City

From San Tung to Kezar, San Francisco is an underrated chicken wing city

Hot take: San Francisco is an underrated chicken wing city. There, I said it.

But it’s not just me saying it; the chicken wing game has some backers amongst chefs, too. “Everyone is so talented right now. Like everyone is guns blazing. It’s good to see,” said Shawn Naputi, chef and co-owner of Prubechu in the Mission.

Other cities obviously have a bigger reputation for wings, of course. Buffalo, New York, is the namesake of the fried drums and flats drenched in a mixture of hot sauce and butter. Atlanta is known for the lemon pepper category of wings. Washington,

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The most exciting restaurants opening in New York City this fall

SEPTEMBER

Hawksmoor, Flatiron

The popular London steak house will switch from British to American dry-aged beef when they open near Gramercy Park. Chefs Matt Brown, who cooked at Restaurant Marco Pierre White, and Matt Bernero (a Minetta Tavern alum) will oversee the menu that will be anchored by rib-eyes, porterhouses, and T-bones, with accompanying sauces like bone marrow gravy and anchovy hollandaise. Along with a 146-seat dining room is a bar built for 50, which will showcase the franchise’s famous cocktails.
109 E 22nd St. 

Zou Zou’s, West Side

The newest restaurant from the Quality Branded Group, whose spots include

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Seeing Red | Restaurant Reviews | Salt Lake City

ALEX SPRINGER

It’s probably appropriate to confess that I didn’t have Red Maple (2882 W. 4700 South, 801-747-2888, redmaplechinese.com) on my radar until all you lovely City Weekly readers gave it your “Best Chinese Food” stamp of approval during last year’s Best of Utah. As a longtime fan of our local Asian food scene, I felt a bit chagrined that paying a visit to this West Valley favorite wasn’t higher on my priority list. That said, I’m happy to say that I have seen the glory that is Red Maple, and am happy to be counted among those of you who

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With CORE, Portland’s flagship food cart pods expand beyond city center

Food carts weren’t always in the plan for the new Collective Oregon Eateries pod. Five years ago, when Mandy Kao started helping her in-laws redevelop the former Farm House restaurant on Southeast 82nd Avenue, the hope was to transform the space into the kind of sprawling Chinese banquet hall Portland hasn’t seen since Legin’s 2012 closure.

But Kao was wary. Her father-in-law, who also owns Om Seafood nearby on Southeast Powell Boulevard, was preparing to retire, and she knew a successful banquet hall would require a significant investment in time, energy and employees. Instead, she and husband, Hanry Ho,

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