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The Royal: Much More Than Just Bar Food

The Royal: Much More Than Just Bar Food

When you think “sports bar,” you think of greasy wings, nachos and sliders, followed by copious amounts of cheap beer. But undoubtedly, The Royal in New York City’s Union Square area is shattering that archaic impression of a sports bar, offering patrons an impressive menu, highlighting a plethora of gluten-free offerings.

It’s not shocking that the food is top notch. Executive Chef Daniel Parilla, currently serving as Executive Sous Chef at Minetta Tavern, is at the helm. He created a menu of elevated American bar fare. It offers vegetarian and gluten-free options for both individuals and groups, with a trained staff that can accommodate most diners with food allergies and sensitivities.

As for the menu, The Royal’s chicken wings are impressive. You can either order them the traditional way, or you can choose the grilled chicken wing option seasoned with lemon and rosemary (a gluten-free option). The chili is made in-house everyday with the freshest ingredients including black beans, kidney beans, pink beans, Spanish, Californian and Mexican spices and fresh herbs, perfect for a chilly fall or winter evening.

This sports bar also doesn’t serve an average burger either. The burger can be made gluten-free (sans bun) or served on a sesame seed roll. It uses high-quality Pat LaFrieda beef and comes with lettuce, tomato, onion, kosher dill pickles and Royal sauce, with a choice of salad or French fries. Another treat is the savory side of sautéed vegetables. During the fall, the Royal serves up carrots, Brussels sprouts and haricots verts.

The menu also caters to the die-hard sports fan who finds themselves frequenting the bar at noon for game days and offers a breakfast sandwich with farm eggs, bacon, American cheese, and garlic aioli, all on a sesame seed bun. The menu also boasts classic bar favorites like franks in a blanket, beef sliders and tuna tacos.

The Royal also boasts a DJ and a large dance floor, open on the weekend nights with special SLED lights as well as 45 LED televisions.

For a food lover who also loves their sports with a little something extra, The Royal is a must-try.


Royal Caribbean Drink Lists

Finding royal Caribbean drink lists on the internet became somewhat of a battle for me prior our Allure cruise. Since we were traveling on a tight budget, it was important for me having a clear idea of the amount of cash that I should of allocating for the royal Caribbean drink budget. Fortunately for you, you have probably found one of the most complete sources of information on royal Caribbean drink lists on the Internet. My website is forever improving, and I am constantly adding more information and pictures as I travel more and more. With all the information I am providing here you should be able to have a clear idea of the Royal Caribbean Drink Prices. This is also a good source of information for those trying to decide if the Royal Caribbean Cruise Drink Package is right for you or not.

Royal Caribbean Drink Menus

A first at sea royal caribbean drink Menu for Starbucks prices.

Here is a stand with a special drink offering.

The drink selections at the Buffet in the morning :D.


Crown Royal Whisky Price

With its ancestry and year of establishment kept in mind, Crown Royal prices are bound to be a little higher than the others. The standard bottle of 750 ml is worth around $20 to $30, at least, depending on the store. Whereas, the 1.75l bottle of Crown Royal Whisky is more than $40 at least, and the 375 ml is rated around $15.

Crown Royal Price Range of Different Flavors

Different Crown Royal types and prices of each flavor is tabulated below.

Type / Crown Royal FlavorsCrown Royal Bottle SizesPrice
Crown Royal Blender’s Mash 1.75L $58.99 – $61.99
Crown Royal Reserve 750ml $36.99 – $47.99
Crown Royal Rye 750ml $19.99 – $24.99
Crown Royal Blender’s Mash 750ml $28.99 – $31.99
Crown Royal Wine Barrel Finished 750ml $59.99 – $69.99
Crown Royal Texas Mesquite 750ml $23.99 – $29.99
Crown Royal Black 750ml $28.99 – $29.99
Crown Royal XR 750ml $149.99 – $199.99
Crown Royal XO 750ml $47.99 – $49.99

Crown Royal Prices at Stores

Crown Royal whiskey sizes and prices at different stores like Walmart, CVS, Target, Walgreens, Sam’s Club, Costco are mentioned below.

