50 year ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son's ravenous friends at the family restaurant, Anchor Bar,^[1] in Buffalo, New York. The Buffalo wings have since made their way into American food lore. Current owner Ivano Toscani says the wings "mean a lot" to this James Beard award-winning establishment^[2]. "Now everyone is copying us," he says. "Anchor Bar would not be what it is today without Buffalo wings. It's because of them that we've been such a success."

Head chef Frank Rodriguez, a 10-year Anchor Bar veteran, makes 2,000 pounds of Buffalo wings every day (and more is shipped overnight all over the country). He deep-fries the wings in unsaturated vegetable oil in massive commercial fryers that can hold 100 or more wings at a time. Rodriguez throws them hot from the fryer, straight into a bowl of Mama Teressa's Anchor Bar Wing Sauce^[3], which he calls an original. "Ours is spicier and it has an Italian accent," he says. Then he sends them all out with the cooling celery sticks and blue-cheese dip Teressa created to accompany that first batch half a century ago.

But you don't have to be in Buffalo – or any wing joint, really – to enjoy them. They're easy to make in any home kitchen, even if you don't have commercial fryer. To prepare Buffalo wings at home, fry them in clean oil in a heavy Dutch oven; they should come out juicy on the inside and "with a little crunch" on the outside, as Rodriguez puts it, just like the real thing. 

Anchor Bar's Buffalo Chicken Wings 
(Serves 2 as a snack)

Ingredients
10 cups of canola or peanut oil
2 1/2 lb fresh chicken wings (12–16 whole wings)
Optional: Sea salt and freshly ground black pepper
1/2 cup Anchor Bar Wing Sauce
1/4 cup melted butter for medium spiciness, or to taste
Celery sticks
Blue cheese dip

Instructions
1. Heat oil to 375° in a Dutch oven or other deep, heavy pan. Split wings at joint, if desired. (Either use the tips, or freeze them to make stock later.) Pat dry. Anchor Bar doesn't season its wings; if desired, sprinkle on sea salt and freshly ground black pepper at this point.

2. Deep-fry wings, without crowding them, at 350° for 10–15 minutes, or until completely cooked (no red juices) and crispy. If necessary, fry a couple of batches to avoid overcrowding. Drain on paper towels.

3. Thoroughly whisk hot sauce and butter in a bowl; add more butter for a milder mix, less butter for more spice. (Anchor Bar has always used margarine, but we recommend butter or light butter as more natural options.) Toss wings in mixture until completely covered. Do this quickly so that chicken meat is still hot when served. For a lighter version, instead of deep-frying wings, bake them at 425° for 45 minutes.

To Serve
Place on a platter with a clutch of fresh celery sticks and a small bowl of blue cheese dip that's either purchased^[4] or made fresh from a mixture of crumbled blue cheese, sour cream, a little buttermilk, sea salt and ground black pepper, finely chopped chives, and a splash of fresh lemon juice to taste.

References

1. ^{^} Anchor Bar, (www.anchorbar.com)
2. ^{^} James Beard award-winning establishment (www.anchorbar.com)
3. ^{^} Anchor Bar Wing Sauce (www.anchorbar.com)
4. ^{^} purchased (www.maries.com)

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Ebenezer's Pub (Lovell, Maine)

Way back in the woods of western Maine, in Lovell – a little more than an hour outside of Portland, 20 minutes past Shawnee Peak Ski Resort^[1], and just a half-mile past a historic storefront that burned down recently^[2] – you'll inevitably miss the left turn for the best beer bar in the world. Flip around, take that turn, drive about 300 yards through the pines and you'll reach Ebenezer's^[3].

"When I bought this little farmhouse pub 10 years ago, the rarest beer on tap was Red Stripe," says the bar's owner, Chris Lively, who has the perma-smile vibe of a guy you'd find grilling locally sourced sausage^[4] at a Phish tailgate. "And now we've been named Best Beer Bar in the world 13 times."

Indeed, influential beer-geek publications like 'Draft Magazine^[5],' 'Beer Advocate^[6],' and 'Rate Beer'^[7] have many times given Lively's small pub and restaurant their highest honors. That's because Ebenezer's boasts more than 700 beers in the cellar and 36 offerings on tap, many of which are nearly impossible to find. "A couple rare ones we have on draft right now are De Struise^[8] 'Pannepot Wild,' and I think we're the only place in the world with that one," says Lively. "And also Evil Twin's 'Naked Lunch in a Heavenly Copenhagen Restaurant^[9],' which, besides having the greatest name ever, is a killer imperial stout. We're the only place in the U.S. with that, too."

Yet despite the distinction of being America's beer paradise, the bar's wooden facade is wholly inconspicuous. Could be an inn. Could be a farm. Could just be the house of some old Mainer riding out his final years far away from society. But enter, and there's no doubt that something miles beyond ordinary is happening at Ebenezer's. Freckling the walls are tin signs – all made long, long before the craft beer boom – that boast famed Belgian trappists like Chimay, Orval, and Westvleteren. An array of glasses, goblets, and chalices in shapes ranging from stout, tall, wide, narrow, thin, and thick hang above the Z-shaped bar. Commanding the rear: a lineup of blown-glass tap handles, and a glass-door refrigerator filled with bottles with labels that would send the average beer geek into hysteric, teenage-girl-who-just-saw-Justin-Bieber fits.

