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Marco Tirado /Eater It involves a hair flat iron, a shot of booze, and a full embrace of the absurd Summer is when I thrive. The second it’s over 70 degrees, I start itching for the sun, corralling my friends into meeting me under my portable beach cabana that I’ve dragged on a two-hour bus ride from my apartment, or persuading friends with actual patios to throw parties. We all bring snacks and drinks to share, but last year I began making what may be the silliest, overly complicated libation ever created: boozy Otter Pops. You may have seen the hack on TikTok by now , though it’s been around for much longer; I remember people doing this in college, when finding ways to surreptitiously consume alcohol seemed a matter of national importance. All you do is cut off the top of the tube of an unfrozen pop, pour out some of the liquid, and pour back in a shot or so’s worth of liquor. Vodka always works, but you can also add rum to the citrusy flavors and pretend this is equivalent to a...

Muntjac biryani at Michelin-starred Gymkhana, a favourite of the fashion crowd. | Gymkhana Tandoori masala lamb chops at a Michelin-starred favourite, steak and chips at a fashionable bistro, a take on McDonald’s breakfast burritos in a churchyard kiosk, and more of the best meals in London The Eater 38 hopes to answer any question that begins, “Can you recommend a restaurant?” It’s a curated list that covers the entire city, spanning more than 20 cuisines, neighbourhoods, and price points. It’s a list that tells the story of the London food scene: It documents the dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon noodles, pepper pot, moo krob, and more: All that which makes London among the very best and most diverse places to eat in the world. The Eater London 38 aims to reflect the best food and most important restaurants in the capital as of spring 2023 — with new venues making their mark and older establishments having rediscovered their pre-pandemic gr...

Huy Fong isn’t the only sriracha brand out there. | Justin Sullivan/Getty Images There are plenty of alternatives to the iconic brand, which is experiencing a shortage once again It’s happening again. Less than a year after the sriracha shortage of 2022, Huy Fong Foods, the company that makes the country’s most popular brand of sriracha, announced last week that it is experiencing an “unprecedented inventory shortage” — again — and has no idea when the sriracha supply will be back to normal. Just like last year, the company is blaming an “abysmal” spring crop of red jalapenos imported from Mexico as the culprit behind the shortage. But whether or not it’s actually due to climate change’s impact on chile pepper crops or, as some argue, internal mismanagement , the shortage is expected to endure, and it might be time for sriracha fans to look elsewhere for their garlicky, spicy fix. To drum up a guide to suitable alternatives, I polled the brightest minds of the Eater braintrust ...

Antonio Lambiase at Pasticceria Lambiase. In Rome, when the evening is coming to an end, late-night diners skip kebabs and pizza to seek out brioche buns bursting with cream, Nutella-filled croissants, and doughnuts oozing with custard It’s midnight and Donatella is waiting in the queue at Il Maritozzaro in Rome’s Trastevere neighborhood. While her preteen son trails sulkily behind her, she is lit up with childlike excitement. “He’s complaining that he’s tired,” she says. “But that’s just because he hasn’t seen it yet.” This nocturnal adventure is an important family occasion: Donatella is bringing her son for his first ever maritozzo, a big, round brioche-type bun bursting with fresh cream. Legend tells that maritozzi were originally offered by a bride as a gift to her new husband (“marito” in Italian) on their wedding night; “tozzo,” which means short and fat, refers to the shape of the bun — not the shape of the groom. The roots of the pastry can be traced back to Pescara, a ne...

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Lucy Hewett Sara Gasbarra’s passion for plants turned into a garden design business that puts edible greenery front and center In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Sara Gasbarra. Gazing out the window at her academic office job, Sara Gasbarra found herself jealous of the landscapers who were planting flowers along the sidewalk, and knew she had to make a career change. Without a plan, she quit and wracked her brain for what to do next. “I made a list of all the things I felt passionate about, hoping this would steer me in the right direction,” she remembers. “Food, gardening, restaurants, and sustainability were at the very top.” Volunteering at Chicago’s top farmers market allowed Gasbarra to touch on all these interests — and led to her launching her culinary garden design business, Verdura , in 2011. She began by partnering with Sandra Holl, a pastry chef w...

Inside Bar Ramon. | Sam Zucker A snazzy restaurant from an El Bulli head chef in the original Ritz hotel, a century-old shop for hundreds of cheeses and conservas, croquettes and grilled seafood by the beach, and more of Barcelona’s best meals From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts and refuses to let go. As befits the city’s Mediterranean lifestyle, you can eat incredibly well here, and often for not very much money (though Barcelona loves a pricey tasting menu , too). But it’s also too easy to have a downright disappointing meal if you settle for any old paella-slinging bar along Les Rambles (known in Spanish as La Rambla) or La Barceloneta. Get yourself some pintxos and paella (both great but neither entirely Catalan), but be sure to also seek out local gems serving vermouth, seasonal seafood, and homestyle stews. Save room as well for tandoori lamb, udon, craft ...

