Leigh Kunkel

Pasta changes based on the ingredients at hand; this version features cavatelli and smoked puffball mushroom ricotta, both made in house.

3 Restaurants Taking Scratch-Made to the Next Level

Flat & Point owners: Brian and Taylor Bruns // location: Chicago // flatandpoint.com

Guests’ obsession with the Girl & The Goat’s green beans led chef Stephanie Izard to start a sauce line.

Restaurants Turn to In-House Specialties to Beat the Competition

“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 ...

While fish is a mainstay of the Kikkō tasting menus, tofu also gets its due with ramps, green almond, and fried bonito.

3 Japanese Restaurants Expanding Palates

These brands are taking the segment to new heights.

Nebraska restaurant Dish incorporates Japanese flavors into its New American menu.

The Finer Points of Japanese Cuisine

“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.

In addition to its Salted Caramel Chicken & waffles, HopCat excels in brunch staples like avocado toast topped with eggs and Egg in the hole sandwiches.

3 Restaurants Putting a Chef-Driven Spin on Brunch

HopCat F&B Director: Shawn Blonk | Grand Rapids, MI

Polish and Italian flourishes shine in the Blueberry Marscapone pierogis at Maddon’s Post.

The Ins and Outs of Brunch 2.0

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 Sinsay puts a pacific Northwest twist on Pancit by incorporating local produce like black garlic, snap peas, and foraged mushrooms.

3 Chefs Putting Their Expert Touch on Traditional Filipino Dishes

Outlier Chef: Anthony Sinsay | Seattle, WA

Lineage’s Adobo features fried Turkey Tails, Oyster Mushrooms, Black Garlic Adobo Tare, and Pipinola Salad.

Where East Meets West: The Wave of Filipino Cuisine Taking Over the U.S.

When chef Sheldon Simeon talks about the Filipino-inspired food at his restaurant Lineage in Maui, Hawaii, he doesn’t mince words.

3 Dishes that Put Lunch in the Limelight

Tre RivaliExecutive Chef: Heather TerhuneMilwaukee, WI

Out to Lunch: How Restaurants are Capturing Diners in the Middle of the Day

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.