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David Lissner
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Fall-flavored Fine Dining

Fall-flavored Fine Dining


(Cultured barley porridge in the making at 42 Grams. Photo: 42 Grams)

(Cultured barley porridge at 42 Grams.)

Fall-flavored Fine Dinin:

Sometimes when we dine out during fall, we actually want something more than pumpkin-spiced whatever. Sometimes we want novel, thoughtful interpretations of the season, incorporating timely and locally derived ingredients prepared in a unique fashion with some thread of cohesion. Imagine that. Nothing quite achieves such glory as a well orchestrated seasonal tasting menu, like the new fall menus rolling out at 42 Grams and Sixteen, two fine dining masterworks on opposite sides of town. While both may skew modern and high-end, each offers its own distinct approach to service style, ambience, and of course, cuisine…………CONTINUE:   



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Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 square kilometres or 219,000 square miles).[2]