chef Cushman’s version of mushroom “sashimi.” Frank Bruni of the New York Times called this the “best dish of my entire journey”, praising its “magnificent taste” which “settles all debate over umami.” The flavors of this dish are absolutely gorgeous, capturing the strong earthiness of the mushrooms with just enough soy and sesame oil essence to enhance, but not overpower, the dish.
Seared Petit Strip Loin of Wagyu
Though it may seem surprising at first, it actually makes sense my favorite steak in Boston comes from a “Japanese” restaurant. Japan is where Kobe beef originated, and it’s a country that’s meticulously obsessed with the quality of its beef (not to mention everything else, really). These tiny little cuts of Wagyu are phenomenal, perfectly salted and seared on the outside and meltingly tender on the inside.
Simple citrus palate cleansers in preparation of dessert.
Foie Gras Nigiri balsamic chocolate kabayaki, raisin cocoa pulp
The Finale. It’s most definitely worth the wait for this final dish, a dessert that is yet another signature dish and truly one of their best. Seared foie gras “nigiri” is served with a balsamic chocolate sauce and raisin cocoa pulp. The warm, nicely browned, savory foie gras is perfectly balanced by the sweet, dark balsamic chocolate sauce and the fruity raisin cocoa pump. These pair gorgeously with the glass of dessert wine that comes included with this one course.
I savor my one bite, slowly, trying to make it last as long as possible.
What an incredible end to an incredible meal. Throughout the entire night, we’ve had the privilege of sitting right at the bar, watching the chefs prepare one course after another. I would most definitely recommend getting one of the counter seats. You get a much better view of all the action that’s happening in the kitchen.
What can I say? I don’t think there’s another tasting menu in this city that’s grander, more sophisticated, and more impressive than this one. Just the sheer number of different tastes, different presentations, and variety of ingredients is mind-boggling.
A truly transcendent meal.
Sayonara to an unforgettable evening.
I have to start today’s post by wishing my lovely Mum a very Happy Birthday!
I wanted to write more yesterday but after being stuck in a horrendous traffic jam on the M6 for several hours all I wanted to do was go to bed!
My family and I spent the weekend in the rather fabulous city of Liverpool at a family wedding.
It was a bit of a drive but we broke up the journey with three of my favourite things coffee, sushi and Krispy Kreme doughnuts!
We arrived in Liverpool and were very impressed at the view from our hotel window
After a cup of tea, we set off to explore and soak up a bit of Scouse culcha…
I loved visiting the Piermaster’s House, which was a lovely little building alongside the Albert Docks recreating a wartime atmosphere and allowing you to have a little peek at what it would have been like during the times of black outs and rationing.
We visited the new Liverpool One shopping centre where I could quite happily spend hours and lots of my hard earned money too!
That night, we got our glad rags on and headed out to celebrate my cousin’s recent nuptials and have a bit of a boogie.
I also picked up some ideas for my next craft/ decorating project…
OK, now we have had a little catch up here is my round up of the month of June:
Without a doubt, my highlight has to be the Euros and with them my Euro 2012 challenge. As a final round up, here is what I cooked for each of the 16 participating countries.
Denmark: Mandelsmørboller or Almond Butter Balls. These biscuits were a bit of a disaster because although they tasted really good they definitely did not resemble balls! I was worried this recipe mishap would turn out to be indicative of the whole challenge but luckily it was just a bit of a dodgy start!
France: I dusted off my Raclette for an evening of meats, vegetables and gooey melted cheese – such a great idea for a dinner party!
Croatia: Chicken Paprikash, a lovely warm and slightly spicy chicken dish
Germany: Apfelstrudel, a really simple dessert that rivals our apple crumble!
Greece: Feta Filo Pie, courtesy of my good friend Lucie and absolutely delicious warm or cold
Sweden: Meatballs to rival Ikea’s!
Ireland: Colcannon, a hearty side dish that makes a nice change from simple mashed potato
England: Eton Mess, one of my favourite summer puddings and the only thing that can comfort you after watching your country crash out of yet another competition on penalties!
Ukraine: Chicken Kiev, bursting full of garlic flavour and definitely one I will make again
Portugal: Custard Tarts, a bit fiddly but well worth the effort. This was also the first time I have made custard from scratch and you really can taste the difference.
Italy: Spinach and Ricotta Cannelloni, another quite time consuming dish but it tasted as good as it looks!
Russia: Mushroom Stroganoff, a really easy vegetarian dish that tasted great
Czech Republic: Bramboracky or Savoury Potato Pancakes, a lovely potato rosti recipe that goes with almost everything
Poland:Polish Cauliflower, probably the only dish I wouldn’t make again. It was pleasant enough but quite a strange combination of flavours and textures
The Netherlands: Dutch Butter Cake, my new favourite accompaniment for a cup of tea!
Spain: Gambas al Ajillo, or Garlic Prawns. I think I saved the best until last with this tapas dish and I have to say ‘¡Felicidades!’ to Spain on their win.
Apart from doing a lot of cooking, we also celebrated the Jubilee this month with a village party:
I made my first ever jelly, using the very British ingredient of Pimms:
The garden came alive with the most beautiful roses and poppies, as well as a raised bed full of crunchy, fresh salad leaves:
I had a week off work so ploughed on with redecorating our house:
I headed down to Dorset twice. Firstly to celebrate my friend Nat’s hen night:
And secondly with my lovely class for a day at the beach:
I also squeezed in a trip to Birmingham for some rather lovely cocktails:
And the Good Food Show at the NEC:
Finally, a quick jaunt to Oxford for some beer tasting
Looking back on it, June has been a very busy but fun month!
I love July – it is my birthday in a few weeks so the weather will hopefully have improved by then!
I have three more weeks of school left until I have to say goodbye to my first ever class, meet my new class and prepare to enjoy summer holidays…I just hope they feel as long and relaxing as they did when I was a child!
One of the questions that I hear most often is "What's the best _blank_ that you've ever had?" As such, inspired by Food Network's The Best Thing I Ever Ate, I came up with the following list, spanning a myriad of different food categories. I do intend on keeping things current, and plan on adding and updating entries as we go along. Do let me know if there's anything I missed.
|Abalone, Cooked||25 head Kippin abalone from Iwate, 2008, potato purée, tender kale, braising jus at Benu|
|Abalone, Raw||Awabi (nigirizushi) at Go's Mart|
|Agnolotti||Duck confit agnolotti, shaved foie gras, duck consomme at Saddle Peak Lodge|
|Akagai||Akagai sunomono at Inn Ann|
|Aloo Tikki||Aloo tikki cholle at Vik's Chaat Corner|
|Anago||Anago at Sushi Murasaki|
|Anchovy||Anchovy, celery, peanut at Benu|
|Ankimo||Ankimo Toast at Kanda|
|Antelope||Antelope tartare at Angler|
|Arroz Caldo||Arroz caldo, rice porridge, fried garlic, chicharron, chile oil, ginger at Irenia|
|Artichoke||Crispy artichokes with dill & anchovy aioli at The Red Hen|
|Asparagus||Asparagus, brioche, egg yolk, yuzu, green alder at Trois Mec|
|Asparagus, White||White asparagus, porcini mushrooms, trotter, spruce, osetra caviar at Auburn|
|Avocado||Avocado, chanterelle, sorghum at The Rogue Experience|
|Avocado Toast||Destroyer avocado confit toast at Destroyer|
|Ayu||Ayu no harumaki at Kanda|
|Baba Ghanoush||Babaganoush, roasted eggplant spread, fire at Mazal|
|Baked Alaska||Baked Alaska for two, Meyer lemon, strawberries, vanilla & rum at The NoMad Mezzanine|
|Baked Beans||Baked beans at Crawfords|
|Banana Cream Pie||Black bottom banana cream pie at Gjelina|
|Bánh Mì||Fatty brisket, slow-roasted Angus beef brisket, pickled daikon & carrots, shaved onion, cilantro, jalapeño, mayo at Hero Shop|
|Barley||Barley pudding, coffee streusel, caramelized banana, Mandarin banana sorbet, puffed barley at Lukshon|
|Bavarois||Coconut bavarois, coffee, thai basil, peanut croquant, chicory at Test Kitchen (Jordan Kahn)|
|Beef Bourguignon||Beef Cheek Bourguignon '2014' at Le Pigeon|
|Beef Chow Fun||Chow Fun - beef at Pearl River Deli|
|Beef Heart||Grilled miso heart, king oyster mushrooms, yuzu miso vinaigrette at b.o.s.|
|Beef Liver||Veal liver, onion jam, Nebbiolo sweet & sour at Fifty Seven|
|Beef Short Rib||Whole plate short rib, smoked bone-in APL-style ribs served with beef rice, shiso rice paper, ssamjang & condiments at Majordomo|
|Beef Tartar||Beef tartare, pickled jalapeno, parmigiano at Hinoki & the Bird|
|Beef Tongue||Yazawa cut tongue, sliced beef tongue at Yazawa|
|Beet||Bloody beets and yogurt at Minibar|
|Bento Box||Bento at Hayato|
|Bibimbap||Dolsot bibimbap at Young Dong Tofu|
|Bird's Nest||Black truffle & bird's nest thick soup at Longo Seafood|
|Biryani||Biryani, choice of curried lamb, beef, chicken or shrimp cooked with rice in Moghul style at Kapoor's Akbar|
|Biscotti||Vanilla pine nut biscotti at chi SPACCA|
|Biscuits||Butter biscuits & condiments at The Hart and The Hunter|
|Black Beans||Black bean crème, frijoles moros soup, compressed apple, calvados, tropical mint at Playa|
|Black Cod||Broccoli, broccoli stalk, black cod, broccoli puree, lime at Wolvesmouth Underground Dinner|
|Black-Eyed Peas||Black eye pea fritters, herb dipping sauce at Alta Adams|
|Black Pepper Beef||Stir-fried black pepper beef, with Merlot at Hakkasan|
|Black Sea Bass||The power of lemon and olive oil, Atlantic black sea bass at IO by Playground|
|Blood Sausage||Sangrecita, morcilla crostini, fried egg, jalapeno salsa at Mo-Chica|
|Bo La Lot||Grilled beef wrapped in sesame leaves at Starry Kitchen Nights at Tiara Cafe|
|Bone Marrow||Grilled bone marrow at The Spice Table|
|Boudin Noir||Our boudin noir and toasted buckwheat at David Kinch at Rustic Canyon|
|Brain||Calf's brain and scrambled egg with shaved white truffles at Per Se|
|Branzino||Loup de mer, sungold tomatoes, mole verde at Test Kitchen (Walter Manzke)|
|Bread Pudding||Rhubarb & strawberry bread pudding, for two at Bouchon|
|Brisket||Beef brisket alla Genovese, onions, ozette potatoes, parsley at Sotto|
|Broccoli||Cashew cheese, broccoli at Wolvesmouth Underground Dinner|
|Broccoli, Chinese||Pad pak kanaa, Chinese broccoli sautéed w/ garlic & chile at Night + Market|
|Bulgogi||Gwang Yang bulgogi - Gangnam style at Gwang Yang|
|Burrata||Pugliese burrata, Wellfleet oyster, Beluga caviar, cippolini onions at Masseria|
|Butter||Foie gras butter at Hatchi at Breadbar (Walter Manzke)|
|Butternut Squash||Tranche of roasted butternut squash, wheat berries, preserved blueberries, pumpkin seeds at Le Comptoir|
|Butterscotch||Macallan butterscotch, winter squash cake, toasted milk ice cream, malt at XIV|
|Burger, Slider||Le burger, au foie gras et aux poivrons verjutés (beef and foie gras burger with caramelized bell peppers) at L'Atelier de Joël Robuchon|
|Cabbage Salad||Red cabbage, chopped red cabbage, peanut, lime, herbs & dukkah at The Exchange|
|Caesar Salad||'Caesar', Pacific sardine, celtuce, egg yolk, Parmigiano, sourdough at Taco Maria|
|Camembert||Camembert | coing, camembert croquette, persimmon, quince purée, cherry vinegar, mâche at The Royce|
|Cannoli||Cannoli at Test Kitchen (Zach Pollack, Steve Samson)|
|Caramel||Caramel, V.S.O.P. cognac mousse, almond cake & crumble, caramel cream & ice cream at Knife Pleat|
|Carbonara||Linguine alla carbonara, pancetta, eggs, black pepper and Grana Padano at Osteria Mamma|
|Carrot||Carrot, garlic, EVOO, raisins at Seasonal Pantry|
|Carrot Cake||Carrot cake, carrot sorbet, yuzu curd, cream cheese snow at The Dining Room|
|Cassava||Crisp yucca at The Gadarene Swine|
|Cassoulet||Cassoulet, Tarbais beans braised for 7 hours, duck confit, lamb neck, confit pork belly, Toulouse sausage, garlic saucisson, aromates at LQ Foodings at Vertical Wine Bistro|
|Catfish||Cha Ca "La Vong", catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem at Pok Pok|
|Cauliflower||Fried cauliflower, tahini, white anchovy, wild rice, lemon at Animal|
|Causa||Causa rellena, stuffed crispy causa, morcilla, rocoto aioli at Test Kitchen (Ricardo Zarate)|
|Cavatelli||Ricotta cavatelli with yogurt, nori, pecorino, mushroom dashi and sesame at P.Y.T.|
|Celeriac||Celery root, tortelloni with black truffle & Parmesan at The NoMad Mezzanine|
|Celery||"Ants on a log" celery salad, marinated raisins, Bayley Hazen blue cheese, peanuts at Catch & Release|
|Century Egg||Thousand-year-old quail egg, potage, ginger at Benu|
|Ceviche||Ceviche crocante, halibut, leche de tigre, crispy calamari at Picca|
|Chawanmushi||Chawanmushi at Urasawa|
|Chayote||Canto-style chayote, enoki+goji berry stir-fry at Starry Kitchen x Grand Star|
|Chicken Cartilage||Breast cartilage at Yakitoriya|
|Chicken Feet||Chicken feet in black bean sauce & peanut at King Hua|
|Chicken Gizzard||Deep fried gizzard with garlic soy sauce flavor at Yakitoriya|
|Chicken Heart||Tokujo hatsu / special heart at Kokekokko|
|Chicken Liver||Chicken liver parfait, spring garlic, pain perdu, pickled onions at Maude|
|Chicken Liver, Yakitori||Chigimo at Toriki|
|Chicken Oyster||Jidori oyster, a tribute to Uncle Lou at IO by Playground|
|Chicken, Roasted||Whole roasted black chicken, with piquillo pepper purée, fried chicken, stuffing at Sona|
|Chicken Salad||Chinesca chicken salad cone, pulled roast chicken, toasted almonds, ginger, pac choi, napa cabbage, rice vinegar-chile dressing at Playa|
|Chicken Sandwich||Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli at Son of a Gun|
|Chicken Soup||Cantonese chicken soup, cellophane noodles, petite bok choy, 63° egg at Lukshon|
|Chicken and Waffles||Wood & Vine fried chicken & waffles, house-made waffle, maple roasted squash at Wood & Vine|
|Chicken Wings||Tebayaki at Toriki|
|Chickpeas||Slow cooked chickpeas a la Catalan, sauce romesco, coriander at Ubuntu|
|Chicory||Chicory chocolate cake, sesame brittle, Thai chili caramel, chocolate pudding, sesame ice cream at Lukshon|
