Search results for:

Sean Brock
Expert
Chef
McCrady's Tavern, Minero, Husk Restaurant
Charleston
17 Recommendations Made
Katy Keefe
Expert
Pastry Chef/Baker
McCrady’s, McCrady's Tavern
Charleston
1 Recommendation Made
James Bolt
Expert
Bartender, Mixologist, Owner
The Gin Joint
Charleston
1 Recommendation Made
Husk
Hot Spot
Charleston
$$$, Outdoor Seating, Modern, Full Bar, American, Southern / Soul
9 Recommendations
Bin 152
Hot Spot
Charleston
$$, Wine Bar, Full Bar, Bar, Cocktail
1 Recommendation
McCrady's
Hot Spot
French Quarter, Charleston
$$$$, Modern, Full Bar, American, New American
8 Recommendations
Minero
Hot Spot
French Quarter, Charleston
$, Happy Hour, Mexican, Reservations, Full Bar
4 Recommendations
Boneless
Guide
April 30, 2017

No bones, but all the goodness is still intact.

Pure Pairing | Flounder and Fall Succotash
Watch
1:26

Cooking on a small island off the coast of Georgia means Chef Whitney Otawka of Greyfield Inn taps into historic Southern dishes for inspiration. When flounder lightly dusted with cornmeal meets a wintery succotash, the result is comfort food with a refreshing edge. After topping it all off with a tangle of citrus-laced watercress, Otawka turns to Pure Leaf Lemon Flavor Iced Tea — from authentically brewed real tea leaves with a hint of lemon — for a flawlessly paired finishing touch. Sponsored

Chefs Dish DC | Chef Carlos Delgado
Watch
4:18

If food is what develops a love for culture, then consider Washington, D.C. head over heels. Our new D.C.-centric series with washington.org takes you deep into each unique neighborhood to discover the gems hiding in plain sight — this episode, China Chilcano’s Carlos Delgado explores H St. NE, with a guest appearance by Chef José Andrés. Sponsored

Jessica Benefield Redefines the French Fry | The Dish
Watch
2:04

In what promises to be the best three days ever spent on anything, Jessica Benefield of Nashville’s Two Ten Jack transforms the versatile potato into something even more exquisite than your average fry. Impossible, you say? This is baked potato as finger food, dusted with a sweet and spicy togarashi and served alongside a Kewpie mayo-scallion sour cream. Chef Benefield: saving the world one (brined, chilled, par-cooked, chilled again, par-fried, frozen, fried) fry at a time. Sponsored

Uber Partners with Chefs Feed in Washington DC! #UberOmakase
Watch
0:29

You've seen where Mike Isabella, Top Chef alum and chef of Kapnos, Graffiato, and G eats in his spare time in our app. But now we're taking it a step further and bringing the Chefs Feed experience to life so you can dine like a chef, with a chef! We've teamed up with Uber, the app that connects you with a driver at the tap of a button, to create #UberOmakase, a night out for you and a friend on us, with chef Isabella as your culinary tour guide. Visit: http://blog.uber.com/UberOmakaseDC to see how to enter, but hurry, the contest ends June 4!

A Boudin Runs Through It
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Two chefs, 348 miles, and a bottle of antacids in search of the kind of truth found only in a sausage casing.
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