Street Food

Chef Patricia Yeo, perhaps best known for former New York restaurant AZ, won fans in Boston with her creative cooking at the South End's Ginger Park. There, she served small plates that reinvented street food classics from all over Asia. After Ginger Park closed, she partnered with restaurateur Solmon Chowdhury, becoming executive chef of Om in Harvard Square and - at long last - Moksa, a new restaurant in Central Square that's been in the works for some time. It officially opened Monday night.

Street 801 Islington St., Portsmouth, N.H. 603-436-0860 www.streetfood360.com Hours: Monday through Saturday, 11:30 a.m.-9 p.m.; Sunday, brunch, 10 a.m.-3 p.m.; dinner, 4-8 p.m. Major credit cards accepted Accessible to the handicapped As its name suggests, Street is an artsy bistro that specializes in — well — street food from throughout the world. What's not to like? You can nosh on munchies from Vietnam, Korea, Mexico, and other exotic locales and you don't have to present a passport, take your shoes off, or pass through a metal detector.

LOS ANGELES - Tucked into the streets and boulevards of this sprawling culinary mecca are places in Little Tokyo to slurp ramen soup, in central LA to savor Guatemalan tamales, in Chicano neighborhoods to dine on authentic Mexican specialties. Now you can also find two little restaurants that feature currywurst, Germany's popular street food. Currywurst is traditionally made with thickly sliced sausages grilled or fried and seasoned with curried ketchup and a generous sprinkle of curry powder.

Chef Patricia Yeo, perhaps best known for former New York restaurant AZ, won fans in Boston with her creative cooking at the South End's Ginger Park. There, she served small plates that reinvented street food classics from all over Asia. After Ginger Park closed, she partnered with restaurateur Solmon Chowdhury, becoming executive chef of Om in Harvard Square and - at long last - Moksa, a new restaurant in Central Square that's been in the works for some time. It officially opened Monday night.

"Why on earth would you go there?" That's the question posed to most people who want to visit Cambodia, says Kristen Paonessa, a senior at Northeastern University majoring in international affairs and economics. Paonessa, who aims to pursue a career in international development, fulfilled an experiential learning requirement by interning in Phnom Penh for the Harpswell Foundation. The foundation is a nonprofit that provides housing and education to children and women in Cambodia, with the goal of empowering a new generation of female leaders.

Our world is one hopping place, and for all the talk about slowing down to savor meals together, the snack food, street food, food trucks, and take-away joints are proof that we're not really listening. We're on the move. Our food will just have to keep up. There's nothing modern about food with legs. The moment early pastoralists learned to string bits of lamb on a spit, grill it over live coals, and hastily hit the trail again, a culinary technique for the ages was born. Today the kebab remains one of the most popular and versatile foods the world has ever known.

CAYE CAULKER, Belize - There is a sign, we were told, near the raggedy old airstrip on this Caribbean island that reads: "Go slow. We have two cemeteries and no hospitals. " We never found that sign, but its message permeates every part of tiny Caye Caulker, a 40-minute boat ride from the Central American port of Belize City and one of those rare throwback destinations reminiscent of old Key West, Fla. Paved roads? None. Cars? No thank you. Beaches? Just one. Galleries and shopping malls?

It's a winning story if ever there was one: The son, raised in his father's Chinese restaurant in Newton, goes to culinary school in San Francisco, works in California when he graduates, then decides to return home to be closer to his family and learn his dad's trade. One day last summer, the father and son are in a tiny Roslindale Chinese takeout to help the struggling owner when she announces that her business is for sale. That's how Christopher Lin, 30, became a restaurant owner.

Street 801 Islington St., Portsmouth, N.H. 603-436-0860 www.streetfood360.com Hours: Monday through Saturday, 11:30 a.m.-9 p.m.; Sunday, brunch, 10 a.m.-3 p.m.; dinner, 4-8 p.m. Major credit cards accepted Accessible to the handicapped As its name suggests, Street is an artsy bistro that specializes in — well — street food from throughout the world. What's not to like? You can nosh on munchies from Vietnam, Korea, Mexico, and other exotic locales and you don't have to present a passport, take your shoes off, or pass through a metal detector.

