FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
The Sound of Service
Music inevitably sets the mood, and at How to Cook a Wolf everyone on staff has the opportunity to be handed the aux.
House Misos
Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.
Farmers Market Find
These entrepreneurs founded Acres in 2017 and besides proffering delicious, technically sublime pastry, they have a point of view.
Advertising Sans Names and Logos
Sure, a lot of chefs are tatted up. But when’s the last time you got tattooed in a restaurant dining room?
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.
Redefining Badassery
No one is immune to burnout and Chef Kaleena Bliss of Six Seven at The Edgewater Hotel says you're still a badass... and a human.
Bangkok to Belltown
There are more than 100 Thai restaurants in Seattle. So why did two friends and business partners decide to open another one during the summer of 2019?
At Home With Eric Rivera
It started in 2017 with two seats on Tock. The booking was for the kitchen counter in Chef Eric Rivera's Seattle apartment.
Protecting Bakers’ Bodies
At Coyle's Bakeshop there is no toughing it out or hiding pain. Baker/Owner Rachael Coyle has implemented specific strategies to prevent Repetitive Stress Injuries.
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.
2020 StarChefs Seattle Rising Stars Awards
StarChefs returns to Seattle to celebrate the city’s most talented up-and-coming food and beverage professionals.
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.
Seven Tips for Fast-Casual Operators
For Willet and Diane Feng, creating delicious burgers was practically a breeze compared to some of the unexpected challenges of opening Burger-Chan.
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.