BBQ bacon-wrapped chicken bites

Out of this world BBQ bacon wrapped chicken bites!

Happy Friday great foodie friends,
I have been putting together a Superbowl menu list and this is a MUST!

What you need:
*6-8 boneless and skinless chicken thighs (you could use chicken breast but the thighs are much more flavorful)
(If you can’t find boneless, the bone is easy to take out!)
*At least 1 lb of bacon (I love and use Geldermans)
*House of Q -house rub
*House of Q – Slow smoke gold BBQ sauce
(You could substitute the rub and sauce if needed but I really suggest you try to get your hands on these two beauties)
*Tooth picks (as many as the bites you prepare)

What you will do:

*If the thigh still has the bone in it remove it (it’s quite easy, just work two fingers down the bone and pull the bone out and down. At this point you can either pull the bone out or cut it out)
*Cut the thigh into bite size pieces
*Cut the bacon in half
*Now put your chicken bite on to the bacon and basically wrap or roll the bacon around the chicken and secure with the tooth pick.

*Now sprinkle both (all) sides with the rub (the amount is up to you)
*Now your ready to grill- I use a Cookina pad (similar to silpat) on my BBQ but you can cook it directly on the BBQ grill.

*Grill until the chicken and bacon are nicely browned and almost caramelized (approx 15-20 mins)
*Now it’s time to brush on the BBQ sauce on both sides and continue to BBQ for another few minutes – look for a perfect color and glaze with an ice caramelized finish.

Now all that is left is to plate these delectable treat and enjoy!
These will sure to be a winner so make sure that you make enough for all to try but be careful, they are honestly addictive.

Thank you as always to Brian Misko (BBQ Brian) of House of Q for the recommendations and tips not to mention the great run and sauces that help create these BBQ treats!

You Gotta Try These!

50 Most Anticipated Restaurant Openings 2014 – brought to us by Eater.com

Wow…what a list!
Happy Friday good foodie friends,
Look at the list of most anticipated restaurant openings coming in 2014 brought to us from Eater.com and Amy McKeever. Thank you Eater.com!

Link to the full list on Eater.com

EATER TRACKING
The 50 Most Anticipated Restaurant Openings of 2014
Thursday, January 9, 2014, by Amy McKeever

2014 is looking to be a totally insane year of restaurant openings across the country. From city to city, chefs aren’t just opening one big restaurant this year: they’re opening two or three at a time. Rick Bayless is bringing another XOCO in addition to a more mysterious project to Chicago; Daniel Boulud is expanding his empire to both Las Vegas and Washington, DC; and Zahav chef Mike Solomonov is also set to stun Philly with two new spots that explore hummus and the Jewish diaspora.

It’s also shaping up to be a knockout year in New York City, where a slew of big-name restaurateurs are gearing up for new — or revamped — projects across the city. David Chang and Amanda Cohen have found bigger digs for Momofuku Ko and Dirt Candy, respectively. The unstoppable Danny Meyer has another couple restaurants on the way, while Alex Stupak, Cesar Ramirez, John Fraser, and Jean-Georges Vongerichten are expanding, too. Meanwhile, acclaimed chef Enrique Olvera of Mexico City’s Pujol is finally joining the New York City fray this year.

This is going to be a big year for the state of Georgia as well, what with Hugh Acheson’s new pair of restaurants that are headed to both Athens and Savannah. (In Athens, he’s joined by the talented Whitney Otawka doing Mexican fodo at Cinco y Diez.) Atlanta’s Ford Fry has got another restaurant (or three) up his sleeve, as per usual. And former Top Chef cheftestapant Eli Kirshtein is opening The Luminary at the forthcoming Krog Street Market, which is one of two Atlanta developments that is sure to see some serious dining action this year.

Please behold some selections from the crazy year ahead in restaurant openings — with some extra 2014 tracking included — and feel free to point out any exciting restaurants missing from this list in the comments:

ATHENS

Possible Cinco y Diez logos.
Cinco y Diez
Location: 1563 South Lumpkin Street
Chefs: Hugh Acheson and Whitney Otawka
Projected Opening: Late January 2014
This year, Hugh Acheson is teaming up with the well-respected former Farm 255 chef and Top Cheftestapant Whitney Otawka to open a Mexican restaurant in Athens. Located in the former home of Acheson’s relocated Five & Ten, Eater Atlanta reports that Cinco y Diez (get it?) “will serve Mexican food with Latin and Southern regional influences.”

ATLANTA

St. Cecilia.
St. Cecilia (and assorted Ford Fry projects)
Location: 3455 Peachtree Rd NE, Atlanta
Chefs: Ford Fry, Brian Horn
Projected Opening: January 13, 2014
There’s hardly any wait left for the opening of Atlanta restaurateur Ford Fry’s latest, St. Cecilia. This Northern Italian/Mediterranean seafood and pasta-focused restaurant is opening on January 13, helmed by chef Brian Horn. As should come as no surprise to anyone following the prolific restaurateur, Fry has a few more things up his sleeve for 2014 as well, including Superica in the Krog Street Market and reportedly another project in Avalon.

