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Culinary Dropout finds success at The Yard
What do you get when a culinary dropout takes asylum in a former motorcycle garage? Culinary Dropout at The Yard. The latest creation of gastronomic innovator Sam Fox and Fox Restaurants Concepts opened in Phoenix this February after two successful “Dropout” openings in Scottsdale and Las Vegas. The more than 53,000 square feet space, The […] -
Phoenix Diner Welcomes Gourmet Trend
Central Phoenix has grown up in recent years as a haven for foodies, so it’s no surprise that it welcomes back the Welcome Diner with a gourmet twist. The “gourmet diner” is a growing trend from London to Phoenix. Think limited menu with high-quality burgers and an intimate atmosphere. But most importantly it’s an affordable dining experience. The Welcome […] -
Listen Up, St. Patty’s Day Haters (And Lovers)
Do you find yourself feeling somewhat Grinch-eqsue around St. Patrick’s Day? Berating your shamrock-clad, toothy-grinned roommate for not knowing who Saint Patrick was, and for “not even being Irish?” Not to worry, we’ve got the cure to your green-day blues. Actually, we’ve got ten of them. Here are our favorite places around the nation to […] -
In Vino Veritas
Portland: a city steeped in beer. With so many great breweries around, who needs anything else? Well, sometimes, only a glass of fine wine will do. Portland has a burgeoning wine bar scene, thanks to an influx of transplants who favor vino over barley and hops. These bars don’t just serve Oregon Pinot, however. You’ll […] -
Something’s Brewing in Queens at Singlecut
Cool facts about Queens, New York: It is the most ethnically diverse urban area in the world. Queens is packed with attractions including Flushing Meadows Park, Aqueduct Racetrack, Silvercup Studios and was established in 1683. On December 8th the first microbrewery to open in Queens since prohibition opened its doors. Yes, we know – a […] -
Cotogna’s Chef Michael Tusk
In 2011, Chef Michael Tusk was the recipient of the James Beard Award for “Best Chef—Pacific.” This award was given to Michael due to the excellence of his restaurant Quince, a San Francisco staple since 2003. However, in 2010, Michael opened his second restaurant, Cotonga, which celebrated his love of rustic Italian cuisine and has […] -
Richard Blais Gives Us Permission To Play With Our Food
If you’re a fan of Top Chef, you know Richard Blais as a season four contestant and winner of the 2011 All-Stars season. But did you realize the chef-owner of Flip Burger Boutique, The Spence and HD1 began his cooking career at a Long Island McDonald’s? “Growing up in a lower-middle-class family made me humble,” […] -
No corkscrew necessary, thanks to Stack Wines
As a reward for a long day of work, you open a bottle of wine and have a glass or two. The following night, a friend treats you to dinner. The next night, there’s an impromptu corporate happy hour. Days later, you’re dismayed to find that your wine isn’t fresh enough to finish. Too familiar […] -
Imbibing “Bitters: A Spirited History of a Classic Cure-All”
We admit it, we’re totally spoiled when it comes to great cocktails. If you walk out your front door and into your favorite watering hole, chances are your neighborhood bartender can make you a fine drink, or at least we hope that’s the case. But cocktail culture hasn’t always been so accessible. It’s strange to […] -
Trident Booksellers and Café
We realize that you may or may not choose to spend your Friday nights browsing bookshelves for a good read. But what if you could have a beer, chat with friends, and check out your favorite authors at the same time? Not your typical brick and mortar store, Boston’s Trident Booksellers is also a café […] -
Norway Takes a Bow
When one thinks of the regional culinary titans of Europe, France and Italy immediately come to mind. One certainly doesn’t think of Scandinavia, but if recent accolades and Michelin stars are any indication, Scandinavian cuisine is coming into its own and the country at the forefront of this revolution is Norway. What, pickled herring and heavy cheeses, you […] -
From bean to bar: Marou makes pure unadulterated chocolate
After Samual Maruta and Vincent Mourou-Rochebois met in Vietnam in 2010, the two discovered they shared an interest in chocolate. “I told Sam wanted to check out the cacao farms in the countryside and he said, “Let’s do it” and pulled out his map,” recalls Mourou-Rochebois. The pair rode their motorbikes sixty miles from Ho Chi Minh City […] -
The Right Way to Salt
There’s been a lot of talk about salt lately. We know that too much can be harmful to our bodies, especially when we have no idea how much is actually going into the food we eat. But maybe the problem isn’t the salt itself, but rather how we’ve been using it for so many years. […] -
Eat Fresh, Eat Local, Eat In Season
In an era where seasonal cooking and farmer’s market ingredients have become the new normal, we’re always looking for expert advice on how to fully utilize each season’s magnificent bounty. So when we caught wind of IN SEASON: More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmers’ Market Ingredients, we immediately […] -
Try a Pickle—Bamboo Style
“They are treated like a pickle, only they are different,” Carla Squires says with a quick laugh. She’s referring to the pickles her family has been making for decades in Wilkes County, N.C., but instead of cucumbers they use new bamboo shoots to create rings of tart, crisp pickles. “They can be addictive,” says Squires. […] -
Rose City Imbibing