Type Crown Royal Sizes Price
Walmart
Crown Royal Black Whiskey 750ml $27.28
Crown Royal Regal Apple Whiskey 750ml $22.97
Crown Royal Deluxe Canadian Whiskey 1.75l $44.97
Crown Royal Maple Whiskey 750ml $22.97
Crown Royal Reserve Whiskey 750ml $41.77
Crown Royal Deluxe Canadian Whiskey 750ml $22.97
Target
Crown Royal Regal Apple Prices 750ml $25.99
Crown Royal Deluxe Canadian Whiskey 750ml $24.99
Walgreens Crown Royal Prices
Crown Royal Deluxe Canadian Whiskey 750ml $28.99
Crown Royal Black Whiskey 750ml $31.99
CVS
1.75 Liter Crown Royal Deluxe Canadian Whiskey 1.75l $60.99
Crown Royal Deluxe Canadian Whiskey 375ml $15.49
Crown Royal Deluxe Canadian Whiskey 750ml $29.99
Sam’s Club Crown Royal Price
Crown Royal Deluxe Canadian Whiskey 750ml $20.98
Crown Royal Sam’s Club Black Whiskey 750ml $25.86
Crown Royal Deluxe Canadian Whiskey 1.75l $41.99
Costco
Crown Royal Deluxe Canadian Whiskey 1.75l $41.99

Crown Royal Properties

The Crown Royal has 35 percent alcohol content in it and has 70 proof. According to Crown Royal Nutrition Facts, a single serving of the Crown Royal has essentially 90 to 100 calories, zero proteins, and zero fats. Also, the Crown Royal carbs are zero It has a slightly caramel-like flavor, with a pinch of apple-spice delight. It is rather strong when taken directly on the rocks, or neat.

How to take Crown Royal Whiskey?

The right way to sip it:

There are several ways to take this drink and mix it up with other ingredients to make even finer recipes with the greatest taste. The ingredients could be syrups, orange juice, ginger ale, peach schnapps, cherry-coke, coffee, or any other juice and even things like Red Bull and sliced lemon.

The right way to serve it:

The classic Canadian Crown Royal Whisky can be served in tall glasses, double coupes, highball glasses, or even lowballs with sliced lemon or orange at the top of the glass, or the cover of orange as for visual purposes. Ice is a must-have for all of the recipes.

Dos and Don’ts of Crown Royal Whiskey

  1. Always consume in moderation.
  2. Mix something like black coffee, whipped cream, lime, orange juice, ginger ale, et cetera to lower its concentration.
  3. Best tastes when served with ice.
  1. Never drink and drive.
  2. Avoid too much intake.
  3. Don’t mix too much of other whiskeys. It can cause a lot of harm to you.

Crown Royal Recipes

Several recipes are made out of Crown Royal Drinks, apart from drinking it directly on the rocks. Some of Crown Royal Mixed Drinks are as mentioned below:

  1. Bear Juice – This is made by mixing Crown Royal Canadian whiskey, peach schnapps, and cranberry juice.
  2. Bearded Clam – A combination of Crown Royal whiskey, amaretto almond liqueur, and cranberry juice.
  3. Cherry Popper – The delightful taste of cherry popper is obtained by combining Crown Royal Canadian whiskey with Coca-Cola cherry coke.
  4. Chronic – This is a classic mixture of one part Crown Royal whiskey, one part Hpnotiq liqueur, and one and a half part of refreshing 7-Up soda.
  5. Crapple Juice – One of the easiest recipes to make is this Crapple juice, which is quintessentially Crown Royal Canadian whisky and apple juice.
  6. Coronarita – A fancy margarita, with a royal name, Crownarita is made by putting together two parts Crown Royal whiskey and three parts margarita mix.
  7. Crowning of the Bull – This is a very strong drink with the mixture of Crown Royal Canadian whisky and Red Bull energy drink.
  8. Felony – A mixer of half part Crown Royal whisky and one and a half part of butterscotch schnapps.
  9. Horse and Rider – The muddle-fuddle of Crown Royal Canadian whiskey and apricot brandy, easy to make with the right intake.
  10. Italian Crown – The Italian crown is made by putting together Crown Royal whiskey and amaretto almond liqueur.
  11. Loon Fart – A cocktail of Bailey’s Irish cream, Kahlua coffee liqueur with the Crown Royal whiskey.
  12. Three-Legged Monkey – A funky drink, made by a mixture of one part Crown Royal, one part amaretto almond liqueur, with a splash of enthralling pineapple juice.
  13. Weekend on the Beach – A lazy cocktail made by mixing Crown Royal with peach and apple schnapps.
  14. Crown Royal XO mixed drinks – The best mix to Crown Royal XO is Ginger ale hands down. It also goes well with sodas, grape juice, cranberry.