Sit down. Chris will hand you a beer menu, then tell you to try the frites and divulge that they are made with heirloom potatoes grown just a quarter mile up the road. The beautiful thing: He explains this – as he does most things about his bar – with a sense of grateful wonder, as if it's all just a blessed stroke of luck, like, Hey, this guy up the road grows these incredible potatoes, so we decided to make fries out of them; isn't that just so cool?

Excellence accomplished in an entirely thankful, nonchalant, noses-never-in-the-air way, besides the beer, is arguably why Ebenezer's is so successful – which is to say that the pub has been able to avoid the biggest downfall of your average craft beer bar: that thick, putrid air of pretentiousness.

"Our goal is to make everyone happy, and that starts with us being friendly, happy, and approachable," says Lively. "I've had people describe the vibe in this place as like a preschool class. Everyone is nice to each other and wants to be here." Indeed, no one will ever sneer if you mispronounce a beer, or mispair your brew with your food – or, hell, even order a Coors Light if that's what you feel like drinking.

And because of that, townies and out-of-towners alike flock to Ebenezer's. "I've turned a lot of Bud-drinking locals onto excellent Belgian beers," Lively chuckles. "And we have serious beer-nuts come from all over just to check out the cellar. Last week, we had a couple of guys come in from Alaska."

How did this all come to pass? How did Lively transform a shitty old pub in the Maine woods into the greatest beer bar in the country? First, more than 100 years of beer run through his veins. "It's basically history," he says. "My father and grandfather were beer collectors who ran a Belgian brewery in Texas before and a few years after prohibition; the cellar is passed down." Second, Lively's friendliness and enthusiasm for his work are impossible not to be drawn to; before opening Ebenezer's, he did a stint in L.A. as a chef who put on some of the country's very first beer dinners. There, he made lasting relationships with importers who to this day hook him up with their best and hardest to find. In fact, Ebenezer's test-pilots most Italian craft beers – the next big thing in the craft beer world – before they're imported into the states.

This is all to say that a trip to Ebenezer's is in order for any thirsty traveler who happens to find himself in New England (Ebenezer's is just three hours from Boston), or any true beer geek who finds himself, well, anywhere. Maine's nickname is Vacationland, meaning that anytime is a good time to visit. The summer is ripe for spending the day at any of the nearby lakes and then chilling out at the pub afterwards. Note that it's also the most crowded time of the year at the bar, with waits that can be up to two hours.

That's why we like visiting Ebenezer's in the wintertime. Hit the slopes of Shawnee Peak^[10] (or any of the other four mountains within an hour's drive) during the day, then fire up a sled and bomb down the Maine Snowmobile Association's^[11] extensive trail system – the pub sits on trail SB81^[12].

Once you arrive, first let Lively take you on a 20-minute tour of the cellar. Afterward, sidle up to the bar for a few beers. Chances are you won't know everything on the beer menu, so ask for a recommendation. Sip that one as you wait for a Lobster roll. Welcome to the middle of nowhere – glad you found it.

References

1. ^{^} Shawnee Peak Ski Resort (www.shawneepeak.com)
2. ^{^} historic storefront that burned down recently (www.bridgton.com)
3. ^{^} Ebenezer's (www.ebenezerspub.net)
4. ^{^} locally sourced sausage (www.mensjournal.com)
5. ^{^} 'Draft Magazine (draftmag.com)
6. ^{^} 'Beer Advocate (beeradvocate.com)
7. ^{^} 'Rate Beer' (www.ratebeer.com)
8. ^{^} De Struise (struise.noordhoek.com)
9. ^{^} Evil Twin's 'Naked Lunch in a Heavenly Copenhagen Restaurant (eviltwin.dk)
10. ^{^} Shawnee Peak (www.shawneepeak.com)
11. ^{^} Maine Snowmobile Association's (www.mesnow.com)
12. ^{^} SB81 (www.jimapco.com)

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Cold Oatmeal

Recent studies may have confirmed the health risks of skipping breakfast^[1], but it's still hard to get fired up about eating, say, a typically healthful hot cereal breakfast in uncomfortably steamy weather. But there's a solution, because on a hot summer morning, a cold, refreshing bowl of oatmeal^[2] is a perfect way to get your daily dose of the cholesterol-fighting, fiber-rich cereal without burning up. No, really. "Cold oatmeal is a really nice alternative to people who can't fathom eating really hot oatmeal on a 90-degree day," says Samantha Stephens, chef and owner of OatMeals^[3], a New York cafe that specializes in cereal-based dishes. Cold oatmeal is also a bit more substantial than cooked oats, given the dense texture of the raw oats – helping to keep you full longer after a healthful breakfast.