Meredith Lynne /Eater Six months after Michelin bestowed its first-ever stars upon Vancouver, BC, the local restaurant scene is readjusting ​​Back in October, Vancouver became the second city in Canada to have its own Michelin Guide. After weeks of feverish speculation, the city scored just eight one-star restaurants and 12 Bib Gourmands (the guide’s “great food at a great price” category), with 40 others on the recommended list. But after the flurry of press releases, joyful Instagram posts, and weapons-grade whining from a few who were left off the list, a somewhat altered Vancouver dining scene has emerged from the fray with hiked prices and impossible-to-score reservations. “It’s a cash-grab for sure,” said one Vancouver chef who asked to remain anonymous. “After the guide came out, I saw a place on the recommended list charging $36 for cacio e pepe. That’s cheese, pepper, and buttered noodles. Give me a break!” Scoring a hot reservation — usually feasible a week or so in adv...

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A spread of Filipino dishes from Kuya Lord’s | Bettina Makalintal/Eater Skip the constant Resy monitoring this time This post originally appeared in the April 1, 2023, edition of Eater Travel, a biweekly dispatch from Eater’s staff about navigating places where food is the main attraction. Subscribe now . The last thing I wanted to do while prepping for my recent vacation to Los Angeles was log onto Resy at midnight a few nights in a row to try for a table at Pijja Palace, the Indian sports bar that earned a spot on Eater’s Best New Restaurants list last year. All the planning and packing and cleaning was plenty; plus, I kept getting sidetracked with TikTok scrolling. I made a resolution: I’d have my usual food-centric vacation, but this time, I wouldn’t bother with Resy or OpenTable. Given the rise of these platforms in New York , I doubt I’m alone in feeling a bit reservationed out . I’ve had it with setting Notify alerts for hot tables, only for them to be gone before I ca...

Graydon Herriott Jorge Gaviria’s company, Masienda, is making a name for itself among chefs and home cooks — and building a more sustainable supply chain in the process In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Jorge Gaviria. Jorge Gaviria was raised in Miami by a Mexican mother and a Cuban father, so he grew up eating a lot of masa. It was in the tortillas, tamales, arepas, and pupusas he loved, but he never imagined that the traditional corn dough would factor into his career. Although he headed to college thinking he would be a lawyer, like his father and grandfather before him, Gaviria found his passion for food impossible to ignore, so he ditched his legal pursuits in favor of an internship at an agricultural estate in Tuscany, where he learned about vegetable farming and animal husbandry. He applied this education to a line cook position at Maialino in Manhatta...

Barbacoa Gonzalitos Barbacoa and chicharron tacos in Roma Norte, a rooftop for golden hour cocktails, a homey Baja hangout for oxtail noodles, the best stands in maze-like La Merced market, and more of CDMX’s best meals The first thing any visitor to the Mexican capital will take in — probably while staring out the window in awe as their airplane descends over the intense, urbanity-on-steroids sprawl — is the sheer size of this town, 573 square miles in total. It’s densely populated and patchworked with distinct neighborhoods, each with its own culinary identity. It would take several lifetimes to get to know all of the street stands, holes in the wall, neighborhood favorites, and high-end destinations in this city. Yet this list — 38 restaurants, dishes, and culinary experiences that define Mexico City’s gastronomic identity — should offer a comprehensive starting point for any visitor. It includes the obvious and the overexposed; it also includes hidden gems. It covers longtime ...

Salton A fascinating emblem of the ’90s, it inspires a complicated nostalgia I remember a few faddish kitchen appliances from my mom’s apartment. A juicer somewhere in the upper cupboards, its presence signaled by the lone juicing cookbook on the kitchen counter. A waffle iron that pressed an image of Snoopy into your breakfast, and seemingly existed only to get tangled with the other pans. A popcorn machine that came out for the occasional sleepover, ultimately “lost” in a move. But there was one that remained, a weekly workhorse that to my young mind, no household should have been without. This is all to say I really miss my George Foreman Grill. The George Foreman Grill was a fascinating phenomenon of the ’90s. Unlike with the microwave or blender, there was no brand comparison to be done, no generic version. Sure, 36 percent of households may now have an air fryer, made by Cuisinart or Ninja or Cosori. But in a 2000 interview, Gary Ragan, a spokesman for the company that m...

Selena Gomez on the set of Selena + Chef | Jennifer Rose Clasen/HBO Max Florence Pugh is the latest celebrity to join the growing list of food shows that prioritize fame over cooking ability Chefs have, of course, been celebrities for a long time. Emeril Lagasse has been on television longer than most of Gen Z has been alive, and Julia Child helped kick off the genre in the 1960s with the premiere of her series The French Chef . But now the phrase “celebrity chef” is taking on an entirely new meaning as actors, musicians, and other people in the public eye — including those, like Paris Hilton, who are famous for simply being famous — helm their own cooking shows. The latest entrant into this increasingly crowded field is it-girl Florence Pugh. In a recent interview on the Happy Sad Confused podcast, Pugh announced that a TV version of her popular Instagram cooking series Cooking With Flo is “in the works,” though she didn’t say when exactly fans could expect to see it on the ...