Whether roasted, pickled, or juiced, beets have grown in popularity in the last few years, making more appearances on restaurant menus all across the country. And some people are sick of it. At Grub Street, Rachel Sugar observes that beet-forward dishes, particularly ones that are smoked and aged to replace meat courses, are perfectly fine but mostly theatrical. A beet is still a beet, no matter how many culinary tricks you pull, she argues, and it’s easy to side-eye a plate that can cost the same as a nice cut of beef. Meanwhile, at T Magazine, Kurt Soller highly recommends the $36 smoke-roasted “beet steak” at chef Andrew Carmellini’s chophouse Carne Mare, writing that it “conjures something akin to the uncanny valley, as your mind squares the delightful experience of enjoying a root that doesn’t look or taste like any that have come before.” Our take? We welcome an array of dishes on any menu, beets and all.
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…
Last fall, first-year law student Karissa Kang arrived at Yale University and quickly set out…