Crown Royal is a classic Canadian whiskey made by the global leader of the alcohol industry, Diageo.

Yes, Crown Royal whiskey is entirely gluten free.

There are essentially zero carbohydrates in Crown Royal.

Crown Royal is one of the foremost companies of whiskey in the United States, so it is pretty much available in every other leading store.

Crown Royal Proof is Seventy to Eighty.

Crown Royal Fifth price is worth around $20 to $30, at least, depending on the store.

Crown Royal half gallon price is worth around $40 to $50, at least, depending on the store.

Crown Royal has a fruity vanilla-like smooth taste, with a hint of caramel and apple too.

There are 60 to 70 calories in one serving of Crown Royal.

To mix with Crown Royal, several options are ranging from 7 up to Red Bull, and various other juices and schnapps.

Crown Royal Salted Caramel is available in every other leading liquor store across the nation.

1.75L of Crown Royal costs around $41.99 at Costco. You can check the other Crown Royal sizes and prices of each size in the above sections.

Final Words

Hope you are satisfied with the prices info on this Crown Royal review page. The ancestry of the grandeur of this classic Canadian whiskey, it dates back to the year 1939 when it was invented. In the 1960s, when it became famous in the United States, it had its roots deep down in the current market of whiskey with much establishment from before.


A Palace Chef on What the Royal Family Really Eats

Think pleasing your boss is hard? Try cooking full-time for an entire family—the royal family, to be precise. For a little over a decade, British chef Carolyn Robb had just that challenge.

Racked is no longer publishing. Thank you to everyone who read our work over the years. The archives will remain available here for new stories, head over to Vox.com, where our staff is covering consumer culture for The Goods by Vox. You can also see what we’re up to by signing up here.

Robb began her royal career in the Kensington Palace kitchen. There, from 1989 to 2000, she fed Prince Charles, Princess Diana, and Princes William and Harry .

Royal chef Carolyn Robb. Photo: The Royal Touch

After leaving the palace to work in catering and as a personal chef, Robb finally wrote a cookbook of her own. Titled "The Royal Touch," it hits shelves today and includes favored recipes from her time with the royal family. Racked chatted with Robb to find out how she got the gig, which ingredients were verboten, and what it was like teaching a young Harry and William to make spaghetti.

How on earth did you land a job at Kensington Palace?

While I was at Cordon Bleu Cookery, just outside London, a job came up at Kensington Palace with the Duke and Duchess of Gloucester, cousins of the Queen’s. I was invited to interview for that. I got the job and they lived right next door to the Prince and Princess of Wales (in the palace, in their own apartment). After about 18 months cooking for the Duke and Duchess, Prince Charles and Princess Diana came for dinner. Shortly afterwards, I was offered a job with them! I was in the right place at the right time.

Did you only cook at the Palace?

Wherever they were, I went and cooked, so at Kensington Palace, at their country house at Highgrove. They traveled a lot so there was plenty of packing and moving food around. We might have had lunch in London and dinner in Scotland. We had to be really organized and a little bit ahead so we could plan.

A letter from Diana. Photo: The Royal Touch

Was there anything you were told never to make?

The only thing that was forbidden was garlic. And the reason for that was that they obviously did a lot of public engagements and were in close proximity to people and never wanted to have garlic.

What were some of their favorite foods?

Prince Charles loved to have game from his hunting. At Highgrove, they’d grow their own fruit and vegetables, so almost everything was homegrown. That was the kind of thing he liked most of all—things from the garden, from the estate. Both he and Princess Diana had a really healthy diet.

