FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Defining Middle Eastern Cocktail Culture in D.C.
Green Zone Bartender Chris Hassaan is building a repertoire of Middle Eastern drinks.
Move Over, Mambo
The Capital has all the house sauces—from gochujang and banana ketchup to fish sauce and chile crisp.
When Life Gives You Lemons, Char the Hell Out of Them
Chef Ryan Moore has upcycled more than 5,000 pounds of lemon rind at Sababa in D.C.. What are you doing with your scraps?
Monday Morning Espresso Martini
With leftover wine on her mind, Bartender Liz Pearce builds an espresso martini.
Smoked Salmon Head Spectacle
At industry-favorite Café Marie-Jeanne, no “little fishies” platter is complete without a staring-back-at-you salmon head from Chef Mike Simmons.
The New Snickerdoodle in Town
Elaine Townsend's snickerdoodle at The Bakery at Fat Rice is a salty, egg-yolk-filled masterwork.
Intuitive Creativity at Smyth
For Chef John Shields of Chicago's Smyth, every dish must have purpose.
He’s Bringing Pasta Back
Forget bread. You want pasta to mop the sauce from Chef Danny Grant’s charcoal-roasted seafood tower.
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 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.
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.
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.