Eli Kirshtein.
The Luminary
Location: Krog Street Market
Chef: Eli Kirshtein
Projected Opening: Spring 2014
People in Atlanta are wildly excited for the opening of the Krog Street Market this year, including this restaurant from Top Chef alum Eli Kirshtein. The Luminary will be an American brasserie that Eater Atlanta writes, “will feature regionalized and updated bistro fare and includes a focus on raw bar offerings.”

Also Tracking for 2014 in Atlanta
Lusca, Ponce City Market, Diner

AUSTIN

The future Launderette space.
Launderette/Angry Bear
Location: 2115 Holly Street
Chefs: Rene Ortiz and Laura Sawicki
Projected Opening: Summer 2014
Chefs Rene Ortiz and Laura Sawicki are teaming up to open two restaurants in East Austin this year, Launderette and Angry Bear. The bigger project, Launderette, will be an all-day cafe and grocery that a press release says will “feature real food with the notion that the offerings will not be defined by exotic pairings and gastronomical acrobatics.” Meanwhile, Angry Bear is set to be a Chinese takeout with a Sichuan focus.

The team behind Uchi is opening a new Austin area restaurant in 2014.
St. Philip
Location: 4715 South Lamar
Chefs: Philip Speer, Tyson Cole
Projected Opening: Late Spring 2014
The team behind Austin’s beloved Uchi is expanding to suburban Sunset Valley this year with a pizzeria/bakery concept named St. Philip. The group’s Executive Pastry Chef and Director of Culinary Operations Philip Speer will lead this particular project whose menu he describes as “Nostalgic food.” (The name is just a coincidence; St. Philip is the patron saint of cooks and bakers.)

Also Tracking for 2014 in Austin
Olamaie, Unnamed Andrew Curran Project

BOSTON

Alden & Harlow, Cambridge, MA.
Alden & Harlow
Location: 40 Brattle St.
Chef: Michael Scelfo
Projected Opening: January 2014
One of the most anticipated restaurants of Fall 2013, Alden & Harlow is expected to finally swing open in 2014 to the delight of Bostonians. This is the first solo project for former Russell House Tavern chef Michael Scelfo, and a press teaser for the restaurant explains that Scelfo “looks to replicate the honest cooking he does in his own kitchen by preparing humble, unpretentious food that honors tradition of place in its quality.”

Merrill & Co
Location: 1 Appleton St., Boston, MA
Chefs: Jason Cheek, Kevin Mabry
Projected Opening: Spring 2014
The group behind jm Curley and various other Boston restaurants is at it again in 2014 with the addition of Merrill & Co. led by chef Jason Cheek and beverage director Kevin Mabry. Per Eater Boston, expect to see oysters, sherry, and beer at this New England seafood-focused restaurant.

Also Tracking for 2014 in Boston
La Brasa

CHARLESTON

Edmund’s Oast kegs.
Edmund’s Oast
Location: 1081 Morrison Drive, Charleston, SC
Chef: Andy Henderson
Projected Opening: Early 2014
Folks in Charleston have been waiting patiently for the opening of Edmund’s Oast and that wait should be drawing to a close. Eater Charleston checked in on the forthcoming brewpub this week and though it’s still under construction, “the interior is beginning to look like a restaurant.” Business partners Scott Shor and Rich Carley are focused on breaking ground in the craft beer world, while former FIG chef Andy Henderson is working on a menu that involves whole-animal butchery, but doesn’t shy away from vegetables.

Leon’s.
Leon’s Oyster Shop
Location: 698 King St., Charleston, SC
Partners: Brooks Reitz, Tim Mink
Projected Opening: “Soon”
Brooks Reitz, former general manager of The Ordinary and Eater Young Gun in 2013, is opening up his own restaurant this year alongside restaurateur Tim Mink. Obviously, Leon’s Oyster Shop is going to feature a raw bar, but apparently there will also be fried chicken and fish to be had. Also this year, Reitz and Mink will open a cafe named St. Alban.

Also Tracking for 2014 in Charleston
Chez Nous

XOCO Wicker Park
Location: 1471 N. Milwaukee Ave., Chicago, IL
Chef: Rick Bayless
Projected Opening: March 2014
Rick Bayless is at it again after a few quiet years following his last major restaurant opening. The Chicago restaurateur is opening a new location of his XOCO concept in Wicker Park this year, offering much of the same food as at the original but it will be larger with table service and a bar. Bayless is also working on a second, more mysterious concept that could open in 2014, which he tells Eater Chicago is “super rustic” and “there’s virtually nothing like it in the United States.” Keep an eye out for details on that.

