3 Restaurants Bringing Cheese to New Heights
Paulie Gee’s Owner: Various // HQ: Brooklyn, New York (5 Locations) // pauliegee.com
Paulie Gee’s Owner: Various // HQ: Brooklyn, New York (5 Locations) // pauliegee.com
There are few ingredients that can move from one area of the menu to another seamlessly. Rarely do you see beef on a dessert menu or whipped cream atop your appetizer. But cheese?
Flat & Point owners: Brian and Taylor Bruns // location: Chicago // flatandpoint.com
“My philosophy is that you come to a restaurant in order to see what that chef is capable of doing.” Brian Bruns, chef and co-owner of Flat & Point, a new restaurant in Chicago, takes that stat ...
“It takes time for people to get familiar with things,” says Tatsu Aikawa, chef and owner of DipDipDip Tatsu-Ya, a hotpot restaurant in Austin, Texas. “Sushi took a long time.
HopCat F&B Director: Shawn Blonk | Grand Rapids, MI
Brunch was first popularized in the U.S. in the 1930s, and ever since then it’s been a favored tradition across age groups and regions.
Outlier Chef: Anthony Sinsay | Seattle, WA
When chef Sheldon Simeon talks about the Filipino-inspired food at his restaurant Lineage in Maui, Hawaii, he doesn’t mince words.