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Featured Wines

news September's Great Selections!

Our special selections, which are chosen from boutique wineries, are picked to match the most discriminating palate. {more}

News

news UP-AND-COMING CUISINE

Here are the long-overlooked cuisines that are finally getting attention from chefs across America.
{more}

Recipe

news The Ultimate Meatball

The Meatball Shop, he has focused his considerable skills on the red-sauce favorite. If you're in the mood for old-school comfort food, prepare to be awed. {more}

What's New

news Sonoma, Calif.: Cornerstone Gardens

The first sign that Cornerstone Gardens, is not your typical garden center is the long-dead Monterey pine outside, its skeletal limbs coated in 25,000 blue plastic Christmas balls {more}

August eNews, 2010


UP-AND-COMING CUISINE

Nothing against pho and empanadas, but your palate's probably ready for something new. Here are the long-overlooked cuisines that are finally getting attention from chefs across America.

SPANISH BASQUE:

Philadelphia: Tinto
Along the Spain-France border lies Basque Country, a region with a distinctive surf-and-turf cuisine that's finally finding ambassadors in the United States. At his Philadelphia wine bar and restaurant Tinto, Jose Garces does a twist on a classic pintxo (the Basque version of a tapa), pairing anchovies and pickled peppers with melon.
114 S. 20th St., 215-665-9150

SOUTH INDIAN:

New York: Tiffin Wallah
You've been eating Indian food for years, but odds are it's been the naan-fueled dishes of the country's north. Now the once underappreciated chow of the south is getting its due, with restaurants building menus around the dosa, a rice-and-lentil crępe. At Tiffin Wallah in New York, the crispy paper variety—meant to be dipped in coconut chutney and sambar (soupy spiced lentils)—is the specialty.
127 E. 28th St., 212-685-7301

CENTRAL EUROPEAN:

Raleigh, NC: J. Betski's
The countries sandwiched between Italy and Russia may not be known for culinary achievement, but don't tell that to John Korzekwinski, who, at J. Betski's in Raleigh, North Carolina, seduces hip locals with plates of pretzel-crusted pork tenderloin with beer jus and sauerkraut. The tangy cabbage concoction tops 20-plus kinds of sausage—including a far-from-classic duck, bacon, and jalapeño one.
10 W. Franklin St., 919-833-7999


{ Ultimate Meatball Recipe} | { September's Featured Wines }