This time of year when the tips of our noses are drippy and cold, and we’re tired, achy, and chilled to the bone, who doesn’t crave chicken soup? It’s brothy and light, satisfyingly simple, and innocently good. It’s the global go-to for those wintery blues, and just about every cuisine has its own version. Here’s … [ Read more]
Competitive ‘cue: Blue ribbons and contradictions on the barbecue circuit
June 1, 2016 by
Twelve chicken thighs are removed from the pit. They are all identical—bones manicured, skin trimmed, dusted with seasoning. They’re dipped in a bowl of barbecue sauce, salted, and placed on a sheet of tinfoil. They look less like chicken than the polished knobs of a mahogany armoire. This chicken is perfect, but also, it’s not … [ Read more]
Sneak Peek: The Third Bird
August 18, 2014 by
“Kim has vision for a space, injects an energy, and puts the right people in the right place like nobody I’ve ever seen before,” claims Lucas Almendinger. He’s the chef at the helm of Kim Bartmann’s newest project, The Third Bird, and the evidence is all around him. During the first soft-open lunch last Wednesday, … [ Read more]