Green Street Smoked Meats
Green Street Smoked Meats
Location: 112 N. Green St., Chicago, IL
Owner: Brendan Sodikoff
Projected Opening: Early 2014
Soon to open in Brendan Sodikoff’s enormously popular collection of Chicago restaurants is Green Street Smoked Meats, a barbecue concept that is going in adjacent to his forthcoming ramen restaurant. Sodikoff tells Zagat that Green Street Smoked Meats will be Texas-style barbecue with a simple menu where you order at the counter.

The Aviary, Chicago, IL.
Mysterious Grant Achatz/Nick Kokonas Projects
Location: TBD, Chicago, IL
Partners: Grant Achatz/Nick Kokonas
Projected Opening: TBD
Nobody is saying exactly what Grant Achatz and Nick Kokonas are up to, but the duo behind Alinea, Next, and The Aviary have revealed that they have another Chicago concept or two — including another bar — in the works that they hope to open by the end of 2014.

Also Tracking for 2014 in Chicago
Unnamed Tony Mantuano Project

DALLAS

Hotel Palomar, Dallas, TX.
Knife
Location: 5300 E Mockingbird Lane, Dallas, TX 75206
Chef: John Tesar
Projected Opening: March 2014
Dallas chef John Tesar is opening a sister restaurant to his seafood-centric restaurant Spoon with a steakhouse named Knife. Housed on the Hotel Palomar, Tesar tells Eater Dallas that Knife will be a “modern steakhouse” offering regular cuts of meat as well as “artisanal meats, unusual cuts of meat, different techniques, whole roasted birds, bison” and more. He’ll also be sourcing from Texas ranchers.

Also Tracking for 2014 in Dallas
Ten

DENVER

Denver Union Station.
Stoic & Genuine
Location: Union Station
Chefs: Jennifer Jasinski
Projected Opening: July 2014
One of Eater Denver’s most anticipated openings of the year, Stoic & Genuine is the latest project from James Beard Award-winning chef Jennifer Jasinski and her business partner Beth Gruitch. Opening in Denver’s Union Station, this seafood restaurant will call to mind New York’s Grand Central Oyster Bar with a selection of raw oysters, lobster, clam rolls, smoked fish, and more.

The former Argyll is being reincarnated as Argyll Whisky Beer.
Argyll Whisky Beer
Location: 1035 E 17th Avenue
Chef: John Broening
Projected Opening: Summer 2014
Beloved former gastropub Argyll returns to life this year in Uptown Denver two years after its shutter in Cherry Creek. This new reincarnation is dubbed Argyll Whisky Beer and, appropriately, aims to house the largest whisky collection in the state of Colorado when it opens. Chef John Broening (of Le Grand Bistro & Oyster Bar and Spuntino) will be responsible for the food here.

DETROIT

Selden Standard.
Selden Standard
Location: 3929 Second St., Detroit, MI
Chef: Andy Hollyday
Projected Opening: Mid-2014
Former Roast chef Andy Hollyday is opening up the highly anticipated Selden Standard in Detroit’s Midtown this year. According to Eater Detroit, Selden Standard “will serve a seasonally driven American small plates menu” and will feature an open kitchen, a communal table, a patio, and bar seats for a more casual neighborhood vibe.

HOUSTON

The future Killen’s Barbecue.
Killen’s Barbecue
Location: 3613 E. Broadway, Pearland, TX 77581
Chef: Ronnie Killen
Projected Opening: January 2014
Houston doesn’t have to wait too long for its hottest opening of the year: chef and restaurateur Ronnie Killen plans to open his new barbecue restaurant in Pearland as soon as this very month. Look for a custom-made barbecue pit, decor that throws back to a 1950s-era school cafeteria, and quality meat. Killen is aiming high as usual with this one, telling Eater Houston that his plan is to overthrow Franklin as the king of barbecue.

Also Tracking for 2014 in Houston
Coltivare

LAS VEGAS

The future home of DB Brasserie
DB Brasserie
Location: 3355 Las Vegas Blvd. S., Las Vegas, NV
Chef: Daniel Boulud
Projected Opening: Spring 2014
Daniel Boulud has scrapped plans to bring his DBGB Kitchen & Bar concept to Las Vegas in favor of opening DB Brasserie here at the Venetian instead. This location will be “an updated version” of the DB Brasserie that Boulud closed in Vegas back in 2010, offering French cuisine and “signature brasserie dishes with a modern twist,” as a rep tells Eater Vegas.

Giada De Laurentiis at Giada’s.
Giada’s
Location: 3595 Las Vegas Blvd. S., Las Vegas, NV
Chef: Giada De Laurentiis
Projected Opening: April 2014
Food Network star Giada De Laurentiis is opening her first restaurant ever in Las Vegas this year at the new hotel formerly known as Bill’s Gamblin’ Hall & Saloon. The 300-seat restaurant will have an antipasto bar, plus a sizable bar and open kitchen. De Laurentiis tells Eater Vegas that some of the menu “will be traditional family recipes, and others the lightened-up California-style food I’m known for — my lemon spaghetti and butternut squash lasagna.”