|Chilaquiles||Chilaquiles con pipián verde at Las Molenderas|
|Chile Relleno||Chile relleno, poblano, potato, kale, lemon, soubise at Broken Spanish|
|Chili Fries||Chili-cheese fries with onions at Volcano Burgers|
|Chips & Salsa||Chips and salsa at Bizarra Capital|
|Chow Mein||Hakka noodle with mushrooms and Chinese chive at Hakkasan|
|Choy Sum||Yu Choy, yu choy, minced pork, shiitake, preserved radish, water chestnut at Needle|
|Churros||Chu-don't-know-mang, pound cake cinnamon churros, with malted chocolate milk and vanilla ice cream at A-Frame|
|Chutoro||Shimofuri at Kiyota|
|Clam||Humitas, Baja surf clam, red bell pepper, queso ranchero, fresno chiles, chives, lime pesto at Playa|
|Clam Chowder||Clam chowder, with green curry, lemongrass, pancetta, coconut milk, and toasted sourdough at A-Frame|
|Coconut||Charleston coconut cake at The Hart and The Hunter|
|Coffee||Los Naranjos, Handsome Coffee Roasters at Le Comptoir at Tiara Cafe|
|Coffee Cake||Coffee cake & butterscotch, shattered meringue, brown butter, smoked salt, cinnamon ice cream at Ox & Son|
|Compressed Fruit||Compressed Asian pear, herbs, burnt orange, cinnamon at Amalur Project|
|Congee||Westlake rice porridge, hangar steak, rock shrimp, soy-cured Egg, cilantro at Mission Chinese Food|
|Consommé||Oxtail consommé, mushroom royal, black truffles at Test Kitchen (Alain Giraud)|
|Coq au Vin||Coq au vin, braised organic chicken, market vegetables, thyme roasted potatoes, Burgundy jus at La Poubelle Bistro|
|Corn||Sweet corn, custard, frozen uni powder, rambutan, lemongrass, chervil, young ginger at Red Medicine|
|Corn Chowder||Chipotle corn at Knuckle & Claw|
|Corn, Street||Street corn, cool ranch "foritos", cotija cheese at ink.|
|Corn Dog||Corn pups, two short dogs, Anson Mills corn batter, mustard at Short Order|
|Corned Beef||Corned beef, appenzeller churro, red onion, pastrami syrup at ink.|
|Cotton Candy||Peking dumpling at Saam at The Bazaar|
|Couscous||Couscous, supported by a rotating cast of roasted vegetables & garbanzo at Mazal|
|Crab||Kani miso korayaki at Urasawa|
|Crab Roll||Roll w/ yuzu koshu Kewpie at Playground|
|Crab Cakes||Jumbo lump crab cakes, with Pommery mustard sauce and coleslaw at Gulfstream|
|Crème Brûlée||Crème brulee, strawberry at Test Kitchen (Walter Manzke)|
|Crepe||Hoi Thawt, crispy broken crepe with steamed fresh mussels, eggs, garlic, chives and bean sprouts, served with Shark Sri Racha sauce at Pok Pok|
|Crudites||Crudite, urchin bottarga and seaweed at Alma Pop-Up|
|Cucumber||Persian Cucumbers, from Rutiz Farm with Persian mulberries, Ora king salmon crackling, scallion, mint at Fifty Seven|
|Curry, Japanese||Pork cutlet curry, crispy fried kurobuta pork loin at Fat Spoon|
|Cuttlefish||Sepia, samphire, potato, ink, lime at Rogue 24|
|Deviled Eggs||3 devil eggs, porky, chive, truffle at Test Kitchen (Shelley Cooper)|
|Dorade||Dorade royal "au plat", fennel, zucchini, eggplant, "Riviera jus" at Patina|
|Dosa||Masala dosa at Annapurna Cuisine|
|Doughnut||Buttermilk toasted coconut doughnut, mascarpone ice cream at Grace|
|Dover Sole||Dover sole | endive, dover sole à la poêle, crunchy endive bergamot lemon, cauliflower mushroom charred truffled leeks at The Royce|
|Duck Breast||Duck, pumpkin, banana, Thai aromatics at Vespertine|
|Duck Confit||Arroz con pato, duck and rice, traditional Peruvian dish from north of Lima at Test Kitchen (Ricardo Zarate)|
|Duck Skewer||Duck skewer, dry-aged Mary's free range duck breast, leek, 8 spice at Needle|
|Dumplings, Non-Traditional||Chinese spring chive crystal dumplings, Alaskan king crab, shrimp, Kurobuta pork at WP24|
|Dungeness Crab||Kani owan at Hayato|
|Egg Salad||Ruskie, egg salad, pickles, Kaiser roll at Wexler's Deli|
|Egg, Steamed||Uni steamed egg, w/ salmon roe at Hanjip|
|Eggplant||Basil eggplant at Pine & Crane|
|Empanada||Empanadas, dry aged ground beef, green onion, smoked paprika, brazilian hot vinegar at Dama|
|Enchiladas||Mom's green enchiladas, chicken, tomatillo, Monterey Jack at Bar Amá|
|Endive||Endive salad, apples, blue cheese, mustard vinaigrette at The Tasting Kitchen|
|Engawa||Engawa kobujime at Q|
|Enoki||Inua, Tokyo, enoki mushroom nasturtium taco at Cheat Codes 2 at Playground 2.0|
|Époisses de Bourgogne||Epoisse, sunchoke, seeds & flowers at Auburn|
|Falafel||Organic green herb falafel sandwich, house flat bread, hummus, house pickles, marinated cabbage and onions, tahini sauce, shoestring potatoes at Dune|
|Fennel||A nice salad, fennel, persimmon, celery, chorizo at Test Kitchen (Chicks with Knives)|
|Fish, Grilled||Yaki nodoguro at Hayato|
|Fish and Chips||Fish & Chips at The Parish|
|Flatbread Sandwich||The bäco at Lazy Ox Canteen|
|Flauta||Fish flauta, daily catch flauta with coleslaw and cilantro, served with crema, queso and avocado salsa at Ditroit|
|Fluke||Fluke, peas, umeboshi, lime at Trois Mec|
|Foie Gras, Cold||Moulard duck "foie gras terrine", Tokyo turnips, pickled ramps, black truffles, garden mâche and toasted brioche at The French Laundry|
|Foie Gras, Hot||Foie-gras "en papillotte" and radish bouillon (« radis-foie ») at Guy Savoy|
|French Dip||French dip eclair at Belcampo Meat Co.|
|French Onion Soup||Soupe à l'oignon, French onion soup, bone marrow, raclette, chopped parsley at Church & State|
|Fried Chicken||Marinated fried chicken in duck fat brown butter potato salad at LudoBites 2.0 at Breadbar|
|Fried Green Tomato||Fried green tomato, tabasco aioli at Wolvesmouth Underground Dinner|
|Fried Oyster||Fried oyster, kimchi ranch dressing, Asian pear mignonette, sea spinach at Allumette|
|Fried Rice||Kimchi fried rice, pineapple fermented kimchi, Amira basmati rice, 63°C sous vide egg, gremolata, pineapple jalapeño salsa, purple potato chip, roasted seaweed, toasted buckwheat & quinoa, and micro greens + slab bacon at Baroo|
|Frog||La grenouille, la cuisse en fritot à la purée aillée eu au coulis de persil (crispy frog leg, garlic and parsley coulis) at Joël Robuchon|
|Funnel Cake||Foie gras, funnel cake, strawberry, fennel, balsamic at Otium|
|Galbi, LA||LA galbi, grilled soy-marinated short rib, served with white rice + 3 daily banchan at Shiku|
|Gargouillou||Into the vegetable garden. their natural juices at Manresa|
|Garlic Noodles||Now "mo' garlicky!"+ w/ fresh noodles.. garlic noodles at Starry Kitchen x Grand Star|
|Gazpacho||Watermelon gazpacho, Japanese octopus, Pedro Ximenez at Patina|
|Geoduck||Live geoduck clam, yuzu koshu at IO by Playground|
|Gnocchi||California Morels, gnocchi, asparagus & pea coulis at Kass|
|Goat||Goat roti, curried goat, crispy potatoes, dahl puri roti at Kith and Kin|
|Golden Eye Snapper||Kinmedai at Shiki|
|Grilled Cheese||Grilled cheese, Valdeon, Cowgirl Creamery Mt. Tam, sharp cheddar, truffle at Barmini|
|Grouper||Pan seared grouper cheeks, tomato water, turnips, cucumber, limas, mustard greens at Birch & Barley|
|Guacamole||Guacamole (prepared tableside) at Oyamel|
|Haam Sui Gaau||Glutinous dumpling with diced pork at Koi Palace|
|Hainanese Chicken Rice||Hainan chicken plate, white poulet chicken served with garlic rice and pickled cucumber, comes with house-made ginger scallion sauce, hot sauce, and soy sauce at Pearl River Deli|
|Halibut, Raw||Hirame no otsukuri at Kanda|
|Hamachi||Hamachi, Vietnamese style at LudoBites 6.0 at Max|
|Hamo||Conger pike, Aichi • sudachi, Tokushima at Narisawa|
|Har Gow||Steamed shrimp dumpling topped with XO sauce at Koi Palace|
|Haricot Vert (Green Beans)||Blistering Blue Lake green beans, Thai basil, chili sauce, crispy pork at MB Post|
|Hazelnut||Hazelnut milk, frosted celeriac, Tennessee whiskey, wood ice cream at XIV|
|Head Cheese||Pig's head with lentil hozön and bönji at Benu|
|Heart of Palm||Fresh Hawaiian heart of palm ceviche, grapefruit, orange, jalapeño, tortilla at IO by Playground|
|Heirloom Tomato Salad||Heirloom tomato salad, Santa Barbara sea urchin, soy caramel at Patina|
|Herring||Salade d'hargens, smoked herring, fingerling potato salad at Church & State|
|Hokkigai||Stone, surf clam at Nihonryori Ryugin|
|Honey Walnut Shrimp||Walnut shrimp at Little Fatty|
|Honeydew||Dessert (honeydew from Shizuoka) at Imahan|
|Horchata||"Dirty" Horchata, long grain brown rice, pecans, Chinese cinnamon, evaporated milk at PettyCash Taqueria|
|Hosomaki||Kohada no Hosomaki at Q|
|Hot Wings||Chicken wings, Zach's Red Hot, gorgonzola dip at Cosa Buona|
|Hummus||Duck 'nduja hummus, creamy garbanzo beans, Jerusalem mix spice, herbs, pita at Bavel|
|Ice Cream Sandwich||Ice cream sandwich, enjoyed in ghettos throughout Bangkok, coconut ice cream, sweet sticky rice, condensed & evaporated milk, toasted mung beans on a sweet roll at Night + Market|
|Ice Cream Sandwich (Traditional)||Ice cream sandwich at Barmini|
|Ika Sushi||Shin-ika at Kabuto|
|Jellyfish||Jellyfish at Yamakase|
|Jicama||Jicama: an unexpected hero, fish sauce, palm sugar, crispy shallots, lime, serrano aioli at IO by Playground|
|John Dory||John Dory fillet, poached in Malabar black pepper-citrus butter, cannelloni beans, marin velouté, crunchy sauce at Twist by Pierre Gagnaire|
|Kabocha Squash||Le Kabocha, en symphonie soyeuse au foie gras et gingembre (delicate kabocha pumpkin veloute on foie gras custard with ginger) at Joël Robuchon|
|Kale||Sautéed kale, broccoli leaf, garlic & chili at The Gorbals|
|Kamatoro||Kama toro / tuna collar at Urasawa|
|Karaage||Awabi "karaage" at Urasawa|
|Kati Roll||Kathi roll - lamb, India's street favorite wrap, egg laced paratha with lamb at Miirch Social|
|Katsuo||Yaki katsuo at Kioicho Mitani|
|Kebab||Chicken tawook shishkatori, savory Mideast-seasoned shish kabobs served in traditional Japanese yakitori style at Bowery Bungalow|
|Kegani||Grace of ocean delicacy in 2 plates at Nihonryori Ryugin|
|King Crab||King crab legs, Tabasco butter at Son of a Gun|
|Kohada||Kohada at Q|
|Kuro Dai||Kurodai crudo, local black bass, daikon-garlic sauce, French breakfast radish, tempura shiso at Himitsu|
|Lamb||Lamb, rack, raw-cooked vegetables, jalapeno-cumin sauce at Citronelle|
|Lamb Tartar||Lamb tartare Bar Restaurant at Bar Restaurant|
|Langoustine||La langoustine, truffée et cuite en ravioli avec un émincé de chou étuvé (truffled langoustine ravioli with stewed cabbage) at Joël Robuchon|
|Lentils||Lentils | white truffle, green lentils "du Puy", ragoutté, apple juice and pumpkin seeds, Piemonte shaved white truffle at The Royce|
|Lobster Roll||Lobster roll, green curry, thai basil at Hinoki & the Bird|
|Lobster, Cold||Lobster | pomegranate, slow poached lobster, coleman's farm butter lettuce, sweet onion, pomegranate hot and snow at The Royce|
|Lomo Saltado||Lomo saltado at Mario's Peruvian Seafood|
|Lumpia||Lumpia, hand made Filipino eggrolls, ground pork, market vegetables, garlic vin, sweet & spicy sauce at Partido|
|Macaroni & Cheese||Mac & cheese, blue, cheddar, parmesan, truffle at Gordon Ramsay Steak|
|Mackerel||Goma saba, cucumber, spring onion, nantes carrot, coriander seed, young ginger at Providence|
|Mango||Mango bavarois, sugar plums, star anise, pistachio at Patina|
|Mango Sticky Rice||Mango and sticky rice at Night + Market|
|Matzoh||Bacon-wrapped matzoh balls, horseradish mayonnaise at The Gorbals|
|Meatballs||Grilled pork meatballs, snap peas, pecorino, bitter greens at Sotto|
|Mille-Feuille||Napoleon, Tahitian vanilla at Petit Trois|
|Minestrone||Wild fennel minestra, mustard greens, farro, Calabrian chilies, egg at Sotto|
|Miso Soup||Aka misoshiru at Q|
|Mole||Tres moles con puerco at La Casita Mexicana|
|Monkfish||Slow roasted monkfish, Maine lobster, baby leek puree, sauce Américaine at Spago|
|Morel||Trapped funghi, morels, sesame praline, spring alliums, mushroom sabayon, cardamom, homemade coffee oil, ginger at CR8 Purotekuta|
|Mousseline||Poached egg, potato mousseline, Santa Barbara prawn, chorizo condiment at LudoBites 5.0 at Gram & Papas|
|Mushroom||Dobin mushi (matsutake) at Urasawa|
|Nachos||Pig's ear nachos at Test Kitchen 2012 (Walter Manzke)|
|Negroni||TBD negroni, homemade red vermouth, Campari and Green Hat gin at Etto|
|Ochazuke||Wild snapper sashimi ochazuke at Kinjiro|
|Okonomiyaki||Okonomiyaki - pork belly, savory Japanese cabbage pancakes, an Osaka classic, all served with okonomi-sauce, Kewpie mayo, pickled ginger, katsuo-bushi at Ototo|
|Okra||Grilled okra, calabrian chili, pickled garlic, mint at Hatchet Hall|
|Olives||Olives all'Ascolana at Scarpetta|
|Omelette||Omelette, chives, Boursin cheese, Boston lettuce, Dijon vinaigrette at Petit Trois|
|Ong Choy||Phak buung fai daeng, "red fire water spinach", on choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces at Pok Pok LA|
|Onigiri||Grilled onigiri rice ball at Kinjiro|
|Onion Rings||"Beer batter" onion rings at Burger Parlor|
|Ono||Ono ceviche, coconut milk, tomato, cilantro at Test Kitchen (Elderoy Arendse, Ori Menashe)|
|Otoro||Otoro (nigirizushi) at Kyubey|
|Oxtail||Braised oxtail ragu, New Jersey scallop, black barley, potato espuma at Laurel|
|Oyster, Cooked||Butter poached Kushi oyster, tapioca cream with Spanish caviar and fresh yuzu at Alex|
|Oyster Mushroom||Grilled oyster mushrooms, stinging nettle cardamom puree, turmeric, sumac at Bavel|
|Pad Thai||Pad Thai, market version w/ sweet radish, peanuts, tofu & dried shrimp at Night + Market|
|Pakora||Fish pakora, battered fish Amritsari style at Miirch Social|
|Panna Cotta, Savory||Soymilk panna cotta, Santa Barbara sea urchin, geoduck clam and fresh wasabi at Ibaraki Benefit Dinner at Breadbar|
|Papaya||Papaya at Urasawa|
|Papaya Salad||Green papaya, crispy taro, rau ram, fried shallots, peanuts at Test Kitchen (Jordan Kahn)|
|Pasta, Japanese-Style||Shiizakana, spaghettini with abalone, pickled cod roe, Burgundy truffles at n/naka|
|Pastrami||Saul's pastrami at The Dining Room|
|Patatas Bravas||Patatas bravas, crispy russet potato, paprika, skordalia at Wolfdown|
|Patty Melt||Patty melt, rye-bread, caramelized onions, swiss, cheddar at Osso|
|Peanut||Spicy peanuts, chilis, cilantro, scallions, vinegar at Pine & Crane|
|Pea Shoots||Sauteed pea-tips, with garlic at Chang'an|
|Peas||Peas all around (tout petits pois) at Guy Savoy|
|Pen Shell||Tairagai at Sushi Ginza Onodera|
|Persimmon||Kaki at Kiyota|
|Pheasant||Pheasant, in the style of Alain Chapel at Red Medicine|
|Pickles||Pickled garden, cucumber, carrot, squash, cauliflower, baby beets, red miso at Fifty Seven|
|Pig Ear||Pig ear, chili, lime, fried egg at Animal|
