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Nico's Pier 38
Hot Spot
Kalihi Palama, Honolulu
$$, Outdoor Seating, Full Bar, Happy Hour, Seafood, New American
1 Recommendation
Breakfastlapse at Breakfast at Tiffany's | Chef Tim Luym

Watch as we smash one night in a busy, popular kitchen into one minute, and then watch it again. This time, chef Tim Luym whips up his secret Filipino breakfast menu at a San Francisco diner, Breakfast At Tiffany's. Tim focuses on crafting his version of Silog, a dish he calls, "The Filipino Denny's Grand Slam:” garlic fried rice, eggs, and your choice of either corned beef hash, longanisa, or tocino. **UPDATE: Snap, told you it was fast. This puppy is no longer available for ordering.

Opening Night: BDK Restaurant with Chef Heather Terhune

Burnt pop tarts. Tickets with no seat number. No menus. Experience the first night of service at chef Heather Terhune's new BDK Restaurant in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.

Opening Night at San Francisco's Gibson

After a stint as chef de cuisine of a beloved local watering hole, chef Robin Song strikes out on his own with an artful new interpretation of the modern hotel restaurant: a slick, sophisticated vision at the heart of Hotel Bijou, devoted to artful cocktails and live fire cooking.

Opening Night: Oro with Chef Jason Fox

Tackle the ups and downs of day one with Fox and his crew. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.

Teriyaki Sweetbreads with David Bazirgan | Secret Sauce

The preparation of sweetbreads requires versatility—precisely why teriyaki, a melange of both sweet and sour profiles, is up to the task. For Chef David Bazirgan of San Francisco’s Dirty Habit, teriyaki sets the stage for a full roster of flavors surrounding a centerpiece of crispy offal; bright pineapple, toasty cashew, and the soft heat of Thai bird chili and scallion. Sponsored

Dream Day Trip with Chef Brandon Jew

At the end of the day, if your hands are fragrant with oyster brine and citrus zest and you bonded with a herd of outrageously cute goats, you know it’s been one for the books. Join Mister Jiu’s chef Brandon Jew and Anna Lee, his wife and partner-in-crime, as they escape through the San Francisco fog to explore glittering coastlines and quiet forests. Off the clock adventures brought to you in partnership with Audi on demand (and if you’re sold already, you can save 30% on your next Audi on demand rental using code CHEFSFEED at checkout.)

Chef Alexander Ong's Favorite Hamburger at Don Pisto's | The Usual

Chef Alexander Ong talks about his favorite hamburger—a Baja-inspired hamburguesa from Don Pisto's in San Francisco—then gets in the kitchen with Chef Pete Mrabe to learn its secrets. No surprise, it involves a lot of bacon, mayo, and guacamole. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Cooking with Prune: Gabrielle Hamilton's new cookbook is nothing less than unconventional
Chef Gabrielle Hamilton knows what she likes. She is a two-time James Beard award winner who still serves sardines with mustard and Triscuits as an appetizer at her New York City restaurant Prune. Anthony Bourdain described her 2011 memoir, “Blood, Bones and Butter,” as “simply the best memoir by a chef. Ever.” And now she has a cookbook, simply named “Prune,” and it doesn’t disappoint. Chefs Feed chatted with Hamilton about her love of writing, her philosophy behind saltine crackers and why she doesn’t consider herself a culinary rebel.
10 Great Brunch Spots for Mother's Day
Mother's Day is May 11, so treat your mom to brunch at one of these spots, or even to one of these specific dishes, all hand-picked by our contributing chefs.
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