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Zengo is Suddenly All Into Peruvian Food Too

The restaurant will add the likes of lomo saltado and ceviche to its menu, suspiciously just days after the cooking is declared "the next big thing."

By Hadley Tomicki

Can Chefs Create Their Own Authenticity?

A lot of chefs, working in cuisines from their parents' homelands, are doing stuff that can't be called fusion and it can't be called 'inauthentic' either.

By Jay Barmann