Venner
Venner launched in February 2026 in West End, Brisbane, embracing a neo‑Nordic philosophy that prioritises simplicity and seasonality. The restaurant is backed by Milquetoast co‑owners George Curtis and James Horsfall and Blume chef‑owner Jack Stuart, with head chef Jack Burgess delivering inventive dishes like lamb rump with cavolo nero sauce and a bread‑sourdough umami sauce. Its interior blends vintage wallpaper with modern VJ lighting, while a curated wine list and brunch menu round out the experience.
Noma Opens Shop in Silver Lake
Noma opened its first U.S. retail outlet, Noma Projects, in Silver Lake, Los Angeles, selling fermented foods and cookbooks as part of a 16‑week residency that runs through June. The shop operates Thursday‑Sunday and marks the brand’s expansion beyond its...
12 Tips For Cooking The Best Tomahawk Steak Of Your Life
The article outlines twelve expert tips for mastering the Tomahawk steak, a 2‑3 lb bone‑in cut that demands careful equipment selection and heat management. It emphasizes simple seasoning, the importance of bringing the meat to room temperature, and using a reverse‑sear...
The Iconic Alaskan Meat People In Most States Don't Know Exists
Reindeer sausage is a celebrated Alaskan specialty that blends smoked reindeer meat with pork and beef, delivering a sweet, smoky flavor profile often enhanced by alder‑wood smoke. The sausage’s spice mix—typically coriander, white pepper, and fennel—remains a closely guarded secret...
Don't Skip This Step After Baking Ribs — It Makes All The Difference
The article highlights a two‑step method for perfect ribs: bake them low and slow in foil, then finish with a quick sear on a grill or hot cast‑iron pan. Adding a dash of liquid smoke to the BBQ sauce replicates...
Napier Brothers’ Hokey Pokey LA Ice Cream Shops a Hit with Lenny Kravitz, Sandra Bullock, Leonardo DiCaprio
Three Napier brothers have turned their New Zealand‑style ice‑cream concept into Hokey Pokey LA, a pair of storefronts on Hollywood Boulevard and Century City Mall that serve real‑fruit soft‑serve, hokey‑pokey, pavlova and other Kiwi treats. The shops have attracted A‑list visitors such as Leonardo DiCaprio, Sandra Bullock...
‘Top Chef’ Champ Buddha Lo Is Leading an Exclusive Cooking Class in New Orleans
Two‑time Top Chef champion Buddha Lo is headlining a hands‑on cooking class at Robb Report’s Culinary Masters in New Orleans from May 7‑9. He will reimagine the classic English breakfast with New Orleans flavors, featuring shrimp po‑boy toast with caviar, andouille‑infused eggs,...
For The Best Steak Dinner In Atlanta, Alton Brown Points To This Restaurant
Celebrity chef Alton Brown highlighted Atlanta’s Blue Ridge Grill as his favorite steak destination during a 2014 interview, praising its comfortable banquettes, quiet ambiance, and easy parking. The Buckhead‑based restaurant is celebrated for a wide range of steak cuts, from...
At Silicon Valley’s Retail Epicenter, “Asia Live” Reimagines the Dining Experience as Cultural Theater
Asia Live, a 15,000‑square‑foot immersive dining and cultural marketplace, will debut on June 1, 2026 at Westfield Valley Fair in Santa Clara. Founded by George Chen and Cindy Wong‑Chen, the concept expands their China Live model into a multi‑station "culinary theater" that spans Chinese,...
A Fine Line: Understanding the Nuances Between Discipline and Abuse in Kitchen Culture
The article by Chef Vincent Tropepe highlights the thin line separating essential kitchen discipline from outright abuse. While disciplined environments ensure safety, consistency, and skill development, abusive practices—yelling, humiliation, and intimidation—undermine morale and increase turnover. The piece argues that the...
Buffalo Trace’s Sister Distillery A. Smith Bowman Dropped Its First Rye Whiskey in 16 Years
A. Smith Bowman, the Virginia sister distillery of Buffalo Trace, has launched its first rye whiskey in 16 years. The Abraham Bowman Special Release #26 is an 11‑year‑old rye bottled at 110 proof, part of the limited‑edition collection and priced at $80. The release...
How One Old-School Southern Cooking Method Turns Practically Any Veggie Into A Flavorful Side Dish
Southern cuisine often turns tough greens into comforting side dishes through a technique called stewing. The process cooks vegetables low and slow in a seasoned liquid, usually started with rendered pork fat or butter, creating a rich broth known as...
