FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
2018 Atlanta Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Atlanta.
Project Night Faux'spresso
Roasted chestnuts led to faux’spresso and an exceptionally creative Espresso Martini from Mercedes O’Brien.
2018 Chicago Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.
2018 Portland Kitchen Notebook
An in-depth look at some of our favorite dishes and beverages from our time on the ground in Portland, OR.
Serving Trout, Head First
Lake trout, country ham, dirty rice, and collard greens get gussied up for service at Kimball House without losing their downhome swagger.
Portland's Lager Roster
Without bushels of hops to hide behind, Portland brewers are cranking out full-flavored, session-able lagers.
The New MSG: Melon Skin Garnish
Using melon seeds and skin, Chef Jarrett Stieber of Eat Me Speak Me in Atlanta smashes perceptions on kitchen waste.
1 Million Layers Sold
Chef José Chesa grew up eating patatas bravas in Barcelona—but they weren’t anything like the 30-layer potato clouds at Ataula.
Tailor-Made Torta
The good folks at Güero in Portland break down the torta by bread, cut, toast, fillings, salsa, and more.
Death Match: Quenelle v. Scoop
Portland pastry chefs go to the mat for their ice cream shape of choice.
New, Old, and Ancient Traditions in the City of Roses
Roses have infiltrated the culinary consciousness in a city with a rich, rose-filled history.
Flavor Foundation: Soy Tea
Chef-Restaurateurs Rachel Yang and Seif Chirchi infuse soy sauce with citrus and Western aromatics to layer proprietary flavor into nearly half their menu items.
Twenty Yolk Tagliatelle
At BoccaLupo in Atlanta, Chef Bruce Logue is out-yolking Keller, Vetri, and Robbins.
Cafecito con Vodka
We’ll take our espresso martini with a dose of Caribbean flavor and Cuban coffee culture.
The Great Martini Tinker
Once you know the rules, you, too, can tinker with the world's most perfect cocktail.
Spread the Love: Pimento Cheese + Pinot
City Winery-made Pinot Noir from Sonoma Country meets its match in pimento cheese.
Flawless, Fabulous, French Lobster en Croûte in 29 Steps
Do you have what it takes—including a baller team—to make Atlas’ lobster en croute?
2017 Austin-San Antonio Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Austin-San Antonio.
The Old and New Espresso Martini
Owners and Bartenders Justin Lavenue and Dennis Gobis approach classics with reverence, zeroing in on the ratios and techniques that define drinks.
Mayan-Inspired Meat Spread at Cured
It's all about the emulsification in Steve McHugh's pineapple-chile pork rillettes.