FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
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.
Uchi Bears Fruit
Dishes with fruit and raw fish are ubiquitous in Austin, the legacy of Tyson Cole's mentorship and influence.
A Cheese Course in Disguise
At Launderette in Austin, Pastry Chef Laura Sawicki conceptualized a cheese course as dessert with a funky anchor of Blue de Basques cheese.
When Your Favorite Flavor is Crunch
At Juniper, Nic Yanes' cured and grilled pattypan squash is a smoky-fresh vegetarian steak.
Dressed Up: Soil Replenishing Boiled Peanuts
Chef Michael Fojtasek of Olamaie in Austin updates a roadside snack without abandoning its country sensibility.
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.
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.