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 What have you done this week? Compared to Louisville chef Edward Lee, it’s not enough. Just two months after opening .... more- The chef/owner of Cleveland’s L’Albatros, Parallax, Table 45 and Chinato, Zack Bruell traveled from Piedmont .... more
- What is the first thing you remember cooking together? Matt: Crème caramel, from The Joy Of Cooking. We were 11 and .... more
- Impassioned about Rome and savvy about Tuscany, where she picks olives every November on the family farm, Chef Sara Jenkins .... more
- I literally fell into cooking: I became interested in cooking professionally as I recovered from a broken femur. But I grew .... more
- Christina Olufson’s life is a blur these days, and no wonder: the 29-year-old orchestrates dessert menus for not just .... more
- Like almost every person on this earth, I grew up loving the fermented foods introduced to the table by my family—breads .... more
- Charlotte Druckman's Skirt Steak takes a frank and freewheeling look at the experience of women in the restaurant industry .... more
- By now it shouldn't be news that the rate of hunger in the United States is on a terrifyingly steep climb. More than 50 .... more
- Brothers and culinary sidekicks Mike and Pat Sheerin, co-owners of Chicago’s Trenchermen, are reviving the life of .... more
- Avec was the launching pad for former Chef de Cuisine Koren Grieveson to be honored with a Food & Wine “Best New .... more
- Nicole Pederson carved out her own niche as a young chef to watch when at the helm of C-House, Marcus Samuelsson’s .... more
- Nichole Holloway wanted to be a vet as a kid, but luckily for diners in Franschhoek, South Africa, she ended up as a pastry .... more
- Sake sommelier Eric Swanson, who's worked at Brown Bar in Oita, Japan, Union Sushi + Barbecue Bar in .... more
- For Joshua Johnson, life actually kind of is a box of chocolates...or at least, a container of raw building materials. He .... more
- There was much mystique about Africa for me while growing up. So much about my identity was surrounding Africa, but I did .... more
- We knew Etch Executive Chef Deb Paquette had a sense of humor (and a ton of talent) when she and her pasty chef .... more
- If you want to make World Pastry Champion Dimitri Fayard happy, we suggest you either go with a classic millefeuille or .... more
- Why did you decide to make candy corn? During our service we serve mignardises at the end of the meal. I wanted to do something .... more
- Elizabeth Barbone is doing her best to make things simple for the gluten-free world. Just the ability to make really great .... more
- Monica Glass, the pastry chef at Clio in Boston, doesn’t back down from a challenge. After years of health problems .... more
- I was diagnosed with celiac disease on April 30, 2005. Most people are upset when they get that kind of news, but I clapped .... more
- Sourcing products locally is an expectation these days, but when it comes to finding lobster and crabs in Milwaukee, that’s .... more
- We caught up with Greg Gourdet at the Great American Seafood Cook-off, and learned that the Portland chef packs more in .... more
- As the corporate pastry chef for the Brian Malarkey Restaurant Group in San Diego, Rachel King spends a lot of time driving .... more
>>MORE Five Minutes With... Matt Jennings wears his culinary heart on his sleeve—also on his hands and his neck. The chef/co-owner of Farmstead .... more- Last week we took you into the flour-dusted depths of the house mill at Nellcôte in Chicago. This week, Executive .... more
- The heart of every Italian restaurant might just be the antipasti table. Sometimes hidden, sometimes on display, this bountiful .... more
- Chicago's Next is changing its menu again—in fact, making perhaps the largest change a kitchen could make as they .... more
- Fresh, handmade orecchiette pasta is lovely all on its own, but The Churchill Chef/Owner Bruce Kalman elevates the dish .... more
- It takes some serious time, effort and space to house-mill your own flour from your restaurant, but Nellcôte Executive .... more
- We are slightly terrified happy to report that Korean musician Psy is looking for a chef. Specifically, a chef to travel .... more