|Pig Tail||Pigtail curry bun at Somni|
|Pineapple||Dry age pineapple, baked in clay, scent of lemongrass, mellowest aloe vera at Restaurant Guy Savoy|
|Pinto Beans||Frijoles charros, pinto beans, bacon chorizo, chile broth at Bizarra Capital|
|Pizza||Roma tomatoes, onions, feta, mozzarella cheeses, garlic olive oil, lemon zest & juice and cilantro at Cheese Board Pizza Collective|
|Pomfret||Guangdong yu, cured white pomfret, fermented young sprouts, burnt tomatillo at Xian Wei|
|Pommes Purée||Black truffle potato purée (purée de pommes de terre à la truffe noire) at Guy Savoy|
|Popcorn Shrimp||Shrimp shack, pineapple popcorn shrimp, yuzu, walnuts, ichiimi at Lono|
|Pork Belly||Braised kurobuta pork belly with braised red cabbage & green curry at Bar Charlie|
|Pork Collar||8oz Peads and Barnetts pork collar steak with French potatoes at P.Y.T.|
|Pork Chop Rice||Fried pork chop rice at Old Country Cafe|
|Pork Jowl||Corned pork jowl salad, black trumpet vinaigrette, chicory and lettuce stems and leaves at Commis|
|Pork Loin||Pluma de bellota iberico, Mediterranean flavors at Restaurant Guy Savoy|
|Pork Rillettes||Rillettes, pork, pickles, mustard, toast at The Tasting Kitchen|
|Pork Rinds||Chicharrones, pineapple-carrot hot sauce at PettyCash Taqueria|
|Pork Shoulder||Maya puerco pibil sous vide, banana leaf braised pork shoulder, Peruvian potatoes at Rivera|
|Pork Trotter||Berkshire pork trotter, cuttlefish, andouille sausage, piquillo peppers, black garlic grits, sunny side egg at Vidalia|
|Pot de Crème||Butterscotch pot de crème, salted caramel ice-cream at Wood & Vine|
|Pot Pie||Chilean pot pie at Pan Am Room|
|Pot Roast||Jar's signature pot roast, carrots, caramelized onions at Jar|
|Potato Chips||Papas salsa verde, Kennebec potatoes, avocado, chiles serranos, micro cilantro at Playa|
|Potato, Hot||Young potatoes, gently poached in a cream of cultured sweet butter and yeast, crisp rice dumplings, wild grasses, flowers, and succulents foraged from the Malibu coast, an aromatic sauce of raw wheatgrass and chive juice at Red Medicine|
|Potato Salad||Olivier salad, mélange of roasted vegetables, pickles, hard boiled eggs and a touch of mayonnaise at Mari Vanna|
|Potato Taco||Double decker potato taco, lime, crème fraiche, carrot pico de gallo, jack at Trois Familia|
|Pozole||Clam & mussel pozole, Rancho Gordo hominy, green garlic at Rustic Canyon|
|Prawn Cracker||Puff, prawn, whitefish, ossetra, dill at Rogue 24|
|Pretzel||Spretzel, mustard dipping sauce at Cooks County|
|Prime Rib||Prime rib (20 oz. boneless), caramelized shallots, horseradish cream at Maple Block Meat Co.|
|Quesadilla||Lamb barbacoa quesadilla, heirloom sonoran flour, cotija crust, guacasalsa at Mírame|
|Rabbit||Rabbit, bacon n onion muffin, Swiss fondue, green apple, mustard greens at Wolvesmouth Underground Dinner|
|Rabbit Liver||Rabbit liver (almost) mousse on homemade crackers with mulberry jam at Etto|
|Ragù||Hand cut maltagliati, pork ragù, scallion, Gruyère at Fraiche|
|Ramen||Taiwan ramen noodle, Nagoya style spicy noodle soup served with beef and pork, Asian chives, and dried red chili at Sashi|
|Razor Clam||Clams | seaweed, steamed razor clams, "French kimchi", seaweed broth at The Royce|
|Rice Cake||Spicy rice cake, chorizo, pickled mustard green at Joule|
|Rice, Mexican||Arroz verde, cilantro herbed rice, fresh cheese at Bizarra Capital|
|Rice Porridge||Kinoko zosui porridge of rice and egg at Aburiya Toranoko|
|Risotto||Mushroom risotto, topped with shaved summer truffles at Patina|
|Roe||eggs (flatbread) at Saison|
|Rose||Rose, buckwheat honey at Auburn|
|Rye Bread||Machine Shop Boulangerie seeded rye bread, Green Ridge Farm butter, bay leaf salt at Laurel|
|Saba Sushi||Saba sushi at Hayato|
|Sabayon||Lime sabayon, cucumber ice cream, cashew macaroons, white chocolate, jasmine at Red Medicine|
|Salade Lyonnaise||Frisee aux lardons et oeuf poche, frisee salad with lardons, poached egg, bacon vinaigrette & toasted brioche at Bouchon|
|Salmon, Lox||Bagel w/ lox & cream cheese at Wexler's Deli|
|Salmon Tartar||Le Caviar, tartare de saumon aux jeunes pousses de shiso (salmon tartar with shiso sprouts) at Joël Robuchon|
|Salpicon||Salpicon, piquillo pepper & mandarin orange at Lazy Ox Canteen|
|Salsify||Tree in the forest: confit of salsify, crispy maitake mushrooms with garlic & herbs at Bistronomics Lucky 13 at Breadbar|
|Salt Cod||Bunelos de bacalao, fried salt cod and potato at Test Kitchen (Walter Manzke, Perfecto Rocher)|
|Sangria||Basque sangria, Floc de Gascogne, flavors of sangria, freeze-dried fruit at Test Kitchen (Michael Voltaggio)|
|Sanma||Pacific saury, eggplant, chestnut, ginkgo nut at Nihonryori Ryugin|
|Sardine||Sardines with ponzu at Izakaya Seki|
|Satay||Sate ayam, sweet soy glazed grilled chicken skewers with our signature peanut sauce at Kasih|
|Sausage, Asian||Sai krok Isaan / sour Isaan sausage, grilled fermented pork sausage, w/ bird eye chile, cabbage at Night + Market|
|Sausage, Western||Bazaar, Los Angeles, butifarra Senator Moynihan at Cheat Codes 2 at Playground 2.0|
|Scallop, Raw||Hokkaido scallop, nasturtium blossoms, crispy rice cracker at Providence|
|Schnitzel||Sweetbread schnitzel with potato salad at Stefan's at L.A. Farm|
|Scrambled Eggs||Black truffle (French) scrambled eggs at LudoBites 8.0 at Lemon Moon|
|Sea Bream||Sea bream, almond and orange, fennel jam at Manresa|
|Sea Cucumber||48-hour braised sea cucumber, twenty-two different herbs and spices at Chang'an|
|Seafood Rillettes||Smoked trout rillette, pickled shallot, lovage, fennel, sourdough at The Fiscal Agent|
|Seaweed||Gim (seaweed), Job's tears, Kamut & farro grains with amazu assorted seaweed comptè w/ shiitake, tofu & spirulina, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeño pickle at Baroo|
|Seeds||Grains & seeds, sturgeon, dashi at Atelier Crenn|
|Sesame||Goma aisu kurimu at Urasawa|
|Sesame Seed Balls||Red bean ice cream with sesame seed balls at Little Fatty|
|Shabu-Shabu||Premium wagyu beef (from Japan, grade A5) at Kagaya|
|Shark Fin||Negitoro to fukahire at Kioicho Mitani|
|Shaved Ice||Injeolmi bingsoo at Sul & Beans|
|Shawarma||Slow roasted lamb neck shawarma, créme fraîche tahini, fermented cabbage, pickled turnips, laffa at Bavel|
|Shepherd's Pie||Cottage pie, glazed vegetables, Yukon mashed potatoes, cheddar at Butcher's Dog|
|Sherbet||Sake lees sherbet, strawberry, yuzu at Benu|
|Shima Aji||Shima aji, coconut, cilantro at Atelier Crenn|
|Shirako||Shirako at Sushi Ginza Onodera|
|Shortbread||Pineapple short bread at Minibar|
|Shrimp Cocktail||Jumbo shrimp cocktail at Hank's Oyster Bar|
|Shrimp, Cooked||North Carolina coastal shrimp and Anson Mills grits at Ratcliffe on The Green|
|Shrimp Sushi, Cooked||Saimaki ebi at Kiyota|
|Shrimp Toast||Shrimp toast sandwich, herbs, Sriracha mayo at Son of a Gun|
|Siu Yuk||Longo suckling pig (half) at Longo Seafood|
|Skate||Yuwan marinated crispy skate wing, sunchoke puree, ramps at Mori at Il Grano|
|Snail||Escargot, country sausage, green tomato, black eyed pea at The Vagrancy Project|
|Snow Crab||Snow crab claws, with chile de arbol salsa at Ceviche Project|
|Soba||Aonori soba pasta, Dungeness crab at Spago|
|Soft Boiled Egg||Path Valley soft boiled egg, pomme rösti and Périgord truffle coulis at Kinship|
|Soft Shell Crab||Soft shell crab, scrambled corn, Old Bay, vanilla-crab jus at The Dining Room|
|Somen||Somen noodle with bottarga at Matsuhisa|
|Sope||Isla de Cedros abalone chorizo sope at Test Kitchen (Javier Plascencia)|
|Spaghetti||Spaghetti, tomato & basil at Scarpetta|
|Spanakopita||Spanakopita at Cleo|
|Spigarello||Spigarello, ginger, h.o.p., seeds, nuts at Here's Looking at You|
|Spot Prawn||Spot prawn, green chile, onigiri at The Rogue Experience|
|Spring Roll (Fresh)||Nem nuong cuon at Brodard|
|Spring Roll (Fried)||Shrimp & rabbit sausage spring roll, minutina, green curry at Animal|
|Sprouting Broccoli||Stracciatella di burrata, sprouting broccoli, bottarga, lemon at Rustic Canyon|
|Squash Blossom||Alchemic chemistry, 79 at CR8 The Art Of|
|Squid, Cold||Squid, iberico, lardo at Atelier Crenn|
|Squid, Hot||Baby Monterey squid, Chiang Mai pork sausage, candlenut, mint, rau ram at Lukshon|
|St. Honoré||St. Honore, pecan mousseline, chantilly, caramel at Bon Temps|
|Steak||True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan, Filet Mignon 6 Oz at CUT|
|Sticky Rice||煮物 / simmered dish at Sushi Ii|
|Sticky Toffee Pudding||Sticky toffee pudding, sweet pudding cake, brown sugar toffee, brown butter ice cream at Gordon Ramsay Steak|
|Striped Bass||Grilled striped bass at Angler|
|Sturgeon||Columbia River sturgeon | artichoke, salted crust baked sturgeon fillet, caviar-artichoke, wilted greens, vegetable "green tea" at The Royce|
|Sunchoke||Roasted sunchokes, strawberry mole, seeded granola at Nightshade|
|Sweet Potato||Sweet potato, romaine ribs, turmeric, beer, baby shrimp at Red Medicine|
|Swordfish||Swordfish, pea harissa, red onion, radish at Kapnos|
|Taco Dorado||Tacos de camaron at Mariscos Jalisco|
|Taco, Non-Traditional||Pork belly tacos, Fuji apple slaw, jalapeño relish at Black Hogg|
|Tamago||Tamago at Natori|
|Tamale, Non-Traditional||Tamalli Chateaubriand, wild-mushroom duxelles dumpling, filet mignon, chipotle béarnaise at Playa|
|Tamarind||Sinigang, tamarind dashi, braised daikon, sitaw at Irenia|
|Taro||Acra, graded taro roots blended with herring, green onion, bell pepper, onion, garlic, black pepper and parsley at Test Kitchen (TiGeorges Laguerre)|
|Tater Tots||Tiki tots, ao nori, banana ketchup at Lono|
|Temaki||Toro-kani maki at Yamakase|
|Tempura, Fish||Kisu at Mikawa Zezankyo|
|Tempura, Shellfish||Lobster tempura at Tempura Endo|
|Tendon||Beef tendon, scallion gremolata, spicy citrus hoisin at Gem Dining|
|Tiradito||Tiradito de jurel, Japanese aji carpaccio, garlic, ginger lemon sauce at Test Kitchen (Ricardo Zarate)|
|Tiramisu||Tiramisu at Osteria Mamma|
|Tlayuda||Tlayuda, blue shrimp, queso fresco, zucchini at Damian|
|Tofu||Agedashi tofu at Raku|
|Tofu Skin||Chili tofu skin salad, cilantro, bean curd sheets, dry chili peppers at Bistro Na's|
|Tomato||Momotaro tomatoes at Totoraku|
|Torta, Non-Traditional||Chorizo piquillo goat cheese torta at Wolvesmouth Underground Dinner|
|Torta, Traditional||Sanguche jamon, beans, onion, tomato, chipotle, smoked ham, aioli at Bee Taqueria|
|Tortilla||Tortillas florales, housemade nixtimal tortillas, "Indian butter" at Rivera|
|Tostada||Kampachi tostada, herbs, fish sauce vinaigrette, peanut at Animal|
|Tres Leches||Tres leches cake at Gulfstream|
|Trifle||Yuzu banana trifle, mountain berries at Lazy Ox Canteen|
|Tripe||Omasum tripe, shrimp, yellow chive, lovage at Benu|
|Trout||Brook trout, cucumber, borage, nettles at Maude|
|Truffle||Black truffle, explosion, romaine, parmesan at Alinea|
|Tuna, Cooked||Maguro "spare ribs" at Kyubey|
|Tuna Salad Sandwich||#55 olive oil tuna, pole caught sustainable American tuna, mix-ins, medium-boiled egg, extra virgin olive oil, aged balsamic, mayo, red onion, wild arugula at Sopressata at Black Hogg|
|Tuna, Sushi, Lean||Akami zuke at Q|
|Tuna Tartar||Cru (bluefin tuna tartar) at Saison|
|Turbot||Whole Spanish turbot a la plancha, perfect Blumenthals, mojo verde at IO by Playground|
|Turkey Burger||O.C., turkey burger, herb sauce, sprouts, marinated carrots, avocado, provolone at Burger Parlor|
|Turnips||Glazed baby turnips, Japanese white turnips, daengjang, toasted seaweed, scallions, blood orange at Wolfdown|
|Unagi||Unagi, summer truffle, crushed potato, quail egg at Providence|
|Uni, Hokkaido||Bafun uni at Kiyota|
|Uni, Santa Barbara||Santa Barbara uni at Sushi Taro|
|Vampiro||Carne asada vampiro at Tire Shop Taqueria|
|Veal||Marcho Farm nature-fed veal, "lasagne de langue de veau," toybox tomatoes, globe artichoke, romaine lettuce and Castelmagne "mousseline" at The French Laundry|
|Venison||Filet de chevreuil, loin of venison, roasted market vegetables and fall fruits at Bocuse d'Or USA Benefit Dinner|
|Vieux Carré||Vieux Carr'e, rye, Cognac, Benedictine, sweet vermouth, Angostura bitters, Peychauds bitters at Herbs & Rye|
|Vitello Tonnato||Vitello tonnato, veal eye of round sousvide for [email protected]°c, salsa tonnata and celery at Il Grano|
|Waffle||Crisp sourdough waffle, black cherry and mascarpone, balsamic caramel at Muse|
|Wagashi||Pumpkin, sweet potato, vanilla caramel at Nihonryori Ryugin|
|Wax Beans||Yellow wax beans, grasshopper XO, leek scapes, cilantro at Here's Looking at You|
|Wedge Salad||Blue cheese wedge, Mycella Blue, Nueske's double-smoked bacon, crumbled organic egg, tiny tomato at The Arthur J|
|Whelk||Tsubugai at Sushi Ginza Onodera|
|White Chocolate||White chocolate cube, orange blossom cream, coriander, pistachio, sake at XIV|
|Wild Boar||Vibration, bee hive at CR8 The Art Of|
|Wonton Noodles||Wonton noodle soup, pork and shrimp wontons, egg noodles, country ham, scallions at Cassia|
|Wontons||Pork chili oil wonton+Szechuan-style shredded potatoes at Starry Kitchen Nights at Tiara Cafe|
|Wood Ear||Woodear salad, chili oil, cilantro, red bell pepper at Pine & Crane|
|Xiaolongbao||Lobster coral xiao long bao at Benu|
|Yakiniku||Outside rib eye at Totoraku|
Wow, that must have taken a while to organize! I'm hungry (actually I'm still full from last night, but lots of good looking stuff!)
Awesome compilation of your greatest bites. Thanks for putting it together. Your fans have been waiting for this list for a long time.
If there's one word for that blog post, its "pornographic", lol.
After finishing reading your post, I started to imagine how much it ran you on your wallet. A lot of dough out of your pocket to entertain all of us and we appreciate it!
If there's one thing I would like to mention from that gigantic list is "Kamatoro". Besides Urasawa, I'd imagine not that many sushi restaurants even offer it or heard of it as it's one of the best parts of the fish besides the belly. Even in Japan, most people aren't even familiar with it. When I was dining at a sushi bar in Tokyo, the chef pulled out kamatoro out of the refrigerator for me after I had selected O-toro and the other good stuff. Initially, I didn't know exactly what it was other than it tasted divine.
I just wanted to mention about how amazing Kamatoro is: http://www.sushiencyclopedia.com/blog/2007/10/14/the-secret-fatty-tuna-toro-sushi/
Urasawa got 10 hard to contest
Voltagio and Walt Manzke get 5 both the best at what they do.