Yusho at the Monte Carlo.
Yusho
Location: 3770 Las Vegas Blvd. S., Las Vegas, NV
Chef: Matthias Merges
Projected Opening: Early 2014
The Monte Carlo is getting a slew of new dining options, including a monster opening courtesy of Chicago chef Matthias Merges. Eater Vegas reports that Merges is bringing his acclaimed yakitori-inspired restaurant Yusho to Las Vegas in 2014.

Also Tracking for 2014 in Vegas
Guy’s American Kitchen & Bar

LOS ANGELES

Petit Trois.
Petit Trois
Location: 718 N Highland Ave Los Angeles, CA 90038
Chefs: Ludo Lefebvre, Jon Shook, Vinny Dotolo
Projected Opening: Early 2014
Building upon the enormous success of Trois Mec, chefs and restaurateurs Ludo Lefebvre, Jon Shook, and Vinny Dotolo have announced plans for a second restaurant just next door. There’s not much out there yet about the new restaurant, but as its name suggests it is indeed going to be even smaller than its big brother.

Roy Choi.
POT
Location: 3515 Wilshire Blvd, Los Angeles, CA 90010
Chef: Roy Choi
Projected Opening: Early Spring 2014
Excitement extends well beyond LA for the opening of Roy Choi’s POT at The Line hotel, a new property from the hotel group behind New York City’s NoMad. POT is named after family-style hot pot and will offer “Korean food through the eyes of an American with Korean blood” with a menu of hot pots, barbecue, and more.

Bryant Ng sadly had to shutter The Spice Table, but is gearing up to open a new restaurant with Josh Loeb and Zoe Nathan.
Unnamed Bryant Ng Project
Location: Arizona and 7th Street, Santa Monica, CA
Players: Bryant Ng, Josh Loeb, Zoe Nathan
Projected Opening: Summer 2014
Santa Monica is bracing for the exciting teaming of chef Bryant Ng and restaurateurs Josh Loeb and Zoe Nathan, who are also behind successful restaurants such as Rustic Canyon and Milo & Olive. Ng — who recently had to close his acclaimed restaurant The Spice Table to make way for a new subway station — announced that the new, unnamed restaurant “will be influenced by the flavors of Southeast Asia.”

Also Tracking for 2014 in LA
Maude, LA Chapter

MAINE

Central Provisions, Portland, ME.
Central Provisions
Location: 414 Fore St., Portland, ME 04101
Chef: Chris Gould
Projected Opening: January 2014
Chef Chris Gould is slated to open his eagerly awaited international small plates restaurant Central Provisions in Portland sometime in the middle of January as last reported by Eater Maine. Indeed, signage is up and sample menus point to dishes like oysters, boquerones, lobster stew, sweet breads, suckling pig, and more.

MIAMI

Shelborne Wyndham Grand South Beach.
Morimoto South Beach
Location: 1801 Collins Ave., Miami Beach, FL
Chef: Masaharu Morimoto
Projected Opening: March 2014
Miami has longed for Iron Chef Masaharu Morimoto to open up shop along its shores and, lo and behold, this year that dream is coming true. Morimoto is slated to open at the Shelborne Wyndham Grand in South Beach this year serving contemporary Japanese cuisine.

Also Tracking for 2014 in Miami
L’Echon Brasserie

MINNEAPOLIS

Early renderings of the new incarnation of Travail.
Travail/The Rookery
Location: 4154 W Broadway, Robbinsdale
Players: James Winberg, Bob Gerken, Mike Brown, and Kale Thome
Projected Opening: Soon
Fueled by a wildly successful Kickstarter, Travail is expected to make its return to the culinary scene soon after much anticipation. In its new Robbinsdale location, Travail will offer only a tasting menu, coupled with a sister bar concept The Rookery that will offer cocktails and small plates at a lower price point. Get ready.

Also Tracking for 2014 in Minneapolis
Coup d’Etat

NASHVILLE

The restaurant group behind Nashville’s popular Holland House Bar & Refuge is opening Butchertown Hall in 2014.
Butchertown Hall
Location: 1416 4th Aven N, Nashville, TN 37208
Restaurateur: Terry Raley
Projected Opening: Summer 2014
Nashville restaurateur Terry Raley has big plans this year to open Butchertown Hall, a biergarten that Raley tells Eater Nashville will be Germantown’s first since 1909. Set in a pretty large indoor and outdoor space, Butchertown Hall is going to have a hearth-fired open kitchen and will be priced to accommodate frequent visits.

NEW ORLEANS

Mopho, New Orleans, LA.
Mopho
Location: 514 City Park Ave, New Orleans, LA 70119
Chef: Michael Gulotta
Projected Opening: January 2014
Former August chef Michael Gulotta is on the verge of opening his hotly anticipated Southeast Asian restaurant Mopho in Mid City. Eater NOLA reports that this restaurant could open as soon as this weekend with boozy bubble tea, slow-roasted meats, a fire pit, and “Vietnamese meets Louisiana cuisine.”