4 Mexican Dishes Real Life Cowboys Loved In The Old West
The article highlights four Mexican dishes—huevos rancheros, enchiladas, charro beans, and carne guisada—that were staples for real‑life cowboys and vaqueros in the Old West. It explains how long workdays and chuckwagon logistics made these portable, nutrient‑dense meals popular. The piece...
Give Your Banana Bread A Rich, Toasty Twist With One Shredded Ingredient
Adding toasted coconut flakes to banana bread transforms a classic comfort food into a more complex, bakery‑worthy treat. The larger, thicker flakes retain crunch after baking, delivering a subtle nutty sweetness that complements the banana’s flavor. Toasting the flakes—whether in...
After a Popular Residency, Kevin Finch’s Arthur Now Has a Permanent Home in Brooklyn, N.Y.
Chef Kevin Finch and his wife Alexa have turned their popular pop‑up, Arthur, into a permanent 38‑seat restaurant in Greenpoint, Brooklyn, opening on April 10. The venue draws on modern Parisian bistro aesthetics while showcasing seasonal Northeastern ingredients. Finch brings...
Giada De Laurentiis Adores These Canned Tomatoes Above All Others
Celebrity chef Giada De Laurentiis has singled out Corbarì Pomodorino di Corbara canned tomatoes as her top choice, praising the sweet, volcanic‑soil flavor of the Italian cherry tomatoes. She notes the product’s limited grocery‑store presence and higher price point, and she...
Puratos Makes Progress on Cultured Cocoa Product
Puratos announced it will commercialize the world’s first chocolate ingredient made with cultured cocoa, targeting U.S. professional customers by the end of 2026. The product is being co‑developed with California Cultured through Puratos’ food‑tech arm Sparkalis, leveraging early‑stage investment in...
This Year, Copenhagen’s Best Dining Experience Is Inside an Amusement Park
Tivoli Gardens’ Japanese Pagoda has evolved into a premier pop‑up dining venue, featuring seven international restaurants from April to December 2026. The program showcases Michelin‑starred chefs from Paris, Switzerland, Berlin and Sweden, who craft seasonal menus using high‑quality Danish ingredients....
This Popular North London Italian Restaurant Is Opening a Second Location
Family‑run Italian restaurant Rossella, a Muswell Hill staple since 2012, is launching a second location in Kentish Town (N10) on May 12. The new venue will replicate the original’s cosy vibe while expanding the menu with steak salads, putanesca salmon...
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No-Bake Chicken Tetrazzini
Food & Wine’s Lish Steiling unveils a no‑bake chicken tetrazzini that skips the oven by finishing rigatoni directly in a skillet. The stovetop method lets pasta starch emulsify with cream and Parmigiano‑Reggiano, yielding a glossy, cling‑to‑the‑pasta sauce. Toasted panko adds crunch, while...
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The Brutal Cooking Test That Nearly Broke Me — and the Simple Potato Dish That Saved the Day
A Culinary Institute of America student recounts a high‑pressure cooking practical where a flawed chicken consommé threatened failure, but a perfectly executed pommes purée saved the day. The two‑hour exam tested classic French techniques, knife skills, time management, and oral...
The Underrated Vegetable You Should Give The Melting Treatment
Leeks, an underused allium, can be transformed into a melt‑in‑your‑mouth side dish through a slow braise in butter and stock. The technique, popular in French and Welsh cuisine, yields tender, flavorful bites that can stand alone or complement proteins like...
7 Books About the Messy Politics of Indian Meals
The piece spotlights seven recent books that examine how food intertwines with politics, caste, religion, and gender in contemporary India. It traces the rise of Hindu nationalism since the BJP’s 2014 victory, noting beef bans in 20 of the country’s...
The Seafood Celebration You Can’t Miss at Nipotina
Nipotina, Samyukta Nair’s upscale Italian restaurant in Mayfair, is launching a Southern Coast Seafood Feast from May 18 to May 24 as part of its weekly Roots & Regions series. The menu, crafted by Head Chef Somaia Hammad, showcases shareable...
Malaysia's Durian Season Starts Early with Stronger-Tasting, Creamier Fruits
Malaysia’s durian harvest kicked off early this year, delivering creamier, more intensely flavored fruit across Penang’s street stalls. The drier weather has boosted taste quality, but a tight supply has pushed prices up roughly 20%, with the D604 hybrid selling...
