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September 18, 2019

Vezir Han: Rebuilding Aleppo in Istanbul

By Dima Al Sayed and Noama Fawakhirjy
Istanbul -- Khan al-Wazir is a remnant of Aleppo’s Ottoman past: In the late 17th century, the Ottoman governor of Aleppo commissioned the construction of this large caravanserai (in fact, its name means “caravanserai of the minister”), a building that housed both merchants and travelers.Read more
Istanbul -- Khan al-Wazir is a remnant of Aleppo’s Ottoman past: In the late 17th century, the Ottoman governor of Aleppo commissioned the construction of this large caravanserai (in fact, its name means “caravanserai of the minister”), a building that housed both merchants and travelers.

In 21st-century Istanbul, the former capital of the Ottoman Empire, a new Khan al-Wazir has cropped up, this one providing a different type of comfort: Aleppian cuisine. “I wanted to give my restaurant this special name, which refers to the ancient link between Aleppo and Istanbul,” said Hasan Douba, when asked why he chose Vezir Han, the Turkish rendering of Khan al-Wazir, as the name for his restaurant in the Fatih neighborhood.Read more
September 17, 2019

Berbena: Back to Basics

By
Barcelona -- At first glance, Berbena, a restaurant in Gràcia, resembles a small, pretty tree with dazzling foliage – it offers a sophisticated and complex dining experience. But the restaurant’s delicate attributes, those pretty leaves, wouldn’t be possible without a carefully tended trunk and roots. In short, the basics matter, something that its creator, chef Carlos Pérez de Rozas, decided after years spent in high-end kitchens. Read more
September 16, 2019

200 Gram Noodles: From the Streets of Chongqing

By
Queens -- On the streets of Chongqing, no menus are needed. From that southwestern Chinese city near Sichuan province, a beribboned snapshot – which hangs beside the table where we speak with Tingting Li, the chef and a partner of 200 Gram Noodles, in Flushing, Queens – helps tell the story. Read more