Beer is king in Portland. With so many craft breweries and pubs, beer aficionados have a plethora of places at which to enjoy their beverage of choice. But if you’re a cocktail drinker, finding a favorite watering hole can be bit more challenging. Don’t worry. This is a drinking town and while most Portlanders prefer […] -
The Fatback Collective is Changing Barbecue
Chances are you’ve never heard of the Fatback Collective. However, if you love barbecue and appreciate sustainable living, you’re going to want to know everything there is to know about this innovative group. The Fatback Collective formed in 2011 when James Beard Award Winner, Donald Link, was in the process of writing his second cookbook […] -
Gimme 3 Little Figs
In 2010, Katie Rooney, was sure of two things: she needed a career change and she really liked baking. She started slowly, selling her “bacon corn” and “dirty chai” muffins to farmers’ markets and cafés around Boston. Eventually, demand for her products was so high that she needed her own kitchen. And so, 3 Little […] -
The BMX Bike Grows Up
Remember the days when you were young, popping wheelies on your BMX bike? Now you can relive them, thanks to Biomega’s Brooklyn, a grown-up version of the beloved bike of your youth. The bicycle fuses modern Danish design with the durability of the original. Jens Martin Skibsted looked back to the ‘80s original for inspiration, […] -
Feast or Famine: Laurel Hardware, CA
Since opening six months ago, Laurel Hardware has caused quite a commotion that refuses to simmer down. The Manual says believe the hype and book a table sharpish. Located in an ex-hardware store in West Hollywood, this ‘neighbourhood eatery’ specializes in new American cuisine (anything from yellow corn to grilled flatiron steak) with a sprinkling […] -
Meat Harlem Shambles…
Meat is not generally something that shows up on a trend report, but for all you foodies and conscientious eaters out there, here is something to think about – organ meats. Initially I thought the topic was “Oregon” meats, but I had misunderstood. I spoke with Tim Forrester, co-owner of Harlem Shambles, to dissect this […] -
Sweeten the Deal with Savannah Bee’s Honey
Here’s a dare for the serious grilling aficionado: next time you make that go-to marinade, squeeze in some honey. Trust us, it isn’t just for drizzling on your breakfast oatmeal. The versatile sweetener is Georgia-based Savannah Bee Company‘s specialty. The company’s robust Grill Honey adds a smoky-sweet flavor to marinades and helps caramelize the meats sizzling on the […] -
Bite into Dude, Sweet Chocolate’s unusual confections
You won’t find plain praline or conventional caramels in the chocolate treats at Dude, Sweet Chocolate. This Dallas, Texas shop fancies unusual ingredients: dried eucalyptus, sweet potato and tamarind—just to name a few. Crave something exotic? There’s the Soraya, a toffee spiked with the Persian spice sumac. Tempted by salty snacks? Try the Albatross, a fudge made with […] -
SQIRL Los Angeles
We first came to know Jessica Koslow, the mastermind behind SQIRL as a producer for American Idol. How she transitioned from the role of producer to genius purveyor of jams and preserves is pretty straight forward: do what you love with integrity, pride, and talent and success will follow. SQIRL (pronounced squirrel) works with organic […] -
Central Bottle: A Taste of Venice in Boston
Hey. Let’s go to Italy and drink a lot of wine, and then come home and open a wine shop. Maybe substitute the wine for pizza, but this is probably every twenty-something, (or thirty or forty-something) American’s fantasy. But for longtime friends Dave and Maureen Rubino, Nick Zappia, and Liz Vilardi, this fantasy became a […] -
The Brussels Sprout Boom
Brussels sprouts have been gaining buzz for the past three years. What was once the stereotypical vegetable for childhood punishment, has now become a go-to side dish for the most gourmet holiday meals. Because it seems that everyone has jumped on the Brussels sprouts bandwagon, The Manual decided to find out firsthand why the once […] -
Every Gentleman Appreciates A Good Cocktail
Some people think that the holidays are all about family, food, and giving gifts, when in fact, between us, it’s really about good alcohol. Let’s be blunt, you’re sitting with your in-laws for three hours – you need a drink. You spent all day shopping – you need a drink. You couldn’t find a parking space […] -
A Wood-Fire Experiment at Area Four
During a recent phone chat, restaurant owner Michael Krupp suddenly stops mid-conversation: “I’m sorry, hold on. There’s something very strange happening in my restaurant.” After a brief moment of muffled voices, Krupp returns to the line. “I just had a bunch of college kids walk in here carrying instruments. They were measuring the air quality.” […] -
Compass Box Whisky’s John Glaser talks Scotch
It may be a well known fact that, when it comes to liquor, bourbon works for any occasion. However, very often a well-made Scotch can be a man’s best friend. In order to get the latest from the world of Scotch, The Manual managed to chat with John Glaser, the founder of specialist Scotch whisky […] -
January Detox Dishes
It’s January. Now all the final remnants of turkey are gone and the last beer has been drunk, its time to fix up and shake off those ‘soft’ bits with some seriously healthy, seriously tasty food. To make this gruelling prospect as easy as possible- and to avoid any potential rabbit food disasters- The Manual […] -
New Year’s Essentials
