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The Scene

Where chefs dish on Ashburn

The Radler

$$Breakfast/Brunch, German/Austrian, Pub/GastropubChicago
2 Reviews

"It's got a flaky, buttery crust that's filled with sweet, perfect onions and bacon. Give me a cold beer and I’ll be so happy. Then I’ll take any wurst on the menu, a pretzel and another beer! Rinse and repeat. "

Joshua Kulp
Chef Joshua Kulp
Honey Butter Fried Chicken

Izumi

$$JapaneseKirkland
1 Review

"Perhaps the best bite of my life. Shito San layers fresh uni in the center of his perfectly made tamago. He cuts a thick slice and gives it a generous sear—absolute magic! It’s not always on the menu since he honors the seasons at their peak, which is clear in the varieties of fish and seafood he sources for his omakase. If you go to Izumi, you must absolutely sit at the bar. The wait is worth it to experience this master’s purist, yet clever approach to working with the jewels of the ocean. "

Maxime Bilet
Chef Maxime Bilet
Consulting Chef

Tony's Burrito Mex

$MexicanChicago
1 Review

"Even with my background (fine dining, BBQ, and Southern cuisines), Mexican food has my heart. My favorite Mexican dish is this deep-fried burrito from Tony’s. Tip: Ask for Tony’s special sauce on the side—you have to ask for it to get it!"

South Philadelphia Tap Room

$$Pub/Gastropub, Modern, AmericanPhiladelphia
2 Reviews

"Chef Scott Schroeder uses beef that's locally raised and 100% grass-fed—only the best quality stuff for his burger. It's served simply with lettuce, tomatoes, onions, and a 'secret' sauce. It’s so good, I could eat it everyday. Eating this burger and watching Phillies games is my new retirement plan. Editor's note: this burger is often served with beer braised bacon during the winter, when tomatoes aren't in season."

Glazed Donut Works

$$BakeryDallas
1 Review

"I cannot, and will not, stop singing the praises of these guys' donuts. I love everything they make—especially the mini crème brûlée donut, the banana cream pie donut and all of the fritters. This place cannot be missed on a trip to Dallas. "

Katherine Clapner
Chef Katherine Clapner
Dude, Sweet Chocolate

Ricky Bakery

$BakeryMiami
1 Review

"A guayaba pastelito and a colada—now that's how you start your day in Miami, and there is no better place than Ricky's for their killer pastries. There is something about how they roll the pastry around the perfect amount of guava or cheese, then coat it in granulated sugar. It creates an amazing sensory experience when you crunch through the caramelized sugar and flaky pastry before reaching the decadent center that awaits. The whole experience screams Miami! "

Aaron Brooks
Chef Aaron Brooks
Edge, Steak & Bar

Bouligny Tavern

$$$Wine Bar, Pub/GastropubNew Orleans
1 Review

"The batter is so light and the seafood is always very fresh. All you need is a light squeeze of fresh lemon and you can almost taste the flavors of Italy's Amalfi coast. So simple and so perfect."

Richard Papier
Chef Richard Papier
Araña Taqueria Y Cantina
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