Where chefs dish on Ashburn
Why French food is always coming back into fashion, without ever having fallen out of it.
So something comes up and you can't make your 8pm Friday night reservation anymore. It's fine, it happens, we get it! But not showing up without letting the restaurant know is a real chump move. Chef Tim Maslow dishes on this bad behavior and how it devastates a restaurant’s bottom line and morale.
Of course the best ice cream on the planet is made by such a sunny individual. Duh.
No meat. No tofu. No tips. At Dirt Candy in New York City, it’s just vegetables done right in everything from entrees, to cocktails, to dessert. Grilled radicchio ice cream with dill sprinkles, anyone? You’ll find it in Amanda Cohen’s “vegetable ice cream salad.”
Au revoir white tablecloths and fancy tasting menus. This chef wants to bring affordable fare to the people of Los Angeles with his new restaurant, Revolutionario, a fast-casual “North African taco” shop located just a few blocks from the University of Southern California.
American Craft Beer Week wrapped up last week but enthusiasm for beer isn’t slowing down. While craft brews aren’t as ubiquitous as wines (yet) in fine dining establishments, many chefs are sharing their love of the fermented beverage by elevating it to the same level as its more “sophisticated” cousin on their menus.