US Airways - November 2012 - (Page 23)

explore Wine & Dine Taste, Savor, enjoy Taking a ’Cue A transatlantic collaboration between two top chefs brings a Yankee down-home favorite to London’s upscale culinary scene. The result? Smashing! by Larry olmsted ★ What do you get when you cross England’s most famous food personality with New York’s most acclaimed barbecue guru? The answer is Barbecoa, a hugely popular London restaurant with a uniquely Anglo take on a uniquely American staple. The men behind Barbecoa, which sits in the shadow of St. Paul’s Cathedral in the heart of the city’s east side business district, are two of the food scene’s biggest names: Jamie Oliver, aka the Naked Chef, and Adam Perry Lang, owner of Daisy May’s BBQ USA in Manhattan. Oliver, an Emmy award winner, has had more than a dozen hit TV shows and specials, owns several restaurants, and has written a number of cookbooks, including the bestselling food book in UK history. Lang also appears regularly on TV, including Good Morning America and The Today Show. The longtime chef at New York’s Le Cirque famously hung up his toque and put aside haute cuisine to pursue his lifelong passion for barbecue. Besides great success with Daisy May’s, Lang has published three books on his favorite subject, including the New York Times best seller Serious Barbecue and his latest, Charred & Scruffed. Barbecoa is well worth seeking out when visiting London — if, of course, you’re a carnivore. A combination restaurant and full-service retail butcher shop, Barbecoa is, in its own words, “a celebration of the relationship between fire and food.” While that celebration includes many elements of the regional American barbecue styles Lang is famous for, this is hardly an exported rendition of the roadside rib shack. Instead, this fine-dining restaurant couples English meats with countless fiery cooking techniques: Southern U.S. slow smoking, the open flames of an Argentine parrilla, tandoori, and a Japanese robata grill. Adding to this cultural mélange is Barbecoa’s executive chef, Sebastian La Rocca, by way of Buenos Aires, one of the world’s great hotbeds of cooking meat with fire. Barbecoa is large — the main floor seats more than 200, features a well-stocked bar, and wraps in an L shape around a huge open kitchen. Windows offer great views of central London, and patrons tend to be an upbeat mix of business people and funloving visitors. The expansive meat-aging facilities and butcher shop operate from two levels of the upscale mall in which Barbecoa is located. The photos (clockwise from top) by matt russell and by david loftus (2)/courtesy of barbecoa Clockwise from top: pulled pork like no other at barbecoa; view of central London from the restaurant; chef Sebastian La rocca November 2012 23

Table of Contents for the Digital Edition of US Airways - November 2012

US Airways - November 2012
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Holiday Getaways
Hub Crawl: Ronald Reagan Washington National Airport
Wine & Dine: Mendoza, Argentina Wines
Wine & Dine: Barbecoa Restaurant, London
Adventure: Thrifty in San Francisco
Adventure: Skiing Mt. Baker, Washington
Great Escapes: Red Horse Inn, South Carolina
Gear Up: Bar Ware
Making It Real: America's Historic Sites
Best of Education: Miller School of Albemarle
Silent Heroes: Honor Flight Network
Crossing Borders: Charlotte, North Carolina
Best of Health: Lankenau Medical Center
University Spotlight: University of Dayton
Celebrate Richmond, Virginia
Special Section: Chateau on Central
Must Read: Heisman — The Man Behind the Trophy
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Miles for Good
Window or Aisle?

US Airways - November 2012