Food & Wine USA - (05)May 2020

10 MAY 2020

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S MAY RECIPES

    12 Celebrate warmer

days with refreshing

mango kulfi pops, a

bright citrus-grilled

flank steak, and

a strawberry-

raspberry cake.

EDITOR’S LETTER

    16 Why do a travel issue

now?

F&W PRO

    18 Chefs such as

Gabriela Cámara,

Greg Vernick, and

Jessica Koslow are

refreshing the hotel

restaurant’s rep.

OBSESSIONS

    21 We wax poetic about

the best hotel

breakfasts, mini

fridges, and robes

we’d hit the road for.

HANDBOOK

    47 Dream beyond the

familiar fillet with

salmon collars, tails,

and more.

BOTTLE SERVICE

    77 Why Spanish white

wines are perfect

for summer, and

where to find

record-shattering

collections of gin,

rum, and whiskey

BACK PAGE

    120  Airlines are teaming

up with chefs to

make in-flight dining

a highlight of your

next trip.

Ono, in the central part of

western Japan, is famous

for its rice and sake.

The Spring

Snack City

Head to the markets of Mumbai

for a vibrant, flavor-packed crawl

through the food stalls with

Nashville-based chef Maneet

Chauhan. As told to Nina Friend

84

Aussie Upstart

It’s Adelaide’s turn in the

spotlight—this South Australian

city is overflowing with enticing

new restaurants and innovative

wine producers. By Besha Rodell

90

The New Craft of Sake

Wild. Funky. Smoky. Tannic.

Maverick breweries across Japan

are creating a new vernacular

for the country’s national drink.

By Betsy Andrews

102

Lithuanian Love Letter

In the unassuming city of Vilnius,

the Baltic’s best chefs are quietly

making culinary magic happen

on the regular. By Simon Bajada

96

Friuli, Forever

Frasca chef Lachlan Mackinnon-

Patterson and Master Sommelier

Bobby Stuckey’s ode to the Italian

region that fuels their restaurant.

By Mary-Frances Heck

108

FEATURES

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ON THE COVER photography by VICTOR PROTASIO; food styling by TORIE COX; prop styling by THOM DRIVER

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