Next's Dave Beran is trading Chicago winters for sunshine.
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A 2,000-square-foot outdoor space is coming this spring.
Tien Ho, formerly of Má Pêche, is working for Whole Foods.
He's the executive chef at dell'anima, Anfora, L'Artusi, L'Apicio, and Alta Linea.
Sweetbreads, octopus, and chicken liver with foie gras.
She had run the kitchen at the three-Michelin-starred Restaurant Gordon Ramsay since 2007.
After 12 glorious years.
He wants to spend more time with his family and focus on Loco'l.
Meet Brady Williams.
The restaurant is on its third chef in less than a year.
"I like using Japanese, Southeast Asian, and Mexican ingredients."
Plus, brunch news, chef shuffles in the Boulud Empire, and more of today's leftovers.
Plus: lambrusco-soaked peaches at Ristorante Rafele, new chef and menu at Maison Premiere, and more of today's leftovers.
Current chef Gabe Moya is leaving to start his own project.
Is it just us, or is his résumé of stove-hopping starting to resemble Ryan Skeen's?
"I never got the support I needed for the kind of food I do.”