To celebrate our newest store opening—September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes that will be coming soon to our 119th store.
We hope you’ll try cooking with miso at home. The Japanese fermented soybean paste opens up worlds. For example this fall, find us mixing miso with butter and coating sheets of vegetables before roasting them. If not on the daily, at least once a week.
To the matter at hand: this cod and dumpling creation from our Bar Verde is a showstopper. And trust us, it’s doable.
Read on for the recipe and to see blog star Jeff Powell finesse this dish step by step in his home kitchen.
To commemorate the 141st running of the Kentucky Derby, I asked our restaurants team to show me the way to a great mint julep recipe. They left me in the capable hands of Dan Yeisley, the manager at our newest bar, Habitant. Digging up recipes from way back in the 18th and 19th centuries, he resurrected an old twist for this classic cocktail: gin.
Not to upset the entire state of Tennessee and bourbon lovers everywhere, he explained that the earliest recipes on record call for any variety of liquors–most often Cognac, brandy, gin or whiskey. After seeing that one of them also called for peach-flavored liqueur, he knew he’d found a winning combo.