“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.
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.
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.
Executive Chef: Heather Terhune
Not as cute or aspirational as breakfast and not as elaborate or luxurious as dinner, lunch often gets the short end of the stick when it comes to dining glory.
While the word “heirloom” may call to mind old knickknacks or family treasures, heirloom vegetables have been popping up on menus with increasing frequency as chefs and diners alike have come to ap