Nine recipes that make a night of excess that much tastier 

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We all have our vices, and all things should be taken in moderation — including moderation. But in those occasional excesses, when we’re drunk, stoned, hung over, locked into a Netflix original series, or in the middle of a serious knitting bender — excess doesn’t necessitate drugs — we need sustenance. And while Grubhub and its ilk may partially supplant the eternally dubious glory of the 3 a.m. fast-food run/stumble, we’ve called up nine local chefs to punch up the quality of eats yet further in what is surely an hour of great need.
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Brienne Boortz
Frutti Tutti French Toast — The Bench
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Brienne Boortz
Bourbon Bacon Jam — Atmosphere Gastropub
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Brienne Boortz
Traditional Feijoada (Plant-based) — São Paulo Springs
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Brienne Boortz
Crispy Sea Scallops with Barbecue Eel Rice, Avocado Smash and Sour Cherry Kabayaki — Chiba Bar
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Brienne Boortz
Café Liégeois — The French Kitchen
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Brienne Boortz
Baked Ziti — Sopra Antipasto and Wine Bar
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Brienne Boortz
Humarsúpa Creamy Seafood Soup — Smørbrød
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Brienne Boortz
Lobster Hummus — Chef Bob’s Lobstah Trap
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Brienne Boortz
Bison Tenderloin Gyro with Pea Shoot and Dill Tzatziki — Immerse Cuisine
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Brienne Boortz
Frutti Tutti French Toast — The Bench
(Read full recipe »)

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