Chef Rick Bayless newest book Frontera: Margaritas, Guacamole, Snacks is a collection of recipes of his prized margaritas, guacamole and snacks. I got a sneak preview when Rick Bayless hosted a cooking demo and book signing at his Red O Restaurant in Los Angeles and have since had fun trying recipes at home.
Since David Kaplan and Ravi DeRossi opened Death + Company in 2007, it has been one of the top cocktail bars not just in New York but internationally. Named in honor of the people known as Death and Company who drank alcohol during Prohibition and were thought to “live a life shadowed by death,” I was finally able to visit this famous bar in the East Village during a trip to NY.
Arriving around 7pm on a Saturday night, there was already a line in front of the nondescript doors. Reservations are not accepted and the policy is “first come, first served” as there is no standing-room inside the bar. The doorman was taking names and numbers and sending people to neighboring bars for drinks while they waited for a seat. I patiently waited, hoping a single seat would open up, and it did after a 20 minute wait.
RANGE is the newest restaurant to open in Washington. D.C. Not much of a foodie town when I lived there over a decade ago, today Washington, D.C. has transformed into a food and cocktail destination. RANGE, led by Chef and Owner Bryan Voltaggio (Bravo’s Top Chef season 6 finalist) and an amazing team including co-owner Hilda Staples, general manager Steven Fowler, wine director and Master Sommelier Keith Goldston, beverage director Owen Thomson, chef de cuisine Matt Hill, pastry chef John Miele and pizza-maker Edan MacQuaid, is no exception.
RANGE is a 14,000 square foot space located on the third floor of the Chevy Chase Pavilion. Located in a mall and surrounded by neighboring malls, the modern space shares an atrium with the Embassy Suites hotel and other retail shops. However, it is not a hotel restaurant, or for that matter a typical mall restaurant.