One Year In
Meet the owners, operators, and chefs of new restaurants, and discover what they learned in that pivotal first year—the challenges met, what worked, and what they are doing differently.
Veteran husband-wife restaurateurs spotlight Birmingham flavors with an international twist at their second concept, OvenBird.
Often an afterthought on fine-dining menus, classic rotisserie-cooked chicken is bringing in the crowds at Branch Line.
A James Beard finalist for Best New Restaurant, Staplehouse is living up to its renowned reputation and building a heartfelt legacy.
With an abundant, loyal following and a design built for every setting, Ocotillo continues to rise in The Valley of the Sun.
Located next to its sister restaurant, the popular Republic Tavern, Parks & Rec Diner is forging its own identity in one of Detroit’s historic outposts.
An upscale-polished restaurant feeds off the daily volume of some 5,000 customers visiting the adjacent furniture showroom.
Three years and more than $4 million in the making, Dirty Water has made a splash in one of San Francisco’s trendiest locations.
At LEYE’s most surprising concept yet, visiting chefs, mixologists, and other culinary professionals turn out contemporary hits in a fine-dining setting.
Kindred spirits Joe and Katy Kindred’s love story is turning the stigma of heading home again upside down.
Chef Alon Shaya’s namesake restaurant pays homage to his Israeli heritage, serving Middle Eastern fare in a city with a Cajun-dominated landscape.