FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![Head To Tail Mackerel](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1643547336550-7YZC8T7OQD6IVCUSCIZE/Bobo+Catoe+of+Alewife_9.jpg)
Head To Tail Mackerel
One fish, four dishes. Chef Bobo Catoe maximizes his mackerel at Alewife in Richmond, VA.
Versatile Solution
Rising Star Bartender Andon Whitehorn of Alewife hatches a plan for an egg-free foam.
![Transforming Heritage](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1656106979884-7MQJX8RBI090QBAP6TT9/Southbound1.jpg)
Transforming Heritage
In the wake of the COVID-19 pandemic, Chef Joe Sparatta transforms Heritage into Heritage at Home, allowing him to up his price point as he develops a Trusted Veal piccata dish.