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Restaurant coréen
Chaussée de Waterloo 510
Brussels  restaurants 
2 days ago by mandarine
Locations | Venice LA | Intelligentsia Coffee
Receive an individualized coffee experience from our knowledgeable staff at our Los Angeles Venice location, where seasonal coffee is made to order.
venice  restaurants  america  california  coffee  travel 
2 days ago by jbmorley
The Evolution of the Coffee House
The origins and history of the humble coffee shop
Today, the idea of a coffee house usually brings to mind a cozy place that serves gourmet coffee and espresso drinks, with couches to lounge in while you sip. So how did the coffee house get its start?
Today, I'm looking back through time to see where the coffee house started, and how much it's changed (or hasn't changed?)
The first record of a public place serving coffee dates back to 1475. Kiva Han was the name of the first coffee shop, located in the Turkish city of Constantinople (now Istanbul).
Coffee was such an important item during that time period, that it was legal in Turkey for a woman to divorce her husband if he could not supply her with enough coffee. Turkish coffee was served strong, black and unfiltered, usually brewed in an ibrik.
coffee  restaurants  history 
3 days ago by rgl7194
Claro Serves a Smooth and Stunning Mole - Eater NY
Mole needs a better stage in the Big Apple. While my West Coast colleagues have found that there are virtually no bad versions of the dish in Los Angeles, the same cannot be said for New York, where it’s not uncommon to encounter mole as a one-note sauce — sugary slop atop enchiladas.

There are exceptions. One of them is the Oaxaca-inspired Claro in Gowanus. The restaurant, awarded three stars by my colleague Robert Sietsema in January, serves a serious red mole.

“We have to stop referring to mole as a sauce. We have sauce, but mole is the dish,” famed chef Patricia Quintana said of the quintessential Mexican foodstuff, a preparation that harkens to the time of the Aztecs. The Southwestern state of Oaxaca in particular is home to countless varieties; they’re laboriously forged from chiles, spices, and tomatoes, thickened with seeds and nuts, and cooked in cazuelas until they take on the color of sun baked bricks or roadside tar. Moles often employ stewed turkey or other affordable proteins in supporting roles, but really, the star is the dark, aromatic gravy.
new-york  brooklyn  restaurants  mole  oaxaca 
3 days ago by ianmclaury

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