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Hot Spot
Concourse, Bronx
$, Sandwiches
2 Recommendations
Hot Spot
$$$, Modern, Restaurant
Queens Bully
Hot Spot
Forest Hills, Forest Hills
$$$, Happy Hour, Reservations, Full Bar, Gastropub, Bar
Belle Harlem
Hot Spot
Harlem, New York
$$, Southern, Reservations, Modern, American
1 Recommendation
Hot Spot
Hamilton Heights, New York
$$, Happy Hour, Japanese, Full Bar, Seafood, Cocktail
1 Recommendation
Agnanti Meze
Hot Spot
Ditmars Steinway, Astoria
$$$, Outdoor Seating, Reservations, Greek, Mediterranean
1 Recommendation
David Chang
Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Milk Bar...
New York
24 Recommendations Made
Jake Lewis
Beverage Director, Cicerone, Sommelier
Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Noodle Bar...
New York

All the stuff you’re missing in the Windy City, according to Fat Rice chef Abraham Conlon.

The Required: Seattle

A definitive guide to Seattle's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, & other food and beverage pros.

The Required: New York City

A definitive guide to New York's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, and other food and beverage pros.

February 14, 2019

Want to fall in love with Seattle? Here's how to do it, according to two very respectable chefs.

The Required: San Francisco

A definitive guide to San Francisco's tried and trues, as chosen by over 5000+ of the nation's top chefs, sommeliers, bartenders, & other food and beverage pros.

Ben Jacobsen’s Guide to the Oregon Coast

We guarantee you won’t find a better tour guide to this rugged, magical stretch of coast than someone who harvests sea salt from its waters. Grab a strong cup of coffee in Astoria with Ben Jacobsen (Jacobsen Salt Co.), pull your own Dungeness crabs from the bay dockside, and cap it off with a pint at Buoy Brewery while watching the ships go by. Plan your own seaside adventure with Travel Oregon.

Balancing The Kitchen And Catching Waves

Louis Tikaram, executive chef of E.P. & L.P. in Los Angeles spends most of his time with his crew, making everything by hand from curry pastes to pounding out spice blends in a mortar and pestle. When it’s time to escape and find a little work-life balance, he heads to the beach to catch some waves and clear his mind, all with the help of the perfect adventure vehicle, the Toyota RAV4.

Summer Burger Perfection, Don’t Forget the Tots

Chef Wes Rowe of namesake restaurant Wes Burger in San Francisco knows his way around a hamburger. To build this perfect summertime version, he recreates the flavors he remembers from childhood barbecues with smoky charcoal, pickled onions, aged cheddar cheese, and of course, a generous dollop (or two) of Hunt’s Best Ever ketchup, with a big old side of crispy tots for dipping.

Teal Cupcakes and The Morton Salt Girl: Chef Ink with Sarah Mispagel

It isn't rare to catch a glimpse of the Morton Salt Girl in a kitchen, somewhere among the seasoning. But if you're lucky, you'll catch her in a much more permanent state—emblazoned on the arm of the chef. For Sarah Mispagel (pastry chef of Chicago’s Sepia and Proxi), tattoos broadcast her fierce love of cooking to the rest of the world. They honor first jobs and happy memories, and sometimes—like when she arrived in Chicago and glimpsed a very famous blue-and-yellow Morton billboard—the feeling of coming home. Brought to you in partnership with Morton Salt.

Chef Slang: The Warnings

It's often said that watching a kitchen is like watching a ballet. Like Swan Lake, but with knives and hot plates and tight spaces! And yes, there is a choreography to the madness: some of it is silent, and some of it is screamed like a traffic cop. Here's what to listen for if you wanna make final curtain. Featuring chefs Bonnie Morales (Kachka), Diego Galicia (Mixtli), Preeti Mistry (Navi Kitchen), Sheldon Simeon (Tin Roof Maui), Jeffrey Vance (No Anchor Beer Bar), BJ Smith (Kim Jong Smokehouse, Smokehouse Tavern) and Anita Lo!

Discover Portland’s Delicious Monsters with Chefs Erick Harcey and Gregory Gourdet

In Portland, no square inch is wasted. Chefs pair up to create meals greater than the sum of their parts. Chocolatiers rub elbows with coffee-roasters. Soft-serve servers tap into the best of the Oregon flavor universe, and hidden farms pop up in neighborhoods: In the midst of this creative renaissance is a city where anything becomes possible. Dive in with part two of our new series with Travel Portland, and watch the city dazzle both newcomers—like Chef Erick Harcey of Minnesota’s Upton 43—and tried-and-true locals like Departure’s Chef Gregory Gourdet. Sponsored

Opening Night at Oakland’s Nyum Bai

Now that chef Nite Yun’s beloved Cambodian street food has found a brick-and-mortar home at last, long-time fans of her noodle soup and bright curries pack it in for a high-energy new chapter. Pro-tip: there’s never enough rice. Did anyone hear that bell?

One Of Those Days | Worst Shift Ever

If you ever wondered what a restaurant Armageddon looks like, this is pretty close. For Juhu Beach Club’s chef Preeti Mistry, an ordinary Saturday morphed into the kind of day that feels like a tennis-ball machine of doom. What fun! Pretty pictures to help ease the pain from animator Sonnye Lim.

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