Stephens opts for rolled oats in her New York-based oatmeal bar rather than steel-cut oats, since the raw oats more readily absorb the liquid without heat. Stephens blends the oats with non-fat Greek yogurt and skim milk, mixes it well, and serves it as is. You can also add the ingredients and refrigerate overnight – making it extra chilled but also a little soggy for some tastes. She then sprinkles the oatmeal with chia seeds for crunch and to thicken the oatmeal.^[4]

Stephens sweetens the concoction with honey and then adds toppings. Fresh or dried fruit, nuts, nut extracts, or nut butters are ideal. Here's how to make the oatmeal and three of our favorite toppings off the menu of OatMeals.

The Base Oatmeal
Mix together 1 cup oats, 1/2 cup Greek yogurt, a teaspoon of chia seeds and at least 1/4 cup skim milk (or more, to achieve your preferred consistency). Don't like skim milk? Try almond, coconut or soy milk instead. Then, add honey or agave nectar to taste. This concoction will keep in the fridge for up to two days.

Cold Oatmeal, Three Ways
• Peanut butter banana: Add a tablespoon of peanut butter to the oatmeal along with 1/2 or 3/4 cup banana slices (about one banana).

• Raspberry almond: Add 1/2 cup diced almonds and 1/2 cup fresh raspberries.

• Add extra milk or honey as needed to achieve your preferred flavor and consistency.

References

1. ^{^} health risks of skipping breakfast (www.hsph.harvard.edu)
2. ^{^} oatmeal (www.mensjournal.com)
3. ^{^} OatMeals (www.oatmealsny.com)
4. ^{^} oatmeal with chia seeds (www.mensjournal.com)

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MJ Approved: Food & Drink^[1]

The Key Ring Bottle Opener

Summer is beers on the beach season^[3], which means it often becomes, "Hey, do you have a bottle opener?" season. The right answer to that question is, "Yes," and the right sort of bottle opener is the sort that opens bottles. There really isn't anything more to it than that. Still, the easiest way to stay prepared for alcoholic eventualities is to make an opener a permanent resident on your key ring.

The slickest-looking tool on the opener market is the Torq, a tiny metal or hardened plastic arm that snaps caps off with aplomb and makes you look cool while you do it. The naval brass opener is a particularly handsome touch – titanium seems a bit much – but stainless steel works just as well. At the end of the day, the most important thing is that this opener will stop you from using your teeth. Our dentist has yelled at us about that. [$35, torqbottleopener.com^[5]]^[4]

References

1. ^{^} MJ Approved: Food & Drink (www.mensjournal.com)
2. ^{^} Close (www.mensjournal.com)
3. ^{^} beers on the beach season (www.mensjournal.com)
4. ^{^} Torq (www.torqbottleopener.com)
5. ^{^} torqbottleopener.com (www.torqbottleopener.com)

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Lafayette Coney Island (Detroit, MI)

The stone soul singer Mayer Hawthorne^[1] may have been born and raised in Ann Arbor, but he's Detroit^[2] through and through. He now lives and records in L.A., but whenever he's back in his native Michigan, he'll typically end his day with a couple of chili dogs from Lafayette Coney Island^[3].

As much a local institution as Motown itself, Lafayette Coney Island has been serving up its chili dogs and other diner classics for nearly a century. "If I'm singing, DJing, record digging, or just hanging out in Detroit," Hawthorne tells 'Men's Journal,' "there's a very high probability that I will end up at Lafayette Coney Island."

Hawthorne, whose new album, 'Where Does This Door Go,' comes out July 16th, has been going there since he was a kid. After watching the Tigers play with his father, they'd stop at Lafayette Coney Island for a "loose burger" – "essentially a hamburger in a hot dog bun with chili on top," Hawthorne explains. "Nowadays I usually order two Coney dogs and some chili cheese fries – best in the world – which in Lafayette language is 'two up on one!'"

A purist, Hawthorne makes sure to warn visitors not to mistake the archrival American Coney Island^[4], right next door, for the true authentic Detroit chili dog. (The second business opened after a feud erupted between the two immigrant brothers who founded the first.) The original place offers many advantages: Lafayette stays open until 4:30 a.m., for one, but the real secret to the joint's success is the "snap" of its natural-skin-casing hot dogs, which, combined with the spice of the chili, create a mouth-watering experience that is "absolutely magical," Hawthorne says.

"And if you're lucky, Faisal the waiter will mesmerize you with some more magic tricks while you eat." Clearly, it's really got a hold on him. [Lafayette Coney Island^[5], 118 West Lafayette Blvd, Detroit, MI; 313-964-8198]

References

1. ^{^} Mayer Hawthorne (www.mayerhawthorne.com)
2. ^{^} Detroit (www.mensjournal.com)
3. ^{^} Lafayette Coney Island (www.facebook.com)
4. ^{^} American Coney Island (www.americanconeyisland.com)
5. ^{^} Lafayette Coney Island (www.facebook.com)

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