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Chef-driven subscription meal service expands nationwide and provides lifeline for independent restaurant operators
Feb 22, 2021
CookUnity offers restaurant-quality, heat-and-eat meals from New York, and soon, Los Angeles
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New on the Menu: Mashama Bailey’s food in New York and a hot chicken mashup with karaage
Feb 19, 2021
Plus a foie gras beggar’s purse, a hummus made of peas and a tangy beet tartare
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The Bungalow Kitchen seeks to offer house-dinner-party-style experience
Feb 17, 2021
Nightlife veteran Brent Bolthouse partners with multiconcept chef and restaurateur Michael Mina to expand social dining concept in Southern California
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Houston chef Chris Williams launches Lucille’s Hospitality Group with plans for four new concepts by 2022
Feb 17, 2021
Former Kulture executive chef Dawn Burrell joins the group to open the concept Late August
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New on the Menu: Warming beef dishes and a Lunar New Year salad
Feb 12, 2021
Plus Roberto Santibañez’s rotisserie chicken and a spirit-free cocktail for Dry February
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Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville restaurants
Feb 11, 2021
The Chopped judge shares her favorite way to eat, and the lessons she has learned over the past year
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Jose Garces launches two virtual brands, focusing on vegan burgers and Peruvian chicken, in Philadelphia
Feb 09, 2021
Livy’s Plant Based Foods and Rustika menu items are available for delivery only
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New on the Menu: A birria torta, Japanese eggplant fritters and a Southern trout in a New England sauce
Feb 05, 2021
Plus dishes from Zachary Engel at Galit in Chicago and Richard Chen, the new chef at Red 8 at the Encore Boston Harbor
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Chefs on the move: Shuffles at Hai Hospitality, the new crew at Moon Rabbit and more
Feb 02, 2021
Dry Creek Kitchen and Grill 23 get new culinary leaders, George Trois Group has a new head of pastry, plus new positions for Bart Hosmer, Chris Loftis, Hector Pabon and Keith Potter
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Savory pies, in a pan, handheld or smothered in mashed potatoes maintain their enduring appeal
Feb 01, 2021
Chefs put new twists on the ancient concept of meat-filled pastry, sometimes even making them vegan
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