- Chef/Managing Partner John Coletta has to don two sets of rubber gloves and dedicate an entire section of his kitchen .... more
- We don't know about you, but a colorful spring salad sounds really good right about now. At Chicago's Spiaggia, Executive .... more
- Just hearing about Bill Kim's Chicago restaurants gives diners serious cravings for Korean short ribs and tea-smoked duck .... more
- It wasn't easy to work on the modern Italian issue of Plate without enduring constant cravings for Neapolitan pizza pulled .... more
- At Chicago's Big Jones, the relish tray serves an important function. The acidic little bites cut through some of the big .... more
- For Chef/Co-Owner Pat Sheerin of Chicago's Trenchermen, his kimchi mortadella arancini with rhubarb umeboshi doesn't just .... more
- The overall culture at Chicago's Storefront Company is to make as many things as possible in house, especially fermented .... more
- If you watched the Academy Awards last night, you probably saw Jennifer Lawrence trip and Seth MacFarlane go down in proverbial .... more
- Perennial Virant Chef-Owner Paul Virant first became fascinated with fermentation after helping his mother punch down .... more
- Plate editor Chandra Ram started thinking about the power of sour during a trip to Northern California late fall, when mild .... more
- Spanish ingredients seem to be popping up on menus everywhere. But according to Jose Garces, your pantry might be seeing .... more
- It's Friday. We know you have a lot to do to get ready for the weekend. So when we say these videos are worth a few minutes .... more
- Take a few bites of a dish made by Chef/Owner Emmanuel Abidemi, and you might know immediately if he's had a horrible day .... more
- Somehow the description of "a sandwich of corned beef, Swiss cheese and sauerkraut on rye" doesn't quite do the Reuben justice—especially .... more
- Legendary Queen of Creole cuisine/cook/author/TV host and all-around amazing lady Leah Chase celebrated her 90th birthday .... more
- Last week Chef de Cuisine Richie Farina took us on a tour of the microgreen garden that sprouted up in the kitchen of Chicago's Moto .... more
- Believe it or not, a bonafide office used to be in the kitchen of molecular gastronomic Moto restaurant in Chicago, that .... more
- It's a lucky group of chefs that get to accompany New York City-based and Africa-born chef Pierre Thiam on a trip to Senegal .... more
>>MORE Videos We're gearing up for our own NRA show shin-dig: PlateNight. This year, we're celebrating the American South with food from .... more- It's time for the National Restaurant Association Restaurant, Hotel-Motel Show once more; this year, the show runs from .... more
- Changing the world, one dish at a time? It's totally doable, according to Chefs Collaborative and the Bristol Bay Regional .... more
- Keep an eye on that mailbox, folks: Our new issue is about to wing its way to you. This time, we're examining the American .... more
- Cochon 555 rolled into Los Angeles on Cinco de Mayo, and when the bacon dust settled, Ray Garcia of FIG Restaurant emerged .... more
- We, of course, are waiting for tonight's chef awards with great anticipation, but the James Beard Foundation kicked things .... more
- If you're not quite as ambitious in the housemade charcuterie department as the Chicago chef featured in today's "Burning .... more
- It was - of all places - the Culinary Institute of America's 2005 Worlds of Flavors conference where we met Ricky Parker .... more
- It's World's 50 Best day, folks, and you know what that means: Somewhat arbitrary but very important rankings from "The .... more
- Chicago knows how to pig out—particularly when Cochon 555 comes to town. Sunday night's chef roster included Kevin .... more
- Collegiate foodservice executives are boosting customer satisfaction by cutting back — on options, on waste and on .... more
- Food trend lists are as inevitable as death and taxes, but rarely as reliable. Plate Editor Chandra Ram took a look at food .... more
- Congratulations to Aaron Brooks of Edge Steakhouse at the Four Seasons Miami, that city's new prince of porc! Brooks took .... more
