Gail Simmons

Gail Simmons on what makes bar food tasty.

on Aug 8, 2007

Luckily, Chef Govind Armstrong was in town and immediately made us very comfortable at the bar. While his bartender plied us with a slew of creative and potent cocktails, he instructed his kitchen to bring out a series of fabulously decadent snacks for us to try. The few I remember most were rich Kobe-style beef sliders, quarters of grilled cheese sandwiches with a plate of buttery, lemony, broccoli rabe, and zesty arancini (fried risotto balls) with cheese and tomato. These treats really hit the spot and, coupled with our drinks, made the perfect end to the day. When I discovered that Govind would be judging the "Top Chef" late-night snack food challenge a few days later, I knew he was the man for the job.

To me, late-night snack food, especially after a night of drinking, needs to be very savory and very easy to eat. It is no coincidence that most of us crave salty, greasy, fatty foods to coat our stomachs and sop up the alcohol we have consumed. Spicy flavors also seem to do the trick, perhaps because the fire in your mouth and belly help you forget whatever else you put in there earlier in the evening

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