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Tag Results for 'late night'

Shanghai
Old Jesse: The Inside Track to a Guidebook Favorite

Ask a Shanghainese person for the best běnbāng, or local, restaurant in town, and you’ll probably be pointed toward Old Jesse. The doyenne of haipai cuisine, this ramshackle restaurant is the darling of the guidebook industry, with mentions in publications from Travel + Leisure to Lonely Planet, but that doesn’t mean that it’s foreigner-friendly. Continue »

Mexico City
A Slice of the Action: Pizza in Mexico City

Mexico City is indisputably one of the world’s great eating capitals, and one of its main draws is the astonishing regional diversity in the Mexican cuisines that are available here. But sometimes, the only thing that’ll hit the spot is a slice of pizza. Continue »

Shanghai
Elixir Health Pot: Hot Tonic

Healthy hotpot sounds like a contradiction in terms, which is probably why Elixir doesn’t even use “hotpot” in its name. Instead it labels itself “health pot” in English, or无老锅 (wúlǎoguō - “No Aging Pot”) in Chinese. Its fountain-of-youth claims are touted by celebrities across Asia, from Mando-Pop’s reigning dancing queen Jolin Tsai to K-Pop crossover star Choi Siwon. Continue »

Mexico City
Mezcalerías: Where There's Smoke

Editor’s note: For our last stop on CB’s Global Bar Crawl this week, we’re pulling up a stool at our favorite mezcal bars in Mexico City, kicking back and savoring every last drop.  Continue »

Istanbul
Barba: Fun House

Editor’s note: [We're sad to report that Barba closed on March 28, 2014.] We’re going on a Global Bar Crawl this week, and today we’re stopping at a building in Istanbul that has five floors of bars and clubs. Tomorrow we head to Mexico City for some mezcal. Continue »

Shanghai
Lao Beijing Shuan Guo: Hotpot Hotspot

The hotpot’s storied history stretches back over a millennium in China. The cooking method originated in Mongolia, where legend has it that warriors used their helmets as makeshift pots, boiling strips of horse and lamb meat over campfires to sustain them as they made their way south to breach the Great Wall. As hotpot cooking proliferated, regional variations took their toll on the meal’s simplicity, earning it the nickname of “Chinese fondue” among some Westerners. Continue »

Istanbul
Hanegah: Little Fish, Big City

(Editor’s Note: Sadly, it appears that due to the neighbors no longer wanting to be surrounded by fish fry odors, this restaurant is no longer serving hamsi. We will update if things change.)

Around the time that hamsi, our favorite little fish, appear in the markets of Istanbul in late fall we become restless for the Black Sea-style cooking we’ve been missing since the previous season. Hamsi (fresh anchovies) are not the only thing to eat in a Black Sea restaurant, but eating in one that doesn’t have hamsi sometimes feels like sitting down for a meal in a BBQ joint that only serves coleslaw. Continue »

Shanghai
Lao Shaoxing Doujiang: All-Night Breakfast

In Shanghai, a pretty surefire way to tell whether a dining establishment deserves your attention or not is by the presence of a line in front of it. (A corollary might be that the amount of attention the place deserves is commensurate with the size of the line.) Lao Shaoxing Doujiang passes the test. Continue »

Rio
Bistrô Estação R&R: Drink and Thrive

Favelas just aren’t what they used to be – or what you thought they were. Rio’s squatter settlements have grown up, though uneven development still leaves considerable gaps in terms of policing, sanitation, sewage and public services. Continue »

Mexico City
Pulque: A Strange Brew's Revival

Milky, tart, viscous and slightly foamy. At first glance and sip, there’s little to explain why pulque – a mildly alcoholic drink made by fermenting the fresh sap of certain types of maguey, the same plant used for making mezcal – has remained a trusted companion to Mexican drinkers since Aztec times. Pulque, actually, has not only survived, but, after decades of losing ground to beer and soft drinks and their high-priced marketing campaigns, this workingman’s brew is making a comeback. Continue »

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