Chef

Joshua Kulp

"El Asadero is a place I’ve been going to since I was a teenager. My dad discovered it – a family run, super casual, neighborhood taqueria, where the steak is grilled to order, juicy, charred, and crisp edges – topped with cilantro and onion and a bowl of tangy and fiery salsa verde,. Perfect taco."

"Gather hits the mark everytime and I love what they do with veggies. One dish that is charred into my memory was seared green beans, soffrito aioli, chile oil, peanuts. Goddamn heaven of textures, spice and soul."

"It's got a flaky, buttery crust that's filled with sweet, perfect onions and bacon. Give me a cold beer and I’ll be so happy. Then I’ll take any wurst on the menu, a pretzel and another beer! Rinse and repeat."

"My wife and I eat and drink at The Grafton all the time. Love their grass-fed burger, fries and grilled cheese, but my favorite sandwich on the menu is the salmon club—bacon, smoked salmon, chive cream cheese and aioli. It’s awesome and huge and delicious."

"I know the duck rules, and I love the duck dinner as much as anybody else, but the thing I crave here is their quintessential American vision of a plump, meaty, spiced egg roll that's served with sweet and sour sauce and spicy mustard. So damn good."

"Imagine curried crispy, chewy, fragrant fried rice nuggets, tangy thai sausage, julienned ginger, shaved red onion, handfuls of cilantro, funky fish sauce. Naem Khao Tod at Rainbow Thai is the most exciting thing I’ve eaten in a long time. You have to ask for it by name as it’s not on the menu. But holy culinary heaven –a simple plate of perfect balance– sweet, crunchy, tangy, meaty, fresh, funky, all of it."