Nestled in Italy’s Chianti region, among the rolling hills of Tuscany, is an Italian castle offering 5-star accommodations with a perfect balance of Old World charisma and modern comforts.
Minutes from the bustling hill towns of Tuscany, yet eons away from crowds of tourists, stands a secluded 17th century stone farmhouse.
We wind up this issue at Yolk in Chicago, Illinois. The popular restaurant (with multiple locations in Chicago as well as Indianapolis, Fort Worth, and Dallas) doesn’t serve alcohol, but does offer premium bottomless coffee and an “extensive but not overwhelming” menu.
The menu showcases Polynesian foods using the best organic produce from Waipoli Farm and fish caught the same day they are served. In fact, the menu even names the fishermen who caught the fish and the place where they were caught. A recent version lists ahi caught by Alan Cadiz in the Alenuihaha Channel, ono caught by Joe Hobson off the north shore, and monchong caught by Carl Bertelmann off the coast of Hana, among others.
The flagship product of this restaurant is the lasagna, with 14 varieties to choose from — everything from the traditional beef and sausage to snow crab and shrimp — all made with a white wine cream sauce and parmesan cheese.
There is no question for me that when it comes to food Sicily can’t be beaten. The island offers the best of Italian cuisine spiced up with North African and Arabic influences, due to the island’s historical location as an important hub along the Mediterranean trade route. Palermo, Sicily’s capital city, has its own unique cuisine and a thriving street food culture that easily ranks amongst the world’s largest. But first you have to know where to find it, as many of the offerings retain an air of secrecy and may require a little local knowledge to track down.