Did you have to count calories to make sure they stayed trim?

No, nothing like that. But it was a healthy diet in terms of everything being homemade. Everything was from scratch: bread, pasta, ice cream, as well as ingredients like mayonnaise. As a chef, it’s a real privilege where you’re in a job where you’re able to do that type of stuff!

Would you consider the cooking to be super fancy?

Surprisingly [not]. A lot of the product came from the garden. Lamb would come from the estate, milk would come from the cows on the estates. The pheasants and game were shot so that was no cost and the wild mushrooms, we’d pick and use them throughout the year. It was quite economical, the way the kitchen was run. We would do more extravagant things if we were entertaining.

What were meals like? I’m picturing a formal event, like something on Downton Abbey.

It depended. If they were entertaining then yes, it was much more formal than you and I would have: butlers would serve the meal to the table and the food was on silver platters. But if it was just the Highnesses' meal for two in the evening, it was much more informal. It would possibly be sitting on trays in the front of the fire.

Did you ever use any ultra-luxurious ingredients?

A lot of people’s impression of [their] food is that it’s upscale, like always with caviar. But they really didn’t have that kind of diet at all. When they were home, they preferred really simple, fresh, homemade meals. We had things like wild mushrooms, though, that we’d actually pick on the estate in Scotland. Each summer we’d go out there and pick them and dry them and freeze them so we’d have them throughout the year. Sometimes they were given caviar and truffles as a gift and so we’d use that, but we would never buy [those]. I think it might surprise people that [Prince Charles] was conscious of things like that.

Is it true the royal family packs up leftovers in Tupperware?

Yes, the prince was very economical and very much believed that nothing should go to waste. If there were leftovers, they’d be used one way or another. If not for him, then rehashed and used for a meal the following day. But we were always quite careful: he never wanted to have huge amounts of food on the plate. They were always very thrifty and economical. If we made roasted lamb and there was leftovers, we’d probably go and make Shepard’s pie the next night.

Talk to me about Prince Harry and Prince William were they picky eaters as kids?

They were amazingly good. Princess Diana was the one who decided what they were going to eat. Like all children, they had their things they liked to eat, but they’d eat roast chicken, Shepard’s pie, homemade fish fingers. And quite early on, they started eating game. At a young age, they tried to get the boys to eat things that everyone was eating so that later on in their lives they could go off and be in weird, wonderful places eating weird, wonderful things.

Did you cook for the queen? What did she like?

Yes, I did a few times. She came for lunch at Highgrove and to a few major charity events at the Buckingham Palace. I think she has a fairly simple, traditional English diet. I remember cooking pheasant on one occasion. Like Prince Charles, she enjoyed eating produce that was from one of her estates and things that were home-produced.

Was it scary to cook for the Queen? Or Princess Diana?

Yes, it was pretty terrifying, really. But you’re so busy working hard to make sure that everything was perfect that there really wasn’t any time to be nervous.

Did you ever have any massive screw ups?

Well, no—never any major disasters. Once, we had a trip to a castle in Wales and I hadn’t been to that castle, but I obviously had to plan the menu before we got there to bring all the ingredients and equipment. When I got there, the kitchen was an absolute broom cupboard—and a lengthy walk from the dining room. But obviously the menu had been decided and printed already because we had formal dinners. I had a soufflé on the menu the first night, and things like that can be a nightmare because they have to go straight from the oven to the table. I had the butler literally running down the corridor trying to get the soufflé to the table. You don’t really envision getting yourself into that until you visit one of these old castles and find yourself down in the dungeons.

We had a big charity event in a tent in a field in the middle of nowhere once, and we rented equipment and had these massive ovens. When we tried to get the dessert out, the handle broke off and we couldn’t get them out! We had a bit of a mad dash to try and quickly throw something else together in ten minutes.

Was there anyone in the royal family that wanted to cook? If they did, could they, or was that not an option?

Yes. The kitchen was there and they could have cooked if they wanted to. When the boys were quite young, they used to like to come into the kitchen and we did stuff with them like cookies and meringues. As they got older they were really quite interested in learning to cook, even in college. They had access to a kitchen, I think, at the age of 15. When they came home from school on weekends they’d ask me to teach them how to cook spaghetti bolognese or other recipes they were allowed to make themselves. For the most part, they didn’t cook on their own.

