Nate Smith and Sophie Kamin are focusing on a casual vibe and a menu that's heavy on seafood and grilled meats.
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Because the cold helps convert their starch into sugar, a later harvest can result in an unusually sweet taproot.
For Spotted Pig alumnus Nate Smith, “gastropub” is more a state of mind than a culinary trend.
The Spotted Pig and Dean Street alum gets his own place.
The former Spotted Pig and Dean Street toque is still cooking.
The chef tells us why he was fired after just a month, and what's next.
Plus: It doesn't matter if you can't tell your persimmons apart, and a chat with Nate Smith of Prospect Heights' Dean Street, all in this week's magazine.
The gastropub’s former chef de cuisine, Nate Smith, expects to open Dean Street within the week.
Watch Mandy Moore in the kitchen with the Spotted Pig's chefs.
On the itinerary: Squirrel, lamb kidney, and mutton diaphragm.
Plus, how your pig's head is made.