FIRE-OVEN — REVIEWS

HIGH STREET ON HUDSON

It's easy to have high standards for bread these days. Gone is the era of pre-ordered, bleached- and enriched-flour loaves delivered to restaurants in twist-tied plastic; thrumming back is the revived ritual of daily baking. Natural yeasts and housemade sourdough starters have become the bedrock of nearly every discerning brunch hub (before they hit our own kitchens). Charred, hardy crusts with sticky, soft centers have become the prized side to artfully-plated entrees at highbrow dining tables. Bread, it seems, is here to stay.

WEST VILLAGE, NYCTracy GieszApril 17, 2020CASUAL, FARM-TO-TABLE, BAKERY, PATIO, BREAKFAST, COFFEE, COMFORT-FOOD, LUNCH, NEW-YORK, FIRE-OVEN, WEST-VILLAGE, OPEN-LATE Comment

ROW FOURTEEN

At the back of Row Fourteen, a sous chef picks green leaves off a purslane stalk while another slices peaches. The Klippensteins aren't on site: like every weekend, they're in Vancouver. The duo has been selling their family farm's organic produce at the Vancouver Farmers Markets for over a decade: their children often by their side, running the cash (and market coin) tills. Yes, the Klippensteins are dedicated vendors, but from youth, their dream was always to start a restaurant. Today, they can do both.

SIMILKAMEEN VALLEYTracy GieszAugust 15, 2019FARM-TO-TABLE, FINE-DINING, COFFEE, COMFORT-FOOD, PATIO, VEGETARIAN, LUNCH, MODERN-CANADIAN, FIRE-OVEN, OPEN-LATE, GLUTEN-FREEComment

Restaurant and café reviews