Ludo 4 maybe you missed a couple
Benu 3 at least but definitely above French Laundry
Providence I thing you undersold Michael's food a tad should tie with M Voltagio"s and manzke's
Kevin keep up the great work, you are a one of a kind.
I love this post, really helpful. And it's kinda amazing you ate all that food!
AWESOME LIST! This post of full of WIN! Good to know I've had some of those dishes and was with you to eat some of them. =) I'm feeling much better now with my appetite in full effect. Let's eat!
Where was your favorite mojito?
What a fabulous post! Bravo - love it!
H.Peter: It was meant to be. )
Andy: Yep, a few months, working sporadically of course.
Evan: And I've been waiting for the list for a long time, too. It had been formulating in my head for a while, so I'm glad I finally got it down on "paper."
Bartender: Yeah, as far as wallet damage goes, I'm guessing around $40,000 over the past few years has been spent on the blog. But, you have to remember that most of that would've been spent in any case. And you're spot on about kamatoro.
Ben: I was wondering if someone would actually tally up the "scores." I'm a big fan of Cimarusti's cooking, and he did get three items on the list (did you catch the panna cotta?). Keep in mind, though, that I probably haven't had as many courses from him as from some of the other chefs. )
V&F: I'd be curious to see your list as well, given that you've blogged about *far* more places than I have!
Marian: Nice! Which ones were you present for?
Anon: Don't remember. Haven't had one in ages.
Sarah: Thanks--you ever think of putting up a similar list?
Anon: That's what happens when you have basically the entire breadth of the world's cuisines available to you.
Sincere thanks for the tour de force of fine dining displayed here!
Great list Kevin,
What about including chocolate, antelope, bread, ice cream, pheasant, wild boar, squab, avocado, fennel, endive, broccoli, cup of coffee, next time?
Josiah: Think nothing of it!
Anon: Interesting suggestions there. For antelope/pheasant, I'm positive that I haven't had nearly enough experiences to make a decision. For avocado, see the entry for guac (not many dishes feature avocado as the star). Chocolate/bread/ice cream/squab are too numerous to list, but I did add the rest of the items.
What about Saba (marinated mackerel)? Unless that is you do not like Saba.
Nikki: Haven't had a really standout lasagna yet. As for fries, maybe the crinkle cut ones that came with the amazing burger at L'Atelier de Joël Robuchon.
Samson: I'm a fan of fishy fish, so I definitely enjoy saba. Unfortunately I can't think of one that really rises above the rest though.
Johanna: I'm just about the last person you want to ask about pho. )
Would love to see Octopus added your best you've ever eaten list.
Kevin, what is the best dish you ever ate? Or the top 3? How about the best restaurant (1 review)?
Oh wow, I have no idea what the best thing I've ever eaten is. There are simply too many options, though it's probably something listed on this page.
I have a similar problem with picking a best restaurant, but I will say that the most *important* meal I've had was at Alinea, since it really marked the genesis of this blog.
You kinda said the same thing on your second Alinea review. Do you ever just try and enjoy the food and not blog and take pictures? :)
Well at least I'm consistent haha. So yes, actually most of what I eat isn't photographed, but when it comes to a meal that's as important as Alinea, I feel like some sort of documentation is a must.
Season 1 Edit
Tokyo: Getemono bar, at Asadachi (1-2-14 Nishi-Shinjuku) raw pig's testicles, Frog sashimi, plus the frog's beating heart, lizard sake, at Yaki Hamna: Giant snails, fugu, at Hibari sushi, raw octopus sushi.
at Suppon-Maki restaurant: Suppon (turtle soup) + drink: turtle blood with sake and turtle hearts.
Yakitori restaurant: chicken heart yakitori, keel bones, chicken butts, rooster balls.
Kobe: Kobe beef.
Bangkok: at Silver Palace, bird's nest soup with Hasma, Rambutan, grilled fresh frogs, Chiang Mai: pork sausage, fruit bat.
Penang: sambal with fish roe, belacan, fermented shrimp paste, poured tea, horseshoe crab, fish maw, durian.
At Balaw Balaw in Angono, Rizal: Balaw-balaw sauce, with fermented shrimp paste, soup Number Five (bull's rectum and testicles soup), uok in adobo, white worms from the larvae of crickets or beetles found in fallen coconut trees, crispy fried Alagaw leaves, ginatang bilo-bilo.
At Everybody's Café in San Fernando, Pampanga: Dinuguan, a blood stew, Crickets of rice fields cooked in adobo style, Betute Tugak (stuffed frog with pork).
Puerto Princesa: Banana Skewers, bananas rolled in brown sugar and deep-fried with caramelized sugar crust, fried chicken intestines on a stake.
Kinabuchs: seaweeds, mussels on a half shell, grilled tuna belly, snails cooked with coconut, tuna collars grilled.
Puerto Princesa Subterranean River National Park, mangrove worms.
Ouarzazate: Tajine with chicken and vegetables, mint tea, grilled kidneys, kefta, sausages.
Essaouira: cuttlefish, sting ray, sardines.
Eureka: cuscus with goat and vegetables.
Chahramans Restaurant, Marrackech: Pastilla with pigeon, Briouat.
Jemaa el-Fnaa: poached calf's brain.
Motes de la Magdalena: Menudo (soup) tripe, cuero de librillo, outside, skin of the cow stomach, Guatita with the inside of cow stomach.
Otavalo: motes, roast pork with skin, fried cheese empanada, elixir with aloe vera, jugo de sabila, and vitamin extracts. Puerto Francisco de Orellana, Napo River: lemon ants, piranha, coconut grubs, chicha.
Andrew participates in a cleansing ritual.
Casa Botín: Cochinillo asado, baby eels, baby squid braisend on their ink.
La Zapatería: cruncy pig ears, snails, polbo á feira (octopus), bull's tails
Toño Sánchez: callos, casserole with blood sausages and tripes
Market: mojama, criadillas (bull testicles), tripes.
Museo del Jamón: Serrano, Ibérico, Bellota, Head cheese.
La trainera: Goose barnacle, shrimp, Turbot, crab.
La Bouqueria: Razor clams, deep-fried worms, crickets.
La Gardunya: Calf's brain, horchata
Les Cols: Rooster combs risotto
Ferran Adrià: El Bulli.
Maurice, Louisiana: Herbert's speciality meats, Turducken, Soop's: boudin, stuffed Beef tongue
New Orleans: Cochon restaurant, boudinballs, Head cheese, smoked ox stew, deep fried chicken liver.
Hattiesburg: Leathe's restaurant, opossum, raccoon Serendipity Deli and Restaurant: chitterlings.
Mobile: Wintzell's Oyster House, fried green vinegar pickled peppers, fried green tomatoes with Crayfish sauce, 33 oysters.
Alligator Alley, The Wash House Restaurant: alligator feast.
Pensacola, Fish House restaurant: black grouper throats, gazpachee salad with Hardtack. Chef's restaurant: flathead mullet deep fried, gizzard, fried mullet roe.
Swansea: Faggot (food), cockles and whelks, laverbread.
Cotswolds: jugged hare, kydney and livers meatballs, Christmas pudding.
London: Harrods, jellied eels, Blood tongue sausage. In East End, F. Cooke, Pie and mash, stewed eels. Borough Market, Roast restaurant, pigeon, ox heart grilled with bone marrow sauce, herring roes, Neil Yard Dairy, Stinking Bishop cheese Banger shop, fresh Italian gelato.
Trinidad: Original souse king, souse, pig's and chicken's feet, cow skin soup.
Saint James, Trinidad and Tobago, Street food: roti stuffed with goat and liver, Doubles (food), cow heel's soup.
Maracas Beach: callaloo, "Bake n' shark" sandwich, fried bread stuffed with deep fried shark with sausages and vegetables, King mackerel sashimi.
Tongue sandwich, geoduck, live lobster, ceviche, pupusas, worm pretzels, maggot pupae, tarantula pops, teriyaki cockroaches, jellyfish salad, sea cucumber salad, goose intestine, frog congee, salo.
Andrew also visits a fish sauce factory.
Season 2 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|15 (1)||March 4, 2008||Beijing, China||Cicada, seahorse, sea urchin, donkey rib and tail stew and skin, dried tree lizard, sea cucumber, camel paw, pig stomach, dao jiao, snake penis, fried deer penis, yak penis, whelk over dry ice.|
|16 (2)||March 11, 2008||Iceland||Hákarl, grilled puffin, slátur (a type of blood pudding) skyr, lamb hot dog, geothermal cooking: langoustine, minke whale (not shown on Iceland episode but shown during the 3/3/09 "Surf's Up" episode).|
|17 (3)||March 18, 2008||St. Petersburg (Russia)||Vobla, borscht, cow's tongue, kvass, herring blini, salo, pickled lamprey, brown bear meat, caviar, shashlik.|
|18 (4)||March 25, 2008||Minnesota||Pig's foot, lutefisk, reuben on a stick, spaghetti and meatballs on a stick, gator on a stick, teriyaki ostrich on a stick, wild boar's liver, brain, and testicles, venison, sauerkraut pie, deep fried chicken gizzard, goober burger (with peanut butter and mayonnaise), herring roe.|
|19 (5)||April 1, 2008||Bolivia||Lamb kidneys, tripe, bull penis soup, all-organ dish, llama brain and tongue, carpaccio, pickled pig's feet, lamb jerky, chitterlings, mocochinchi (peach juice with cinnamon), llama jerky, chuño, mangosteen, armadillo, feral pig, quinoa, Titicaca Orestias.|
|20 (6)||April 8, 2008||Chile||Abalone, Pacific razor clams, cow udder, braided intestines, blood sausage, lúcuma juice, donkey milk, cow's butt sandwich, barnacles, mussels, seaweed, horse, conger eel, live sea squirt, fresh bull testicle and scrotum stew, lamb's blood pudding.|
|21 (7)||April 15, 2008||Guangzhou, China||Grilled squid, dim sum with chicken feet, stuffed duck's feet, stir-fried milk with shrimp, turtle soup, pigeon, scorpion, suckling pig, jellyfish salad, worm and hairy crab roe omelet, wood ear mushroom, frog legs, 60 meter long noodle, stinkhorn, hairy gourd, starfish being used for decoration.|
|22 (8)||April 29, 2008||Delhi, India||Pomfret, lentil, brain curry, mutton liver and kidney stew, tandoori roti, goat and lamb testicles, paneer, boiled banana flower, banana plant stem, fruit sandwich, pani puri, lassi, mutton balls, gushtaba, chapati.|
Season 3 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|23 (1)||September 9, 2008||Phuket, Thailand||Fried grasshoppers, pork liver and beef stomach and intestine soups, coconut balls, stretched squid, stuffed mackerel, wasp larvae, stir-fried stingray, mole crabs, wasabi-, chili-, and tom yum-flavored cashews and cashew apple juice at a cashew factory, red weaver ants, forest lizards, fish stomach sauce, deep-fried fish skin, horseshoe crab, sea whelk.|
|24 (2)||September 16, 2008||Sicily, Italy||Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow's mouth, Cerda Artichoke festival: fried, roasted, marinated, and frittata artichoke, and artichoke gelato on a bun, chocolate rabbit, cinnamon pudding, bottarga, tuna heart and sperm, cuttlefish eggs and pasta with ink, sea snails.|
|25 (3)||September 23, 2008||Goa, India||Bora berry, chouricos (spicy pig offal and fat sausage), pickled mackerel, Vindaloo, hilsa fish roe, Bombay Duck, chicken Xacuti, pomfret, prawns, chickpea sandwich, golgappa (chickpea-stuffed pastries), chili fritters, betel nuts, sorpotel, mushroom and lentil curry, potatoes and rice in sour mango sauce cow urine herb drink|
Andrew visits the Sahakari Spice Farm and tries Ayurveda and yoga.
Andrew visited the Rungis market, a mustard shop, Paris's best cheese shop, and a snail farm.
Andrew went to a vegan supper and a Hispanic family's feast. Featuring special guest chefs Wolfgang Puck, Ben Ford and Ani Phyo and Los Angeles food blogger Eddie Lin .
In Addis Ababa Andrew shopped at Africa's largest market and in Harar he fed meat to wild hyenas.
Andrew went lobster fishing with Linda Greenlaw and judged a Deathmatch Maine Bizarre Foods contest with his father, a native of Portland.
Andrew hosted a holiday pitch-in party with chefs and friends he made around the world. It was at a historic mansion in Minneapolis and the food was cooked at the Calhoun Beach Club.
Andrew takes part in a spiritual possession ceremony while in one village.