Do you know anything about the current royal chef for Kate?

As far as I understand, they don’t have a chef at the moment. They have a small household and can fend for themselves. They’ll probably want to do that for as long as they can. Have a normal family life because that will really change when you have butlers and nannies and cooks around, the house is no longer your own. I'm sure they want to just be leading a normal family life.

Wait, so Kate is cooking for her family?

Yes, Kate does quite a lot of the cooking at the moment. You have to remember that she’s not royal. She comes from a normal background and a normal home where she’s always cooked for herself. And what I’ve always heard is that William enjoys spending time with her family because they just eat together at the kitchen table like a normal family. I’m sure that that’s what they still do.


Healthy Snack Recipes To Keep You From Getting Hangry

Let's be honest, most of us love a good snack. It's rare we'll go through the entire day without snacking on something, be it sweet or savoury (especially once we hit that mid-afternoon slump). But it makes sense to indulge in a healthy snack, right? With that in mind, we've put together the perfect selection of healthy snack recipes that you can whip up in no time.

Bonus: they taste delicious!

And since you're here, you're probably already thinking about dinner. So check out the rest of our Healthy Dinner Recipes, too.

Making your own apple crisps is very easy and it's a delicious healthy snack to have on hand and not to mention, one of our favourite apple recipes. Use your favourite apple and try slicing them as thinly as you can. We like using a mandoline for even slices! The best part is that these are perfect both made in the oven or in air fryer!

These avo' crisp babies are a healthy alternative to your average shop bought ready salted crisps. Make a big batch and you've got snacks sorted for the whole week.

It's like the best of hummus and guacamole combined.

We like our baba ghanoush GARLICKY. If you don't, skip grating the raw clove in at the end. Without it, you'll have a more subtle (slightly sweet) garlic flavour that will make everyone very, very happy.


The Most Unique Bars in America

There is a bar where you can drink and pet dogs. Seriously.

A night out on the town can really put a dent in your wallet, but a visit to one of these 15 bars is well worth the experience. From dogs and ghosts to mermaids and subway tunnels, here are the 15 most wildly unique bars in America.

Imagine a bar where you can fetch a drink and dogs run free. Well, that fantasy is a reality at Mutts Canine Cantina. The Texas-based bar has two locations&ndashone in Dallas, and the other in Fort Worth.

Ahoy! It's a pirate's paradise when you enter this nautical, shipwreck-inspired watering hole. The Ft. Lauderdale bar offers visitors the chance to sip on cocktails as they take in the beauty of living "mermaids" as they gracefully swim past the porthole.

Enjoy a premium cocktail at Northampton's The Tunnel Bar. The structure housing the bar was built in 1896, when trains were a primary mode of long-distance transportation. Now, it is an elegant and sophisticated lounge.

Only in Portland would you find a Lovecraftian-inspired bar that conjures tasty spirits under the tribute of everything macabre and weird.

Various locations in Wisconsin

If you're long craving the summertime traditions enjoyed at a campfire, look no further than Camp Bar. The "urban camping" experience has tents pitched at three locations across the state of Wisconsin, including Milwaukee.

Tucked in the corner of Rochester is a house of oddities where the drink selection is as spirited as a ouija board. The cafe and bar also features live performances, cult-horror screenings, and tarot card readings.

The bartenders behind the counter at Magic Lounge are anything but ordinary. Sure, they'll pour you a drink, but they will also perform a trick or two that will entertain and challenge your mind. The venue also provides full-blown magic shows, magic lessons, and&mdashoh, yeah&mdashyou have to enter through a laundromat.

You're going to want to bring a jacket to the coolest experience in Vegas. Well, actually, not really. They'll supply you with all the winter gear you need. Everything inside the bar, from the walls and chandeliers to the drinking glasses and seats, is carved out of -5 degree ice. It's like drinking inside of an igloo.

Locations in New York City and Los Angeles

Beetlejuice! Beetlejuice! Beetlejuice! Step inside the world of Tim Burton, where every day is Halloween. The Beetlejuice/Nightmare Before Christmas hybrid-themed bar and restaurant has locations situated in NYC and LA, and both deliver a spooky good time.

