How to Make Street Food Work For Sit-Down
The dish: Sev Potato Dahi PuriThe restaurant: Chai Pani and BotiwallaThe chef/owner: Meherwan Irani Prep level: Easy
Laura D'Alessandro
Chef Thomas Keller's Words of Wisdom
Here are some words of advice from the famed chef on his mentorship process and how it’s changing the restaurant industry.
Can Your Guests Wear Their Dessert?
The dish: Marie AntionetteThe restaurant: Barton G. The Restaurant in Miami Beach
10 Restaurants Bringing Indian Culture to the South
For this group of Indian chefs, the South has been a welcoming home for them, their families, their cuisine, and their businesses. And that is a growing formula for success.
5 Steps to Get to the Top from the President of Red Lobster
Salli Setta started out her career bussing tables at a restaurant she could get to on public transportation.
Editor's Letter: The Magicians
From cover to cover, this magazine is often filled with people performing extraordinary magic within the restaurant industry and occasionally beyond.
Make ATLA’s Best-Seller with Leftovers
Chef Daniela Soto-Innes has been popping up seemingly everywhere since her cuisine at ATLA and Cosme in New York City has garnered press and awards.
Nominate an Emerging Brand for the FSR 50
Every August, FSR releases its signature report of 50 restaurant brands to watch: The FSR 50.