Sometimes hosting the party can be as much fun as being invited. The Manual has compiled some new ideas to make your evening even more memorable. Drinks: Champagne is obviously a must, however, it can also be a source of confusion. Legally, the only authentic champagne hails from the region of Champagne in France. But […] -
The Asian Persuasion for Charleston Foodies
Charleston, South Carolina is blowin’ up as a must visit foodie destination with Husk, Fig and Hominy Grill winning accolades around the country. But tourists and locals alike can enjoy only so much pork cheek and grits. That’s why Xiao Bao Biscuit is a welcome addition to the scene. Their style of cooking is playfully […] -
Ode to Butter
Julia Child deemed it one of her favorite ingredients. Joël Robuchon couldn’t make his signature mashed potatoes without it. Yes, we are talking about the miracle that is butter. While savoring one of man’s greatest creations, one might wonder, what makes some butter so much better than others? It seems like a fairly simple product, […] -
Feast or Famine: Rosemary’s, NYC
New York is known for its revolving door of hot restaurants, but judging by the relentless hype and endless bookings, Rosemary’s is here to stay. Opened by Bobo owner Carlos Suarez back in June, Rosemary’s has already cemented the kind of reputation that every restaurateur dreams of. Thanks to the rooftop garden, which is tended […] -
The Sussman brothers dish about their cookbook, kitchen essentials and fond food memories
If there’s one recipe in the Sussman brothers’ This is a Cookbook that sums it up, it’s the cauliflower dish that Max Sussman has made for years. “It’s easy to make, incredibly beautiful on the plate and whenever we make it for people, it just blows them away,” says his brother Eli. “It embodies what our […] -
Finding a Michelin-Starred Meal in Bushwick: The Blanca Story
If you haven’t heard of Blanca by now, it’s time to lift up that rock you call home and smell what Brooklyn’s been cooking. Opened by the owners of its big sister restaurant Roberta’s, a seat at Blanca has become one of the most coveted in NYC. Awarded its Michelin star a mere six months […] -
Step Back in Time at Chestnut
A 1920s-era building on Biltmore Avenue in Asheville, N.C. has housed a variety of restaurants over the years, but the latest entry into Asheville’s “foodtopia” scene gives nod to the 20s feel. Chestnut, which opened in September 2012, features a stylish often-changing menu amid comfortable seating, tin ceiling, and art nouveau ironwork crafted by a […] -
Recover Right with Charleston Beverage Company’s Bloody Mary Mix
The birth of the Bloody Mary is long contested. Some believe that French bartender Fernand Petiot invented the cocktail in 1920 at Harry’s Bar in Paris and called it the Red Snapper. Then in 1933, while working at the St. Regis Hotel in New York, he transformed it into the Bloody Mary with a special […] -
Stock Your Holiday Bar with Small Batch Liquors
No matter how you celebrate the holiday season, one thing is always for certain: great booze makes for good cheer. But this year, we’re not stocking our bars with just any old whiskey. In recent years, American small-batch distilleries have been popping up from coast to coast, offering unique craft liquors with complex flavors you […] -
Southern Foodways Alliance: More Than Just Barbeque
Without a doubt, the biggest trend in food over the past ten years has been eating smarter. Chefs, gourmands, and even marginally informed diners are more aware of what they are eating and where their food is coming from. One of the forebears of this trend is the Southern Foodways Alliance, which was founded thirteen […] -
Tom Colicchio talks Topping Rose House, Long Island and Italian Cooking
The name Tom Colicchio conjures up a lot of images: decorated chef, television personality, author, and business impresario. Now, you can add innkeeper to that list. Mr. Colicchio is taking his hard-earned gastronomic gravitas to the eastern end of Long Island where he will be running the property of the Topping Rose House. The restaurant, […] -
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Gift Guide: Bartender’s Swiss Army Knife—Bar10der
Image used with permission by copyright holder Because really, what cocktail loving person doesn’t want a veritable swiss army knife of mixing tools in which to create spirited masterpieces? Even if they’ve already got every single tool that’s ever been used in the long history of mixology, the Bar10der is still an item they’ll thank you for […] -
Bluegrass Barrels Gives the Gift of Customized Spirits
What’s a better gift than a great bottle of whiskey for the holidays? How about a spirit aged to your exact liking, by you? Bluegrass Barrels, a Louisville, KY-based purveyor of small personalized barrels to age spirits, has hit the mark of 3,000 barrels sold this year, and it’s easy to see why so many […] -
‘Tis the Season for Game Meat
Apples, cranberries, butternut squash…most of us are familiar with the idea that some of our favorite produce is harvested during the fall and winter. But this time of year is also a prime time for meat lovers. Like carrots and Brussel sprouts, the flavors and textures of game meat are at their finest during this […] -
Author Lesley M. M. Blume Discusses Her Favorite Old School Cocktails
Our eyes always roll when friends sloppily order a vodka soda to get their night going and never consider something more intriguing. There was a time when men would spend hours pouring, mixing and tasting till the wee hours, coming up with zany names, many of which have been forgotten. Luckily we have the elegant Lesley […]