#suya-joint

#suya-joint

Woo Chon is one of the few remaining restaurants in the city with charcoal grills, offering high-quality cuts of meat and classic marinated favorites like LA-style beef galbi.

Logma's sandwiches, which have become the most popular item on the menu, were born out of necessity when the owners opened without plates or cutlery.

Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.

Med Salleh, which has has one Malaysian restaurant in Bayswater and two Vietnamese ones in Westbourne Grove and Earl's Court, has just added a fourth branch in Kentish Town. The newest site is Malaysian-focused, like the original, serving a menu of street food inspired by Med's upbringing in Malaysia, including dishes from his hometown of Kampar as well as flavours from Ipoh and Penang.

The spicy lamb grinder is a variation on Bar Gernika's lamb grinder, which combines some of the best aspects of a gyro, French dip, and cheesesteak into one flavor-packed sandwich. Served on crusty and fluffy French bread, the lamb is tender and thinly shaved, reminiscent of shaved meat from a gyro. The meat is topped with cheese, grilled onions, and peppers, and the whole thing comes served with a side of au jus for that French dip experience.

Chef Tiana has an amazing personality and she is doing something very similar to what I'm doing at Maydan. I preserve my culture through food and try to explain the Middle East to people through feeding them, and she does the same thing. One of her parents is Black and one is Filipino and she represents Southern food culture with Filipino food,

Fresh Italian fare has landed at West Oakland's Prescott Market. Fatto a Mano Alimentari, which is still in soft opening mode, offers an assortment of pastas made daily spaghetti, bucatini, gnocchi, paccheri and the like with varied sauces, including beef bolognese, pomodoro and four cheese. If you're looking for something on the lighter side, try the grilled eggplants dressed with cucumbers, black olives, Feta cheese, hummus and a side of focaccia, or the Tuscan bean soup.

The Grand Tasting is the best value. For $69 per person, guests may select three sample-sized entrees, and their choice of white or red wine (my server allowed me to swap out my drink for a nonalcoholic hibiscus lemonade). While servings are smaller than those offered a la carte, each portion is still quite hefty. The New Orleans gumbo yakamein ($39) suited the cold Chicago day I visited.

That was Temaki, a small counter spot inside Brixton Village that we loved for its great quality and great value temaki sets. Owner A.M Dupee, who is relocating the restaurant to a larger central London site this March, sees the "huge potential in the growth of handrolls in the UK", saying that "handroll bars give operators the ability to give customers the balance of high quality produce in a convivial atmosphere without the price tag of an expensive sushi or omakase meal."

Barbecue is sacred in Texas, where joints large and small attract enthusiasts from around the world, all eager to sample delectable meats, even if it means waiting in line for hours. Starting next month, American Airlines passengers can enjoy one of the state's most famous barbecue spots at cruising altitude. As part of a new initiative to incorporate regional flavors on in-flight menus, American has partnered with Pecan Lodge to bring Texas barbecue to select flights between Dallas and New York.

"We just always believed that barbecue was a part of our culture, going all the way back in history," Cedric explained. And Anthony put it even more personally: "When you go to a barbecue, no matter where you go, it's like a family reunion. You've got the spades, you've got the dominoes, you've got the good music, you've got the great food, you've got the great camaraderie, you have family around you, and that's what this business is for us."