- If your ledger is a bit, well, redder than you'd like it to be, consider being creative with your red meats—and perhaps .... more
- Félicitations to Alain Ducasse, this year's winner of the Lifetime Achievement Award from the World's 50 Best folks .... more
- As happens anytime there is a tragedy, chefs and restaurants are stepping in to donate money and help—one of many .... more
- One of the three deaths from Monday's bombings in Boston was 29-year-old Krystle Marie Campbell, an employee at Jasper White's .... more
- Restaurants that ran planned social media promotions on Monday afternoon found themselves in the uncomfortable position .... more
- The votes are in, and the Food & Wine People's Best Pastry Chef is...Jodi Elliott, of Foreign & Domestic in Austin! .... more
- The International Association of Culinary Professionals has announced its 2013 award winners, and as usual, there are some .... more
- The fifth Copa Jerez competition is set for October, and the Copa Jerez US Competition is looking for a chef/sommelier team .... more
- Is there such a thing as a lardo hangover? If so, we wish Mike Isabella of Graffiato a speedy recovery. Isabella is D.C .... more
- A series of interactive breakout sessions will offer attendees of the 2013 Protein Innovation Summit in Chicago the opportunity .... more
- Ten chefs across the country are having a pretty spectacular week. Food & Wine has named its 2013 class of Best New .... more
- OK - so bacon jumped the shark a long time ago. But let's mark its new life with a new way to get the most out of your hog: .... more
>>MORE Food News When I moved back to Colorado after culinary school in Italy, the first job I had was with Frasca Food and Wine in Boulder .... more- I grew up in Hanover, Penn., with my grandparents around. My grandmother is an adorable French lady who moved here after .... more
- I first came to Alaska while in school at Humboldt College in Northern California. I came up here with my brother and a .... more
- Finding out Anthony Bourdain was coming into film “The Layover” at my restaurant, El Ideas, was pretty surreal .... more
- When I would watch Iron Chef, I always wondered what I would do if somebody from The Food Network ever asked me to be on .... more
- We anticipated Michelin coming to Chicago for a long time, especially after they reviewed Las Vegas. We all thought Chicago .... more
- I got a call from the actress Jennifer Connelly asking if she could come to the restaurant to talk about her role as a chef .... more
- When I was growing up, my mom became very concerned about diet because her father died of heart disease, so she wrote a .... more
- The producers saw a feature we had in Gourmet about a year ago, and called me at the restaurant out of the blue a few weeks .... more
>>MORE What it's Like Executive Chef John Coletta makes mortadella, sopressata and a slew of other Italian sausages in-house at Quartino in Chicago .... more- When Jean-Georges Vongerichten experienced the Alinea takeover of Eleven Madison Park early fall, he was completely blown .... more
- There are some questions that just cannot be left unasked. What did drive the proverbial chicken to cross the road? And .... more
- Perfect peaches, split in half and grilled with a drizzle of white balsamic. Sweet green pea pods, simply steamed. Sweet .... more
- “Life itself is the proper binge” is just one of our favorite Julia Child quotes, and on Aug. 15, .... more
- People, we know you have questions - so do we. Welcome to Plate's newest web video feature, Burning Questions, in which .... more
- Got a burning question for Wolfgang Puck? Well, you can ask him yourself. Puck will hold a live Q&A session tomorrow .... more
- We're spending time this weekend with Johnny Iuzzini (Top Chef Just Desserts, Jean Georges), Keegan Gerhard (Food Network .... more
- The Plate editors are knee-deep in red velvet waffles, pork shoulder egg sandwiches and other morning indulgences as we .... more
- Though the famously fauxhawked chef is best known for his heartbreaking defeat on Top Chef: Season Four and redeeming win .... more
