Head Chef Joshua Conte's all-day menu is set to include dishes like NYC fried chicken & caviar, AVI Caesar salad, and black brioche lobster roll, showcasing a blend of modern French and elevated American classics.
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.
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 petite filet mignon, cooked medium-well, was as tender as it was well-seasoned, melting in my mouth with each bite. Sprinkled with Bavette's steak salt, this steak was the headliner of the meal.
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'.
Inside, the open kitchen sets the stage: a pastaio (pasta maker) pulls fresh noodles, seemingly moving to the groove of the DJ playing lo-fi records in the dining room. The wine list only packs biodynamic and organic Italian producers and grower Champagne, keeping the selection regional and intentional.
Bringing The Bedford concept to my own 'backyard' is so gratifying. We are so proud of the menu, which depicts many of the foods I love to serve at my own home, and the architecture and design of the space, which is a beautiful interpretation of my farm in Bedford, New York.
Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.
The Bartolotta Restaurants, a cornerstone of the Greater Milwaukee dining scene, is set to host a remarkable event that pays tribute to one of the greatest chefs in culinary history, Paul Bocuse. On February 26, 2026, Chef Jérôme Bocuse, son of the legendary chef, will join Chef Paul Bartolotta for a one-night-only culinary tribute to mark the centenary of his father's birth. Chef Paul Bocuse, who passed away in 2018, was a pioneer of the nouvelle cuisine movement, known for lightening classic French dishes
The James Beard Foundation has unfurled its list of semifinalists today, all of which will be in consideration to win an award at the eponymous 2026 James Beard Awards. Considered one of the restaurant industry's most prestigious honors, the award spans categories such as Restaurant and Chef Awards, Media Awards (Book, Broadcast Media, Journalism), and Achievement Awards. Last year, the foundation introduced the new category of Impact Awards, which it describes as recognizing "achievement by individuals and/or organizations who are actively working to push for standards that create a more equitable, sustainable, and economically viable restaurant industry."
