Garifuna Flava Chicago, IL

A blend of Garifuna (ga-RI-foo-nah) and Belizean cuisine, Garifuna Flava includes a little background on the Garifuna culture and history in their dessert menu. These descendants of Indian Caribs and Black Africans from the British Colonial Caribbean island of Saint Vincent have in recent decades relocated to coastal Central America and major US cities bringing their remarkable cuisine with them. According to the dessert menu, Garifuna was deemed by UNESCO in 2001 to be a “Masterpiece of Oral and Intangible Heritage of Humanity” and these dishes are at times a testament to that declaration.

What stands out on Garifuna Flava’s menu is the heavy presence of stews with a truly global mix of ingredients, including coconut milk, paprika, oregano, and recado rojo. Usually these are made with red snapper or king fish and sometimes served with fried green plantains in a dish called “Hudut,” which is delicious in my home cooking experience. Conch also appears as fun-sounding fried fritters and in a “Gumbo-like” soup. 

The bonus section of this menu - apart from the neon yellow of the images - are the beverages, which feature a great selection of Caribbean sodas and juices with Belizean inspired cocktails. Kola Champagne, Ting, Ambergris Breeze, and Placencia Paradise…Yes, please!

Here’s a great piece on the art of menus and what goes into making them.  The piece all takes place in New York and is a great slice into the design and considerations of describing food on paper.  I love that there are individuals and groups taking notice of the prevalence and history of menus and putting these pieces out there.  

Of course, menus do exist outside of New York, the USA and North America.  This menu below could be from any city in america but its actually from a place called Shorty’s Diner in the Falkland Islands.  It’s surprisingly remote and extremely familiar at the same time.  Shorty's Diner

I started looking at smaller cities for signs that new american food had really splashed every inch of metropolitan space.  A virus really did take over the young minds of the US and it shows in what people are eating.  People aren’t interested in spaghetti and meatballs as “great” food anymore, some might fight you over that idea.  Wether it’s charcuterie, pickles, ferments, fatty proteins, smoked meats or a lesser known regional dish:  unsubtle food - that is what is on the edge of peoples tongues.  Odd Duck in Millwaukee has a truly wild menu That includes almost every cuisine I can think of minus Italian.  Ya… go hit the bricks italian food!
Odd Duck 

I started looking at smaller cities for signs that new american food had really splashed every inch of metropolitan space.  A virus really did take over the young minds of the US and it shows in what people are eating.  People aren’t interested in spaghetti and meatballs as “great” food anymore, some might fight you over that idea.  Wether it’s charcuterie, pickles, ferments, fatty proteins, smoked meats or a lesser known regional dish:  unsubtle food - that is what is on the edge of peoples tongues.  Odd Duck in Millwaukee has a truly wild menu That includes almost every cuisine I can think of minus Italian.  Ya… go hit the bricks italian food!

Odd Duck 

Radio silence

Huge amount of space right here,  I simply didn’t have time to update fmnu though I am starting to put ideas back together for this blog as I really do love the idea of working on this blog.  Finding the time is a bit of a fight against work and social life.  anyways…  more menus coming your way in perfectly random places.