- Does Geoffrey Zakarian ever sleep? The man behind that silver coif and trademark tanned skin has a seat on the judges’ .... more
>>MORE Burning Questions A recent cocktail tasting at Embeya in Chicago had us savoring young coconut, yuzu, Thai chiles, pomelo, candied ginger .... more- Of course bartender Bill Anderson has access to the fully stocked bar at Vie in Western Springs, Ill., but he has more fun .... more
- It may seem like the “it” tea right now, but versatile rooibos has been part of the tea landscape at cafés .... more
- With her signature red smackers and classic cocktail style, Chicago-based bar consultant, teacher and founder of Femme Du .... more
- The drink: Rum old-fashioned The bartender: David Cid, Spirits Brand Master, Chicago Past stomping grounds: Marriott International .... more
- The drink: Calle Obsipo The mixologist: Kevin Bragg, 4th & Swift, Atlanta, Ga. Past stomping grounds: Trattoria 141 .... more
- The cocktail: Mordecai’s Paloma The ingredients: Mezcal, grapefruit juice, lime juice, simple syrup, dash of .... more
- The drink: The tomato Collins The ingredients: Horseradish-infused vodka, rosemary-tomato water, Worcestershire sauce, lemon .... more
- The drink: The green hornet The mixologist: Tona Palomino, Trenchermen, Chicago Past stomping grounds: Jean-Georges, Lotus .... more
- In 1997, while the ink dried on his bachelor’s degree in urban planning from the University of Missouri at Kansas .... more
- It’s a classic cliché: Small-town Midwestern boy falls for New York City. But keep ’em coming if they .... more
- The drink: Sauvignon rouge-sicles The bartender: Daniel Freedman, The Fairmont Chicago Past stomping grounds: Gibson’s .... more
- Storing cocktails in wooden barrels may have started as a way to keep them handy rather than to change the flavor profile .... more
- Born in Helsingvog, Sweden, 26-year-old bartender Thomas Bondesson isn’t a blue-eyed blonde, and may just lose it .... more
- Tucked away behind a phone booth hidden inside Crif Dogs is PDT (Please Don’t Tell)—a dark, New York City speakeasy .... more
- The drink: The fig old fashioned The bartender: Derek Brown, co-owner (with brother Tom) of award-winning Washington, D .... more
- The drink: Le bisou fort The bartender: Eamon Rockey, sommelier and general manager of new herb-focused Atera (formerly .... more
- The drink: Perky pumpkin The bartender: Jeremiah Krickhahn, The Southern, Chicago Past stomping grounds: Acre Restaurant .... more
- The cocktails: London calling, The rites of autumn, both demonstrated at September's PlateCooks conference in Chicago .... more
- The drink: The dead ringer The bartender: Charles Joly, The Drawing Room, Chicago The philosophy: “Part .... more
- The drink: Dr. Stormy The bartender: Xavier Herit, Daniel and affiliated restaurants within the Dinex Group. The accent: .... more
- The drink: Original sin The bartender: Alex Strange, Shab Row Bistro and Wine Bar, Frederick, Md. Past stomping grounds: .... more
- The drink: Mint chocolate lactart soda The bartender: Chad Solomon, co-founder of Cuffs & Buttons (a New York City-based .... more
- The drink: Prasino punch The bartender: Adam Seger Past stomping grounds: Nacional 27, Tru, The French Laundry Get his cocktails: .... more
- The drink: Gin and jam The bartender: Billy Hankey, Second Bar + Kitchen, Austin, Texas Past stomping grounds: The Good .... more
>>MORE By the Glass Frequently, the menu write-ups we get from chefs are like a window into the mind. In Sara Jenkins' case, though, it's more .... more- It's no surprise that a Miami-based chef wants to highlight the dishes that are "muy caliente," "hot sellers" and only for .... more
- Paul Lynch gave us a peek behind the menu at FireLake Grill House & Cocktail Bar in Minneapolis, where Minnesota's lakes .... more
- Richard Chen of Kushi Yama in Amarillo, Texas shares his personal comfort food, the "magical" sauce he adores, the one ingredient .... more
- Annie Somerville of Greens Restaurant took us behind her menu to learn about which dish her servers love to recommend, seasonal .... more
- Frank Stitt blends Southern and French influences at Highlands Bar and Grill in Birmingham, Ala. Check out his menu to find .... more
