Agern: Where New Nordic Meets New York

“It’s always been a dream to move to New York City,” Agern’s Executive Chef Gunnar Gislason tells me as I pick juniper berries to top my chicken liver and pear compote on rye bread appetizer. The dish already rests atop a fresh juniper bush in an elegant bowl of glossy stones. When Gislason received a call…

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10 Dishes To Try On Your Next Trip to Bali

Indonesia is often referred to as the world’s largest archipelago, the name aptly represents its 17,000 islands which span more than 5,000 kilometers eastward from Sabang in northern Sumatra to Merauke in Irian Jaya. As the most popular destination in Indonesia, Bali has long been recognized for its cultural and spiritual elements, but recently culinary…

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5 Airport Bars That Are Worth The Layover

Airports behold a kind of pre- or post-journey for the travelers passing through the lines of security and suitcases; the air of mingling languages and peeks of the passports revealing nationalities of your fellow peers in that very moment, on that very day. Yet all too often this leg of our trip tends to conjure…

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8 of the World’s Most Inventive Vegan-Friendly Restaurants: When Cooking Vegetables Becomes an Art

Gone are the days when the word vegan evokes visions of generous portions of uninspiring beans and rice served up in an eccentric, hole-in-the-wall restaurant. To be vegan is increasingly becoming recognized, less as a protest against collective norms, and more as a socially and environmentally-conscious approach to living in a world threatened by diminishing…

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Creative Korean Sides Take Center Stage at Junghyun and Ellia Park’s Atoboy

A quick glimpse through the narrow window slivered into Atoboy’s concrete exterior and you would never guess that this discrete restaurant in Manhattan’s bustling NoMad neighborhood is leading the way in redefining western conceptions of Korean cuisine. Rather than serve well-known North American favorites, such as bulgogi or bimbimbap, Atoboy turns the spotlight on banchan;…

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Foraging In the Andes: Redefining Peruvian Cuisine with Central’s Virgilio Martinez

Virgilio Martinez does not limit his craftsmanship to the kitchen. After opening his restaurant Central in Lima, the Peruvian chef was driven to modify his style of cuisine after critics compared Central to restaurants in New York City and London. While visiting family in the the Andes Mountains, Martinez fell in love with Incan agriculture…

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