Journalists and newsies alike will enjoy the atmosphere that Local Edition has to offer. The news-themed, San Francisco&ndashbased bar has headlines papering the wall, and vintage typewriters don every corner.

Locations in Chicago and Milwaukee

Even James Bond needs a place to kick back and grab a martini (shaken, not stirred). With locations in Chicago and Milwaukee, The Safe House is a spy-themed experience. But don't worry, you don't need to take up a career in espionage to find the secret entrance. Just look for a red door and be prepared to complete a clearance test.

From a beverage treasure chest to sparkler cocktails, if you're searching for unique presentation from genuine mixologists, The Aviary in Chicago creates much more than just a cocktail&mdashthey create a one-of-a-kind experience. Co-founder and Mixologist Charles Joly was even named the 2014 international bartender of the year.

At the Jekyll & Hyde Club in Greenwich Village, paintings come alive, bookshelves move to reveal hidden passageways, and live entertainment is around every coffin, er, corner. The haunted bar and restaurant is full of eerie delights.

This isn't your typical hole-in-the-wall dive bar. What sets this Sacramento-mermaid attraction apart from the rest is that the live sea-people swim directly above the bar. No matter where you stand, everyone will have a view of the special show. Just look up.

Located inside The NoMad Hotel in NYC, guests and visitors can enjoy a specialty cocktail in the comfort of an elegant, two-story library. The space features an extensive collection of books and is connected with a spiral staircase, imported from the South of France.


The best bar food in Georgia goes beyond mozzarella sticks and chips

From simple peanuts to a plate piled high with nachos, bar food can run the gamut in America.

While standard options such as cheese sticks and quesadillas are the typical foods you see on a menu, some spots around the nation have leveled up their bar food game.

Eat This, Not That recently compiled a list of the variety of bar foods offered in the U.S.

“Bar food, the perfect accompaniment to any happy hour, is some of the tastiest, most comforting food out there, and we can understand why,” the website said. “From Knoxville’s duck confit fries to Seattle’s garlic burrata pull-apart bread, this list of some of the best bar food options throughout the States proves that bar food is so much more than just chips and peanuts.”

Georgia’s best bar food is definitely more than those two things.

Thrill Korean Steak and Bar in Sandy Springs opened in August 2020 and is an all-you-can eat spot. Choose from 23 protein options and unlimited small plates. There’s also a full bar and signature cocktails to sip on.

“If you’re looking for a place that offers a long list of beer, wine, and spirits, as well as delicious bar food, this is the place for you. A fan favorite on the bar menu is the Korean Fried Chicken, which Yelp reviewers have described as ‘phenomenal,’” Eat This, Not That said.

Aside from the fried chicken, there’s also the beef brisket, headless Cajun shrimp, Korean-style short ribs called galbi, and pork brisket.

You can eat as much as you want for $28, but one Yelp reviewer noted you can save by coming at lunch time.

“You can’t beat the $12 lunch special. So much food for so little money. It felt like the AYCE option with the amount of appetizers and meat options,” they wrote.


Traditional English RecipesTasty English Food For You to Cook

Most traditional English recipes have a long and eventful history. Some were passed down through generations of cooks, others were chance inventions that were so well liked that many cooks took them up and made them classics. This section of the site is my collection of things I've found and tried and loved.

There are recipes for an English breakfast, which is much more than bacon and eggs or toast on the run.

Soups are true soul food. They can be uplifting or soothing, calming or invigorating. They are easy to make and can feed a crowd, while Salads can turn a summer afternoon picnic into a stylish eating experience.

Sandwiches are a great English invention that's sadly been overtaken by the supermarkets. But make your own and you will really know the wonders of a good sandwich, whether you eat it at your desk or outside on the lawn as part of a picnic.

Tasty, warming, comforting . a good dinner should be all of these and we have a vast number of traditional English recipes that fit the bill perfectly.

Puddings are an English love affair. Summer desserts are light, fruity and just right for being eaten outside in the sunshine. And come winter, we look for more warming, comforting fare, to steamed puddings, baked puddings, warming crumbles and apple pie.