- Dominique Tougne is shaking up the concept of the French bistro in Chicago with Chez Moi. His menu, below, will have you .... more
- Allen Susser of Books & Books in Coral Gables, Fla., loves big flavors, like mac and cheese with sharp Cheddar and fresh .... more
- Jean-Claude Poilevey of Le Bouchon serves what he likes: his favorite cheeses, his mother's sautéed rabbit and more .... more
- Jean-Georges Vongerichten put his stamp on a Chicago classic when he re-opened Pump Room at Public Chicago. And sure enough .... more
- Faz Poursohi of Faz Restaurants serves Mediterranean fare with a twist—think curry cream sauce on a pasta dish with .... more
- Jasper White says Summer Shack is "not fine dining—it's families, fun, simple food." Check out his menu to find out .... more
- Ah, catering. It can be so much more than a few standard passed hors d'oeuvres, plated chicken or steak and been-there-done-that .... more
- Executive Chef Floyd Cardoz of North End Grill in New York City loves eggs—and counts the 1600s, Japanese chawanmushi .... more
- Elizabeth Karmel, executive chef at Hill Country Barbecue, gave us an inside look at the menu at Hill Country Chicken, with .... more
- We can't wait to check out Elizabeth Blau and Kim Canteenwalla's Honey Salt in Las Vegas on our next trip. The restaurant .... more
- Brad Farmerie of New York City's Public and Saxon + Parole, and Napa's The Thomas has many stories to tell, from the dish .... more
- Pichet Ong has many influences for his menu at Sugar & Plumm: think dessert-inspired gazpacho, breakfast in a milkshake .... more
- Bill Kim apparently labors under the delusion that he's Italian—or so he says, on his menu at Belly Q. Check it out .... more
- Dean Fearing of Fearing's calls his lobster coconut bisque "the new tortilla soup" and tops it with sriracha. He also draws .... more
- What's on Adam Seger's menu at Salt? "Catnip for cougars," what The New York Times once called "a salad in a glass" and .... more
- Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Ore., loves him some barrel-aged cocktails. Check out his .... more
- Chef Ryan McCaskey of Acadia in Chicago ponders a lot of things on his menu, like why people freak out about tomatoes and .... more
- Have we mentioned how excited we are for our September/October gluten-free issue? It's enough to make even a gluten lover .... more
- Every chef has favorite suppliers. For Cindy Hutson of Ortanique, that list includes her son's roommate. Our featured .... more
>>MORE Behind the Menu The chef: Gerard Craft, Niche, St. Louis The dish: Torta rustica from Winslow’s Home What I crave: "The torta rustica .... more- The chef: Nathanial Zimet, Boucherie, New Orleans The dish: LPG Burger from La Petite Grocery What I crave: "Burgers get .... more
- The chef: Heather Earnhardt, The Wandering Goose, Seattle The dish: The “Favorite” pizza from Proletariat Pizza .... more
- The chef: Joshua Kulp, Honey Butter Fried Chicken, Chicago The dish: PQM burger at Big Star What I crave: "The Big Star .... more
- The chef: Jamie Bissonette, Coppa, Boston The dish: Oysters from Island Creek Oyster Bar What I crave: I really love Island .... more
- The Chef: Matthew Accarrino, SPQR, San Francisco The Dish: Ham and cheese croissant from Tartine bakery What I Crave: "I’d .... more
- The chef: Christine Cikowski, Honey Butter Fried Chicken, Chicago The dish: Breakfast burrito from Lula Café What .... more
- The chef: Stella Parks, Table 310, Lexington, Ky. The dish: Sandwiches from Wine & Market The menu: "They only have .... more
- The chef: Chris DiMinno, Clyde Common, Portland, Ore. The dish: Chicken wings from Luc Lac The spot: "Right now my favorite .... more
>>MORE What I Crave While a food tour of Brooklyn, N.Y. might evoke thoughts of pizza, bagels and egg creams, the tour the Almond Board of California .... more- Yes, we've seen how you alternate the carrots and cauliflower on your standard platter. "Been there, done that" doesn't .... more
- Ok, we confess: We didn't actually eat anything for this Bite of the Week, but, oh, how we wanted to—especially once .... more
- We knew a trip to South Carolina to cover the Charleston Wine + Food Festival would involve eating copious amounts of oysters .... more
