Our weekly roundup of the bites and bevvies we can’t stop thinking about
By The Editors
We’ve got a serious case of spring fever this week.
This time of year I want two things: to be sitting outside and holding a cold drink in my hand. Last Friday, that meant relaxing on the patio at home with takeout from Indonesian food truck Aromaku paired with an Endless Summer, a bright riff on a negroni. On Saturday afternoon, it was cold beers and fried chicken at The Eagle, a Cincinnati transplant restaurant with arguably the best patio in the neighborhood (it used to be La Fogata). It’s The Eage’s Fried Chicken Sandwich that I can’t get off my mind. Truth be told, it’s not the best chicken sandwich I’ve ever had (Challah’s crispy chicken remains a front-runner in that category)—but is the exact thing I want to eat with a cold beer. Crunchy-skinned chicken, a little heat from spicy mayo, and almost too-vinegary house pickles. Give me a side of creamy mac-and-cheese topped with breadcrumbs, and I’m set on a spring day.
This week, I finally made it to Fukuryu Ramen, where I opted for the mildly spicy Tam Tam, one of the Upper Arlington spot’s several “modern” ramen options. The thing with ramen is that, while it’s almost always pretty (and photo-worthy), it’s rarely spot-on when it comes to flavor. Fukuryu didn’t disappoint, though. The spice was as mild as they promised it’d be, and the pork was tender. (It was also incredibly filling: I finished only about half my bowl.) Oh, and the restaurant’s staff was super-friendly. Check it out if you haven’t already—especially if you’re a ramen newbie looking for a good place to start exploring.
Do you fantasize about having a different kitchen? Of course you do. Julia Child’s kitchen at her home in Cambridge, Massachusetts, was decades in the making and fine-tuning. (You can see it for yourself at the Smithsonian Institution in Washington, D.C., where the entire room has been meticulously reassembled for posterity.) In Julia’s Kitchen: Practical and Convivial Kitchen Design Inspired by Julia Child, takes a deep dive into the creation of Julia’s kitchen, from the custom-height countertops to the outlines of pots and pans drawn on pegboards by Paul Child. That kitchen gave new meaning to mise en place, the chef’s philosophy and practice that means “everything in its place.” Architect Pamela Heyne documents Julia’s kitchen and then details “simpatico” kitchen designs that borrow Julia’s spirit and approach to design and functionality. Take notes for that kitchen you’re still dreaming about.
Everything about Sweet Carrot feels like spring, right down to the rabbit motif and the carrot-colored everything. I normally go for the corn cake (and if it’s your first time, you should too) but decided to stick to my spring theme and order the salad with Ohio chicken meatballs ($7.50). Don’t be fooled—Sweet Carrot salads still manage to fall under the comfort food category. Baby kale is tossed in a sweet dressing and topped with corn salsa and slaw, plus a protein of your choice. (I reluctantly asked for the salsa and slaw to be left off due to a dairy intolerance.) I realize that a meatball salad sounds a bit unappetizing, but the result certainly wasn’t. Sweet Carrot’s meatballs are cooked in an Asian-style sauce that tastes just right with bitter greens. I’ve been craving a second trip all week.