The deets: You won’t find any skinny pizza at a bar that celebrates two thick-pie Midwestern cities. The Detroit pizza Ivy and Coney cranks out is cooked in a pan and benefits from the inclusion of Wisconsin brick cheese. Co-owner
Chris Powers says it has a squishy chew akin to cheese curds. “It has a higher fat content than cheddar, so when it goes up against the edge of the pan it crisps instead of burns,” he explains. That creates what’s known as a frico layer on the focaccia crust. “Corner slices are what people fight over,” he says.
Six of Ireland’s best-known chefs traveled to the United States this St. Patrick’s Day season to showcase New Irish Cuisine, an innovative style of Irish cooking which is making Ireland a fashionable hotspot in culinary circles.
The Irish delegation, representing Ireland’s four provinces, included Kevin Dundon, Dunbrody House hotel and Cookery School in Wexford; Darina Alien, Ballymaloe House and Cookery School in Cork: Richard Hart. Glenlo Abbey hotel, Galway; David McCann, Dromoland Castle, County Clare; Neven Maguire, MacNean’s Bistro. County Cavan: and Noel McMeel of Castle Leslie in County Monaghan.
The culinary tour in Boston and New York City was developed by Tourism Ireland and the Boston Irish Tourism Association as a way to promote travel to Ireland while introducing a sophisticated slant on celebrating St. Patrick’s Day in America. Other sponsors included American Airlines and Tourism Massachusetts.
Kristen Hartke. It wasn t until I started making pizza, first in a shop in Florida when I was 18, where I pushed out pizzas four nights a week for nearly a year, and later on Friday nights for my family and friends,that I really started thinking about what makes pizza good – and what makes it terrible. Both became more apparent to me when I did what might seem unthinkable to any true pizza-lover: After spending most of my life as a cheese-eating vegetarian, I transitioned to a vegan diet. Pizza suddenly became a problem. Or so I thought. I began wondering how I could make pizza that had the right aroma, texture and flavour, but without cheese.
Where to Eat in D.C. on New Year’s Eve
Several D.C. restaurants get creative for New Year s Eve in the social-distancing grip of a pandemic.
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Logan Tavern New Years Eve
“If your favorite restaurant is offering takeout food and drinks on New Year’s Eve,” says Doug Schantz, owner of Nellie’s Sports Bar, “then that’s what will be special this year!”
To be sure, a number of restaurants are offering specials for New Year’s, doing what they can to help customers end an exceptionally trying year on a high note in whatever safe, socially distanced way they can. Given the District’s current restrictions, including a ban on indoor dining, several restaurants have devised novel, appealing ways to close the books on 2020. And a few cherished establishments in the LGBTQ community are doing what they can to be open and operational, even if that means less elaborate NYE offerings compared to years past.