- What happens when a French-Canadian chef gets his hands on the fried potato cylinders that first graced cafeteria trays .... more
- Top honors at Chicago's inaugural Poutine Fest, held Feb. 24 at Haymarket Pub and Brewery, went to The Gage and its lamb .... more
- If you were looking for chefs in Las Vegas last Monday, your nose probably would have led you to Honey Salt, the latest .... more
- Your Valentine’s Day prix fixe is in place, but the love doesn't have to stop there. It's National Sweet Potato month .... more
- Somewhere around the fifth bowl of chowder, braised short ribs and carbonara in any given week, even this most snow-bound .... more
- The Plate Chef's Table lunch at Mozza's Scuola di Pizza was a great place to be a pork-loving chef—less so, a pig .... more
- The sun was shining and the wine flowing for more than 1,300 guests at the sixth annual Forks & Corks Food & .... more
- From the moment our cameras were allowed in the kitchen to shoot the fish tanks teaming with lobsters, geoduck and abalone .... more
- Seven of Chicago's top pastry chefs gathered at the Sofitel for the annual Holiday Rock & Roll büche de noel pastry .... more
- The National Chocolate Show, held this weekend at Chicago's Navy Pier, provided us with a timely object lesson on good things—and .... more
- By definition, “a catbird seat” describes an enviable position, having the upper hand, or in other words “sitting .... more
- New York City was the latest stop in the ever-moving series of Plate Chef Table lunches. We hosted our latest event last .... more
- When the tasting menu at Tru in Chicago starts with a levitating potato crisp with crème fraîche and caviar .... more
- How do you give Australian lamb and goat the Southern treatment? At Miami's Yardbird, all it took was a little creativity .... more
- From savory soups to peachy desserts, chefs around the country are making the most of summer's bounty. Check out this slideshow .... more
- Nothing brings two chefs together like hauling a 40-pound Japanese grill and 30 pounds of charcoal through the streets of .... more
- A great bar snack has to accomplish a few things: It must be small, if not bite-sized. It should pack a ton of flavor in .... more
- Rule #1 when you are judging a food contest: Don't eat anything for a few hours before the event, or else you'll fill up .... more
- If beauty is skin-deep, then this special on the menu at Japanese izakaya Yusho is downright gorgeous. Chef/Owner Mathias .... more
- Since it opened in the fall of 2010, Chicago power lunchers and serious carnivores alike have flocked to Chicago Cut, mainly .... more
- Last week you heard about a few of her best bites from Pujol in Mexico City, but Plate Managing Editor Liz Grossman savored .... more
>>MORE Bite of the Week Burrata means “buttered” in Italian, but stringy mozzarella ritagli (scraps) are the main ingredient in these .... more- If flour and water create the body of a bread, the starter provides the soul. Starters are a mixture of water, flour and .... more
- Walking through the spice section of an African market offers an almost overwhelming array of colors and smells—not .... more
- All gluten-free diners are not the same—in fact, any number of medical conditions could lead them to seek gluten-free .... more
- Cooked with seaweed lately? How about sea vegetables? Chefs across the country are getting creative with these greens.. .... more
- Memorial Day marks the start of grilling season for many Americans. If you are one of them, put away those packaged charcoal .... more
- Regardless of which came first, the lowly egg is arguably more versatile than chicken—and more exotic, if it came .... more
- In the last week, it snowed in Arizona, while Chicago recorded higher temperatures than parts of Florida. All in all, the .... more
- When chefs forage in the woods, they're generally after greens or herbs or, well, things that aren't conifers. But you could .... more
- Whole grains are the star of the show this month in Plate's new issue, and if you're anything like us, some of these tasty .... more
