FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Perfect Pairings
An accompanying wine, beer or cocktail takes these dishes to the next level.
No Mortadella Left Behind
At Carmenta's, America's finest mortadella is the foundation of Chefs Paul Cacici and Domenick Gianfrancesco’s meaty, unctuous vodka sauce.
The Way to Glass Noodles
Chef Victor Huang of Very Fresh Noodles provides a step-by-step guide to making slurpable glass noodles with a QQ texture that won't quit.
Preserving The Duck
Left with a fridge full of ducks, Olmsted's Taylor Hester got creative and turned to the pastrami brine.
Iberico Old Fashioned
Bartender Maria Pottage’s old fashioned takes full advantage of the scraps from a Jamón Ibérico leg.
House Misos
Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.
A Tropical Eruption
Joseph Detrich decorates glasses with edible paint, he garnishes with sippable tattoos, he uses liquid nitrogen with abandon, he employs smoke and hot pokers, he wields a chain saw and flamethrower, and he will stop at nothing to add to the customer experience at Civility & Unrest.
Seattle Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Seattle.
Scrappy Seattle
In Seattle, no scrap, no trim, no byproduct is left behind. Chefs are upcycling, cross-utilizing, and repurposing like our lives depend it (and, well, they could!) in order to prevent waste.
Ducks to Dollar$
Chef Chris Barton of Statewide is going to inspire you to roll yourself a signature dish that can give a reliable boost to your restaurant's revenue. You lucky duck.
5 Minutes to Houston
25,000 Bottles, 7 Somms, 2 Apps, 1 Hotel–see how Sommelier Travis Hinkle manages a super efficient wine program at sprawling Post Oak in Houston.
The Thirst for Speed
The bar at Wooster’s Garden has a simple, but strict service style where speed counts for a lot. How do you measure up?
The World’s Hometown
The blend of cultures in Houston has led to cuisine crossovers that now seem intuitive.
A Slice Above
At Nobie’s, Pastry Chef Alyce Garcia pies strike the elusive balance between sophistication and youthful nostalgia.
Cook Your Cukes
Pulling from his Nordic stage and time at Uchi, Chef and Culinary Director of Houston’s Kirby Group, Brandon Silva, builds his menus with vegetable-forward dishes.
Kill ‘Em With Caviar
Whether splurging or just accustomed to the luxe life, diners have options when it comes to the true black gold of Houston.
Houston Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Houston.
The Tale of the Not-So-Ugly Duckling
The Morris sells more than 3,000 roast ducks a year. Here's how Chef Gavin Schmidt does it.
Quicker Pasta Pick-Up
From the line at A Mano, Chef Freedom Rains shares how his crew saves 5 minutes on every pasta pick-up.
Putting the Crack in Cracklings
Queso, kimchi, and cracklings at Foxsister. The perfect vessel meets the perfect dip. Thanks, Brandon Kirksey.