Filet with crab, roasted Brussel’s sprouts, and corn crème brûlée at Steak 48. Photo courtesy

Q: I love how Unpretentious Palate focuses on local restaurants, but I travel a lot. Are there any corporate or franchise restaurants you like that I should look out for when I’m on the road?
Tom: Three immediately come to mind. O-Ku with a Charlotte location in South End also has restaurants in Atlanta, Charleston, Greenville (South Carolina), Jacksonville Beach (Florida), Nashville, Raleigh, and Washington D.C. Solid sushi/sashimi dishes with nice Tobanyaki and Teriyaki options. They also have a very good cocktail program and a well-curated sake list. Steak 48 is a popular SouthPark spot, with locations in Beverly Hills, Chicago, Del Mar (California), Houston, and Philadelphia. A modern steak house concept with many refined old school touches. Steaks are excellent, as you might expect, but don’t overlook the myriad of top-notch sides. Their corn crème brûlée is a personal favorite. I love the overall vibe at Eddie V’s in Uptown with numerous locations in Arizona, California, Colorado, Florida, Massachusetts, Michigan, Missouri, New Jersey, Pennsylvania, Tennessee, Texas, and Virginia. Works just as easily for date nights (if you are traveling with your S.O.) as well as client dinners or solo dining at the bar. Very good steak and seafood options (the lobster bisque is killer). A nice selection of brown spirits (bourbon, scotch, rye, etc.)  and usually a groovy live jazz combo.

Q: I’m thinking about getting a sous vide for my home cooking. Should I?
Tom: Totally! Water immersion cooking offers a lot of benefits. You can accurately cook steaks and chops to a desired temperature without the danger of overcooking (although I find it works best on thicker cuts, at least 3/4-inch). It is very time-forgiving. Fell asleep in front of the TV, invited guests will be an hour late, you’re just not hungry when you thought you would be? You’re safe. Your food will maintain its proper temperature and flavor. There’s also nothing better for braising short ribs or shanks. I’ve done up to 72 hours for both, and the results are miraculous. In addition to meats, you can also sous vide veggies and have some fun with cooked fruits. Need 20 soft-cooked eggs for a brunch party? No problem. It’s also the easiest and safest way I know of to make dulce de leche. And don’t overlook “overnight stone-cut oatmeal.” Go for it!

Q: When I buy parsley, it seems to lose its freshness almost immediately. Any tips?
Tom: Been there! You buy some nice parsley at the farmers market or the store, put it in your fridge’s veggie crisper, and the next day, it’s a mass of limp leaves. What I found works best for me is as soon as I get it home, I trim about a half-inch off the bottom stems and immediately put it in a glass of water, just enough water to cover about one-third of the stems. Then I put the glass upright in my refrigerator. I’ve kept parsley fresh for up to three weeks that way, changing the water periodically. BTW, don’t get the curly parsley unless you plan on garnishing an all-you-can-eat buffet. Stick with the more versatile and more flavorful flat-leaf, a.k.a Italian parsley.