Season 4 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|38 (1)||April 14, 2009||Tanzania||Andrew samples the traditional Tanzanian breakfast called supu, soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue. Andrew also travels to the famous Mount Kilimanjaro and Ngorongoro Crater. Visiting a local tribe, Andrew tries such delectables as fresh cow's blood and the coagulated form of it. The blood is obtained by shooting an arrow at close distance into the jugular vein, however, the wound heals quickly and the cow is not harmed.|
|39 (2)||April 21, 2009||Seoul, South Korea||Andrew feasts on the country's most authentic soups, barbecues and fermented foods. Andrew's Asian adventure goes beyond eating when he makes his first batch of fresh kimchi. He also eats raw octopus (Sannakji), Chueotang, Samgyupsal, Tteokbokki, Soondae and Haejangguk.|
|40 (3)||April 28, 2009||The Outback||Andrew heads into the Australian Outback where he eats wallaby with Aborigines, samples crocodile cooked on the barbie and makes a meal out of poisonous cane toads.|
|41 (4)||May 5, 2009||Appalachia||Andrew heads to the Appalachian Mountains to get a taste of the region's culture and its food. The mountain range runs north to south touching more than a dozen states, and many of the people in the area still maintain the traditions and foods that were a part of life for their ancestors.|
|42 (5)||May 12, 2009||Eastern Australia||Andrew goes snorkeling, spear fishing and visits a farm where they pamper their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Moreton Bay bug, Balmain bug, flathead fish and spanner crabs.|
|43 (6)||May 19, 2009||Singapore||Andrew heads to Singapore to experience the diversity of food and culture. The melting pot is seen everywhere, including the Hawker Stalls where Andrew samples tasty treats.|
|44 (7)||May 26, 2009||Texas||Andrew Zimmern samples some of the most outrageous food creations at the Texas State Fair, including nitrogen frozen dessert, chocolate bacon and fried alligator. Andrew also gets a behind-the-scenes tour of the kitchens at NASA to taste space food. A fried Peanut Butter, Jelly, and Banana sandwich, Fried Coke, Javalina, barbacoa, sweetbreads, cabrito|
|45 (8)||June 2, 2009||Nicaragua||Andrew visits Nicaragua, "the land of lakes and volcanoes," tasting everything from juicy cheese worms to bull balls soup and raw bull balls ceviche. He visits a bush doctor in the Atlantic port town of Bluefields, eats a family rondon stew, and treks up into the Matagalpa highlands for some "black gold" where he learns how to do "the slurp" with master coffee cupper Julio Obregón.|
|46 (9)||June 9, 2009||Puerto Rico||Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Andrew tries a variety of traditional foods, including a stew made with different parts of a pig.|
|47 (10)||June 16, 2009||Survival Special||Andrew is dropped in the jungles of Mexico, where he learns how to live off the land. It is a journey where his stomach, mind and body are tested. Andrew takes extreme to a new level, surviving with only a handful of helpful tools or objects and eating only foods he can forage in the woods.|
Season 5 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|48 (1)||April 26, 2010||Thailand (Isan region)||Andrew goes to a roadside Farmers' market near Udon Thani. He mentions a personal rule that he must try something twice. He then visits a couple of farming families/villages, the annual winter fair in the city of Udon Thani, and lastly a silk village.|
|Bizarre item||Andrew's Description and/or Reaction|
|Raw cow placenta||(Not eaten)|
|Roasted salted whole Bamboo rat||Sour, rancid|
|Stir-fried bamboo rat wrapped in banana leaf with lemon grass, chili, and bamboo shoots||Spicy, tastes good|
|Raw living crabs, snails, minnows||Very sweet, tastes like "fresh water jellybean", flavorless, shrimp-like, creamy|
|Live jumping Shrimp with lemon grass, peppers, rice powder, fish sauce, and lime juice||Alive with flavor, spicy, salty, nutty, sweet, bitter|
|Dung Beetle||Not buggy-tasting, nutty, crunchy|
|Grasshopper||Harsh, soft, mushy, grassy, like leaves after rain|
|Giant horned beetle||Like swamp mud, tough to get down, filled with grassy soft pussy mucus|
|Raw warm calf's chest fat||Tough, milky, like a tallow candle|
|Raw warm calf's leg meat dipped into fluid from hip socket||Chewy, foul|
|Partly digested contents of cow stomach||(Not eaten due to bacteria concerns)|
|Raw warm calf's liver||Sweet, warm, nutty|
|Calf's raw warm liver and boiled digestive tract contents with chili peppers, toasted rice powder, fresh herbs, and sauce created from bile and fish sauce||Very bitter, won't leave your mouth for a week, can feel the back of throat closed|
|Grilled rat||Like sweet young pork shoulder, delicious|
|Stir-fried chopped rat including skin, liver, bones, brains, head, entrails, organs, heart, intestines with contents, and tail, with fresh herbs (chili, garlic, lemon grass, basil, scallion, cilantro) and spices||Gristly, gamy, harsh, like a pencil dipped in liquid rubber, gooey, goopy, with sauce that tastes like fantastic Thai food from the USA|
|Dried squid put through a wringer||Salty, putrefied, chewy, loves it|
|Deep-fried sparrow||Spoiled poultry masked by rancid frying oil, unpleasant|
|Fresh mango with salt and hot chili||Sour, salty, spicy, bitter, sweet|
|Green mango with chili and salt||Like cross between cucumber and sweet lime|
|Freshwater bass salted and fermented for three days||Smells like Limburger cheese, a sauerkraut drum, sweaty gym socks, engages the gag reflex, smells like bottom of fish bucket, ripe, need to be careful of tiny bones, ferocious, sour, putrid, cadaver aroma, brutal|
|Pizza-looking cuisine with fake cheese, fake seafood, fake hot dog||Invokes gag reflex|
|Boiled silkworm grubs||Creamy, gooey, paper covered custard ball, sweet, nutty|
|Fried silkworm grubs||Crispy outside, nice, contrast with bug custard inside, not his favorite but addictive|
|Bizarre item||Andrew's Description and/or Reaction|
|Fried whole tarantula with egg sack, mashed garlic, peppercorn, instant chicken soup mix, salt, sugar||Delicious, like soft-shell crab, sweet, nutty, incredible. Eggs are flavorless and mealy|
|Duck tongue on a stick||Best fried poultry you've ever had, not a lot of meat, good stuff, super crunchy, really good|
|Unidentified pork product on a stick||Grissly, greasy, fatty, reminds me of an exotic hoofed animal, strange|
|Small rotten clams||"A trip to the hospital", can't eat (spits out)|
|Whole small frog||Leathery, numbs the side of tongue, terrible, tastes like old reptile and mud|
|Fertilized duck egg||Imposing, scary, gamey, malardy, wet, feathery, marshy, bad egg yolk flavor, disgusting|
|Sauteed flying fox with garlic, spring onions, chili peppers||Smells delicious, tastes like beef, extraordinary, sweet, tender|
|Fried crickets||Tasted like wet hay|
|Fried grasshopper||Best flavor, like meadow flowers, yummy|
|Grilled water snake with eggs||Fishy, gamey. Eggs taste like toasted pine nuts, mealy, chalky, better than meat|
|Durian||Intolerable, like rotted onions, spongy, nasty, like spoiled custard|
|Blood cake soup with intestine, lungs, liver||Fresh, tanic, not spongy, earthy, like soil|
|Leaf of green berry||Extraordinary, initially sour, then like almond milk|
|Steamed goby fish with Kroeung, Prahok, coconut milk, leaf of green berry, lemongrass, hot chili||Beautiful|
|Seared-then-baked large prawn served with sauteed vegetables, eggs, prawn head contents, rice, Prahok, accompanied by pickled radish, carrots, and green papaya||Fantastic, seafoody rear end taste, like lobster that melts in your mouth, shellfishy, briney, like celery, the river, and the moon. Can taste countryside|
|Grilled and fried snakehead fish in soy sauce, fish sauce, garlic, and chili with rice||Good, strong tasting, grassy, muddy, brackish, sweet, tender, strong sauce. Fried is cleaner tasting|
|Bizarre item||Andrew's Description and/or Reaction|
|Boiled whole sheep's head with root vegetables||Like well-cooked mutton, tender, melts in your mouth. Eyeball is not for the faint of heart, but good, chewy|
|Sausage of heart, kidney, liver, and lard (unspecified animal)||Pretty good, gamey, can taste parts, nicely spiced, rich|
|Pickled vegetable (unspecified variety)||Sweet, sour, delicious|
|Sheep's head cheese with salt and vegetables||Barn yardy, muttony, made from old sheep|
|Snack made from dried and pressed curd||Tastes like rotten milk|
|Desert made from boiled milk fat, flour, sugar||Smells sour, tastes sweet|
|Creamed butter aged in cow stomach||Double the most violently rotten food you have ever smelled|
|Mare's milk fermented in horse hide||Sour, like a mixture of sour cream and lemon juice|
|Dried curd of cow's milk||Sweet and sour. Like dried sweetened cottage cheese. Very good.|
|Clotted cream and cheese||Amazing. Thick, sweet cream. Like ambrosia|
|Milk curds fried in milk fat and transformed into "brown pebbles"||Completely puzzling. Very hard, hurts your teeth. Like scorched milk|
|Fresh cow's milk||Rich, comforting|
|Goat cooked in its own carcass with hot rocks||Chewy and fatty but really good|
|"Soup" of body fluids and melted fat from goat roast||Tasted charred, like the outside of a burnt lamb chop. Amazing|
|Goat skin with attached fat||Earthy, flavorful, grassy, clean|
|Goat liver wrapped in fat and tied with intestine||Good, metallic tasting, thin and sharp. Intestines are gamey|
|Bizarre item||Andrew's Description and/or Reaction|
|Sheep's head cooked under hot coals and sand in a pit||(no specific description given)|
|Grilled sheep's intestines wrapped around themselves including partially digested contents||Gamey, lamb-y, fatty, nice salty grassy flavor|
|Grilled sheep's liver and caul fat sandwich||Great, crispy, rich|
|Sheep's blood sausage cooked in sheep's stomach with potatoes, onions, and blue cornmeal||Nutty, corny, minerally, bloody flavor, extraordinary|
|Sheep's eyeballs||Hard-to-swallow texture, slimy, very gelatinous|
|Menudo (beef tripe, tendons, hominy) with ankle, lime juice, onions||Gamey, rectal, stomach happiness, barn yard-y. Ankle has texture of rubbery celery - huge mistake|
|Sun-dried carne seca (dried beef)||Tender, bursting with flavor, limey, salty, garlicky, beefy, can taste the sunshine|
|Menudo||Clean, less gamey than the other|
|Birria (stewed goat), braised with dried peppers and lime||Broth-y goodness, no hint of urine soaked hay, tender, meaty, melt-in-your-mouth goodness, leaner than beef, not as strong as pork|
|Sonoran hot dog with bacon, beans, onions, and tomatoes in a sweet bun||Rich, fatty, porky, bacon-y|
|Pack rat grilled over an open flame||Bitter, herbaceous, antiseptic-y, cedar-y, juniper taste, like sour burnt fur and intestines|
|Squirrel grilled over an open flame||Like poultry, aftertaste like gasoline, gamey|
|Buffalo chicken on a cracker with cheese - a military "Meal, Ready-to-Eat" (MRE)||Stuck in my mouth, unpleasant, wants to spit out, gelatinous, gooey, liquid-y, like sour hot-sauce-flavored Vaseline on cardboard|
|French toast MRE||Disgusting, like on old mattress, like sugar, dough, and chalk. Swells up from saliva|
|New England style clam chowder with Mexican style corn MRE||Like school lunch. Uniquely disgusting, foot locker, old sock, salt water. Like a piece of fish on an old knife that sat in a plastic bag|
|Deep-fried moon pie||Peeling the enamel off of my teeth|
|Deep-fried bacon with sausage gravy||Just a little rich|
|Navajo Taco (Navajo frybread with chili meat and cheese)||Fatty, dense, like a taco donut, beefy, spicy, fatty heaven|
|Navajo frybread with chocolate and powdered sugar||(not described)|
|Deep-fried fresh peach||Awesome. Like a fruit dumpling. World-class, sweet, sour|
|Raw soup made from garlic, onion, avocado, liquefied kale, jalapeño, parsley, cilantro||Balance of sweetness, bitterness, richness, like eating Thailand|
|Fermented tea (Kombucha) made from prickly pear||Like the best iced tea you've ever had with vinegar, extraordinary|
|Kombucha made from Thai basil and 6 varieties of tea||Thin, tart, like a fabulous sour apple juice|
Season 6 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|57 (1)||January 18, 2011||Syria||Andrew visits the Umayyad Mosque in the Old City of Damascus, the ancient Roman city of Palmyra, a Bedouin tent in the desert, Aleppo, then goes back to the New City of Damascus. In Damascus he eats fresh camel after slaughter, shawarma, and Syrian ice cream and cheese. In Aleppo he tries ful, pistachio candy, Arabic bread, and camel hump sausage. He also eats roast goat with a Bedouin family.|
|58 (2)||January 25, 2011||Pennsylvania||Andrew makes some kielbasa and tries cheesesteak and fugu in Philadelphia. In White Haven he has scrapple at the Redneck Ranch and eats snapping turtle soup in Drums.|
|59 (3)||February 1, 2011||Venice||Andrew Zimmern tries out glassblowing on Murano island and fishing in the Venetian Lagoon. Here he eats calves' liver, snails, cuttlefish in ink, beef carpaccio, salt cod, fresh crayfish, and donkey salami.|
|60 (4)||February 8, 2011||Madagascar||Andrew visits Madagascar, where many natives still live the way they did hundreds of years ago, hunting and gathering for their food. Morandava: king mackerel, baobab tree seeds, beef and cassava, giraffe beetles, river eel. With his wife Reisha, he buys a zebu to be given as a gift at a ritual circumcision ceremony.|
|61 (5)||February 15, 2011||Chicago||Andrew visits the Vienna Beef factory, visits a hot dog restaurant, tries molecular gastronomy at Alinea with Grant Achatz and candied delicacies at Graham Elliot's restaurant. Rick Bayless introduces Andrew to his Mexican food and local street food. After a meat-butchering demonstration, he tries pork jowl and kidney. In Albany Park he takes a world tour of cuisine, including Korean fermented cabbage tacos and Iraqi pacha.|
|62 (6)||February 23, 2011||Namibia||Andrew visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn't changed in hundreds of years. Catatura: smiley sheep, cow stomach and foot and potatoes, mopane worms in brine, dried catfish. On safari, he tries wildebeest eyeballs, and he goes oyster fishing in Walvis Bay. Visiting the Himba tribe in the Namib, he eats chicha fermented milk with rice and goat parts.|
|63 (7)||March 1, 2011||San Francisco||Andrew checks out alternative food sources in San Francisco, from raising edible bugs (making mealworms, cricket empanadas, and wax moth larva fritters) to foraging in the wild. He rescues dumpster vegetables and dives for abalone. At a spontaneous foraged food dinner, he has mussels with seaweek aeoli, escargot with porcini mushrooms, and wild boar raviolis. At Chris Cosentino's restaurant Incanto, he has blood mousse, foie gras ice cream sandwich, prosciutti ice cream, pig intestine tacos, calves' tongue sliders, trotter tots, and brainaise.|
|64 (8)||March 8, 2011||Greece||Athens: Souvlaki, tripe soup, cow lung soup, roast lamb, kokoretsi, ray, octopus stew, monkfish, scorpionfish, eggplant custard with squid ink. Kalymnos: raw black sea urchin roe, sea squirt, fried ink sacs, slipper lobster, mouri goat.|
|65 (9)||March 15, 2011||Hong Kong||Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.|
|66 (10)||March 22, 2011||Hungary||Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.|
|67 (11)||March 29, 2011||Chengdu||Andrew tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano rabbit head.|
|68 (12)||April 20, 2011||Indonesia||Reusing a large proportion of previously aired footage from Bizarre World - Sulawesi and Bali episodes. In Ubud, Bali, he goes to a pork feast and visits a tooth-filing ceremony. Denpasar: cobra restaurant (blood, gall, marrow, penis, soup, and fried cobra), jackfruit, saba, kelengkeng (longan). In Negara he watches water buffalo racing. Tanatoraja, Sulawesi: salak, water buffalo soup, papyong (spiced pork in bamboo). In Batutumanga he eats snake, eel, and water buffalo entrail soup and visits a funeral celebration.|
|69 (13)||April 27, 2011||Taste of the Tropics||Reusing a proportion of previously aired footage from Bizarre World - Belize, Cuba and Florida episodes|
|70 (14)||May 3, 2011||Kalahari||In Johannesburg, he eats medicinal dirt, impala, wildebeest, and water buffalo. With the Ju wasi people in Aha Hills, Botswana Andrew tries jewel beetles, porcupine, and small bird, and participates in a dance ritual. Scenes reused from Bizarre World.|
|71 (15)||May 24, 2011||NYC: Will Work for Food||Andrew returns to New York City to try his hand at cooking, waiting and street vending to see if he can still cut it.|
|72 (16)||May 31, 2011||Embassy Row||Andrew goes to some of the foreign embassies in Washington, DC to taste the different diplomatic food, including those of Sweden, France, Palau, Indonesia, Peru, Kazakhstan, and Finland.|
|73 (17)||June 7, 2011||Finland||Andrew cooks meals with a family in Lapland and discusses the simple ingredients of Nordic cuisine with a world class chef. Blood cake and lamprey in Helsinki. Tries bear and feeds them at a sanctuary. Hailuoto: seal, cured herring, salmon soup. Reindeer milk, grilled reindeer liver and onion, crayfish, salmon pie.|
|74 (18)||June 14, 2011||Rio de Janeiro||The diverse food culture of Rio de Janeiro is explored.|
|75 (19)||June 21, 2011||Suriname||Andrew treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.|
|76 (20)||June 28, 2011||Fez, Morocco||A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.|
|77 (21)||July 5, 2011||Sardinia||Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from mountain goats, to sea urchins, to casu marzu (rotten cheese).|
|78 (22)||July 12, 2011||Montreal||Andrew is joined by Nadia Giosia on a comprehensive culinary tour of Montreal that includes both traditional and avant-garde cuisine. Montreal-style bagels, Duck livers, and horse-heart tartare are among the foods sampled in this multicultural city.|
|79 (23)||July 19, 2011||Jamaica||An exploration of Jamaican cuisine, which blends island flavors with African traditions.|
Seasons 7-12 - Bizarre Foods America Edit
Beginning with Season 7, the show has been retitled Bizarre Foods America. The format remains the same but focuses more on the United States rather than international travel.
Starting with season 12, Bizarre Foods America has episodes in the other countries of the Americas. New episodes have been shot in Cartagena, Colombia Lima, Peru Ft. Worth, Texas Copper River (Alaska) Nashville, Tennessee Atlanta, Georgia the Florida Keys and Vancouver, British Columbia, Canada.     