- Whether you have a few planters on your patio or a sprawling space on the roof, it’s time to winterize your garden .... more
- For every batch of gin they produce, distilleries are left with 30 to 40 pounds of byproduct comprising juniper, orris root .... more
- July 13 in not only a Friday, it's National French Fries Day. Here are some of our favorite variations on the classic crispy .... more
>>MORE Essential Ingredients We at Plate view Yelp the same way Jon Stewart thinks of the U.S. House of Representatives: a reliable yet infuriating source .... more- What we don’t need from a restaurant’s Twitter/Tumblr/Facebook feed: Links to your appearance on the Today show .... more
- Don't have an Italian nonna to share wisdom and recipes? Not to worry: We got some of the country's best chefs to share .... more
- 10. You'll never have a tan ever again. 11. You won't become famous. 12. You'll develop a habit, whether it be coffee, cigarettes .... more
- "It seems to me that the animals we deem to be stronger, more regal, and frankly, cuter, get preferential treatment in our .... more
- If you've been slacking off on registering your restaurant's domain, hop to it. Otherwise, New York-based computer programmer .... more
- "Snider witnessed the transformation. In Curtis she saw a boy who put on a hard exterior but behind it was sullen and painfully .... more
- "A tall cook and author with a wry sense of humor who makes pioneering television shows and takes food seriously but scoffs .... more
- Around here, we keep thinking Yelp et al have reached the lowest point possible. It's an ongoing process, because people .... more
- "Everybody who tries that thinks it is a traditional Cuban recipe when, in reality, Cubans don't like cilantro that much .... more
- Don't think most food people realize how much @chefjeremyfox circa "ubuntu era" influenced today's global gastronomy. Completely .... more
- "Food culture has reminded us of the sacredness of food and the social importance of gathering together over meals. These .... more
- "To be honest, I've hated every home I've ever had. For most cooks, 'home' is really a bar. 'Home' is hanging out with your .... more
- Like a lot of chefs, Daniel Patterson of San Francisco's Coi posts a mix of personal notes and thoughts from the kitchen .... more
- We know, we know. Digesting is hard work. The alarm clock is especially evil after Thanksgiving. And you're seriously contemplating .... more
- "Zafra, the day that we reopened, it was almost like the first day of business because we had a very small menu. It made .... more
- If you think about it, it's kind of weird that people can digest something cows produce for their own calves. So we couldn't .... more
- "Anthony, is there anything you can't do? I mean, besides cook?" —Bonnie McFarlane"You really are a badass, edgy guy .... more
- "Garçon!" "This is a thoroughly pedestrian amuse bouche." "The dry-aged porterhouse, well-done, please." On this .... more
- "I'm not all that interested in knowing that you spent two months picking herbs at Noma, and three months scrubbing the .... more
- "What I continue to be most proud of, though, is how you do it. That certainly includes last night’s victory on Top .... more
- Congratulations to both @offalchris and @kheffernan212. Heart & guts won out, but you both rocked the Top Chef Masters .... more
- We love a little something quirky, funny or just plain smart on a menu, so when we saw how Paul Virant put together the .... more
- Oysters on the quarter shell. “Margarita” pizza with Grand Marnier-marinated basil, lime and salt. Tripe tartare .... more
- The Twitter-verse is in full on Julia Child mania today, and we're loving it. Here are some of our favorite tweets: Julia .... more
>>MORE Overheard British chef Maria Elia doesn't want to teach readers how to cook so much as she wants to teach them how to think. Subtitled .... more- The moment I saw the cover of Eddie Huang’s new memoire, Fresh off the Boat, I had to read it. A bright fuchsia background .... more
- We've had pasta on the mind lately, as we put the finishing touches on our forthcoming Italian issue. The Geometry of Pasta .... more
- The sign of a great chef is inevitably, overflowing stacks of MEP lists, menu ideas, things to do, and more. Those lists .... more
