Okra is as fickle to grow as it is cook, sometimes emerging in tough stalks or resulting in slimy preparations. And after September, the quintessentially-Southern vegetable becomes difficult to source. Before it's too late, visit these five spots for okra that's fried, charred, pickled, and more. With so many varying preparations, even okra-fearing diners may take a liking to this polarizing vegetable.
Five brewers give us the buzz on the best ways to kill a hangover—from fried chicken to queso-loaded nachos to mimosas and Bloody Marys.
Last Sunday, Hugh Acheson’s Mexican restaurant Cinco y Diez opened its doors for the last time. Less than one year in, the restaurant, led by executive chef Whitney Otawka, closed because “the business side was lacking,” according to Acheson. Now Otawka—who previously served as executive chef of the now defunct Farm 255—is working on her next steps.
“Man,” Lee Haney says, “I am puzzled! Golly. Oh my goodness. Mass confusion! I feel like Captain America when he fell in the ice and woke up years later.”