Chef Joey Ward knows a thing or two about Southern cooking. A Georgia native himself, Ward recently opened two Atlanta restaurants simultaneously.
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 ...
These brands are taking the segment to new heights.
“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