Han OakOpened: January 2016Location: Portland, OregonOwners: Peter Cho and Sun Young ParkAverage Check: $50; $35 prix fixe menuDescription: After a decade in New York City, an Oregon chef returns to his roots and explores a new culinary heritage.
Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.In February, Balzac Wine Bar in Milwaukee, Wisconsin, joined the legion of waste disruptors with a unique proposition: Every Sunday from 10 p.
Beauty & EssexOpened: May 2016Location: Las Vegas, NevadaOwner: Chris Santos, Rich Wolf, TAO GroupAverage Check: $70Description: The second location of Beauty & Essex champions the original spirit, but with an extra shot of opulence.
Chefs are, arguably, masters of their culinary craft, but few call themselves specialists. Over the course of a career, a chef will often prepare a multitude of dishes and cuisines. At least that’s the case in the United States.
For many in the restaurant biz, summertime means open patios, extended hours, out-of-town visitors, lighter menu items, and extra cool libations. Menu innovators seem especially smitten by that last one.
Indian AccentOpened: February 2016Location: New York CityOwner: Chef Manish MehrotraAverage Check: $125Description: A fine-dining establishment in midtown Manhattan introduces guests to a new kind of Indian cuisine.
Nestled in Elysian Park, an unassuming diner seems miles away from the bustling highways of Los Angeles, when in fact it is right in the center. The recently renovated interior still sports retro flourishes—a throwback to the café’s founding decades ago.
The inspiration behind restaurateur Joe Barbour’s New York concept was first sparked nearly two decades ago. In 1998, The Truman Show depicted Jim Carrey as the unwitting star of a proto-reality TV show.
Every time I go to Atlanta, I can’t help but think it’s a baby Los Angeles. Terrible traffic—even Sunday mornings—sprawling layout with no discernible center, and strip malls galore. The differences (yes, there are many) don’t quite work in Atlanta’s favor: LA has the beach, heavenly weather, and one of the most health-forward food scenes in the world.
Growing up in the mountains of North Carolina, Chef Shane Graybeal spent plenty of time exploring the woods. Depending on the season, he’d come across wild strawberries, blackberries, or apples. Throughout the years, he’s kept that connection to nature, and now it is guiding his culinary vision at Sable Kitchen & Bar, located within Chicago’s Hotel Palomar.
Upton 43Opened: December 2015Location: Minneapolis, MinnesotaOwner: Chef Erick HarceyAverage Check: $90Description: Upgraded Swedish staples guided by traditions, not trends.If celebrity chefs are the new iteration of movie stars, then Chef Erick Harcey is the under-the-radar method actor.
If you’re a regular reader of QSR, you know that we’re betting on an emerging segment known as fast casual 2.0. With everything from chef-created menus and superior beverage programs to responsibly sourced ingredients and an emphasis on hospitality, these are the players who are taking the lead in limited service and giving casual dining a run for its money.
Chef Sean Sherman and his business partner Dana Thompson knew the growing interest in healthy, local foods would help drive their Kickstarter campaign, but the outpouring of support still took them by surprise.
In terms of beverage reverence, tea is often overlooked in favor of wine, craft beer, and even coffee. But at the Park Hyatt Washington’s Tea Cellar in D.C., teatime has been duly venerated since the building’s renovation in 2005.
The sharing economy continues to shake up how restaurants do business, and a new app is addressing an age-old staffing conundrum. Called the “Uber of finding restaurant staff” by Food & Wine, Jitjatjo grants New York City restaurateurs access to temporary staff on demand.