- Whether you spend it scarfing down last night’s scraps or savoring healthy dishes, your staff meal is sort of sacred .... more
- Since 2010, we’ve been following Ruth Bourdain, the pork-worshipping, celebrity chef-jabbing, cheese-snorting pseudo-celebrity .... more
- Anytime a chef writes a memoir, you expect it to hit the usual marks: · Older .... more
- Butcher shops are popping up all over, and a fair amount of them seem to be connected to restaurants. It can be hard to .... more
- “Sweat poured down my face, and I couldn’t slow my breathing. Every time I turned my head, color streams and .... more
- When the preview copy of Grant Achatz and Nick Kokonas' book, Life, On the Line arrived in December, Plate Editor Chandra .... more
>>MORE Book Reviews Michael White debuted his hotly anticipated steakhouse Costata this week; PJ Calapa (Ai Fiori) oversees the menu, Bob Truitt .... more- Casimir partners Mario Carta and Patrick Laurent debuted Casimir & Co Wednesday, with Richard Krause dishing up French .... more
- ABC Cocina, by Jean-Georges Vongerichten, opened for dinner Thursday; Dan Kluger (ABC Kitchen) runs the kitchen and Ian .... more
- Michael Psilakis brought his MP Taverna to its third location this week. The Di Fara spinoff MD Kitchen began service. Justin .... more
- Andrew Carmellini and restaurateurs Luke Ostrom and Josh Pickard debuted the much-anticipated Lafayette this Monday, with .... more
- Matt Danzer and Ann Redding of Per Se have opened the Thai spot Uncle Boons. Plan B has opened with cocktails by Ivy Mix .... more
- Philip Guardione of Piccola Cucina Enoteca opened Piccola Cucina Osteria, while Josh Bowen of John Brown Smokehouse opened .... more
- Wylie Dufresne’s Alder opened this week; Jon Bignelli serves as executive chef. Jesús Núñez unveiled .... more
- Eolo Chef-Restaurateur Melissa Muller Daka opened the pasta-focused Pastai. Le Restaurant has debuted in the lower level .... more
- Charles Chong opened the Korean restaurant Barn Joo in his Hotel Verite, with Steve Song (Mono & Mono) behind the menu .... more
- Mira Sushi & Izakaya opened, with Brian Tsao (Telepan) overseeing the kitchen and Owen Wu manning the sushi bar. Rich .... more
- A.G. Bistro is now open in the former Nonna space; Gerry Hayden (Il Nostro) consults on menu concepts with Stella Sellian .... more
- The Bocuse Restaurant opened this week in the former space of Escoffier Restaurant, inside the Culinary Institute of America .... more
- Two-Michelin-starred Spanish chef Dani Garcia (Calima) and restaurateur Yann de Rochefort (Boqueria) opened Manzanilla this .... more
- Restaurateur Danny Meyer has Creative Juice flowing—a juice bar, of course. Executive Chef Jose Luis Hernandez of .... more
- The taco truck Country Boys debuted its brick-and-mortar Country Boys Restaurant last weekend. Andrew Tarlow unveiled Achilles’ .... more
- Cole’s Greenwich Village opened this week, with Daniel Eardley, formerly of Chestnut, in the kitchen. Paul Shaked .... more
- The owners of Beco have opened up a bar called Ore in the former Sweet Up’s space. Argentinean Steakhouse Libertador .... more
- EMM Group opened two restaurants this week: The General and CATCH down in Miami, both with menus by Hung Huynh, who will .... more
- Cherry opens next week from Jonathan Morr of Bond St. in the former Romera space with Andy Choi behind the menu. Vanguard .... more
- The Kin Shop team of Alicia Nosenzo and Harold Dieterle opened The Marrow early this week. Pitmaster Hugh Magnum and restaurateur .... more
- Head chef Jodi Bernhard, formerly of Clio in Boston, opened Casa Pomona. Atera’s downstairs bar is open; chef Matthew .... more
- Lot 2 Sous Chef Katherine Youngblood has been promoted to chef de cuisine. The Strand Smokehouse is now open; Eric Milley .... more
- Philliberto Jimenez, who lost his post when Hurricane Sandy destroyed River Café, is now head chef at Blue Planet .... more
- Emma Hearst has taken a break from the chef post at Sorella; Molly Nickerson replaces her. The new executive chef at Co-Op .... more
More Chefs on the Move
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