With the opening on the horizon, the chef gives us the lowdown on what to expect from the noodle bar.
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David Chang's former right-hand man says his forthcoming restaurant will be American rather than Asian.
In building his formidable restaurant kingdom, the Iron Chef has been keeping himself busy, and out of the kitchen.
The former French Laundry chef tells Grub Street about what to expect from a newly relaunched Le Bec-Fin.
In the second chapter of Philly's most famed restaurant, former French Laundry general manager Nicolas Fanucci will bring back some of the Le Bec-Fin glory.
On the eve of Amada's opening in Atlantic City, Grub Street caught up with the Iron Chef for chat.
Is it really worth taking time off from work, waiting in line for hours and paying to drink small pours of the seldom-seen beer?
The new Spanish tapas bar from Barbuzzo's owners opens this weekend.
We caught up with Frederic Morin, one-half of the team behind Montreal's super-popular Joe Beef.
The new restaurant is a collaboration between Stephen Starr and his longtime menu development director, Chris Painter.
The Top Chef winner's restaurant debuts Saturday.
Owners Tim Spinner and Brian Sirhal talk about Cantina Feliz.
With Tweed complete and up and running, Bianchini is returning to his initial plans.
The Headhouse Square restaurant is getting a facelift and a new menu
The chef reappears as mysteriously as he disappeared
"What the hell? I'll have another pork sandwich today."
The Philly chef will compete in the Bocuse d'Or USA Finals
"I ate a really sh***y pear earlier today and I was like, everyone has to take a bite of this, it's awful. Just so I don't have to suffer by myself."
Square 1682 Chef Guillermo Tellez Reveals the Benefits of Working at Both IHOP and Charlie Trotter's
"In all my travels, I've been in restaurants where the food is incredible, but the service has been like, you know, kind of weird."
A Q&A with Village Whiskey's chef de cuisine