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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
- Arlington Club opens this week with Laurent Tourondel crafting the menu. Beatrice Inn had its official opening. Café .... more
More Chefs on the Move
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Chefs on the Move Kim Stolz and Amanda Leigh Dunn, The Dalloway (photo by Melissa Hom)Emma Hearst has taken a break from the chef post at Sorella; Molly Nickerson replaces her. The new executive chef at Co-Op at Hotel on Rivington is James London, previously of Crow’s Nest in Montauk. The brick-and-mortar location for Landhaus is now open; People’s Pops will reclaim the space in the spring. Heather Tierney started serving vegetarian fare and jucies at The Butcher’s Daughter. Andanada 141 opened in the former Gastroarte space, with Manuel Berganza acting as chef. The Smith opened its third location. Cowgirl Seahorse reopened after addressing flood damage. L’isola Wood Fired Pizza & Gastro Bar began service. Kim Stolz and Amanda Leigh Dunn opened The Dalloway this week, with a menu by Vanessa Miller of Noche. The Sea Fire Grill had its opening Wednesday and Stix Mediterranean Grill opened Monday. Atlantic Co. has been built out of the former Ortine space.
Runner & Stone by Peter Endriss of Per Se and Chris Pizzulli of Blue Ribbon is ready to open. Chez Sardine opens this week. David Santos will open Louro on Dec. 1. Maiden Lane is set to open early next year, from owners Nialls Fallon and Gareth Maccubbin, former general managers of Torissi and Parm, respectively.
Union Trust has shuttered, citing plumbing issues. Café Zaiya’s main location has closed after sustaining fire damage; other locations are still serving. Good & Plenty to Go has gone. In Washington, D.C., Artisan Confections, Black Lime Café, and Vino Volo are all open. Wildwood Kitchen from Robert Wiedmaier had its soft opening. Rachel Sergi of Jack Rose Saloon will reportedly tend bar at the upcoming Buffalo and Bergen at Union Market.
In Philadelphia, High Note Café has closed; it becomes a second FrancoLuigi’s, after the restaurateur decided to merge the two.  Joseph Rose, LockwoodThe waffle-sandwich concept BEL 50 opened this week with Joey Altman behind the menu; in thematically but not otherwise related news, Waffles opened its second location. The Thai fusion Polygon Café made its debut in the former Sushi Luxe space. Greco’s Gluten Free is open, and Morsel started serving its comfort food. John Barleycorn debuted its 14,000-square-foot location last weekend. Riccardo Enoteca lit its wood-burning ovens. Kaufman’s Bagel & Delicatessen reopened in its new location after a fire shut it down last year.
Joseph Rose, previously of Pump Room, has been named executive chef at Lockwood in the Palmer House Hilton. William Johnson has moved up through the ranks at Filini after the departure of Christian Fantoni last week. John Vermiglio will leave G.E.B. to begin working with Matthias Merges on Merges’ unnamed Hyde Park spot. Scott Malloy has parted ways with Arami.
Dengeos will replace the now-shuttered Best Steak House. Stephanie Izard’s hotly anticipated Little Goat has again pushed back its opening to mid-December.
Zak’s has closed.  Kris Wessel, Florida CookeryIn Austin, Texas, the Detroit-style pizza truck Via 313 hit the road with a second pizzeria last week; no brick-and-mortar location yet. Jodi Elliot of Foreign & Domestic will help reopen La Boite, which lost its bakery wholesaler earlier this month. Britni Buell is the new pastry chef at Olivia.
In Atlanta, Jonathan St. Hilaire is now executive chef at The Lawrence; he replaces Shane Devereux. Bonefish Grill will host its grand opening charity dinner Dec. 1. Tavern 360 has closed.
In Miami, Kris Wessel’s spot Florida Cookery is softly open at The James Royal Palm hotel. CATCH looks to open before Christmas, with Hung Huynh prepping the seafood-based menu.
In New Orleans, Justin Ferguson has left Superior Seafood and moved to the Roosevelt. The Columbian-Creole spot Maïs Arapas faces final inspections.
In Oxford, Miss., Jesse Houston, previously of Parlor Market in Jackson, was appointed chef de cuisine of City Grocery by none other than Chef-Owner John Currence. Miles Thompson has joined the Allston Yacht Club as executive chef; it will reopen soon after tweaking. Pastry chef Brooke Mosley has left The Parish downtown; Casey Lane will oversee pastry operations for the time being. Stephen Kalt has begun reinventing Caulfield’s.
Soft-open now, Coco Laurent opens officially this weekend with Guillaume Jouvet behind the menu. House of Tacos opened, and Il Buco has reopened. The Coffee Bean & Tea Leaf opens another spot this week.
Moon Juice has begun seeking a chef and general manager, as it carries out plans to expand. Ludovic Lefebvre has announced the final installment of Ludobites, as he prepares to open a more permanent establishment.
Guy Gabriele has announced his plans to leave Café Pierre; his daughter will take over. Baciami Gelateria has closed, along with Twirl Yogurt, which had been operating for over two years.  Billy Reid, Hopmonk TavernIn a move sure to get tails wagging, Chocolate Lab opened this week from Recchiuti Confections. One Up opened last week in the Grand Hyatt at Union Square with a bar program by Scott Beattie of Goose & Gander and Adam Nichol in the kitchen. Curry Up unveiled its second location. Hopmonk Tavern opened its third location Wednesday with Billy Reid at the burners, in the space of former Southern Pacific Smokehouse.
Hog & Rocks hired Robin Song, previously of Ame, as its new chef.
The classic brunch spot Mama’s looks to open a second location. Napa chef Michael Chiarello has stated his plans to open his first San Francisco restaurant, a Spanish-inspired spot that has yet to be named.  Michael O'Dowd, Sheraton Phoenix Downtown HotelIn Portland, Ore., Best Burgers’ Owner John Cartisser opened a brick-and-mortar location, Best Burger and Breakfast. DOC Owner Danya McEarlean opened the commissary kitchen DASH with plans to develop a makeshift morning coffee shop and bakery. The Pub House shuttered; The Huckleberry Pub, a brick-and-mortar from the proprietors of Eat This!, will take its place.
In Seattle, Meander’s Kitchen opened its second location this past weekend. Simon Zatyrka has moved from Cutter’s to KORAL Bar & Kitchen. Old Town Alehouse is closing after 17 years, and Z’Tejas will close its Seattle outpost after 11 years. The Shipwreck Tavern ends service on Sunday after 3 years.
In Phoenix, Ariz., Michael O’Dowd joined the Sheraton Phoenix Downtown Hotel as executive chef, bringing his interest in Native American cuisine to the hotel.  Gordon RamsayGordon Ramsey found himself on the receiving end of culinary rage this week, when he applied to register the UK trademark for the Spotted Pig, fellow Brit April Bloomfield's restaurant co-owned by Ken Friedman, with Mario Batali and Bono among the investors. Bloomfield and Friedman have two months to challenge the application, but Anthony Bourdain has a few choice words for Ramsey already.
Finally, we are sad to report that Jorge Ivan Arango Herrera, 34, and Carl Magnus Lindgren, 30, both senior staffers at The Fat Duck, were killed in a car crash this week in Hong Kong. Heston Blumenthal was also in Hong Kong at the time, but was reportedly in a separate vehicle. —Jack Duszynski
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