Elyse Inamine

Chef Virgilio Martínez of award-winning Central in Lima goes back to the source with today's debut of Mil, his restaurant (one of our World's Best Restaurants) and lab dedicated to the ingredients and people of Moray in the Peruvian Andes.
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Loom is set to open this spring at the new Tourists hotel.
To make the magic that is Tusk's Middle Eastern menu, chef Sam Smith calls on Mehdi Boujrada of specialty food retailer Villa Jerada. 
Why Best New Chef Diana Dávila stockpiles rare Mexican cookbooks.
After crisscrossing the country in search of our Restaurants of the Year, we stumbled upon the Dish of 2018: A sweet-savory Paris-Brest at Grand Cafe in Minneapolis.
Restaurateur Gabe Stulman lets spontaneity dictate what goes up (and comes down) on the walls of his new spot, one of our Restaurants of the Year.
Not long after the invention of photography in the early 19th century, photographers began training their lenses on food. As part of a yearlong celebration of F&W's 40th anniversary, we've gathered 40 milestone moments in food photography. Chefs, historians, and photographers all gave their input for this collection. Some of these photos capture the zeitgeist of their culinary era; others sparked dining trends—and some even changed the course of history.
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William Brown doesn't just know how to cook: He knows how to draw each line of marbled fat and glossy sheen of sauce. After launching his Instagram @wbrown34 and his website Culinarian Designs, he's making a name for himself as a culinary illustrator.
After clocking in years at Boston's fine-dining institutions, chef Patrick Campbell is finally opening the kind of restaurant Stoneham, MA needs: The Stones, with pasta galore, airy interiors, sparkling wines, and a whole section of the menu dedicated to fries.
Not long after the invention of photography in the early 19th century, photographers began training their lenses on food. As part of a yearlong celebration of F&W's 40th anniversary, we've gathered 40 milestone moments in food photography. Chefs, historians, and photographers all gave their input for this collection. Some of these photos capture the zeitgeist of their culinary era; others sparked dining trends—and some even changed the course of history.
William Brown doesn't just know how to cook: He knows how to draw each line of marbled fat and glossy sheen of sauce. After launching his Instagram @wbrown34 and his website Culinarian Designs, he's making a name for himself as a culinary illustrator.
After clocking in years at Boston's fine-dining institutions, chef Patrick Campbell is finally opening the kind of restaurant Stoneham, MA needs: The Stones, with pasta galore, airy interiors, sparkling wines, and a whole section of the menu dedicated to fries.
At one point, James Syhabout, the chef behind Commis in Oakland, wasn't proud of his Lao heritage or the food central to it. But now, after finding his way through coming up in his mother's kitchen and fine-dining restaurants around the world, he's more than proud. And he's urging readers to learn, eat and cook the food of his homeland through his new cookbook, Hawker Fare.
What do you do when your sister restaurant is crowned the best restaurant in the world? You jump in an old Volkswagen with a barrel of whiskey in the back and drive across the country to congratulate them in person. Watch the Canlis and Eleven Madison Park story unfold.
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Running head first into tough topics in the food industry, from loaded language to body image, the hosts of Racist Sandwich unpack their show's success and discuss what's next.
There's something different about hospitality in Japan, and it's called omotenashi. From her travels in Japan, Maiko Kyogoku, the restaurateur behind NYC's Bessou, peels back the layers of what makes Japanese hospitality so wonderful—and shares ways to bring it home.
Career waitress Asma Allalou can tell a lot about you once you sit down at NYC's Strip House. Here, we find out a bit more about her, a rare front-of-house breed in today's dining world.
Mariko Grady of Aedan in San Francisco relies on two kinds of koji (barley and rice) for her delicious miso that tastes like self-care in umami form.
Deuki Hong shows us his favorite Korean grocery picks ahead of the national supermarket chain's first food hall opening in Austin.
Ariel Arce, the sommelier of Air's Champagne Parlor and Tokyo Record Bar in New York City, shares her favorite spots to stay, eat and drink in France's famed Champagne wine region.
Chef Jeremiah Langhorne and beverage director Alex Zink always knew they wanted to open some sort of wine bar inside The Dabney. But The Dabney Cellar is so much more than that.
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Chef Masaki Saito of Sushi Ginza Onodera in New York City explains why you should be eating Edomae style sushi.
Chef Ed Lee share details about Succotash, opening in Washington DC this weekend.
A sneak peek at one of San Francisco's most highly anticipated restaurant openings this fall, Eight Tables by George Chen.
After closing The Shaw Bijou, the DC chef is back with his upcoming restaurant: Kith and Kin.
Chef Arun Sampanthavivat of the recently reopened Arun's in Chicago relies on blossoms, spices and more to make his playfully colorful dishes.
The key to the raw beef dish's enduring trendiness is as much economics as it is creativity.
Some of the best places in NYC to grab a thin, saucy slice of pizza.