Season 13 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|80 (1)||October 27, 2014||Mexico City: Corn Smut & Ant Eggs||Stewed pig knuckles worms and ant eggs fish egg tamales.|
|81 (2)||November 3, 2014||Lisbon: Snails, Sardines & Barnacles||Crashing surf to harvest barnacles from the rocky shore feasting on mounds of mollusks at a huge snail festival making the world's best canned fish.|
|82 (3)||November 10, 2014||Ireland: Ancient Bog Butter & Smoked Pigeon||Ultimate smoked salmon pigeon with bog oak 3 thousand-year-old butter.|
|83 (4)||November 17, 2014||Factory Food||Artisanal and strange foods from jelly beans to blood pudding to escargot.|
|84 (5)||November 24, 2014||Brooklyn: Schmaltz & Sea Robins||Fishing for sea robin grilling dockside kombucha bacteria pancakes spleen sandwich.|
|85 (6)||December 1, 2014||Newfoundland: Moose PIes & Seal Flippers||Fried cod cheek and tongues moose pie chicken fried seal flipper.|
|86 (7)||December 8, 2014||Ethnic Enclaves||Vietnamese meals to Lebanese sweets Mongolian cooking huts to Japanese chefs.|
|87 (8)||December 15, 2014||Faroe Islands: Spoiled Sheep & Boiled Birds||Giant horse mussels fermented sheep head blood-filled sheep stomach seagulls.|
|88 (9)||December 22, 2014||Food Science||The marriage of cooking and science extracting the essence of flavors taste sensations not found in nature.|
|89 (10)||December 29, 2014||BBQ||A buffalo meat tailgate party Texas pit BBQ a pig roast in South Carolina barbecued mutton chicken hearts in Peru pork in Korea.|
|90 (11)||January 5, 2015||Comfort Food||Chopped hogs head in Belize chitterlings pig uterus soup the world's oldest ice cream.|
|91 (12)||January 12, 2015||Los Angeles: Spleen Soup and Sriracha||Fried fish fins honey from Africanized bees the country's hottest sauce.|
|92 (13)||January 19, 2015||Hawaii's Big Island: Eyeballs and Abalone||Fresh water prawns abalone tuna eyeballs.|
Season 14 - Delicious Destinations (Season 1) Edit
A spin-off series of half-hour episodes that focused on famed destinations' classic foods—where they came from, how they're prepared, and the best way to enjoy them. Focused on general fare and not bizarre foods.
|#||Air date||Location||Notes/Featured Bizarre Foods|
|1 (1)||January 26, 2015||Athens||Gyros and souvlaki, loukamades, spanakopita Greek yogurt.|
Rating: 458,000 U.S. viewers 
|2 (2)||January 26, 2015||Paris||Steak frites, croque-monsieur, artisan baguettes, buttery croissants, macarons and crepes.|
Rating: 566,000 U.S. viewers 
|3 (3)||February 2, 2015||New York||Mile-high pastrami sandwiches bagels and lox pizza by the slice American hamburger.|
|4 (4)||February 2, 2015||London||Traditional Sunday roast Yorkshire pudding pies `n' mash fish `n' chips.|
|5 (5)||February 9, 2015||Florence||Florentine steak, ribollita soup, cappuccino and gelato.|
|6 (6)||February 9, 2015||Boston||New England clam chowder and scrod, Boston cream pie and Parker House rolls.|
|7 (7)||February 23, 2015||Barcelona||Tapas and crema Catalana.|
|8 (8)||March 2, 2015||New Orleans||Po'boys, gumbo, oysters Rockefeller and bananas Foster.|
|9 (9)||March 9, 2015||Tokyo||Sushi and tempura.|
|10 (10)||March 16, 2015||Munich||Schnitzel, spatzle, knoedel and cake.|
|11 (11)||March 23, 2015||St. Louis||St. Louis-style BBQ, toasted ravioli, and gooey butter cake.|
|12 (12)||March 30, 2015||Zurich||Fondue and Swiss chocolate.|
|13 (13)||April 6, 2015||Hong Kong||Dim sum, congee and roast goose.|
Season 15 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|93 (1)||April 13, 2015||Kazakhstan: Hunting with Eagles & Milking Mares|
|94 (2)||April 20, 2015||Taipei: Stinky Tofu and Iron Eggs||Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountains aid factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.|
|95 (3)||April 27, 2015||Rome: Porchetta, Pecorino and Pizza|
|96 (4)||May 4, 2015||Dubai: Carp, Camel and Cocoons|
|97 (5)||May 18, 2015||Cold Blooded Creatures|
|98 (6)||May 25, 2015||Panama: Beef Lungs & Love Potions|
|99 (7)||June 1, 2015||Ho Chi Minh City: Rat Hearts & Porcupine Parts||Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.|
|100 (8)||June 8, 2015||Peruvian Amazon: Giant Rodents & Biting Ants|
|101 (9)||June 15, 2015||San Antonio: Brains, Balls & Blood|
Season 16 - Delicious Destinations (Season 2) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|14 (1)||July 6, 2015||San Francisco||Sourdough bread and Crab Louie.|
|15 (2)||July 6, 2015||Jamaica||Jerk chicken, mannish water soup, curry goat, Blue Mountain coffee and gizzadas.|
|16 (3)||July 13, 2015||Atlanta||Fried chicken, peach cobbler, soul food and sweet tea.|
|17 (4)||July 20, 2015||Los Angeles||Korean tacos and hot dogs.|
|18 (5)||July 27, 2015||Mexico City||Barbacoa, chicharrón and huarache.|
|19 (6)||August 3, 2015||Warsaw||Pierogi, zapiekanka and paczki.|
|20 (7)||August 10, 2015||Dublin||Smoked salmon, soda bread, stew, boxty, black pudding and Guinness.|
|21 (8)||August 17, 2015||Amsterdam||Bitterballen and haring.|
|22 (9)||August 24, 2015||Montreal||Poutine, smoked meat and hand-rolled bagels.|
|23 (10)||August 31, 2015||Chicago||Deep dish pizza and all-beef hot dogs, Chicken Vesuvio and Garrett Popcorn.|
|24 (11)||September 7, 2015||Milwaukee||Cheese curds, bratwurst, frozen custard and butter burgers.|
|25 (12)||September 14, 2015||Miami||Cuban sandwiches, fresh stone crabs and key lime pie.|
|26 (13)||September 21, 2015||Buenos Aires||Barbecued beef, chimichurri and dulce de leche.|
Season 17 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|102 (1)||September 28, 2015||Guatemala: Balls, Brains & Bull's Eyes||Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.|
|103 (2)||October 6, 2015||Croatia's Dalmatian Coast: Roasted Rodents & Stone Soup||Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.|
|104 (3)||October 13, 2015||Paris Reborn: Cow Heads, Caves & Pig Parts||Mushrooms delivered to the presidential palace brined ham delivered to the presidential palace aging artisanal French cheese.|
|105 (4)||October 20, 2015||Philadelphia: Shad Cakes, Krak & Kishke||Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.|
|106 (5)||November 3, 2015||Oaxaca: Ant Tortillas and Grasshopper Tacos||Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.|
|107 (6)||November 17, 2015||Amsterdam: Squealing Eels & Stroopwafels||Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.|
|108 (7)||November 24, 2015||Kansas City: Snoots & Spleens||Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.|
|109 (8)||December 1, 2015||Jerusalem: Kugel, Couscous and Kunafa||Cow udder and veal brain to turkey balls and mullet roe.|
Season 18 - Delicious Destinations (Season 3) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|27 (1)||January 26, 2016||Memphis||BBQ ribs and the Elvis sandwich.|
|28 (2)||February 2, 2016||Philadelphia||Cheesesteaks and stromboli|
|29 (3)||February 9, 2016||Singapore||Chicken rice and fish head curry.|
|30 (4)||February 16, 2016||Twin Cities||Walleye, Bundt cake and Jucy Lucy|
|31 (5)||February 23, 2016||Manila||Slow-roasted pork and chicken inasal.|
|32 (6)||March 1, 2016||Providence||Hot wieners, Johnny cakes, coffee milk, grilled pizza and Rhode Island clam chowder.|
|33 (7)||March 8, 2016||Seattle||Dungeness crab and teriyaki|
|34 (8)||March 8, 2016||Lima||Ceviche and ice cream with exotic tropical fruits|
|35 (9)||March 15, 2016||Honolulu||Kalua pig, shave ice, fish poke and Spam|
|36 (10)||March 15, 2016||Marseille||Beef stew and pizza.|
|37 (11)||March 22, 2016||Tel Aviv||Falafel, hummus and shawarma.|
|38 (12)||March 22, 2016||Albuquerque||Enchiladas and nut rolls|
|39 (13)||March 29, 2016||Austin||BBQ brisket, chili and chicken-fried steak.|
|40 (14)||March 29, 2016||Bogota||Stuffed pork and cheesy hot chocolate.|
|40 (15)||April 5, 2016||Charleston||Shrimp and grits, she-crab soup and barbecue|
|41 (16)||April 5, 2016||Louisville||Country ham, burgoo stew and derby pie.|
|42 (17)||April 12, 2016||San Juan||Puerto Rican lasagna.|
|43 (18)||April 12, 2016||Houston||Tex-Mex fajitas, Czech pastry and Cajun mash-ups.|
|44 (19)||April 19, 2016||Lisbon||Seafood, pork sandwiches and custard tarts.|
|45 (20)||April 19, 2016||Sicily||Fried street eats, cannoli and pizza.|
Season 19 - Delicious Destinations (Season 4) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|46(1)||October 4, 2016||Nashville||Hot chicken chess pie biscuits smothered in gravy and barbecue.|
|47(2)||October 4, 2016||Sydney||Meat pies and Sunday roasts|
|48(3)||October 11, 2016||Brooklyn||Steak, New York-style pizza, Jewish pastries swirled with chocolate, cheesecake and Russian ravioli.|
|49(4)||October 11, 2016||Rome||Deep-fried artichokes spaghetti alla carbonara and pizza tonda.|
|50(5)||October 18, 2016||Baltimore||Blue crab pit beef Berger cookies.|
|51(6)||October 18, 2016||Bangkok||Tom yum goong soup, pad Thai, som tam and mango sticky rice.|
|52(7)||October 25, 2016||Birmingham||Fried catfish and hush puppies, barbecued chicken in sauce, fried green tomatoes and pie.|
|53(8)||October 25, 2016||Managua||Baho and vigaron|
|54(9)||November 1, 2016||Pittsburgh||Half-pound fish sandwich kielbasa, stuffed cabbage and pierogi French fries|
|55(10)||November 1, 2016||Taipei||Pork dumpling soup crab hot pot and tofu.|
|56(11)||November 15, 2016||Cajun Country||Boudin sausage crawfish gumbo and frog legs.|
|57(12)||November 15, 2016||Ho Chi Minh City||Loaded sandwiches and soups.|
|58(13)||November 22, 2016||San Diego||Fish tacos octopus tostadas Filipino chicken adobo So-Cal monster burritos and salad.|
|59(14)||November 22, 2016||Dubai||Meat kebabs and halwa|
|60(15)||November 29, 2016||Cleveland||Beer-battered fish, fried sauerkraut balls and a kielbasa sandwich with French fries.|
|61(16)||November 29, 2016||Veracruz||Chile relleno picaditas, vuelve a la vida and arroz a la tumbada|
|62(17)||December 6, 2016||Tucson||Sun-dried beef chimichangas bacon-wrapped hot dogs and raspados.|
|63(18)||December 6, 2016||Seoul||Stews buckwheat noodles sweet beef and fermented cabbage|
|64(19)||December 13, 2016||Detroit||Eastern shawarma soul food classics Motor City-style pizza and city chicken.|
|65(20)||December 13, 2016||Edinburgh||Scottish breakfast, peppery haggis, blue lobster and whiskey|
|66(21)||December 20, 2016||Vienna||Sachertorte, schnitzel and frankfurter sausage.|
|67(22)||December 20, 2016||Santiago||Asado a la Parrilla, Pastel de Jaiba and Chacarero.|
|68(23)||January 3, 2017||Vancouver||Spot prawns, sushi and king crab, Japadogs and salmon candy.|
|69(24)||January 3, 2017||Budapest||Stuffed cabbage goulash Transylvania chimney cake and a sponge cake trifle.|
|70(25)||January 10, 2017||Bali||Suckling pig, wok-fried rice and whole slow-roasted duck.|
|71(26)||January 10, 2017||Copenhagen||New Nordic style seafood, crown herring and pan-fried meatballs.|
Season 20 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|118 (1)||January 31, 2017||Lewis and Clark Trail|
|119 (2)||February 7, 2017||Southern BBQ Trail|
|120 (3)||February 14, 2017||Civil War|
|121 (4)||February 21, 2017||Road Tripping Route 66|
|122 (5)||February 28, 2017||Great Lakes|
|123 (6)||March 7, 2017||The Pacific Coast Highway|
Season 21 - Delicious Destinations (Season 5) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|72(1)||April 18, 2017||Asheville||BBQ pork rainbow trout fried chicken divine biscuits and red eye gravy.|
|73(2)||April 18, 2017||Buffalo||Wings, pepperoni pizza, cake doughnuts and meat and potatoes slathered in sauce|
|74(3)||April 25, 2017||Venice||Beef Carpaccio, tiramisu and cuttlefish|
|75(4)||April 25, 2017||Milan||Risotto, minestrone and panettone|
|76(5)||May 2, 2017||Manhattan||Pastrami on rye, black and white cookies, spaghetti with meatballs and smoked fish|
|77(6)||May 2, 2017||Berlin||Currywurst, Berliner jelly-filled doughnut and wiener schnitzel|
|78(7)||May 9, 2017||Dallas||Chicken-fried steak, pecan pie, tortilla soup and steak|
|79(8)||May 9, 2017||Shanghai||Hairy crab, pork-filled dumplings, rice wine-soaked chicken and scallion pancakes|
|80(9)||May 16, 2017||Portland||Lobster roll sandwiches, oysters, Italian sandwiches and whoopie pies|
|81(10)||May 16, 2017||Osaka||Okonomiyaki, octopus fritters and udon noodles topped with fried tofu|
|82(11)||May 23, 2017||Santorini||Tomato fritters, lamb fricassee and grilled octopus|
|83(12)||May 23, 2017||Naples||Pizza, pastries stuffed with ricotta and dried fruit, ragu and stewed octopus|
|84(13)||May 30, 2017||St. John's||Blue mussels, cod au gratin, moose stew and rabbit pie|
|85(14)||May 30, 2017||Chiang Mai||Coconut curry soup, sausage with pork and chile paste, fish roasted in banana leaves and minced pork salad.|
|86(15)||June 6, 2017||Toronto||BBQ pork, lobster, Jamaican flatbreads and butter tarts|
|87(16)||June 6, 2017||Hanoi||Sweet and sour snail soup, ground pork-filled breakfast crepes and sweet potato fritters topped with shrimp|
|88(17)||June 13, 2017||San Antonio||Puffy tacos, chalupa burger, brisket, barbacoa and stuffed quail|
|89(18)||June 13, 2017||Oaxaca||Mole negro sauce, Mayan-era tamales, crispy tortilla with pork lard and egg bread dunked in hot chocolate|
|90(19)||June 20, 2017||Savannah||Shrimp and grits, oysters in a half shell, crab bisque and barbecue stew|
|91(20)||June 20, 2017||Dubrovnik||Spit-roasted lamb and octopus salad, Dalmatia-style grilled fish.|
|92(21)||June 27, 2017||Chengdu||Hot pot and Mapo tofu, Kung Pao Chicken|
|93(22)||July 11, 2017||Helsinki||Crayfish boils and fish, reindeer meat and porridge pies|
|94(23)||July 11, 2017||Mauritius||Fried dumplings and handmade egg noodles, veggie-stuffed flatbread and curried swordfish|
|95(24)||July 18, 2017||Hyderabad||Potato pastries, fried bread, pancakes and meat and rice|
Season 22 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|124 (1)||July 25, 2017||Cowboy Life In Texas|
|125 (2)||August 1, 2017||Daniel Boone's Wilderness Trail|
|126 (3)||August 9, 2017||Magnificent Mississippi River|
|127 (4)||August 15, 2017||Cajun Country Trail|
|128 (5)||August 22, 2017||Discovering Columbus|
|129 (6)||August 29, 2017||Paul Revere's Midnight Ride|
|130 (7)||September 5, 2017||Florida's Conquistador Coast|
|131 (8)||September 12, 2017||Yukon Gold Rush Trail|
|132 (9)||September 19, 2017||The Mighty Erie Canal|
|133 (10)||September 26, 2017||Vegas Road Trip|
Season 23 - Delicious Destinations (Season 6) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|96(1)||October 3, 2017||Mississippi Delta||Catfish and hush puppies, oxtails and mud pie|
|97(2)||October 3, 2017||Panama City||Whole fish and plantains, ceviche and yucca fritters|
|98(3)||October 10, 2017||Upper Peninsula||Croatian chicken, Lake Superior whitefish and pasties|
|99(4)||October 10, 2017||Brussels||Belgian waffles, steamed mussels and fries.|
|100(5)||October 17, 2017||Prague||Pork knuckle, mushroom soup, plum pastries and dumplings.|
|101(6)||October 17, 2017||Madrid||Roasted piglet, fried calamari sandwiches and tapas|
|102(7)||October 24, 2017||Cardiff||Lamb stew with root veggies, seafood breakfast and cheesy toast|
|103(8)||October 24, 2017||Baja||Smoked tuna, fish tacos, Caesar salad, seafood cocktail|
|104(9)||October 31, 2017||Antigua Guatemala||Enchiladas, tamales, handmade confections and pockets of beans and plantains.|
|105(10)||October 31, 2017||Marrakesh||Pigeon-meat pies, beef and lentil dishes and whole lamb|
|106(11)||November 7, 2017||Trinidad and Tobago||Curried crab with dumplings, shark sandwiches and flatbreads|
|107(12)||November 14, 2017||Reykjavik||Salted cod and lamb hot dogs, skyr|
|108(13)||November 14, 2017||Quito||Fried pork and potato cakes, ceviche, roasted peanuts, fish soup|
|109(14)||November 21, 2017||Beijing||Breakfast pancakes, noodles, Peking duck, steamed buns and donkey sandwiches.|
|110(15)||November 21, 2017||Cartagena||Fried fish and egg arepas, fruits and seafood stews|
|111(16)||November 28, 2017||Stockholm||Herring, pea soup and pancakes, Jansson's temptation and cinnamon rolls|
|112(17)||November 28, 2017||Jerusalem||Shawarma, falafel, kubbeh and hummus, halva and bureka|
|113(18)||December 5, 2017||Phnom Penh||Grilled crab, beef salad, fish and noodle soup|
|114(19)||December 5, 2017||Cape Town||Sausage, stew, pie, Biltong jerky|
|115(20)||December 12, 2017||Amman||Goat and veggies, sumac-coated chicken, lamb and fava bean spreads.|
|116(21)||December 12, 2017||Dominican Republic||Whole roast pig, fried dough pockets.|
|117(22)||December 19, 2017||Mumbai||Deep-fried fish and prawns, goat over rice and vegetarian dishes, puffed rice salad, potato mash-ups.|
|118(23)||December 26, 2017||Oslo||Reindeer steak and cured salmon, sheep and heart-shaped waffles|
|119(24)||December 26, 2017||Key West||Conch fritters, coconut pink shrimp and hogfish sandwiches, Cubanos and Key lime pie|
