Raichlen’s Best Barbecue and Grilling Restaurants of 2016

It’s tough work, as the cliche goes, but someone has to do it. Part of my job—one of the best parts—is keeping tabs on the best new barbecue and grill restaurants. 2016 has been a banner year for live-fire cooking. The Grillworks wood burner has become the new stove in restaurants from New York to California. Elsewhere, chefs have taken a giant step backwards, installing wood-burning hearths that would have been at home in colonial kitchens. Here are a dozen of my favorite new restaurants for 2016. Read More…

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Barbecue, Tiki Torches, and Trader Vic

Tiki totems flanked the entrance to a cavernous tropical paradise where dugout canoes hung from the thatched ceiling and beverages—even nonalcoholic ones—came with paper umbrellas and fresh orchids. Of course, most captivating to me were the teak pupu platters with sizzling prawns, teriyaki beef skewers, crispy chicken wings, fried wontons, crab Rangoon, and best of all, sweet and sticky barbecued spare ribs you sizzled on miniature flaming hibachis. Read More…

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