FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Do the Zaremba
Get your body ready for service with these stretches from a break dancer turned beverage director.
He’s Bringing Pasta Back
Forget bread. You want pasta to mop the sauce from Chef Danny Grant’s charcoal-roasted seafood tower.
What’s Your Sign?
An astrologer opens up new creative possibilities as she divines dishes’ elements and signs.
Here Comes the Sun(flower) Oil
Explore the spectrum of sunflower oils—from light and tepid to dark and musty.
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 StarChefs Chicago Rising Stars Awards
StarChefs returns to Chicago to celebrate the city’s most talented up-and-coming food and beverage professionals.
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.
Fox in the Garden
Chef Ryan Fox thinks seed to plate with his small but mighty backyard garden.
A Family Restaurant in Portland
At Peter Cho and Sun Young Park’s Han Oak, the dining room and patio are literal extensions of their home, complete with children and tricycles.
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.
The Sweet Sounds of Service
The songs that get Portland chefs and bartenders out of their heads and into the groove of service.
Tailor-Made Torta
The good folks at Güero in Portland break down the torta by bread, cut, toast, fillings, salsa, and more.
Spice Life
Chef and Restaurateur Meherwan Irani’s spices are fresher than yours, and he’s here to help.