Finding ‘Big Wins’ for Indigenous Food Systems
Heather Dawn Thompson, a Cheyenne River Sioux leader now serving as vice‑president of Native Nations Conservation at the World Wildlife Fund, recounts her work reshaping USDA policies to support Indigenous food sovereignty. Key initiatives include expanding the Food Distribution Program...
Why You Should Think Twice About Your Next Matcha Latte. And All Viral Food Trends
Social media platforms like TikTok and Instagram are turning niche foods such as matcha and Dubai chocolate into global obsessions, driving sudden spikes in demand. The viral craze has strained supply chains, leading to pistachio shortages, tripling tencha prices, and...
Exclusive: One of China’s Top Hotels to Turn Half Its Menu Plant-Based by 2029
eLong Hotel Technology, one of China’s top ten hotel groups, announced it will make half of its menu plant‑based by 2029, up from roughly 40% today. The company runs over 3,000 properties in more than 300 cities and serves 35 million...
The Resy Guide to Outdoor Dining in D.C.
Resy’s latest guide maps Washington, D.C.’s most vibrant outdoor dining spots, from Filipino‑flavored Kayu on Dupont Circle to upscale Italian seafood at Fiola Mare on the Georgetown waterfront. The list showcases a mix of casual brunch venues like Fish Shop...
A Pasta Bake and a Sumac Salad: Sami Tamimi’s Prep-Ahead Sharing Recipes
Sami Tamimi shares a make‑ahead, one‑tray chicken, pasta and chickpea bake paired with a spring vegetable‑sumac salad. The bake combines 8‑10 bone‑in chicken thighs, tubetti rigati, chickpeas and a rich tomato‑stock sauce, cooking for 1 hour 15 minutes and serving four. The salad...
We Tried the Best Evening River Dining Cruise in Paris and One Moment Left Us Speechless
Bateaux‑Mouches offers a 2‑hour‑15‑minute evening dinner cruise on the Seine that blends luxury dining with iconic Parisian sights. Guests are greeted with a red‑carpet entrance, a glass of champagne, and window seats that showcase the Eiffel Tower, Louvre and Notre‑Dame....
Forget the Jarred Stuff: This “Incredibly Creamy” Spread Makes the Best 1-Ingredient Pasta Sauce
The Kitchn highlights Président Rondelé Garlic & Herbs Spreadable Cheese as a versatile, light‑textured alternative to traditional dairy sauces. The spread’s blend of garlic, onion, and parsley delivers a subtle herb flavor while remaining fluffy and creamy. Home cooks can...
I Tried Gordon Ramsay's New Hell's Kitchen London and There's One £24 Starter I Still Can't Get Over
Gordon Ramsay launched Hell’s Kitchen London in Marble Arch, his first UK flagship of the TV‑show‑inspired concept. The 7,500‑sq‑ft, 200‑seat restaurant delivers a theatrical dining experience with fire‑lit décor and an open kitchen. Critics highlight the pan‑seared scallops (£24) as...
Purple Ube’s Viral Rise Is Turning a Filipino Staple Into a Global Trend — but Supplies Are Tightening
Ube, the purple yam native to the Philippines, has exploded onto global menus, with U.S. restaurant listings up 230% over the past four years. Major coffee chains such as Starbucks and Peet’s rolled out multiple ube‑infused drinks in 2025‑2026, while...
The Surprising Boom in Blouge Wine: ‘It’s for 5pm, in the Sun’
Blouge, a hybrid of white and red grapes fermented together, is emerging as the latest natural‑wine craze. Originating in France’s Languedoc and now spreading to Switzerland, the UK, and California, the style offers a light, fresh profile with low alcohol—around...
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This Pay-What-You-Can Cafe Offers a New Playbook for Restaurants
After a series of community traumas and ICE raids, Minneapolis’ Modern Times Cafe rebranded as Post Modern Times, a fully donation‑based restaurant. Owner Dylan Alverson asked staff to vote on the shift, removed all menu prices and opened the space...
The Reinvention of the Breakfast-First Restaurant Category – Placer.ai Blog
First Watch is outpacing legacy breakfast chains as the U.S. breakfast‑first category splits between premium, experience‑driven concepts and traditional diners. In Q1 2026 the brand posted the strongest visit growth while keeping per‑location traffic steady, unlike IHOP, Denny’s and Huddle House, which saw...