Square Root, New Orleans, LA.
Square Root
Location: 1800 Magazine St., New Orleans, LA 70130
Chef: Phillip Lopez
Projected Opening: February 2014
Restaurant watchers have been looking forward for quite some time to Root chef Phillip Lopez’s forthcoming project Square Root. Eater NOLA writes that the concept here “is pretty revolutionary” in the local dining scene as one of the few tasting-menu-only restaurants out there. Square Root has 16 seats wrapped around an open kitchen, plus a small cocktail-focused bar upstairs.

NEW YORK CITY

Jean-Georges Vongerichten.
ABC Home Grown
Location: 38 E. 19th St., New York, NY
Chefs: Jean-Georges Vongerichten
Projected Opening: Spring 2014
Jean-Georges Vongerichten is aiming to thrill New Yorkers once more in 2014 with a restaurant named ABC Home Grown. His third concept in the complex connected to ABC Carpet & Home, ABC Home Grown will focus on vegetarian and vegan food with an international bent. Per Eater NY, JGV is also working on a farm-to-table concept in Westchester this year, The Inn at Pound Ridge.

Brooklyn Fare.
Brooklyn Fare Manhattan
Location: 431-39 W 37th St., New York, NY
Chefs: Cesar Ramirez, Jared Sippel
Projected Opening: Early 2014
Cesar Ramirez’s upcoming Brooklyn Fare Manhattan is what Eater NY calls “the most anticipated Hell’s Kitchen restaurant of all time.” Jared Sippel, formerly of Frasca Food & Wine, is running the kitchen here with a menu “heavily influenced by France and Italy.” A floor plans reveals a handful of tables, counter seating for 15, and a garden area/wine bar.

Enrique Olvera of Mexico City’s Pujol and a forthcoming restaurant in New York City.
Cosme
Location: 35 E. 21st Street, New York, NY
Chef: Enrique Olvera
Projected Opening: Summer 2014
Mexico City chef Enrique Olvera — he of the world-renowned restaurant Pujol — is headed to New York City this year to amp up the Mexican food game there in a big way. Olvera’s first New York City restaurant will take a casual approach to Mexican cuisine; A Life Worth Eating blogger Adam Goldberg says that the restaurant, Cosme, should open by the Summer.

A very early look at the new Dirt Candy.
Dirt Candy 2.0
Location: 86 Allen St., New York, NY
Chef: Amanda Cohen
Projected Opening: 2014
It’s a big year ahead for chef Amanda Cohen and her acclaimed Dirt Candy. Cohen revealed a few months back that she’s going to be moving her vegetarian restaurant down the street to a much bigger space that Eater NY notes will open up possibilities like lunch service, a full bar, and a chef’s counter. Cohen says the plan is definitely to open in 2014, so watch out.

David Chang.
Momofuku Ko 2.0
Location: 8 Extra Place, New York, NY
Chefs: David Chang, Sean Grey
Projected Opening: TBD
Momofuku chef and restaurateur David Chang dropped a bombshell this Fall that he would be moving his acclaimed Momofuku Ko into an East Village alleyway named Extra Place. When it opens — with chef Sean Grey still at the helm — Momofuku Ko should have tables, a counter, a bigger kitchen, and a waiting room for diners.

Alex Stupak.
Unnamed Alex Stupak Project
Location: 132 St. Mark’s Pl, New York, NY
Chef: Alex Stupak
Projected Opening: 2014
Empellon chef Alex Stupak picked up a third restaurant space just weeks ago on St. Mark’s Place, which a rough sketch he submitted to the local community board indicates will have 18 tables and an open kitchen with dining counter. Hold tight for more details than that, though, as Stupak told Eater NY, “I can’t tell you what it is going to be yet, only because I seem to change my mind every step of the way, historically speaking.”

King & Grove New York is getting a new restaurant from Danny Meyer.
Unnamed Danny Meyer Project
Location: 29 East 29th St., New York, NY
Players: Danny Meyer, Nick Anderer, Terry Coughlin
Projected Opening: Mid-2014
Danny Meyer’s Union Square Hospitality Group has a couple of new restaurants hitting New York City this year (not to mention a million Shake Shacks everywhere else), the foremost of these being the all-day Italian restaurant headed to the King & Grove New York hotel on East 29th Street. Chef Nick Anderer and director of operations Terry Coughlin will split their time between this restaurant and Maialino. Do also look for the group to open Blue Smoke offshoot Porchlight in the Fall.

The Standard East Village on its plywood removal day.
Unnamed John Fraser Project
Location: 25 Cooper Square, New York, NY
Chef: John Fraser
Projected Opening: Early 2014
Excitement is high for Dovetail chef John Fraser’s forthcoming restaurant at Andre Balazs’s The Standard East Village. Eater NY notes that this restaurant will be vegetable-centric and diners can “expect a lot of grilled dishes” when it opens.

