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At Lola, Greek cuisine is reinterpreted with zesty inventiveness. Dishing up sophisticated takes on classic Mediterranean staples, dishes are prepared with fresh local produce, the cornerstone of Pacific Northwest cuisine.
I just had a complete “ah ha!” moment. Ok, so maybe many of you already know this, but “rocket” is European-speak for arugula! That really connects the dots on all those mystery sandwiches I used to eat in London that listed cheese, baguette, and rocket as primary ingredients. (I assumed it was a type of spread.)
Sarah Kaufmann is also known as “The Cheese Lady”. With 16 years of experience working in the dairy industry, Sarah has made the medium her own, carving up notables like a 300-pound gorilla and a six-foot-long cheddar gator for the University of Florida!
If you are as particular about your tea as I am, you already know that L.A. is a mecca for tea lovers. From rose petal elixirs served in tearooms on Melrose Avenue, to sleek tea-based cocktails you’ll discover out on the town, L.A. is stronghold for both unique and classic tea spots. The following are a sampling of the city’s steamiest hot spots:
It’s no secret that Seattle is a gourmet wonderland for foodies. Emphasizing fresh local ingredients, Pacific Northwest chefs are constantly seeking creative combinations of ingredients. Although you’ll fare pretty well in Seattle eating wherever you happen to be once your stomach rumbles, there is definitely something wonderful about staying at a hotel with a restaurant good enough to be a destination itself.
I was thrilled to stumble across this tiny gem, hidden away in a quiet little plaza off Victoria Street in Santa Barbara. Just an hour drive from Los Angeles, you’ll find great Italian cuisine well worth the jaunt out of town. At Olio Pizzeria, which translates to (olive) oil pizzeria, you’ll encounter deliciously authentic thin crust pies prepared with abundant portions of olive oil and cooked in traditional wood-burning ovens just like they do back in Italy.
No trip to Iceland is complete without sampling one of Iceland’s most unusual culinary delicacies: hákarl (putrefied shark), washed down with a glass of Iceland’s signature firewater, Brennivín.
The Green Dragon cocktail’s got substantial bite, and you gotta love its mystical green glow. The special thing about the Green Dragon is the Chartreuse. Consisting of an aromatic grape brandy base flavored with over 130 herbs and plants, it happens to be made by a silent order of Monks near Grenoble, France. Chartreuse is typically aged in casks for up to 5 years and comes in both a yellow and green variety, the green being quite intense compared to its sweeter sibling.
It seems everywhere you go in Spain, you’re chasing Ernest Hemingway’s shadow. Plenty of restaurants and bars, in Madrid especially, lay claim to the fact that the ever-traveling writer once ate or drank there. But Botín has written proof to back up their claims: in the last scene of Hemingway’s famous novel “The Sun Also Rises,” the main character, Jake, dines at none other than Botín.
