Chefs' Picks: Hangover Cures
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Nearly every lover of food and drink has felt the after effects of overindulgence at one point or another. Still, there are a million ways to deal with the pain of a few too many: Advil and coffee, hair of the dog, lots of grease. So we turned to the experts. Here are four chefs’ favorite ways to bust a hangover.
Author and chef-owner at Portland, Ore.,’s Lincoln and Sunshine Tavern, Jenn Louis also has multiple ways to quell the brown bottle flu, but one really stands out. “My go-to hangover remedy is a salty, rich miso soup with poached eggs, Chinese sausage and mustard greens,” she says. “I will make this at home with some Japanese brown rice, mushrooms and sesame seeds. It’s warming and restoring, and not too unhealthy, so it won’t bring the guilt.”
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Water, Coffee and Electrolytes
One quart of water with Emergen-C, two Advil, coffee (not too much), a shave, a shower and some stylish garb is the best way to get moving after too many adult beverages, says James Beard Foundation Award winner Hugh Acheson of Georgia’s Five & Ten, The National, Empire State South and The Florence. When it comes time for food, he opts for a Mexican-inspired chorizo-egg scramble with tortillas. As a restaurateur, he also offers advice for anyone who goes out to eat: “Dress normally, but nicely. No wearable blankets and pajama pants at restaurants.”
Runny Eggs and Carbs
Down in Miami, Danny Serfer of seafood hot spot Mignonette sooths his Sunday morning headache with Pork and Beans, a dish of eggs, sausage, bacon and toast from his restaurant Blue Collar. “It’s got all of the hangover essentials in one: fat, runny eggs and carbs. Plus, it puts you right back to bed, so you can continue sleeping it off,” he says.
Spicy Thai Leftovers
Tim Wildin, co-creator of fast-casual Los Angeles and Washington, D.C., Southeast Asian spot ShopHouse, opts for leftover Thai to ease his next-day pains. “One of my favorite remedies is kai sub krapow, minced chicken with Thai basil and garlic and chiles, with jasmine rice and a fried egg with a perfectly runny yolk on top.”