Blog Posts by GQ Magazine

  • Alan Richman's 10 Essential Proseccos

    By Alan Richman, GQ

    It's not champagne, you philistines. Our correspondent reveals the joys of Italy's version of light and bubbly.

  • The Ultimate Father's Day Gift Guide

    By GQFrom the sensational to the sensible, GQ's got all the tips you need to get Dad smiling this June.

  • The 25 Most Stylish Men on TV

    By Sean Fennessey and Andrew Richdale, GQ We are living in a golden age of men's style on television. And not just leading men on serious dramas-we're talking sitcom second bananas, talk show hosts, and even the occasional reality T.V. emcee. Behold your 25 best-dressed men on the box. (And five nob

  • Tina Fey Talks Parenthood, Breast Pumps, and the Tyranny of the Blonde

    By Dan Fierman, GQ

    Tina Fey. Mother. Sloppy dresser. Comic genius. With 30 Rock hitting its hundredth episode and an unfortunately titled (but uproarious) new book-Bossypants-in stores, she spoke to GQ about parenthood, breast pumps, and the Tyranny of the Blonde.

    When the 30 Rock pilot aired, Tom Shales wrote that it needed "a better premise and funnier dialogue." Since you're shooting the one hundredth episode today, would you like to tell him to suck it on the record?

    I'm pretty sure he did go back and suck it. But my memory is that the main problem with it was that I was such a terrible actor! Which I do not dispute-but now contend doesn't matter.

    Let's talk parenting, which is a big topic in your book. The first time I saw my wife's breast pump, I thought, This is an alarming, medieval device.

    Yeah, the thing's upsetting. I would try to pump milk while watching Entourage on demand. And that was the worst possible way to do it. Like, I had the pump on, and I'd hear Turtle on

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  • GQ Eats: Aldea Chef George Mendes on Why Your Shrimp Need Heads

    By Mickey Rapkin, GQ

    In late 2006, George Mendes, the chef de cuisine at Tocqueville, announced he was leaving to open his own place. Unfortunately, real estate issues, construction delays and the sewer system pushed the opening back for a year, and then two. His Portuguese-inspired restaurant Aldea didn't open until 2009, when it was declared one of the best new restaurants in the country by GQ's Alan Richman. This past weekend, Mendes, taught a class at the New York Culinary Experience where ordinary citizens get to cook alongside the likes of chefs like Alain Ducasse. For his part, Mendes taught participants how to cook with shrimp heads. Mendes explains:

    You made Shrimp "Alhinho" (recipe below), which is a Portuguese take on garlic shrimp. Where do people go wrong when making shrimp dishes?
    You want to extract the maximum amount of flavor from a given ingredient. So I use shrimp that have their heads on. Most of the flavor of a shrimp is in the head. I make a sauce out of just

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  • The 10 Commandments of Ethical Eating

    Thanks-or no thanks-to the new high priests and hipster philosophers of the food world, lately it feels like everything on the menu comes with a heaping side order of guilt: Is that mâche local AND roof-raised? What's the carbon footprint of your burger? Was your salmon farm-slaughtered or delicately line-caught? It's enough to put a man off his meal. But not Alan Richman. The man who's always been the Defender of the Appetite makes a thirty-day pilgrimage in search of what it means to eat ethically-and still savor the pleasures of eating-in the twenty-first century.

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  • Is This the Best Burger in America?

    We don't usually name a Burger of the Year. But the Umami Burger from L.A. ain't no ordinary burger. Alan Richman breaks down the secrets of its addictive taste.

    It's half beef and half beyond belief.

    I arrived in Los Angeles not much taken with umami, at least not the way true believers are. Too much mysticism, not enough science. Nor did I care much for the L.A. burger culture, not like the locals. Too many toppings, not enough meat.

    Then I tasted the Umami Burger, Adam Fleischman's cross-cultural merger of Japanese ingenuity and American know-how. And I thought to myself, This is a man among burger men, worthy of our adulation even if he's always wearing a T-shirt with an Umami Burger logo. (These days, even the greats can't resist self-promotion.)

    Fleischman, the founder of the modest but ever expanding four-shop Umami Burger chain, has rethought every element of the hamburger experience. The bun. The meat. The ketchup. The toppings. Even valet parking. Yes, at the original

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  • GQ Eats: Alan Richman's Five Best Desserts of the Year

    Photo Courtesy of Branch Water TavernPhoto Courtesy of Branch Water TavernBy Alan Richman, GQ magazine

    After thousands of miles and countless calories, our tireless correspondent names the tastiest this land has to offer.

    1. Paris-Brest
    Balsan, Chicago
    Perhaps the tastiest of all great French pastries, created a hundred years ago to honor a bicycle race. Assembled to order, which I've never seen done in a French patisserie. Wheel-shaped choux pastry stuffed with hazelnut mousse and hazelnut nougatine, topped with powdered sugar and toasted hazelnuts. Will have your wheels spinning.

    2. Panna Cotta with Wild Huckleberries
    The Walrus and the Carpenter, Seattle
    Light, smooth, silken, and barely able to hold its shape. Topped with berries-maybe Washington's greatest culinary asset-poached in white wine. Hard to believe good old panna cotta can be this transcendent.

    3. Honeyed Pumpkin Pie
    Four & Twenty Blackbirds, Brooklyn
    Held my own personal pie-eating contest at this small, celebrated café. Sampled five slices. The winner had the lightest pumpkin filling

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  • GQ Eats: Alan Richman's Five Best Dishes of the Year

    Uni Pasta at NYC's AdourUni Pasta at NYC's AdourBy Alan Richman, GQ Magazine

    After thousands of miles and countless calories, our tireless correspondent names the tastiest this land has to offer.

    1. Pig's Foot for Two
    The Breslin, N.Y.C.
    Our waiter warned, "No party of two has finished it." The bargain of the house. The shocker of the year. Sumptuously perfumed pork meat loaf stuffed into a crunchy, crazy, fried hog-leg casing. Talk about supersizing-it comes on an oval platter nearly two feet long and fills half of it. One portion can feed four-maybe everybody in the place.

    2. Hay-Smoked Gulf Mackerel
    Bootsie's, Tomball, TX
    You've heard that Gulf seafood is back. Here's proof. The freshest, softest, meatiest, mildest mackerel ever, on the bone and lightly smoked atop a mini stack of hay. Accompanied by a gumbo-like combination of grilled okra and roasted tomatoes. Cooked fish can't taste any better than this.

    3. Diver Scallops
    ABC Kitchen, N.Y.C.
    So simple, so sublime. A thinly sliced raw scallop from Maine topped with olive

    Read More »from GQ Eats: Alan Richman's Five Best Dishes of the Year
  • GQ Eats: The 10 Best New Restaurants in America

    By Alan Richman, GQ magazine

    America's food renaissance keeps expanding, in all kinds of creative directions-not all of them fancy. From a $20 million gamble in Manhattan to a desolate block in Oakland, our tireless food correspondent, Alan Richman, crisscrossed the country in search of the best and tastiest this land has to offer. Start booking those tables now!

    Read More »from GQ Eats: The 10 Best New Restaurants in America


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