PHILADELPHIA

Michael Solomonov
Dizengoff/Abe Fisher
Location: 1605-1627 Sansom Street
Partners: Mike Solomonov, Steve Cook
Projected Opening: Early 2014
Philly favorites Mike Solomonov and Steve Cook are expanding in a big way this year with two new restaurants opening adjacent to one another on Sansom Street. For starters, these restaurateurs behind Zahav and Federal Donuts are opening Dizengoff, a small traditional hummuisiya offering different varieties of hummus and its various condiments. Meanwhile, Eater Philly reports that Abe Fisher will “focus on the cuisine of the Jewish diaspora” with small plates as well as a tasting menu.

Chef Jose Garces.
Volver
Location: 300 S. Broad St. Philadelphia, PA 19102
Chef: Jose Garces
Projected Opening: Early 2014
Jose Garces is expanding his Philadelphia empire again this year with the long-awaited addition of Volver at the Kimmel Center. The high-end restaurant will have a caviar and champagne lounge, a pre-theatre prix-fixe menu, and Garces himself will be cooking out of this particular kitchen, according to Foobooz.

Also Tracking for 2014 in Philly
Unnamed Stephen Starr/Aimee Olexy Project, Lo Spiedo

PORTLAND, OR

Taqueria Nueve, Portland, OR.
Taqueria Nueve
Location: 727 SE Washington St., Portland, OR
Partners: Billy Schumaker, Brent Richford
Projected Opening: January 2014
Portlanders have missed Taqueria Nueve in a big way since it shuttered in 2008, and this year restaurateurs Billy Schumaker and Brent Richford plan to bring it back. Opening in the former Beaker & Flask space, Taqueria Nueve will bring back the original location’s bright pink wall and signature dishes like wild boar tacos and octopus coctel.

Also Tracking for 2014 in Portland
Kachka, St. Jack NW

RALEIGH, NC

[Death & Taxes logo
Death & Taxes
Location: 105 W Hargett St. Raleigh, NC 27601
Chef: Ashley Christensen
Projected Opening: Spring 2014
Superstar Raleigh chef and restaurateur Ashley Christensen is gearing up to open her latest restaurant, Death & Taxes, in early 2014 amid much excitement both local and national. Per a press release, Death & Taxes is going to focus on wood-fire cooking with a “low-lit cellar-like” bar. Also opening this year just before Death & Taxes (also in the Spring) will be Christensen’s Bridge Club, a private event space where they’ll host pop-up dinners and more.

SAN DIEGO

Richard Blais.
Juniper & Ivy
Location: 2228 Kettner Blvd San Diego, CA 92101
Chef: Richard Blais
Projected Opening: Early 2014
Former Top Chef cheftestapant Richard Blais relocated to San Diego in 2013, and his forthcoming restaurant Juniper & Ivy has been hotly anticipated ever since. Blais told Eater San Diego to expect the menu to be lighter than what’s available at his Atlanta restaurant The Spence. The restaurant should fall somewhere “between a gastropub and a fine dining destination.”

SAN FRANCISCO

Stuart Brioza and Nicole Krasinski.
The Progress
Location: 1525 Fillmore St
Chefs: Stuart Brioza, Nicole Krasinski
Projected Opening: 2014
Now that State Bird Provisions has reopened in San Francisco to much relief and applause, chefs and restaurateurs Stuart Brioza and Nicole Krasinski can look toward opening The Progress two doors down later this year. Brioza told Eater back in September that The Progress will be “the polar opposite of State Bird,” and will be located in a much bigger space.

Benu. [Photo: Facebook]; Corey Lee.
Monsieur Benjamin
Location: 451 Gough Street, San Francisco
Chef: Corey Lee
Projected Opening: Spring 2014
Benu chef Corey Lee is expanding this year into Hayes Valley with a more casual bistro he’s calling Monsieur Benjamin. With French Laundry alum Jason Berthold in the kitchen, Eater SF writes that the menu will be “inspired by traditional French cuisine, along with the requisite focus on seasonal ingredients and some modern twists.”

Suvir Saran is opening in San Francisco’s NEMA complex.
Unnamed Suvir Saran Project
Location: 14 10th St., San Francisco, CA
Chef: Suvir Saran
Projected Opening: Spring 2014
Chef Suvir Saran, who won the first-ever U.S. Michelin star for an Indian restaurant with New York City’s Devi, returns to the kitchen with a restaurant in his new home of San Francisco. Eater SF has it that the unnamed project will be located in Mid-Market with 100-120 seats and will serve affordable “farm-to-table, filtered through his signature blend of Indian tradition and fine dining.”