Those searching for a serious gourmet getaway this fall should head straight to the Windy City. Yes, you read that correctly. And not just for pizza, hot dogs, and beer, though there’s plenty of that good stuff to be had. Food lovers who have yet to experience a dining tour of Chicago are missing some of the most interesting and innovative cuisine in the country, from street food to the highest-end menus – not to mention a host of Top Chef...

Our world is one hopping place, and for all the talk about slowing down to savor meals together, the snack food, street food, food trucks, and take-away joints are proof that we're not really listening. We're on the move. Our food will just have to keep up. There's nothing modern about food with legs. The moment early pastoralists learned to string bits of lamb on a spit, grill it over live coals, and hastily hit the trail again, a culinary technique for the ages was born. Today the kebab remains one of the most popular and versatile foods the world has ever known.

It's a winning story if ever there was one: The son, raised in his father's Chinese restaurant in Newton, goes to culinary school in San Francisco, works in California when he graduates, then decides to return home to be closer to his family and learn his dad's trade. One day last summer, the father and son are in a tiny Roslindale Chinese takeout to help the struggling owner when she announces that her business is for sale. That's how Christopher Lin, 30, became a restaurant owner.

CAYE CAULKER, Belize - There is a sign, we were told, near the raggedy old airstrip on this Caribbean island that reads: "Go slow. We have two cemeteries and no hospitals. " We never found that sign, but its message permeates every part of tiny Caye Caulker, a 40-minute boat ride from the Central American port of Belize City and one of those rare throwback destinations reminiscent of old Key West, Fla. Paved roads? None. Cars? No thank you. Beaches? Just one. Galleries and shopping malls?

LOS ANGELES - Tucked into the streets and boulevards of this sprawling culinary mecca are places in Little Tokyo to slurp ramen soup, in central LA to savor Guatemalan tamales, in Chicano neighborhoods to dine on authentic Mexican specialties. Now you can also find two little restaurants that feature currywurst, Germany's popular street food. Currywurst is traditionally made with thickly sliced sausages grilled or fried and seasoned with curried ketchup and a generous sprinkle of curry powder.

"Why on earth would you go there?" That's the question posed to most people who want to visit Cambodia, says Kristen Paonessa, a senior at Northeastern University majoring in international affairs and economics. Paonessa, who aims to pursue a career in international development, fulfilled an experiential learning requirement by interning in Phnom Penh for the Harpswell Foundation. The foundation is a nonprofit that provides housing and education to children and women in Cambodia, with the goal of empowering a new generation of female leaders.

MIAMI -- It was 9 p.m. as I exited the Florida Turnpike, wondering where my next meal would be. After 12 hours on the road, all I wanted was to sink into my hotel’s retro lounge sofa with some nachos and a cocktail. But no. I had come to be fed by the city’s new gods of mobile gastronomy. It was roll or starve. I had heard the buzz about Miami’s street food scene on Facebook. Stalking these gypsy gourmets is a game with changing variables that, most of the time, make it fun. To play, you need a smartphone, a car preferably with GPS, and a willingness to leave South Beach, where the trucks aren’t...

MIAMI -- It was 9 p.m. as I exited the Florida Turnpike, wondering where my next meal would be. After 12 hours on the road, all I wanted was to sink into my hotel’s retro lounge sofa with some nachos and a cocktail. But no. I had come to be fed by the city’s new gods of mobile gastronomy. It was roll or starve. I had heard the buzz about Miami’s street food scene on Facebook. Stalking these gypsy gourmets is a game with changing variables that, most of the time, make it fun. To play, you need a smartphone, a car preferably with GPS, and a willingness to leave South Beach, where the trucks aren’t...