Food & Drink
Page 11
Upper crust
In the shadow of the iconic Rockefeller Center, a new restaurant and bakery is combining Manhattan’s sophistication with the welcoming bustle of Milan’s aperitivo culture. We break bread with Ignacio Mattos, Lodi’s celebrated chef-owner.
Wheel-good factor
We refuel at a Parisian petrol station with great food, coffee and curiosities aplenty.
Lost and found: Nikko’s century-old china gets a Tokyo stage
A new homeware shop, Lost and Found, offers the chance to get to know Nikko, a heritage bone-china porcelain brand, and to discover a discerning edit of elevated essentials.
Orders of merit
From a buzzy Berlin food hall to a Japanese lunch legend’s fresh start, we round up the pick of the new culinary openings, flavoured with a lip-smacking recipe for crispy chicken.
All the trimmings
Swiss chef Ralph Schelling prepares a festive meal for four with inspiration taken from across Europe. And there’s even a sandwich for the hosts to enjoy later.
Flake news
Baker Ciro Scognamillo has created a new classic Neapolitan cake, the ‘fiocco di neve’. We take a bite.
Home soil
Lebanon relies on imported food, but a Beirut retailer is creating a sustainable model by reviving traditional production. Monocle traverses the country to meet the makers behind this food revolution.
Wine to buy now
Searching for an easy drinker or a fine wine to surprise your palate? Zürich-based writer Chandra Kurt presents her selection of bottles to uncork, share or add to your cellar in 2022.
Business: Global
How “Hog Kong” became a test bed for porkless pork. Plus: Glasgow’s moment to shine.
Prepare for the Wurst
As a rule, sausages are treated as a matter of regional pride in Germany. Yet the down-and-dirty ‘Currywurst’ is the exception. We chew on the history of Berlin’s sauce-slathered guilty pleasure.