Also Tracking for 2014 in San Francisco
Kin Khao, Aveline/The European, The Dock at Linden Street (Oakland)

SAVANNAH

The Florence [Photo: hughacheson / Instagram]; Hugh Acheson
The Florence
Location: Victory Drive and Bull Street, Savannah, GA
Chef: Hugh Acheson
Projected Opening: Early April 2014
Not only does Hugh Acheson have a big opening coming up this year in Athens, Georgia, but he’s also working on a new restaurant in Savannah. Set in a restored historic ice factory, a press release notes that The Florence “will offer vegetable courses, locally caught seafood, pastas and pizza made with Double Zero flour as well as a bar, patio and biergarten.”

SEATTLE

Red Cow Ethan Stowell Restaurants logo.
Red Cow/Noyer
Location: 1423 34th Ave., Seattle, WA 98122
Owner: Ethan Stowell
Projected Opening: Early 2014
Prolific Seattle restaurateur Ethan Stowell is expanding some more in 2014 with two new restaurants opening in Madrona. Red Cow should open first as a brasserie that Stowell’s website says will be “primarily known for steak frites” and otherwise serve classic bistro fare. The more high-end Noyer will open behind Red Cow with just four tables and four counter seats, “an ambitious ode to the very best the Northwest can offer.”

Also Tracking for 2014 in Seattle
Brimmer & Heeltap

WASHINGTON, DC

China Poblano, Las Vegas.
China Chilcano
Location: 418 7th St. NW Washington, DC
Chef: José Andrés
Projected Opening: Spring 2014
Spanish chef/king of DC José Andrés is opening China Chilcano in Penn Quarter this year, making it his third restaurant on just that one city block. China Chilcano will be similar to his Vegas restaurant China Poblano, except that rather than fusing Mexican and Chinese cuisines, this one will focus on the Chifa cuisine of Peru with dishes like ceviche, fried rice, and dumplings.

DBGB Kitchen and Bar
DBGB Kitchen and Bar
Location: CityCenter complex
Chef: Daniel Boulud
Projected Opening: Summer 2014
New York restaurateur Daniel Boulud is expanding down to Washington, DC, this year, bringing his brasserie-style DBGB Kitchen and Bar concept to the brand new CityCenter complex. Boulud confirmed the expansion to Eater this past Summer, explaining that he got his start in America working in DC and is excited to return.

Maketto, Washington, DC.
Maketto
Location:
Partners: Erik Bruner-Yang, Will Sharp
Projected Opening: Early Spring 2014
It’s been a tease for some time now, but this looks to be the year that wunderkind Erik Bruner-Yang opens his sophomore effort Maketto on DC’s H Street NE. The Toki Underground chef is teaming up with Will Sharp of clothing label DURKL on the project that will channel an Asian night market, with a chef’s table, patio seating, a coffee bar, and more. Get excited.

You Gotta Try These!

Vancouver’s 4th Annual Hot Chocolate Festival

Recently announced the 4 Annual Vancouver Hot Chocolate Festival

The word chocolate alone is enough of a reason to attend this wonderful event I assure you. The list of Chocolatiers should be your reason to drool at the thought of what creations these masters of the coveted love candy will create for this years festival!

Chocolatiers & Venues
Chocstars
The following is a list of this year’s participating venues:

Blenz Coffee, International Village (603 Abbott Street)
Blenz Coffee, Waterfront (232 Howe Street)
Blenz Coffee, South Granville (2506 Granville Street)
Blenz Coffee, Fairview (695 West Broadway)
Beaucoup Bakery & Cafe
Bel Cafe
Bella Gelateria + To Die For Banana Bread
Chocolate Arts
Chocolaterie De La Nouvelle France
Coconymph Chocolates & Confections
East Van Roasters
French Made Baking
Koko Monk
The Last Crumb Baker & Cafe
Schokolade Artisan Chocolate & Cafe
Thierry Chocolaterie, Patisserie, Cafe
Thomas Haas Chocolates
UVA Wine Bar
Gem Chocolates
Leonidas Chocolates
Soirette Macarons & Tea
Terra Breads

Keep your eye on this link for this years event
Hot Chocolate Festival

The Vancouver Hot Chocolate Festival Runs January 18 through February 14. Funds raised from the 2014 Vancouver Hot Chocolate Festival will be donated to the downtown Eastside women’s job skills program.

You Gotta Try This

To Die for mascarpone Stuffed Lemon Loaf French toast

Happy Friday day great foodie friends,

This delightful twist on French toast was something that I dreamt up before the holidays and I am finally getting around to sharing!
These flavours were literally out of this world!
Of course I truly have to give most of the credit to To Die For foods as the lemon loaf all by itself is incredible.
First search out To Die For Lemon loaf click here for the link on where to buy To Die for Lemon Loaf

Why To Die For Lemon Loaf you ask?

