FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![PDX Plated](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1683376437995-2KI88A12138KPGGVR6PF/Morchella-3.jpg)
![Raw](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/a37f5511-75a0-493d-b282-032e11996c72/The+Noortwyck_Chef-4.jpg)
![Pyrex Hunter](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1663097423319-G6VB5TJHXAZ00CCDJSKQ/Burdell-4.jpg)
Pyrex Hunter
At Burdell, Chef Geoff Davis evokes nostalgia through more than just his food.
![The Presentation Playbook](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1653479488909-PK5DKPBEWFDQSM4LE76L/Screen%2BShot%2B2022-05-25%2Bat%2B7.51.05%2BAM.jpg)
The Presentation Playbook
Six restaurant professionals in Washington, D.C. share how they developed their distinct presentation styles.
Lights, Camera, Dinner
Everybody loves a show. At these three San Francisco spots, each chef has their own reasons (and aesthetics) for bringing the drama.