Eat out in Uptown for the Holidays

wwow-2017-eatlocal-bannerThis Holiday Season, travel someplace new by eating at Uptown’s many international restaurants serving flavorful dishes from across the globe.

Chinese

Branch out from standard Chinese-American fare at Uptown’s authentic Chinese eateries.
• Peking Duck: This Beijing dish is sliced in front of diners by the cook and is eaten with steamed buns.
• Dim Sum: A Cantonese cuisine of small steamed or fried savory dumplings, buns, and noodles served family-style with tea.
• Hot Pot: A method of cooking meat, seafood, and vegetables table-side in simmering stock. A highly social dining format where you only”hot pot” with those you like.

Ethiopian

Vegetarian-friendly and packed with flavor, Ethiopia also originated the drinking of coffee.
• Injera: The spongy, pungent sourdough flatbread made of teff flour that acts as both plate and utensil for any Ethiopian meal.
• Berbere: A complex mix of garlic, ginger, chilies, nigella, fenugreek, and many other aromatics used to flavor many dishes.
• Wat: Any stew of meat, fish, lentils, or vegetables cooked in onions, clarified butter, and spices.
• Buna: A dark, bitter coffee brew boiled in a clay jar and a key social ritual.

Korean

Notable for the side dishes that accompany every meal and its many fermented, spicy flavors. Everything is served bite-sized so there is no need for a knife.
• Banchan: Small dishes served with rice set at the center for everyone to share. The more formal the meals are, the more banchan there will be.
• Bibimbap: A pot filled with rice and covered with seasoned or marinated vegetables, meat or tofu, and a fried egg – and stirred together thoroughly just before eating.
• Gimbap: Rice and meat or tofu rolled in gim — dried sheets of seaweed — and served in bite-sized slices.
• Gochujang: A spicy-sweet fermented condiment made from red chilis, rice, and soybeans

Thai

Known for complex flavors and spicy curries, Thai dishes balance disparate flavors, while emphasizing texture, color, and the use of ingredients with medicinal benefits.
• Khao Soy: A curried noodle soup garnished with crispy fried wheat noodles and served with fresh greens, lime, and chili paste
• Tom Kha: An intricate spicy and sour soup made with coconut milk, galangal, kaffir lime leaves, lemongrass, and chilis.
• Massaman Curry: A mild curry invented by Muslim transplants, it’s traditionally served with chicken and uses spices not common to Thai cuisine

Vietnamese

Pungent, flavorful dishes that interplay aromatics, heat, sweetness, and sourness.
• Phở (Fuh): Fresh rice noodles and meat or tofu are served in a complex long-simmered bone broth – don’t ruin it with hoisin sauce or sriracha. The bean sprouts, holy basil, cilantro, and lime are garnishes for the soup. Tear up and sprinkle the herbs into the broth and eat with chopsticks in one hand and soup spoon in the other – slurping is encouraged!
• Bánh Mì: Refers to a type of sandwich on a crispy French baguette filled with meat or tofu, pickled radish and carrot, cilantro, and chili peppers.
• Chè: Any sweet beverage, dessert soup or pudding made with rice, beans, tapioca, jelly, coconut cream, and tropical fruit.

West African

Foods from 16 countries influenced by the melding of native, Arab, and European flavors.
• Fufu:A dough made from boiled and ground plantain or cassava and is both food and utensil that accompanies most dishes.
• Jollof Rice: A one-pot dish seasoned with tomatoes, onions, palm oil, and lots of spices. Whether Nigerians or Ghanaians originated the dish is hotly contested and both say theirs is superior.
• Palm Nut Soup: A labor-intensive, rich dish that can be made with meat or seafood and often accompanies fufu or rice.

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