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Ethiopian Chicken Stew (Doro Wett)

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Eat in a Wine Barrel in Chiusa, South Tyrol

Via Tinne 7, Chiusa
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Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more

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Shrimp & tasso henican

A shrimp & tasso henican from Commander's Palace in New Orleans.

What: Admittedly, we’re bending our own rules a bit: While its components are New Orleans all the way, this dish is unique to one restaurant so can’t exactly be considered “classic” or traditional NOLA cuisine. That said, it is so insanely delicious and its ingredients so regionally appropriate that it warrants inclusion here: Four plump Louisiana shrimp are threaded with hunks of tasso (a spicy Cajun smoked ham), coated in a Crystal hot sauce beurre blanc, and served with pickled okra atop a sticky plate of sweet, confetti-like five-pepper jelly. The clear, speckled jelly, which has the consistency of honey, is visually stunning—and a sweet-and-spicy thrill to eat.

Where: The culinary wizards at Commander’s Palace (1403 Washington Ave., map) in the Garden District are the creators of this dish.

When: Mon-Fri, 11:30am-2pm and 6:30pm-10pm; Sat jazz brunch, 11:30am-12:30pm, and dinner, 6:30pm-10pm; Sun jazz brunch, 10:30am-1:30pm, and dinner, 6:30pm-10pm. This dish is usually available on all three menus (although items change frequently, so call ahead to check).

Order: Have this as an appetizer ($11.50), along with the turtle soup and the excellent oyster & absinthe dome

Good to know: 90% of the ingredients used at CP comes from within 100 miles.


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