Long Island native Ivan Orkin moved to Japan 10 years ago and opened 12-seat ramen shop Ivan Ramen in a small town on the outskirts of Tokyo. Despite his American heritage and limited formal training in ramen making (he took a six-day course), Orkin gained a cult following for his nuanced broths and perfectly textured noodles.
Depending on its smokiness, saltiness, fattiness and flavor, bacon can range from basic breakfast staple to pure porcine perfection. Food & Wine editors sampled both nationally available and mail-order artisanal brands to find out which bacon is truly the best.
Beverage directors like Kirk Kelewae, of Eleven Madison Park, and Atera’s Scott Cameron no longer consider beer an afterthought. “Beer is certainly as good a match for food as wine; in some instances, it’s a better match,” says Kelewae. At EMP, he serves J.W.
The original Experimental Cocktail Club opened in 2007 in what was then a cocktail-deprived Paris, importing New York–style mixology culture to the City of Light and igniting a Parisian cocktail movement.
Pearl-like carnaroli rice and Ligurian salt-packed anchovies are delicacies, sure, but to coax these superlative ingredients into the perfect Italian meal—just like Nonna would—you need a proper education. Cue the city’s temple of Italian cuisine, Eataly, and its newly revamped cooking school, La Scuola.