FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Celebrating the Flavors of the Nile
Chef Philip Sanad is digging into the past for his pop-up, cooking personal dishes informed by recipes from pre-modern Egypt.
The Power of the (Not So) Simple Salad
San Francisco chefs are doubling down on the humble salad, highlighting local produce as well as savvy techniques.
Pastry Pep Talk
As restaurants scale back their investment in pastry, we asked local chefs how and why the profession continues to thrive in the Bay.
Dear San Francisco-Oakland
Chef David Barzelay’s letter to San Francisco-Oakland's hospitality community
Raising The Alegría Bar
The Mesoamerican inspiration behind Pastry Chef Kelli Huerta’s standout chocolate course at Californios
Branching Out
How the Bay's chefs are translating California’s towering trees into one-of-a-kind dishes
2026 San Francisco Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in the Bay Area.
2017 Los Angeles Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Los Angeles.
How to Feed 1,000 People on a Wednesday
Chef de Cuisine Jason Bowlin manages the kitchens (five in total) of Neal Fraser’s Redbird and Vibiana, and with a crew of 40-plus cooks, feeds 1,000 people on a busy night - here's how they do it.
Refreshing Heat
At Gwen, Somm Fahara Zamorano mirrors Gareth Evan's Baby Gem Salad with a refreshing, mineral Assyrtiko from Greece
Betting on Millenial Cooks
In a tight labor market and a shifting industry, Holly Jivin decided to double down on Millennial talent and less-than-qualified cooks to build her team at Bazaar by José Andrés.
Total Toad
Somm Alicia Kemper of Fundamental LA pairs a bright and funky Auxerrois to lend fruit and compelxity Chef Jeffrey Yuguchi’s riff on the classic toad-in-a-hole
Purity And Eccentricity At Kato
Jonathan Yao's cooking is original and improbably, impossibly good.
Tart-Nom-Etry
To achieve his vision of the ideal tart shell, Kriss Harvey did some serious math, coming up with a formula that uses measurements stretched to half a millimeter.
Wine: Fun Is The Point
Somm Helen Johannesen is building a hip neon pink brand, along with her dream career.
L.A., In Margarita Mode
Swept up in a tidal wave of tequila, we ride out the best of the city’s quintessential cocktail.
Fresh AF With a Nitro Flush
At Bar Nine, Roaster Zayde Naquib is combating the enemy of all coffee: oxygen.
Know Your Chocolate Origins
Is it Tanzania or Peru that tastes like green banana and peppery mocha?
How To Bake Sesame Bread
From baby leaven and jiggly dough to a hollow bottom, Andy Kadin takes us through his bread baking process.