Q: Hey, UP! What are the five best new restaurants that have opened in 2018 in the area? What openings are you most excited for in the next few months?
UP: It’s hard to choose! In no order, here are the five I’d say: Bardo, Fin & Fino, The Stanley, Le Cochon D’Or, and Siggy’s Good Food to throw in something a little more unique. Haymaker and La Belle Helene have also had a big impact on Uptown’s dining scene. As for what’s up next, I’m really looking forward to N.C. Red, Bruce Moffett’s upcoming seafood/fried chicken house, Sweet Lew’s BBQ (we’re hosting an exclusive preview event there on Monday!), and Barcelona Wine Bar to have chef Nicolas Daniels’ empanadas again. There’s so much happening in this city!

Q: Can you provide/source a good recipe for congee? I really enjoyed having congee for breakfast when I traveled through China and don’t know how to make it!
UP: Yes, we can! We’ve posted a recipe for congee here. Enjoy!

Q: When is your next 20-buck bottle review coming out?
UP: Thanks for asking this, I’m glad you’re enjoying the series! We’ll post one next week.

Q: What are chefs’ secret ingredients for their Thanksgiving meal?
UP: This brought some fun answers. Chef Mike Bowling of Soul Food Sessions says he uses black tea to brine his turkey, giving it a nuanced flavor and deeper color. Tom Dyrness, executive chef at Mama Ricotta’s, says a good bottle of Chianti goes well with everything on the Thanksgiving table, and is also great for braising. Bottle Cap Group’s Troy Gagliardo uses mayo in a lot of his dishes, including on the turkey. “The main trick is to dry the turkey inside and out and smear a thick coat of mayo all over the bird, then season. It replaces an oil rubbing and helps keep the Turkey moist as well as a perfectly golden skin,” he says. Earl’s Grocery executive chef Marc Jacksina uses cedar berries in his turkey brine, and stock for the stuffing and the gravy.

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