Athens

Best Bites 2018: Athens

The Athens food scene has been booming over the past few years. The increasing number of tourists, the growing optimism of investors who see a financial opportunity in the food industry, as well as an ever-growing pool of talented new chefs, cooks, baristas and bartenders have all contributed to this creative regeneration – not just of the food scene but of the city itself. There is a deeper interest in high-quality ingredients, which is why we’re seeing more and more farm-to-table and organic restaurants. Food trends are also making an inroad, hence the growing number of street food and vegan options – some of which are so good that they really deserve an award.

Barcelona

Best Bites 2018: Barcelona

From a distance, 2018 may look like the calm after the storm in Barcelona, the tempest of 2017 being the independence referendum and its fallout. Yet this isn’t quite what we’d call calm – the city is still convulsing, swinging between action and reaction, as it struggles with gentrification and social upheaval. The independence of Catalonia is not the answer to everything anymore, but it is still a mood, a political cause and door that could be half closed or half open, depending on your perspective. Chefs are looking outside of the center, and even the city itself, in search of better opportunities. Numerous restaurants have moved elsewhere, while others have shuttered their blinds, like a skin of eateries that the city is slouching off.

Shanghai

Best Bites 2018: Shanghai

Shanghai usually opts for trendy over traditional, and 2018 was no different. Dining and drinking “hotspots” tended to appear in the slew of newly-opened ultra-lux five-star hotels, including the Middle House, Edition, Sukkothai and BVLGARI hotels, to name just a few. In the everyday budget range, we’re still seeing mom-and-pop shops struggle to survive the tight real estate market and licensing battles with city officials. With yet another western-style bakery opening up and replacing our neighborhood Hunan joint, we’re left hoping that maybe 2018 was also the year of “peak” bread and coffee. It seems that trendy coffee shops are taking over any slice of open real estate.

Tbilisi

Best Bites 2018: Tbilisi

Editor’s note: We’re celebrating another year of excellent backstreets eating by taking a look back at our favorite restaurants and dishes of 2018. Starting things off is a dispatch from our Tbilisi bureau chief Paul Rimple. It was a wet, cold, gray autumn day, and we were shopping for household stuff at the East Point Mall, close to the airport, where we built up an appetite. Our home was being renovated, we had no kitchen, and the mall had a food court. We understood nothing here would taste good – the sushi, the pizza, the Asian noodles with a 30 minute wait – but were not prepared for the hideousness that passed as burgers and a chicken wrap from a world-renowned fast-food enterprise. “Of all the good places to eat at in this city,” my partner bemoaned, dropping her half-devoured chicken wrap on the plastic tray and pushing it away.

Athens

From Snout to Tail: Greek Regional Christmas Traditions

Important holidays have long been associated with large feasts and for centuries have functioned as an excuse to treat family and guests to something special. Christmas in Greece is no exception: there are many culinary traditions associated with the Christmas season, known as Dodekaimero (twelve days), which officially begins on December 24 and ends on January 6. Nowadays many Greeks associate the Christmas table with a roast stuffed turkey, a tradition that arrived in Europe from North America, particularly Mexico, around the 1820s. It gradually became fashionable in Greek cities and over time turned into a Christmas staple, with a traditional stuffing prepared mainly with chestnuts, chopped turkey liver, minced meat, pine nuts and raisins.

Istanbul

A New LIFE: Helping Refugees Become Food Entrepreneurs

In happier times in Aleppo, a sweet drink called sharab al-louz ¬– made with almond extract, milk and sugar – was a staple at celebratory events such as engagement parties and weddings, Ammar Rida recalls. That was before he had to leave his job as a lecturer at the University of Aleppo and flee Syria lest he be conscripted to fight in the war that has been ravaging his country for the past seven years. Today, Rida, a serious man in his late thirties with short salt-and-pepper hair and a stubbly beard, is working to establish a business selling sharab al-louz and other healthy, natural drinks – some traditional to Syria and others he is developing based on his background in food science – at restaurants in Istanbul.

Queens

Rudy’s Bakery and Café: Baked-In German

If we could wind the clock back to 1934, to listen in as Rudy’s Bakery rolled its first strudel, German is the language we would have heard at the baker’s bench, and beside the glass-fronted display cases, and, more likely than not, on the sidewalk outside, along Seneca Ave. At least since the late 1800s, Ridgewood, Queens, was a predominantly German community. Local breweries were major employers; at the turn of the century, Ridgewood and neighboring Bushwick, Brooklyn, were home to more than a dozen.