Modern Family star Ty Burrell and chef Viet Pham share their top five places to go in Salt Lake City including Burrell's Bar-X and the tapas-focused restaurant Finca.
Salt Lake City: beer and cocktail capital? Ty Burrell of Modern Family is determined to make it one—with Brat Reubens by chef Viet Pham.
What's driving TV chef Curtis Stone to open a restaurant? The answer lies in the recipes he cooks for his father to honor the memory of Granny Maude.
At L.A.'s Night + Market, this young chef's bold Thai food got everyone's attention. He goes even further at Song.
In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.
Kate Krader shares the best new biscuit places opening around the country. Read more >
I haven’t yet braved the lines at Manhattan’s new 24/7 Empire Biscuit (whose tagline is ‘Breakfast, Lunch, Dinner, Drunk’). But that doesn’t mean that I don’t love biscuits, especially when they’re super flaky and rich and made by someone who is not afraid to throw some good fried chicken on top of one. Which is why I’m already psyched for the upcoming Buttered Biscuit opening in January in Chicago’s awesomely kitschy Ohio House Motel. Heisler Hospitality is designing the place; their dream is a ‘farm-to-table waffle house.’ Meanwhile, the menu will feature any number of bacon, sausage, eggs and gravy-on-biscuit combos, plus that fried chicken biscuit sandwich I’m thinking about. On the more experimental side, there is a breakfast salad in the works with bacon, eggs, hot sauce dressing and biscuit croutons, as well as sweet biscuits like sweet potato and marshmallow. The house condiment: sweet-and-spicy Louisiana honey.
Rôtisserie Georgette’s Owner on Priceless Tips from Daniel Boulud and Eerily Beautiful Portuguese Tiles
As a born-and-reared New Yorker, Georgette Farkas knew immediately where she wanted to open her first restaurant: Manhattan’s Upper East Side. Rôtisserie Georgette, slated to open mid-November, boasts a menu full of roast meats, luscious sides and classic French desserts. Farkas, who spent years cooking professionally before she became Daniel Boulud’s public relations and marketing director in 1995, oversaw the entire design and construction of the restaurant. For her first solo venture, she brought back antique finds from France, scoured estate sales and unearthed hand-painted azulejo tiles from her parents’ travels. Read on for Farkas’s inspiration, design process and what she learned from Boulud. Read more >