Da ich für ein paar Tage im Mission District von San Francisco verweilte, lag fast nichts näher als ein Besuch bei Mission Chinese Food. Dieses unscheinbare Lokal, das man als Laie anhand seines “getarnten” Äusseren beim Vorbeilaufen kaum identifizieren könnte (Es trägt nämlich den Namen des Vorgänger-Restaurants Lung Shan – ich bin selbst mehrmals daran vorbei gelaufen), hat sich in den letzten 3 Jahren zu einem Phänomen entwickelt. Gestartet als Pop-Up Restaurant Projekt von Danny Bowien und Anthony Myint, hat es sich – laut eines bekannten Kochmagazins – bis unter die Top 10 der wichtigsten Restaurants Amerikas gemausert. Read the rest of this entry »
All Posts from November, 2013
Cal Pep is undeniably a legend among Barcelona tapas bars. Over the last decades it gained a reputation for high-quality bar food, serving market fresh produce directly at the counter. Nowadays Cal Pep is a well-oiled machine, attracting many foodie-tourists and one can read in specialist forums that it has lost some of its glow. So I might have been a little late to experience the greatness of Cal Pep, but I guess I at least wanted to add the place to my list and maybe check what the hype is about. Read the rest of this entry »
Although the famous Mercat de la Boqueria is flooded with tourists all day long, it is a must go destination for anyone visiting the city and enjoying food. Just a stone’s throw away from the Ramblas, which might also explain the never ending tourist stream, one enters a world made for gourmets and gourmands, consisting of countless stalls but also a handful of bars where you can have the freshest meals. After my recent post about the market of Valencia, here are some impressions of the Boqueria market. Read the rest of this entry »
So I previously wrote about Carles Abellan’s fine dining restaurant Comerc 24 – now it is the turn of his tapas bar project named Tapas 24. It is located close to Barcelona’s shopping boulevard Passeig de Gracia and offers modern or just high-quality interpretations of tapas classics. For coming straight to the point: I loved it! Not only are these tapas made of top notch ingredients, but the added tweaks and twists elevate many of the dishes. If you’re in Barcelona, just go there! You won’t regret it! Read the rest of this entry »
Carles Abellan, one of the former disciples of Ferran Adria, has built up a small empire of restaurants in Barcelona. His flagship restaurant is Comerç 24, where he serves a cuisine which makes use of molecular techniques he learned at El Bulli, but cares to accentuate the subtle flavor of the produce rather than emphasizing the gimmick. While his cuisine is based on many Catalan ingredients from the mountain and the sea, there is also a clear inclination towards Asia, so I decided to call it “Catalasian” (Catalan and Asian) cuisine.