FEATURES

Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.

Emma Glassman-Hughes 8/27/24 Emma Glassman-Hughes 8/27/24

Curating The Koji Club

Through an extensive beverage list, educational opportunities, and a homey space, Alyssa Mikiko DiPasquale hopes to foster passion for sake.

Will Hartman 9/13/22 Will Hartman 9/13/22

Chef Nhat Nguyen’s tori broth gets a hit of Crystal hot sauce and the Cajun holy trinity at Union Ramen.

Amelia Schwartz 10/2/21 Amelia Schwartz 10/2/21

Chef Otto Phan of Kyōten's hot and cold scallop dish proves that everything on the inside counts.

Kendyl Kearly 2/25/21 Kendyl Kearly 2/25/21

A sushi technique that fell out of favor after WWII is still being used by Chef Masayuki Komatsu at Hiyakawa.

Team StarChefs 3/5/20 Team StarChefs 3/5/20

Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.

Amelia Schwartz 3/19/19 Amelia Schwartz 3/19/19

The lifecycle and upcycle of upstate New York shrimp at Mayanoki.

Caroline Hatchett 9/21/17 Caroline Hatchett 9/21/17

Jonathan Yao's cooking is original and improbably, impossibly good.