#chef-ryan-bartlow

#chef-ryan-bartlow

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

The shop, which sells bottled, canned and dried food and drink products as well as merchandise such as tote bags, hats and T-shirts, opened in the Sunset Row shopping plaza following weeks of protests spurred by a New York Times article that spotlighted allegations of physical and verbal abuse under Noma co-founder and figurehead chef René Redzepi.

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

The Old Spot is not just a restaurant; it’s a lively gathering place where friends and family come together, especially on Mondays, to enjoy good food and company.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

Maydan L.A. is the market's sole full-service restaurant, located in the back of the space, partitioned by a long, tiled bar along the left wall.

Sfincione remains the perfect starter, a flower-shaped focaccia loaf that's become Funke's signature. Dusted with oregano and flaky salt, then veiled with the thinnest, most fragrant olive oil, it's a true delight.

The James Beard Foundation Awards have long been considered one of the most prestigious awards in the food and hospitality industry, recognizing outstanding restaurants and chefs from across the country.