Here is why: (provided by To Die For)
Forget the artificial flavouring and the bottled lemon juice. My ‘LL’ wouldn’t touch it with a ten-foot-pole. It will contain the juice of organic lemons, which I will juice myself.
Toasted organic coconut flakes and light organic coconut milk add that hint of je ne sais quoi to the creamy (yet non-lactosey), moist loaf.
The main thing I believe most lemon loaves are missing is texture. Plain old cake texture justdoesn’t do it for me. This new loaf needed something new and exciting. Some crunch. So I added classic poppy seeds and toasted organic millet. Not too much, just enough to add someoomph to each bite. I’m kind of obsessed. You should try it in your home-made loaves.
The loaf is spread with a light glaze and coated with toasted organic coconut. – I updated the recipe to include a lighter glaze (it’s main purpose is to hold the coconut securely on top of the loaf) and organic coconut flakes as opposed to the coconut ribbons, for easier slicing and chewing.)
Like To Die For Banana Bread, it’s made by hand in small batches.

What you need:
To Die For Lemon Loaf
Mascarpone cheese
Two eggs
2 table spoons 1% milk
1/2 cup of vector or corn flakes (crushed)
Juice from 1/2 lemon or Meyer lemon
rind from 1/2 lemon (chopped into small pieces)

What to do:

Pre-heat your oven to 350 (I use convection)
Cut the lemon loaf into approx 1/2 to 3/4″ pcs

In a separate bowl put approx 1/2 cup of mascarpone (more if you are making a larger batch) and squeeze the lemon juice as well as add the lemon rind to the mascarpone and blend together until smooth.

Now spread a healthy amount of the mascarpone mixture on both slices and then put them together.

In another bowl break the eggs and whip it with the milk until light and frothy.
Now carefully dip the already stuffed lemon loaf in the egg mixture making sure that the liquid does cover and soak in enough.

Now take the dipped pieces and push both dipped sides into the crushed vector / corn flake mixture (pressing firm enough so that the crumbs stick to the lemon loaf)
Now carefully place the dipped and coated lemon loaf in a baking dish and put in the oven for approx 10-15 minutes (watch that the coating browns nicely to a golden brown, this may take longer or shorter depending on your oven)

When golden brown remove from the oven, plate and serve with your favourite topping.

I can definitely confirm to you that this was

To Die For

You Gotta Try This!

To Die for mascarpone Stuffed Lemon Loaf French toast

Happy Friday day great foodie friends,

This delightful twist on French toast was something that I dreamt up before the holidays and I am finally getting around to sharing!
These flavours were literally out of this world!
Of course I truly have to give most of the credit to To Die For foods as the lemon loaf all by itself is incredible.
First search out To Die For Lemon loaf click here for the link on where to buy To Die for Lemon Loaf

Why To Die For Lemon Loaf you ask?

Here is why: (provided by To Die For)
Forget the artificial flavouring and the bottled lemon juice. My ‘LL’ wouldn’t touch it with a ten-foot-pole. It will contain the juice of organic lemons, which I will juice myself.
Toasted organic coconut flakes and light organic coconut milk add that hint of je ne sais quoi to the creamy (yet non-lactosey), moist loaf.
The main thing I believe most lemon loaves are missing is texture. Plain old cake texture justdoesn’t do it for me. This new loaf needed something new and exciting. Some crunch. So I added classic poppy seeds and toasted organic millet. Not too much, just enough to add someoomph to each bite. I’m kind of obsessed. You should try it in your home-made loaves.
The loaf is spread with a light glaze and coated with toasted organic coconut. – I updated the recipe to include a lighter glaze (it’s main purpose is to hold the coconut securely on top of the loaf) and organic coconut flakes as opposed to the coconut ribbons, for easier slicing and chewing.)
Like To Die For Banana Bread, it’s made by hand in small batches.

What you need:
To Die For Lemon Loaf
Mascarpone cheese
Two eggs
2 table spoons 1% milk
1/2 cup of vector or corn flakes (crushed)
Juice from 1/2 lemon or Meyer lemon
rind from 1/2 lemon (chopped into small pieces)

What to do:

Pre-heat your oven to 350 (I use convection)
Cut the lemon loaf into approx 1/2 to 3/4″ pcs

In a separate bowl put approx 1/2 cup of mascarpone (more if you are making a larger batch) and squeeze the lemon juice as well as add the lemon rind to the mascarpone and blend together until smooth.

Now spread a healthy amount of the mascarpone mixture on both slices and then put them together.

In another bowl break the eggs and whip it with the milk until light and frothy.
Now carefully dip the already stuffed lemon loaf in the egg mixture making sure that the liquid does cover and soak in enough.

Now take the dipped pieces and push both dipped sides into the crushed vector / corn flake mixture (pressing firm enough so that the crumbs stick to the lemon loaf)
Now carefully place the dipped and coated lemon loaf in a baking dish and put in the oven for approx 10-15 minutes (watch that the coating browns nicely to a golden brown, this may take longer or shorter depending on your oven)

When golden brown remove from the oven, plate and serve with your favourite topping.

I can definitely confirm to you that this was

To Die For

You Gotta Try This!