City Juice: Asada is layered with heritage
Roberto’s Nicaraguan and Central American heritage winds its way through Asada’s menu like a shoelace through a new sneaker.
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John Malik
98 posts
City Juice: Talking hops with Think Tank Brew Lab
I have a confession to make: I don’t know my beers.
City Juice: Harry’s Hoagies
Harry’s Hoagies is as old school as a school can get, yet it’s only a few months old.
City Juice: Okra anyone?
“It’s like a cross between cotton and a green bean.” ~ Robin Williams on Okra.
City Juice: Cucho’s Taco Grill
At Cucho’s the birria is beef chuck that’s been rubbed with an Adobo-style seasoning and then slow roasted overnight until it’s tender as a handshake from Miss America.
City Juice: Fork & Plough = tomatoes
Like so many of us who became professional cooks, Shawn Kelly’s inspiration can be traced back to his grandmother’s kitchen.
City Juice: Peaches of summer
Eating a ripe Carolina peach is a metaphor for our summer.
City Juice: Woodside Bistro’s Ken Frazier
“I know I spend a lot of time here, but I love it," Ken Frazier said. "I love the fast pace, and I love to make people happy."