Okay, LA! You monster of a city that knows no limits! You’re definitely not easy to grasp for someone only equipped with old-timey European city-managing-skills. Someone who wants to stroll around to enjoy the (admittedly fake) impression of discovery, to soak in the atmosphere. Instead, you demand planning and patience, you want me to know where I’m going before I get into the car, to plan my day so I won’t be endlessly stuck in traffic because I decided to hit the ten at the wrong time of day, or went down Pico Ave because I hoped to avoid the jam on the 405 (no idea what I’m talking about…). I did plan for this, even more than for my trip to Tokyo last year (which already was my personal record for holiday-prep). Thanks to the LA-issue of Lucky Peach, which was published just a few weeks ago, and the tips of trusted friends form LA, I managed to eat exceptionally well on this trip and here’s what I had.
Sponsored by Yeni Rakı
Fes is serving a cuisine that is usually most celebrated and known for its fast food options. Here, Turkish food is going way beyond Döner, and into the realm of grilled meats, served with buttery rice, crispy flat bread, and a stunning assortment of mezze. This menu is combined with an of-the-moment aesthetic: bare brick walls, gorgeous embroidered pillows, furniture made from used wood, pleasant music, and friendly staff with full beards and skinny jeans. People flock to Fes to enjoy a long feast with friends and family, to slow down, relax, share stories, memories, and food. And this concept goes extremely well with a couple of glasses of Yeni Rakı, which is why the world´s number 1 aniseed brand is celebrating a whole festival in the joyful spirit of Istanbul.
First of all, before I even begin to summarize our annual Berlin’s Best Bread competition of 2017, I have to say that bread in Berlin has become so much more diverse compared to when we started in 2013 – back then, we only found few bakeries who used only sourdough as a leaven, making bread in an artisanal, small-scale way. Today, more and more Berlin bakers choose exactly this method, that, while not being as predictable and thus controllable like others, makes for individual and high-quality loafs. Because the proofing of the dough is more sensitive than with other rising agents, the baker needs to give it more attention, and I believe this creates a closer bond, a better understanding of what makes bread. So, finally, we were able to ask only for sourdough-breads without yeast or other helpers for our annual tasting in the goal to find Berlin’s tastiest loaf.
Oh my god, this was everything!! You all showed up to get that heat going: steaming hot grills, boiling dance-floors, extra spicy sauces, and belly-warming buns. Celebrating, partying, and feasting despite winter is what we did at last Saturday’s Burgers & Hip Hop winter edition. All with the goal to find the most scrumptious winter burger among the competitors. We collected almost 600 votes for our talented grill masters, read on to find out who won the crown!
When one lives, works, and breathes in Berlin it’s easy to forget that this miraculous monster of a city actually sits in the center of a quite pastoral landscape, with loads of lakes, fields, and forests. And a gorgeous farm-to-table restaurant in the midst of Mecklenburg’s woods. Here, instead of serving plain old Schnitzel with potatoes and gravy like so many country inns, chef Wenzel Pankratz is creating unpretentious and elegant menus centered around the quality of the produce they grow. We spent an evening, night, and morning in this picture-perfect paradise, and you should too.