Keizo Shimamoto has now created Ramen Fries to accompany his famed Ramen Burger.
For this installment of “Artist Eats,” we asked Stefan Marx to share his favorite place to eat. Stefan is an artist and illustrator based in Hamburg, Germany, who is known for his playful line drawings and fantastic zines. Continue reading for his answer.
Here’s a cocktail inspired by the talk show that covered everything from women to politics
2 parts Sailor Jerry Spiced Rum
4 parts fresh pineapple juice
Build in a rocks-filled highball glass.
Top with soda water and garnish with a lemon wedge.
Get to talking… and drinking.
Whether you’re using it at the bar or in the home kitchen, Vessyl is a smart cup that will track your liquid intake down to the brand and calorie, and then develop a custom hydration schedule so that you can fully take control of your liquid life.
What do you POUPON?
Following the success of their annual Burger Week, the Los Angeles phenomenon known as The Oinkster share with us the recipe for their Cheesesteak Burger Of Philadelphia. Grill it up, Burgerlord.
The Cheesesteak Burger Of Philadelphia
4oz Angus Ground Beef Patty
3oz Thinly Sliced Chuck Roll
Small Handfull of Sliced Red and Green Bell Peppers and Onions
Two Slices of Provolone Cheese
French Bread Burger Bun
Cruzan’s Better Than A Necktie
1 part Cruzan Single Barrel Rum
1/2 part DeKuyper Vanilla Liqueur
1/4 part Fresh Lime Juice
Add the Rum, Vanilla and Fresh Lime Juice to a pint glass. Slowly pour IPA to combine.
Photograph by Miki Kawasaki
For this installment of “Artist Eats,” we asked Robert Otto Epstein to share his favorite place to eat. Robert is an artist based in New York City, who is currently showing work in a group exhibition at Mulherin + Pollard, and will have a solo exhibition at Matteawan Gallery in July. Continue reading for his answer.
Focusing on one item at a time, Alton Brown is enhancing the way we prepare food. Here, Steak on Coals, which as an apartment bound New Yorker makes me jealous of those with room for a grill.
With a light nod to Radlermass, Franz Xaver Kugler’s 1922 invention of a 50-50 beer & lemon soda drink for bicyclists that passed by his tavern, RAD is a new offering from Sixpoint that features a blend of fruit juices balanced by a smooth wheat beer base and very low ABV. Perfect for day-long sessions.
Because sometimes you have to work extra hard for your drinks
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
Bicoastal gluttons rejoice, for eleven days straight you can feast on delicious burgers without having to explain yourself to anybody. Out in LA, The Oinkster’s much-loved Burger Week began yesterday with The Cheesesteak Burger of Philadelphia and continues through Sunday (6/8), culminating with a burger called the “Lucy Goosey.” The following day in New York, Shake Shack celebrates a “Decade of Shack” featuring 5 days of burger collaborations with Daniel Boulud, David Chang, Andrew Zimmern, Daniel Humm, and April Bloomfield. All the juicy bits to get your mouth watering, below.
For this installment of “Artist Eats,” we asked Brian Scott Campbell to share his favorite place to eat. Campbell is currently living in Santa Barbara, CA, and has work included in an exhibition, Forever, which is curated by The Suzanne Geiss Company at the Metropolitan Art Society in Beirut, with Chris Johanson, Ryan Johnson, Mira Dancy and Kristin Baker. He has upcoming shows at CB1 Los Angeles, and TSA Gallery in Brooklyn. Continue reading for his answer.