With Meat Prices Rising, Make Your Ground Beef Go Further with These Hacks
Ground‑beef prices have surged to about $7 per pound, up from $4.10 five years ago, prompting consumers and restaurateurs to seek ways to stretch the protein. Food‑media host Dan Pashman recommends classic stretchers like meatloaf, kofta, and dumplings, as well...
14 Unique Tacos In Austin You Need To Try
A recent guide spotlights 14 uniquely crafted tacos across Austin, ranging from traditional corn‑based bites to bold fusion experiments. Highlights include Nixta Taqueria’s 12‑hour duck carnitas, Velvet Taco’s “WTF” 420 Blazin’ taco, and a two‑foot “Machete” taco packed with exotic fillings....
Forget The Cedar. This Zesty 'Plank' Gives Grilled Salmon All The Flavor It Needs
Grilling salmon on orange slices instead of cedar planks adds bright citrus flavor while preventing sticking. The half‑inch orange rounds act as a heat‑conducting platform, caramelizing to give a subtle smoky sweetness. The acidity also gently “cooks” the fish proteins,...
10 Unspoken Rules When Dining At A Hibachi Restaurant
Carnegie DiNicola’s piece outlines ten unwritten rules for enjoying a hibachi‑style meal, drawing on 20 years of insight from Sam Chan, general manager of the Shogun chain. The guide stresses safety—no touching the grill and supervising children—while urging diners to stay...
The Southern Fish-Fry Spot Determined To Keep Old-School North Carolina Traditions Alive
Good Hot Fish, a Southern fish‑fry spot in Asheville, North Carolina, was founded by Top Chef alum Ashleigh Shanti to preserve Black Appalachian fish‑camp traditions. The menu is deliberately seasonal, drawing on locally sourced Appalachian ingredients and family‑rooted cooking methods....
The Chicken Thigh Is the Current Darling of the American Table. But Its Popularity Is Costing Us More Than We...
Chicken thighs have become the dominant protein cut in American kitchens, overtaking the once‑favored chicken breast. Advances in processing automation and the rise of multicultural cuisines have driven year‑over‑year growth in thigh consumption since the late 2010s. While thighs offer...
Ribeye Vs T-Bone Steak: Which Cut Offers More Bang For Your Buck?
The article compares ribeye and T‑bone steaks to determine which offers better value. At Walmart, Choice‑grade T‑bones sell for $13.97 per pound while ribeyes are $14.87, but roughly a quarter of a T‑bone’s weight is inedible bone. Because ribeyes are...
Avoid This Mistake When Storing Fine Wine Long-Term
Maison Louis Latour’s chief brand officer Eléonore Latour warns that the most common mistake in wine collecting is holding bottles too long without a clear aging plan. She stresses that only certain styles—high‑tannin reds, high‑acid whites, and sweet wines—benefit from extended...
Impala, London W1: ‘Shamelessly, Brilliantly Too Much’ – Restaurant Review | Grace Dent on Restaurants
Impala, the latest Super 8 restaurant in Soho, opened amid intense hype and a reservation queue that became a status symbol before chef Meedu Saad even lit the burners. Saad, formerly head chef at Kiln, delivers a menu that fuses North...
The Steak Cut You've Probably Had But Never Ordered On Its Own (Here's How To Do It)
The ribeye cap, also called the spinalis or deckle, is the thin, highly marbled muscle that wraps around a ribeye steak and offers melt‑in‑your‑mouth tenderness rivaling filet mignon. It commands a premium price—up to $64 for an 8‑ounce Wagyu portion—because...
The Cheesecake Factory Sister Chain To Try For Upscale Italian Pasta
North Italia, the upscale Italian sister chain of The Cheesecake Factory, operates roughly 50 locations across the United States. The concept differentiates itself with fresh, house‑made pasta—offering ten varieties, including rarer shapes like strozzapreti and lumache—and premium ingredients such as...
The Pasta Dish Anthony Bourdain Said Could Be 'The Greatest Thing In The History Of The World'
Anthony Bourdain crowned the cacio e pepe at Rome’s Ristorante Roma Sparita as "the greatest thing in the history of the world" during a No Reservations episode. The dish is served in a crisp Parmesan‑cheese bowl, combining spaghetti‑type pasta, pecorino...
Asheville's First Filipinx Restaurant Is Top-Rated With Traditional Flavors And An Intimate Setting
Neng Jr.’s, Asheville’s first Filipinx restaurant, opened in 2022 and quickly became a culinary standout. The intimate 18‑seat spot earned a James Beard finalist nod for Best New Restaurant in 2023 and landed on USA Today’s Top Restaurants list for...