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Aaron Rostad
Expert
Bartender, Beverage Director, Sommelier
The Hake
San Diego
1 Recommendation Made
Matt Gordon
Expert
Chef
Urban Solace, Solace & the Moonlight Lounge
San Diego
7 Recommendations Made
Azuki Sushi
Hot Spot
Park West, San Diego
$$, Happy Hour, Sushi, Outdoor Seating, Reservations, Full Bar
2 Recommendations
Juniper & Ivy
Hot Spot
Harborview, San Diego
$$$, Outdoor Seating, Modern, Full Bar, Restaurant
3 Recommendations
Crack Shack
Hot Spot
Harborview, San Diego
$$, Happy Hour, Outdoor Seating, Full Bar, Fried Chicken, Restaurant
4 Recommendations
El Camino
Hot Spot
Little Italy, San Diego
$$, Happy Hour, Outdoor Seating, Mexican, Full Bar, Bar, Karaoke
CITY GUIDES | Chicago
Guide

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

West Coast Garlic Rush
Guide

We're pretty sure the California Gold Rush was just a front for staking a claim in the West Coast garlic game. We're pretty sure.

Make Perfect Simple with Cortney Burns, Nick Balla, and Sansaire
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1:30

We're told not to sweat the small stuff, but the small stuff, especially in cooking, is the whole point. ChefsFeed Contributing Chefs Nick Balla and Cortney Burns (Bar Tartine) know this better than most—but even the most intricate labors of love can be achieved with less labor. We hooked them up with the folks at Sansaire to put its line of sous vide products to the test in and out of the pro kitchen. Here's a look at what went down. The results? ChefsFeed approved.

Benu By the Numbers | Covers
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1:47

Chef Corey Lee's two-Michelin star Benu in San Francisco has been called "the best restaurant in America" by other chefs. But what does it take to create food this acclaimed? In this episode of Covers, we break it down numerically. Covers tells a restaurant's story through its numbers.

Opening Night: Aatxe with Chef Ryan Pollnow
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2:29

Big portions, big glasses of cider, and a kid's menu? Watch as the first night of service goes down at chef Ryan Pollnow's Aatxe 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.

Legacy | Chestnut Maltagliati
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3:33

What good is cooking if we can’t cook for those we love? The Pollnow kids may have been subjected to all things boxed and canned growing up, but now Ryan Pollnow — of San Francisco’s pasta epicenter flour & water — has made it his mission to welcome his sister into the culinary fold. Maltagliati may translate to “poorly cut,” but with the Responsive Touch Technology™ on Prime by Chicago Cutlery™, they’ll be the nicest bad cuts you’ll ever make. Here’s to new beginnings. Sponsored

Opening Night with Ayesha Curry and Michael Mina
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3:28

Rainy first nights are good luck, right? On the inaugural night of International Smoke, crowds pack it in for homey classics like cassoulet and Jamaican Johnnycakes crowned with caviar. Hands, hands, HANDS, people.

Opening Night: Oro with Chef Jason Fox
Watch
2:44

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
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1:36

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

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