Drinking tea is an institution in England. And for most people, just a cuppa just won't do. There has to be something alongside it: a biscuit, a slice of cake, a bun or a scone. And just like baking, jam making, pickling and preserving are real kitchen pleasures, because the results of your labours are around for weeks if not months to be enjoyed.

While everyone can name at least three English drinks, what about all the others? The old-fashioned tried and tested ones? What about mulled wine, shandy gaff, claret cup, sloe gin, mead, a bowl of punch or a glass of cherry brandy?

Christmas without its myriad of traditional recipes just wouldn't be Christmas. Check out all the traditional favourites like mince pies, christmas pudding, mulled wine, chestnut soup and more in my Christmas food section.

And finally, there are sections for apple recipes, mincemeat recipes, asparagus dishes and recipes for the most maligned of all vegetables: Brussels Sprouts. Over time, I'm sure there'll be more. I love researching recipes - unusual ones, traditional ones and local ones - and I'm frequently adding new recipes to this list. Click on the images to move right to the section you're interested in . or browse at leisure through this tasty selection of traditional English recipes.


Roy Choi's First Vegas Restaurant Plays the Hits and So Much More&mdashHere's an Inside Look

Choi promises to bring Los Angeles flavor and energy to Best Friend, opening December 19.

It’s November 10, a little more than a month before Roy Choi opens his first Las Vegas restaurant. He’s sitting down at that restaurant, Best Friend inside Park MGM, for the first time.

“I think this is the VIP table right here,” he says when he realizes that the banquette he’s at offers views of the dining-room bar, a lounge area, the DJ booth, the restaurant’s entrance, and the open kitchen, which includes both a chef’s table and a refrigerated kimchi-fermentation room.

Choi smiles when I say that the kimchi chamber, which is empty and set at 38 degrees during this visit, resembles what other restaurants use to age beef.

“Yeah, my dry-aging room is a kimchi room,” says Choi, a chef who’s clearly ready to bring the funk in Vegas.

Best Friend is in a high-profile new resort that’s also home to Lady Gaga’s new residency, so it’s time for Choi to play the hits. Best Friend, which opens on December 19, will showcase what he’s been cooking for the last decade in L.A. There will, of course, be Kogi tacos the chef revolutionized the food-truck scene and so much more when he put Korean barbecue into tortillas in 2008. There will be dishes, some “remixed and remastered,” that originated at Choi’s L.A. restaurants: chubby pork-belly bowls from Chego, ribs from A-Frame, carrots from Commissary, and both hot pots and Korean barbecue from Pot. Beyond Choi’s spots, there will be homages to iconic L.A. dishes the chef has enjoyed eating over the years, including Yang Chow’s slippery shrimp and Carnitas El Momo’s carnitas.

Choi says it’s important to have some affordable dishes at Best Friend, where a few tacos might run you $10 or $15. He wants parents to bring their children for early dinners, but he also understands that Vegas is a place where many guests crave over-the-top experiences.

“This will be the first time in the last ten years I’ll be able to explore high-end items like caviar and truffles,” he says. “This will be the only place where you can get a Kogi taco and put osetra caviar on it, you know what I’m saying?”

Vegas, after all, is where people go for singular experiences.

𠇊s much as I want to honor Los Angeles culture, I also want to make Best Friend a place for Vegas,” Choi says. “These things are not clichés or stereotypes. There truly is a Vegas culture where people ball out. Maybe it’s not something we would do in Los Angeles. But in Vegas, it’s actually kind of normal with casino players and people who fly in from all over the world. It’s your responsibility to deliver the product they want.”

At the same time, this is Roy Choi, who doesn’t do things in traditional ways. So he’s going to have caviar service with tostadas and salsas. He’ll put caviar on Korean potato pancakes that resemble what’s in L.A. Koreatown restaurants like Kobawoo. He’s happy to sell you a tin of caviar and watch you spoon it over chili spaghetti or spicy pork Korean barbecue that’s quickly saut on the plancha with some onions. (By the way, that spicy pork is shaved thin in a way that might remind you of shabu shabu or a Philly cheesesteak, depending on your reference point.)

