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Food Trend: Playing with Fire

These restaurants are skipping the gas and electricity in order to cook everything with flames.

Fire ovens

Photo: Mathieu Lévesque; food stylist: Stéphan Boucher

It’s a return to cooking at its most elemental. There’s no gas or electricity in the kitchen at Montreal’s Foxy, where everything from homemade feta to artichoke-topped flatbread is done in the wood-burning oven or over hardwood charcoal. In the San Diego area, Leña Craft Mexican’s Mayan-inspired dishes, like octopus, pork skin and raw tomatillo, are fuelled by firewood. And at Los Fuegos in the Faena Hotel Miami Beach, chef Francis Mallmann’s Argentine asado – prepared over open flame, gaucho-style – is the hottest ticket around.

Foxy, rue Notre-Dame O., Montréal, 514-925-7007
Leña Craft Mexican, 909 Prospect St., #290, La Jolla, California, 858-263-4190
Los Fuegos, 3201 Collins Ave., Miami Beach, 786-655-5610

Tags

CALIFORNIA     DINING     FLORIDA     FOOD     FOOD TRENDS     LA JOLLA     MIAMI     MONTREAL     RESTAURANTS    

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