Season 24 - Delicious Destinations (Season 7) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|120(1)||January 16, 2018||The Hamptons|
|121(2)||January 23, 2018||Queens|
|122(3)||January 30, 2018||Chicago: A Second Bite|
|123(4)||February 6, 2018||Door County|
|124(5)||February 13, 2018||Washington, D.C.|
|125(6)||February 20, 2018||Chesapeake Bay|
|126(7)||February 27, 2018||Boston: A Second Bite|
|127(8)||March 6, 2018||Cape Cod|
|128(9)||March 13, 2018||Jersey Shore||Pork roll|
|129(10)||March 20, 2018||New Jersey|
|130(11)||March 27, 2018||Kansas City|
|131(12)||April 3, 2018||Denver|
|132(13)||April 10, 2018||London: A Second Bite|
|133(14)||April 17, 2018||Scottish Highlands|
|134(15)||April 24, 2018||Nova Scotia|
|135(16)||May 1, 2018||Quebec City|
|136(17)||May 8, 2018||Porto|
|137(18)||May 15, 2018||Frankfurt|
|138(19)||May 22, 2018||Tuscany|
|139(20)||May 29, 2018||Genoa|
|140(21)||June 5, 2018||Emilia-Romagna|
|141(22)||June 12, 2018||Paris: A Second Bite|
|142(23)||June 19, 2018||Lyon|
|143(24)||June 26, 2018||Alsace|
Season 25 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|134 (1)||January 23, 2018||The Paul Bunyan Trail|
|135 (2)||January 30, 2018||The Jesse James Trail|
|136 (3)||February 6, 2018||Germany's Route 66|
|137 (4)||February 13, 2018||Italy's Amalfi Coast|
|138 (5)||February 20, 2018||Napoleon's March Through Poland|
|139 (6)||February 27, 2018||America's First Revolution Trail|
|140 (7)||March 6, 2018||Aztec Routes of Mexico|
Season 26 Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|141 (1)||July 3, 2018||The Pony Express|
|142 (2)||July 10, 2018||William Wallace's March Through Scotland|
|143 (3)||July 17, 2018||Captain Cook and the Ancient Hawaiians|
|144 (4)||July 24, 2018||WWII Battle of the Bulge|
|145 (5)||July 31, 2018||The Saint James Way in Spain|
|146 (6)||August 7, 2018||North Carolina's Moonshine Highway|
|147 (7)||August 14, 2018||The Underground Railroad|
Season 27 - Delicious Destinations (Season 8) Edit
|#||Air date||Location||Notes/Featured Bizarre Foods|
|144(1)||August 21, 2018||Montevideo|
|145(2)||August 28, 2018||Guayaquil|
|146(3)||September 4, 2018||Bermuda|
A DVD set (2 discs) called Bizarre Foods with Andrew Zimmern: Collection 1 was released on January 8, 2008. It includes the following episodes:
- New York City
- United Kingdom
- America's Gulf Coast
A second DVD set (2 discs) called Bizarre Foods with Andrew Zimmern: Collection 2 was released on October 7, 2008. It includes the following episodes:
2019 ‘Ilima Awards Restaurants: D-H
Meat lovers will be in heaven sampling the 22-ounce, 30-day-dry-aged, bone-in rib-eye, as well as offerings of T-bone, porterhouse, New York and filet mignon. The restaurant keeps a strong local presence with locally raised grass-fed Kunoa Cattle beef and local pork, plus a wide array of produce that shows up in salads and sides of mushroom flambes, sweet Maui onion soup, and more. &mdash Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave. 931-6280. Dinner. $$-$$
Your taste buds will never be bored at this Burmese venue. Food is fresh, full-bodied in flavor and satisfying &mdash and there&rsquos something for everyone. Start off with pupu of Burmese samusas, fried dumplings filled with potatoes and other veggies, or deep-fried tofu stuffed with a mix of vegetables. Move on to Dagon&rsquos famous green tea-leaf salad, bursting with bright flavors and textures from peanuts, toasted split peas, fresh greens, garlic and fermented tea leaves. If you like comforting, try a curry, mild or spicy, with any and all types of meats, or have a veggie version. There are noodle preparations and stir-fries galore, tossed with marinated meats or done up vegetarian. &mdash 2671 S. King St., Moiliili 947-0088. Dinner closed Tuesdays. $
Dana&rsquos Restaurant and Catering
Dana&rsquos offers three ways to dine on Filipino and all-American fare, serving people who want their food quickly (buffet), those with time for an a la carte meal, and those who want to party kamayan style, which means getting one&rsquos hands dirty in a boodle fight over food spread out over the table. Everything from rice to pancit and your choice of grilled meats, pork adobo or seafood is meant to be grabbed by hand and devoured. It&rsquos a playful way to dine with family and friends. &mdash 94-235 Hanawai Circle 677-2992. Breakfast, lunch, dinner. $
The bar is a dominant feature in this bright, contemporary space, but this is far more than a bar. You&rsquoll see families with young children, parties of large groups, couples on dates. … Chef Ed Choi Morris&rsquo menu of contemporary Korean fare covers a wide swath. Try the bulgogi bowl, a mound of the grilled beef over rice with sweet onions and a soft-cooked egg, or Morris&rsquo kalbi, with its melt-in-the-mouth quality. Also popular: Duck Butt Chicken (that&rsquos where the &ldquoDB&rdquo comes from), a fried Cornish hen with a sprightly dry rub and the duck-fat fried rice. &mdash Kapolei Commons, 4550 Kapolei Parkway 376-0885. Lunch, dinner, late night. $
This is truly a plate-lunch place, but Dean&rsquos stands out for its quality, consistent throughout the years. Dean Mishima delivers a popular teri steak that&rsquos truly steak, perfectly cooked and always tender, pulehu rack of lamb and renowned ahi cakes filled with chunks of fish and topped with aioli. A creamy mac salad or crisp tossed salad, complete with tendrils of carrots and beets, are perfect accompaniments on the plate. Find also healthful options that conform to Blue Zone standards, such as fresh fish, tofu steak with lomi ogo tomato, or a Maui taro burger, to name a few. &mdash 45-270 William Henry Road, Kaneohe 247-1300. Lunch, dinner (closed Fridays and Saturdays). $-$
Diamond Head Market & Grill
This place has a triple personality &mdash takeout window service outside, grab-and-go prepared foods inside and a bakery famous for its scones. To begin, the upscale plate lunches are a cut above &mdash give a try to favorites such as the char siu pork or chicken, tender and lively in their Chinese-fusion redness the grilled ahi steak or the grilled portobello kalbi-kim chee fried rice or the Gorgonzola bacon burger. Inside the market you might find turkey potpie, beef stroganoff, a salad topped with thin slices of lamb, lasagna &mdash all with an upscale culinary vibe. The bakery is known for its moist blueberry cream cheese scones, but beyond that there&rsquos a scone schedule of daily specials that rotate through banana, apple, pineapple and cranberry-orange varieties. Also to-die-for: cakes, cookies, brownies, bread puddings and more. &mdash 3158 Monsarrat Ave. 732-0077. Breakfast, lunch, dinner. $-$
The idea of this izakaya cafe &mdash founded by Kevin Aoki, son of Benihana founder Rocky Aoki &mdash is to meet the expectations of modern diners in search of fresh flavors combined with artistry. The restaurants in Waikiki and Kakaako specialize in casual Japanese fare with a Latin twist, served in a lively, sophisticated environment. The mix of hot and cold specialties includes sushi, wafu garlic steak, mahimahi nanbanzuke, lobster tempura, firecracker shrimp tempura and more. No-rice rolls for the carb averse include the Emperor Roll with tuna, salmon, crab, shrimp and avocado, rolled in nori then panko-fried. &mdash 1009 Kapiolani Blvd. 591-0101. Royal Hawaiian Center, Waikiki 922-3323. Lunch, dinner, late night. $
This isn&rsquot a fancy place, but it&rsquos stimulating, with heavy rock, ska and reggae on the sound system, a tattooed clientele and seats covered with the images of counter- culture icons such as Jim Jarmusch, Bob Marley … and Iz. In a place where vegans and carnivores can exist side-by-side, try a vegan or grass-fed burger, vegan citrus &ldquospareribs&rdquo or chili moco with vegan or beef patty options. Breakfast of French toast, pancakes or a pesto scramble is served all day and into the night. And there is a full bar. &mdash 42 N. Hotel St., Chinatown 533-2328. Breakfast, lunch, dinner, late night. $
Forget about pedestrian ham and cheese. Cook/owner Justin Parvizimotlagh gives sandwiches the royal treatment &mdash they are like gourmet plated dishes reassembled in a roll. Take the short rib torta. Break through the crunch of baguette to the long-braised, well-seasoned beef, layered with chorizo, Oaxaca cheese sauce, roasted poblanos, tomatillo salsa, pickled ribbons of carrot and refried beans. It is achingly delicious. Parvizimotlagh works wonders with accents like pesto and bacon jam &mdash which he uses to transform the old Italian sub into something light, yet hearty. Veg selections like the Almond Joy are just as meaty with kale, avocado and almond &ldquoricotta.&rdquo The original Kaimuki location is the definition of a dark hole in the wall, while the new Kakaako space is airy and light-filled. Menus differ, so try both. Besides being a wink to the British noble who gave the sandwich its name, and Hawaii&rsquos old moniker, EARL is an acronym for Eat a Real Lunch. Which is definitely what you do here. &mdash 400 Keawe St., Kakaako 744-3370. 1137 11th Ave., Kaimuki 200-4354. Lunch, dinner. $-$
Memories of growing up on Maui, and the multicultural influences of its plantation cooking heritage, inspired Roy Yamaguchi to open this restaurant. It is a tribute to early restaurateurs like Peter Fernandez, who formalized this homey, roots-style cookery with influences from Hawaii to China to Portugal. Dishes include pipikaula, kiawe-smoked Sichuan ribs and 1849 spicy ramen with pork belly and shrimp dumplings in a sesame broth. &mdash International Market Place, Waikiki 924-1849. Lunch, dinner. $-$$
Husband-and-wife team Gabriel and Tormy Taveras started this permanently parked food truck so they could eat the Latin flavors they missed so much (she is Venezuelan, he is Puerto Rican, they met in Caracas) and as a business for Tormy&rsquos mother, Mireya Alvarez. Mireya oversees the menu of mainly Venezuelan specialties, made largely from her recipes. Order street food like the patacon (a sandwich that includes flattened fried green plantains) and tequenos (cheesy bread fingers) or get hearty plates like the pabellon criollo &mdash a flavorful combo of shredded beef (carne mechada), rice, black beans and sweet plantains. Don&rsquot leave without an empanada &mdash a thin, crisp pastry filled with shredded beef, beans, cheese or all of the above. Take your food to the deck and have fun with the slew of sauces such as garlic and guasacaca, a mix of avocado and cilantro. &mdash 423 Kamakee St., Kakaako 725-7803. Lunch, dinner. $
The pork adobo fried rice omelet, invented by co-owner Elena Butuyan some 40 years ago for the Filipino restaurant, is still a huge seller. The Triple D, a combination of the lechon special and pork adobo fried rice, has become another signature dish since 2014, thanks to Guy Fieri of The Food Network series &ldquoDiners, Drive-Ins and Dives.&rdquo Classics like pork guisantes and shrimp sarciado are well done. To taste all the authentic dishes, go for Elena&rsquos extensive daily buffet. &mdash 94-866 Moloalo St., Waipahu 676-8005. Breakfast, lunch, dinner. $-$
Encore fills a niche in Chinatown, with an affordable, hip menu of designer tacos, burritos and bowls complemented by a wide variety of mezcal and tequilas, along with a decent smattering of craft beers. Wedged into a long, narrow space on Hotel Street, the spot has a casual, social vibe, making it easy to drop in solo or with a pack of friends. The extravagant tortaguesa burger and Mexican street corn are standouts. Street-size tacos are sold individually, so diners can eat as much or little as they wish &mdash it&rsquos all good. (Try the veggie option if you&rsquore eating healthy.) &mdash 10 N. Hotel St. 367-1656. Lunch, dinner, late night. $
This longtime family-run hole-in-the-wall has a sumo theme, with the offer to sumo size any plate for $8 more. Those plates are a mix of local, Japanese and Okinawan specialties, so you&rsquoll find favorites of loco moco and mochiko chicken along with goya champuru (Okinawan pork and bitter melon) and taco rice. The mochiko chicken was immortalized as a Blue Plate Special in Saveur magazine in 2014. Other favorites include a tatami sashimi plate and a particular Hawaii specialty, deep-fried turkey tails. The small dining room seats about 25, but fills up quickly at lunchtime. Most customers know the drill, simply poking their heads in the door to be counted, and patiently waiting their turn. &mdash 232 Kalihi St. 847-6467. Breakfast, lunch. $
Diners eat with their hands here, using injera, a spongy flatbread, as both plate and fork as they dig into traditional stews, or wat, flavored with barbere, a mixture of chili and other spices. Much Ethiopian cuisine is plant-based, so vegetarians and vegans will find plenty of options, such as lemlem &mdash braised mushroom, tomato and kebe (spiced butter). But meat lovers have much to choose from, too. Consider lamb tibs, the meat seasoned with onions, garlic, ginger, rosemary and kebe. &mdash 1112 Smith St. 725-7197. Dinner. $
The key to the spirit of this bakery is in the name, &ldquoboulangerie,&rdquo which indicates a devotion to the art of bread. You will find some delightful sweets &mdash the scones are especially pillowy and a gateau with mascarpone and coffee is a new point of pride &mdash but Fendu seems most serious about European- style breads, from French sourdough to weekend specials such as bossola, an Italian sweet bread, and bostock, French brioche. Mini-meals come in the form of pizzas and sandwiches (basil pesto panini and curried chicken salad on onion bread are favorites). &mdash Manoa Marketplace 988-4310. Breakfast, lunch, early dinner (except Sundays). $
This bustling open-air eatery offers more than a dozen types of pies all fired in a brick oven. A decadent mushroom pizza eschews tomato sauce for a garlic-cream base and is topped with truffle cheese, roasted mushrooms, roasted tomatoes, truffle oil and arugula. Each pizza features an addictive, slightly chewy crust (gluten-free dough available). More serious entrees range from shrimp and penne alla vodka to braised short ribs osso bucco with crispy polenta, roasted wild mushrooms and Chianti demiglace. &mdash International Market Place, Waikiki 892-2993. Lunch and dinner. $-$$
Food Company Market & Cafe
Jason Kiyota started his career at the Food Company, but after culinary studies at Kapiolani Community College and food studies abroad, returned to offer upscale evening dining in this shared casual space. His menu merges classic French technique with global influences to create modern ethnic cuisine that avoids the fog of some fusion cuisine. You&rsquoll have to return many times to try all the dishes that tempt, such as a langoustine and wild mushroom risotto and lavender-scented duck breast. Kiyota&rsquos year in Thailand is reflected in dishes such as Thai chili-garlic clams. BYOB is encouraged. &mdash Enchanted Lake Center, 1020 Keolu Drive, Kailua 230-2333. Dinner. $
Fook Yuen Seafood Restaurant
Maine lobster and Dungeness crab can be prepared six ways here, from steamed to stir-fried with choice of garlic and butter, ginger and green onion, pepper and salt, black bean or egg white sauce. Other favorites at this seafood-centric McCully fixture include prawn and shrimp plates. Those who don&rsquot want seafood can opt for a full range beef, pork or vegetable dishes, plus noodle and rice dishes made to be shared family-style. Fook Yuen also has an all-you-can-eat lunch buffet and set dinner menus. Reservations are a must. &mdash McCully Shopping Center, 1960 Kapiolani Blvd. 973-0168. Lunch, dinner, late night (until 3 a.m.). $-$
When you&rsquore ready for a shopping break, Bloomingdale&rsquos third-floor, in-house restaurant offers the perfect respite with upscale soup, salads and sandwiches such as a crab bouillabaisse with chili broth and kaffir lime Ocean Salad with lobster, poke and shrimp or burger of grass-fed wagyu with avocado, umami mayo and greens on brioche. Forty Carrots is also well known for its fresh-squeezed juices and frozen yogurt. &mdash Bloomingdale&rsquos, Ala Moana Shopping Center 800-3638. Lunch, dinner. $
Fresh Catch has some of the best seafood plate lunches on the island, so good that they nearly overshadow the large selection of quality-made poke. Chef, owner and St. Louis grad Reno Henriques has a daily menu with specials that offer something different throughout the week. Favorites include baked furikake salmon, ahi katsu and crab-stuffed ahi roll. Bring a big appetite because each plate is loaded. Don&rsquot forget to add a side of poke. Partiers can take advantage of a catering menu that includes seafood platters. &mdash 3109 Waialae Ave., Kaimuki 735-7653. 45-1118 Kamehameha Highway, Kaneohe 235-7653. Lunch, dinner. $-$