This is how Choi thinks when he cooks: He considers what he likes to eat and then creates new ways to present those flavors. About half of the dishes at Best Friend are new, and they include a japchae-laden tamarind cod hot pot that’s a nod to Vietnamese clay-pot catfish. For dessert, there’s a riff on Korean shaved ice: a red bean bingsu (with jackfruit and condensed milk) in a form that evokes Dippin’ Dots.

When you enter Best Friend, the first thing you encounter is a neon-lit room built to look like a liquor store, the type of establishment you might visit in L.A.’s Koreatown for everything from soju to single-malt Scotch. This room will feature slushie machines filled with a combination of fresh juices and top-shelf booze.

Best Friend’s high-ceilinged dining room is inspired by a Korean spa. There will be hanging plants as a nod to Commissary, one of Choi’s former L.A. restaurants. You’ll see work, including a big Phung Huynh mural, from socially conscious L.A. artists and street photographers all over Best Friend. This restaurant will represent so many parts of Los Angeles.

But more than anything else, Best Friend will rep Pot, a restaurant Choi used to have at L.A.’s Line hotel. Pot was Choi’s Korean restaurant in Koreatown. It never quite took off the way some of his other endeavors have, and Choi wants to resurrect its essence in Vegas.

“The core seed is to take another crack at Pot,” he says. “I really think I cook good Korean food. I really do, just straight up.”

Best Friend will serve hot pots like a hybrid of two Pot dishes: the kimchi jjigae and the Steam Room with steamed tofu, pork belly, and caramelized kimchi.

“It became a super jjigae,” Choi says.

Best Friend will also have vegetable hot pots and army stew, a dish featuring ramen and canned meats.

“Pot was my most special restaurant to date,” he says. “It was truly the restaurant I thought I was always destined to make. I know a lot of artists and chefs don’t talk about this, but sometimes you just don’t get to the finish line. That honesty and tenderness is something we’re kind of not supposed to express. Everything’s supposed to be a hit.”

Choi touches his chest: 𠇏rom here, I couldn’t get it all the way out,” he says and then moves his hand skyward. “On top of that, it just wasn’t the right time, the right place, the right environment, to fully express itself. It maybe wasn’t even fully developed in my mind yet.”

The creative process, Choi says, can feel like a spiritual experience.

“This stuff is truly coming from somewhere either within us or passing through us,” he says. 𠇊nd all we’re doing is seeing this kind of motion picture in our minds.”

Working with a big team to make customers see the film you’re seeing can be difficult.

“It’s a very delicate balance,” Choi says. 𠇊nd when you do hit it𠅊 lot of restaurateurs do and I have myself in the past—it’s effortless. And if it’s just a hairline off, it can be complete failure. That’s the truth. But learning from all those things is what spawned this new 2.0. It’s a lot more festive. It’s not being positioned as a Korean restaurant. It’s really based out of L.A., and it has this freedom to be whatever it wants to be.”

So why not have biodynamic wines? Why not have yellow lightboxes? Why not move around tables after dinner service so the space can turn into a late-night club that won’t have a cover charge? Why not see if your musician friends, maybe Evidence or the Beat Junkies or Peanut Butter Wolf or whoever else returns your calls, want to DJ? Why not serve fried bologna sandwiches, Kogi dogs, and cocktails in the liquor-store room? Why not make it rain truffles in the dining room? Why not get produce from the Hollywood farmers&apos market? Why not make a ton of pickles? Why not use premium Niman Ranch, Creekstone Farms, and Snake River Farms meat? Why not create a “reverse speakeasy” where you walk into the liquor-store bar and then have the dining room hidden behind an air curtain?

Best Friend is about eating great food, but it’s also inspired by another quintessential Southern California experience: going to Disneyland.

“You know that exact feeling when you walk through the turnstile at amusement parks?” Choi asks. “Just that little nanosecond where everything is just, like, wow? Everything is a possibility. Everything is right there for you, and it’s all about to happen. That’s the feeling I want for Best Friend, and I think we’re really close.”

Best Friend, 3770 S. Las Vegas Blvd, Las Vegas, 702-730-7777


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