Polish cities, attitudes and styles: they've all developed their own distinct identities since the country parted with communism almost 25 years ago - but can the same now be achieved with Polish cuisine?
That's the aim of Wojciech Amaro, an award-winning Polish chef and the man behind the country's first Michelin Star restaurant, who is intent on changing perceptions of his country's culinary craft.
"We're trying to draw a new line for Polish cuisine," Amaro explained. "(This means) having a new combination (of ingredients) but in the end, people can feel this is Poland on the plate."
This is the eleventh installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about. Today's contributor is John Winterman, maitre d' at Daniel restaurant in New York City.
I can be as casual as the next guy. I'm from Indiana, so I don't have much choice. The only known Hoosier engaged in high snobbery was Bill Blass, otherwise no one ever got beyond “local boy done good” status – even James Dean.
I have ripped this joint and raised some hell. I've been to enduros and hydroplane races and at least one tractor pull. I drank my first PBR at age five and I still have a t-shirt with the sleeves cut off.
But I also know the tragedy that is a grown-up wearing shorts in public. I know the difference between the ballpark and the opera house, between a dive bar and The French Laundry.
As the maitre d' at Daniel I get to work in one of the finest fine dining establishments in the world. The restaurant exudes charm and flair, a hybrid of modern French-American style be it on the plate or in the service, a place that requires jackets and frowns on jeans.
That being said, it is a balancing act. We defend a standard of dining in a time where a chef can earn three Michelin stars while eschewing silver, crystal and a jacket policy. Upholding a standard is ever more critical as you try to justify separating people from their money on a nightly basis.
Herein, a dollop of wisdom on why fine dining still matters.
On Monday, Restaurant magazine revealed its annual "World's 50 Best Restaurants" list in London - and it ended up being a family affair.
Three brothers - Joan, Jordi and Josep Roca – returned the top title to Spain by way of their restaurant, El Celler de Can Roca, in northern Catalonia.
For the past three years, the highest ranking belonged to Noma in Copenhagen, Denmark.
If a way to a man's heart is through his stomach, then what's true in love is true in business too. At least, it is in New York City.
With some of the most upscale eateries and trendy downtown diners in the world, where you decide to take a client for lunch can be just as vital as what you talk about between bites in the Big Apple.
Indeed, it's widely believed the term "power lunch" itself was first coined in a 1979 article by Lee Eisenberg, the then-editor-in-chief of Esquire Magazine, while writing about a new lunch scene that had popped-up in midtown Manhattan.