Kushikatsu, a Japanese style of deep-fried skewered meats and vegetables, is the specialty here. An extensive menu runs from the traditional (chicken katsu) to the more creative (wiener katsu &mdash come to think of it, this sounds similar to a deep-fried hot dog that you could get at a Texas state fair). If a stack of deep-fried foods sounds hazardous, try an option such as a smashed cucumber pupu or one of a variety of salads. Other izakaya-style dishes include beef tataki, mentai ahi poke, simmered pork belly, yakisoba and a rolled omelet. &mdash 2065 S. King St. 955-0738. Dinner, late night. $-$
The next generation in yakiniku is a buffet in the all-you-can-eat sense, but you don&rsquot have to fetch &mdash a server will take your order. To keep gluttony at bay, only a limited number of plates may be ordered at a time. About 27 meat-centric items are on the lunch menu, and 35 items at dinner, including plain or marinated beef, chicken, seafood and pork belly, with a handful of soups and sides. There&rsquos no taking food home, and you have a two-hour window to finish eating. Macaron ice cream sandwiches can be purchased to-go only. &mdash Ala Moana Center Hookipa Terrace 944-5227, and Pearlridge Center 487-9135. Lunch, dinner, late night. $$
Roy Yamaguchi reinvents himself once again with Goen, a casual, comfortable spot in the midst of a busy shopping area in Kailua. The dishes bear the Yamaguchi touch when it comes to fresh flavors and crisp, colorful presentation, but the open-air spirit of the restaurant gives it a more neighborhood feel than the fancier Roy&rsquos restaurants. The menu is described as &ldquoPan-Asian/American with a Hawaii twist,&rdquo covering such dishes as Point Break Poke, a Japanese chirashi- style bowl with a scoop of ahi poke a lovely salmon fillet with kalbi glaze, served over hijiki rice filet mignon, with a chimichurri sauce made with shishito peppers and Goen House Noodles, a rice noodle soup with the unusual touch of opo squash. &mdash Lau Hala Shops, 573 Kailua Road 263-4636. Lunch, dinner, happy hour, weekend brunch. $-$$
Golden Duck draws a crowd for its affordable, reliable, no-fuss Chinese fare: Cake noodles, egg rolls, sweet-and-sour pork, crispy gau gee are all there. True to its name, several duck options are offered: roast duck, stewed duck with bitter melon and Peking duck, among others. Seating is a combination of diner-style booths and tables for larger parties. &mdash 1221 S. King St. 597-8088. Lunch, dinner. $
Golden Pork Tonkotsu Ramen Bar
Japanese restaurant operator Ikka Dining International brought a pop art-meets-Japan sensibility to this small space where tonkotsu broth is the star of the menu. Golden Pork&rsquos ramen is addictive for those with a taste for rich pork broth. Made through a lengthy reduction process from pork and pork bones, it&rsquos everything a tonkotsu lover could ask for &mdash opaque, creamy and savory. Variations with black garlic oil and spicy red miso are also available in soup or dipping styles. Rice bowls topped with char siu, chicken teriyaki or sukiyaki are other options, as are side orders of gyoza, chicken karaage and pork buns. &mdash 1279 S. King St. 888-5358. Lunch, dinner. $
This longtime restaurant is a go-to for those hungry for souvlaki, moussaka, gyros and baklava &mdash all those classic Greek favorites. Vegetarians can turn to the hearty &ldquoVege&rdquo plate that features baba ganoush, hummus, pita bread, stuffed grape leaves, falafel and a salad. The gyro, meanwhile, offers a generous helping of lamb and beef strips, pita bread and a creamy tzatziki sauce. The added charm here is an outdoor seating area with a pretty marina view. &mdash Koko Marina Center, 7192 Kalanianaole Highway, Hawaii Kai 396-8441. Lunch, dinner. $-$$
Wood from the strawberry guava tree (an invasive species) is used to smoke everything from duck to butterfish, infusing them with a subtle, slightly sweet flavor. Scott Shibuya, owner of the Kalihi spot, plans to open a second location in Kapahulu by the end of the year, and he sets up at two weekly farmers markets in Kailua and Honolulu. His top seller is spicy pork, with kalbi a close second there are also chicken, hamburger steak and salmon. Even the chili, omelets and loco moco have that smoked flavor. The simple pork burger, made from spicy or mild pork, is so juicy and savory, it doesn&rsquot even need ketchup. Items are sold in plate lunches, bowls or catering platters. Certain items, like whole turkeys, are available in bulk from the freezer. &mdash 1637 Republican St., 351-0003. Lunch. $
This humble institution reflects the okazu-ya dining tradition unique to Hawaii, one that is slowly disappearing. It originated in the plantation era when Japanese housewives earned extra money selling small side dishes to field workers. Here, diners can choose from an extensive array of dishes sold in small quantities or by the piece. Selections on view for the picking include homey favorites such as nishime, garlic chicken, chow fun, tempura, pinakbet, lumpia, shoyu chicken, char siu fried rice, pork long rice, corned beef hash and shoyu hot dogs, to name a few. Bentos are also available. No matter which way you go, it&rsquos all about a generous helping of local soul food at a bargain price. &mdash 1512 Gulick Ave. 847-1461. Breakfast, lunch. $
Does this happen to you a lot? You&rsquore in a group and no one can decide what to eat, except that they want a lot. Gyu-Kaku is a great option. The restaurant leans Japanese, but those who choose to cook their own on tabletop grills can order meats and veggies a la carte and flavor them as desired. Those on special diets can go low-carb without rice or noodles, or vegetarian, or high-protein. Depending on location, you might find set courses, an all-you-can-eat menu or bibimbap pots. Be prepared for a wait, though. Reservations are for large parties only, so there tends to be a line. &mdash Multiple locations. Lunch, dinner. $
This neighborhood favorite never fails to deliver on quality and consistency. The pho is phenomenal, the hot, rich, filling broth the result of simmering marrow-filled bones, brisket, flank steak and fresh herbs overnight. It&rsquos served with rice noodles, slices of rare or cooked beef, tendon and tripe, and comes with a side of bean sprouts, basil and chili pepper. Another customer favorite is the Imperial Rolls &mdash imitation crab, ground pork, long rice, vegetables and spices wrapped in rice paper and deep-fried. A vegetarian version is available with with tofu, yams, mung beans and potatoes. Try the creme de menthe parfait to wrap up your meal on a sweet, minty note. &mdash 1140 12th Ave., Kaimuki 735-7581. Lunch, dinner. $
Haleiwa Joe&rsquos Seafood Grill
The two Joe&rsquos locations offer different dining experiences &mdash the North Shore landmark with its just-off-the-beach casual vibe the Haiku Gardens location with a more formal special occasion feel given its beautiful, lush surroundings. At either spot, cover a huge appetite with a 24-ounce prime rib. Lighter seafood selections showcase fish caught right off Haleiwa. For dessert, the Paradise Pie scores high, a mound of Kona coffee ice cream on an Oreo cookie crust. &mdash 66-011 Kamehameha Highway, Haleiwa 637-8005. 46-336 Haiku Road, Kaneohe 247-6671. Lunch, dinner. $$
The humble hot dog is presented with refreshing color and class at Henry Adaniya&rsquos casual Kakaako eatery. The dogs here are, well, haute. The Chicago Dog is the basic, true to Adaniya&rsquos roots in the Windy City, with its bright green dressing, pickles and snappy natural casing. Ramp up with the Hawaiian, Portuguese sausage with mango mustard and pineapple relish or the bacon-wrapped, fried Fat Boy. Daily specials include rabbit, lobster, boar, buffalo and lamb sausages. You&rsquoll also find french fries, onion rings, mac and cheese and tropical drinks. &mdash Salt at Our Kakaako, 324 Coral St. 532-4265. Lunch, happy hour. $
HASR (Highly Allocated Spoiled Rotten) launched as a wine shop, then expanded into a bistro operation to give wine lovers a place to enjoy their bottles with a mix of classic and comfort cuisine such as charcuterie, escargot, osso bucco, pot roast and burgers. The menu offers a full range of appetizers, soups, salads and desserts as well. The adjacent HASR Wine Co. features about 900 labels and holds free wine tastings Tuesdays and Fridays. Bottles can be purchased and consumed at the bistro with no corkage fee. Live entertainment on Fridays and Saturdays features top Hawaii performers such as Danny Couch, Herb Ohta Jr. and Jon Yamasato. Available for private lunches for 10 or more with 48-hour notice. &mdash 31 N. Pauahi St. 533-4277. Dinner. $$
The same hau trees that shaded author Robert Louis Stevenson 130 years ago provide a pleasant setting for diners today. Food, history and nature converge at this open-air, ocean-view restaurant. Wake up to a choice of such morning faves as corned beef hash and eggs or try one of six eggs Benedicts, including the Super Kaimana stacked with filet mignon, foie gras-infused mushroom spread and lobster. Evening draws range from lobster crabcakes with red curry sauce to an island beef sampler plate, including a petite filet with port wine glaze and bearnaise, strip loin with maitre&rsquod butter, and bone-in rib steak or shank in vegetable au jus. &mdash New Otani Kaimana Beach Hotel, 2863 Kalakaua Ave. 921-7066. Breakfast, lunch, dinner. $$
Helena&rsquos is a no-brainer when you want tried-and-true Hawaiian food &mdash lomi salmon and poi, laulau, chicken long rice, kalua pork and fried butterfish collars. Other must-tries here are the tripe stew, short ribs pipikaula-style and luau squid. Helena&rsquos has been open since 1946, a family-owned business built on the values of hard work, perseverance and passion. The mom-and-pop founded by Helen Chock won a James Beard Foundation Award as a Regional Classic in 2000, and is now run by her grandson Craig Katsuyoshi. &mdash 1240 N. School St., Kalihi 845-8044. Lunch, dinner (Tuesdays-Fridays). $-$
Herringbone, part of a restaurant family with locations that include La Jolla, Calif., and Los Cabos, Mexico, offers a coastal &ldquofish meets field&rdquo concept that focuses on the ocean&rsquos bounty. The restaurant opened in the International Market Place in 2017, and has found its niche with Honolulu diners, turning out fresh, good-looking plates, with trendy, bar-friendly items such as spicy Brussels sprouts embellished with mac nuts and crispy Thai chilies, local-catch fish tacos, and showy dinner options including king salmon and a fresh-catch entree, along with steak, scallops or filet mignon. It&rsquos bright and airy, with furniture in earthtones, hanging planters and a retractable ceiling over a portion of the dining room. &mdash International Market Place, Waikiki 797-2435. $$-$$
Carlos Jorge would be the first to tell you his sandwiches aren&rsquot bargains. You&rsquoll pay $13 to $14, but that&rsquos due to the quality of locally sourced ingredients and exacting &mdash and often lengthy &mdash cooking techniques. There&rsquos a reason the word &ldquocraft&rdquo is part of the name. Favorites: Shorty&rsquos Rib sandwich, short ribs from Kauai&rsquos Makaweli Ranch slow-cooked for 12 hours and served with watercress and horseradish cream the HI Ball, meatballs made of beef, veal and pork, in marinara sauce with provolone cheese and the Enchanted Forest, open-faced flatbread with mushrooms, broccoli, blue cheese, arugula and pesto. The menu also includes soup, salads and pour-over coffee. &mdash Keauhou Lane, 516 Keawe St., Kakaako 379-1842. Lunch, dinner (Saturdays only). $
The Hideout, in the boutique Laylow Hotel, shares the hotel&rsquos cool, retro Hawaii vibe. Open-air seating, fire pits for evening get-togethers and nightly music reinforce a social vibe. The menu features fresh fusion twists, such as tacos with BBQ chicken and kochujang aioli, or a Piggy Marley sandwich of pork belly and wagyu beef with a fried egg and ginger- soy sauce. Flatbreads and pupu of crispy pork belly and ahi tuna tataki are great to share with friends at pau hana time. Great breakfast omelets and Sunday brunch also await with such a la carte options as machego and truffle flatbread, smoked salmon toast and a cheese and charcuterie board. &mdash Laylow Hotel, 2299 Kuhio Ave., Waikiki 628-3060. Breakfast, lunch, dinner, late night, Sunday brunch. $-$$
The Hawaiian standards are all part of the Highway Inn repertoire &mdash laulau, kalua pork, squid luau, chicken long rice &mdash but why stop there? Dig deeper into the luau legacy for creamy butterfish collars in gravy, earthy salt beef and watercress, smoky pipikaula and more. The original Waipahu location is more wedded to tradition, with the Kakaako location offering a larger menu with a more contemporary vibe. At breakfast here, try the kalua pork eggs Benedict with Red Dirt Gravy or poi pancakes and ube sauce. For lunch, perhaps the fish tacos with sweet potato and taro chips. At dinner, go audacious with a loco moco that has a laulau as its base and lomi salmon on top. Find craft cocktails, craft beer and wine at Kakaako as well. Highway Inn also manages the lunch concession at Bishop Museum. &mdash 94-226 Leoku St., Waipahu 677-4345. Salt at Our Kakaako, 680 Ala Moana Blvd. 954-4955. Breakfast, lunch, dinner. $
It would take regular visits all year long to get through this extensive menu of fresh, tasty Indian and Nepali cuisine. Starters of fried and steamed dumplings encase vegetarian and meaty fillings rich with flavor. A tandoor oven turns out all manner of marinated seafood, lamb, beef and chicken, while basmati rice is offered in numerous preparations. Meanwhile, curries are bountiful enough to make the head spin: Consider Himalayan, Madras, creamy Bhuna and Korma styles that deliver to any and all palates. Preferences run from mellow to spiced to spicy hot, prepared with seafood, lamb, chicken and vegetable options. Vegan eaters have countless choices as well, including such items as dal (lentil stew), tandoori eggplant and veggie fritters, plus much more. &mdash 1137 11th Ave., Kaimuki 735-1122. Lunch (Tuesdays-Fridays), dinner. $
At this tonkotsu ramen specialist, bowls of the rich pork broth and thin Japanese noodles can be ordered in small, medium or large sizes, in shio (salt), shoyu, miso or spicy miso flavors. Dipping-style tsukemen is an option. The signature toroniku (pork cheek) here explodes with flavor, yet the texture is soft to the point of melting in your mouth. Requisite sides such as gyoza and marinated, soft-cooked eggs are offered, as are combinations with rice bowls, salad or loco moco. &mdash 801 Kaheka St. 941-1101. Mitsuwa Marketplace, International Market Place, 2330 Kalakaua Ave. 664-0736. $-$
Honolulu Museum of Art Cafe
A courtyard waterfall and lush greenery create a relaxed atmosphere at this open-air museum cafe. Take in artist Jun Kaneko&rsquos stately sculptures while dining on a contemporary array of salads, sandwiches and entrees. Start with the refreshing ginger lemonade and an order of fresh burrata cheese, followed by elegant entree-style salads and sandwiches, such as curried turkey or pepper-crusted ahi salads and portobello or Italian flatbread sandwiches. For dessert, indulge in the rich chocolate pot de creme. Museum supporting and contributing members receive a 10 percent discount. &mdash Honolulu Museum of Art, 900 S. Beretania St. 532-8734. Lunch, Sunday brunch (closed Mondays). $
Hughley&rsquos Southern Cuisine
This is a go-to for straightforward Southern food. From ribs to brisket to fried catfish, chicken and pork chops, food is cooked to satisfying perfection. Round out your plate with sides such as collard greens, hush puppies, red beans and rice, fried okra and mac n&rsquo cheese. For dessert, try classics such as peach dumplings and sweet potato pie. &mdash Aiea Town Square, 99-080 Kauhale St. 380-4200. Lunch, dinner (closed Mondays). Also: Lunch served at Pioneer Plaza, 900 Fort Street Mall. Weekdays. $
You can always count on Hy&rsquos for consistency. For 40-plus years this local favorite has delivered high-end steak dinners in an elegant dining room with tuxedo-clad servers who really know their stuff. Start with classics like oysters Rockefeller, onion soup gratinee or king crabcakes with pistachios and basil. A full range of entrees runs from bouillabaisse to herb-roasted Jidori chicken. The point is the steaks, though, and you can have your choice of cut, size and sauce. The big daddy is the 34-ounce porterhouse at $125. Slow-roasted prime rib is another popular option. &mdash 2440 Kuhio Ave., Waikiki 922-5555. Dinner. $$
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