Whether it’s the crispy fennel and lemon jelly with smoked lobster or the jalapeño mayo, roasted tomatoes, and wafer-thin buckwheat crisp-the supporting cast of a dramatic beef tartare-every composition contains an unlikely element or two that invariably ties the dish together. That same subtle juxtaposition defines the dishes, each a mosaic of flavors and textures. Preserved potatoes with aged cheese, fresh tagetes, and onion consommé at 28+ Courtesy of Restaurang 28+Īt Natur, the wine bottles that line shelves around the compact dining room quickly establish the casualīut upscale mood. But they’re never too busy to slip away from the stove in order to present you with your meal and a detailed explanation of what you’re about to eat. Take the blackened scallop enhanced by chives, ginger, and grilled cream-the last ingredient a feat accomplished by adding coal to a vessel of cream as it cooks. Head chef Henric Herbertsson directs the team of up to five young cooks in its nightly choreography, employing simple techniques to formulate fascinating tastes. The focal point of the austere yet somehow still cozy space (Scandinavian designers’ signature sleight-of-hand) is the open kitchen. The nine-year-old Michelin-starred SK Mat & Människor is the minimalist yin to Dorsia’s ornate yang. The best part? No monthslong wait for a table. Travelers who venture beyond the ritzy capitals are rewarded with unforgettable meals from cooks who prize creativity and the famously rigorous localness of the New Nordic Kitchen, the culinary philosophy founded in part by Noma’s René Redzepi. While Oslo, Copenhagen, Stockholm, and Reykjavík get the attention, exciting dining scenes are flourishing in other areas around Scandinavia-including Bergen, Norway, and Aarhus, Denmark-as chefs opt for quieter, less competitive locales in which to practice their craft, all with the same access to the whimsical natural bounty that helped launch Scandinavian cuisine to global fame. This Premium Ernest Hemingway-Inspired Rum Is Meant to Be Sipped Like Fine WhiskeyĪtlanta Is Getting Its First Michelin Guideĭorsia’s restaurant is just one example of why Gothenburg, Sweden’s second-largest city, has become a culinary destination in its own right. Trejo’s Spirits are available now from the brand’s website.The 50 Best Vineyards in the World, Ranked Trejo’s Spirits isn’t stopping with “tequila”-according to the brand, future releases will include NA versions of mezcal, American whiskey, London dry gin, and dark rum. It’s true that many NA spirits brands are still finding their way and don’t always live up to expectations in terms of flavor and texture, but this category has come a long way since the days when O’Doul’s was your only option. According to Allied Market Research, the NA market size was valued at nearly $300 million in 2021 and will more than double over the next eight years. While the NA market share is still tiny compared to traditional spirits, many big brands are getting onboard and the category is projected to grow substantially. The NA or “sober curious” movement is gaining traction, as many people are trying to completely eliminate or just reduce the amount of alcohol they consume. Zero Proof Tequila is meant to be mixed into any tequila cocktail you can think of, or enjoyed on ice with some lime. The tasting notes describe earthy agave and citrus on the nose, with a crisp and clean finish. Because there is no alcohol, potassium sorbate is used as a preservative to make the spirit shelf stable, but the brand says it’s looking for a natural alternative to use instead. ![]() ![]() ![]() There aren’t many details as to how this tequila alternative was produced, just that it’s a blend of “essences, extracts, and distillates” from around the world.
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