FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
The New Snickerdoodle in Town
Elaine Townsend's snickerdoodle at The Bakery at Fat Rice is a salty, egg-yolk-filled masterwork.
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.
Twenty Yolk Tagliatelle
At BoccaLupo in Atlanta, Chef Bruce Logue is out-yolking Keller, Vetri, and Robbins.
When Your Favorite Flavor is Crunch
At Juniper, Nic Yanes' cured and grilled pattypan squash is a smoky-fresh vegetarian steak.