We’re not sure Frank Bonanno fully grasps how this artisanal cooking thing works. Someone who reaches his level of achievement—chef/owner of Denver’s top-rated Mizuna and Luca d’Italia restaurants—is supposed to be sourcing ingredients from...

Rising Stars ...

It’s not always easy for a chef to get noticed in a highly regarded watering hole, much less one named for a legendary spirit that was banned in 1912 for its alleged hallucinogenic effects. But 30-year-old Jamie Lauren has made customers and the...

SPICE OF LIFE: Your patrons want choices when it comes to fruit on the menu. A majority of Americans don’t know the latest U.S. Department of Agriculture dietary guidelines from Adam, but that doesn’t mean restaurants should ignore the basic...

THE BUZZ: The 9th Annual Concepts of Tomorrow Conference was a beehive of activity. Contributing to the festivities were Rising Star Michael Solomonov (top ), Nestle Chef Greg Ische (middle) and Melman Award winner Todd English (bottom). The...

Timberlake comes into Rain, doesn’t even look at the menu, and shouts for random food that we don’t make. She (Furtado) made a reservation for 10 guests. She showed up an hour late with five extra people in tow. For parties that size, we do a prix...

FAB FIRST COURSE: lobster-stuffed deviled eggs, created by chef Jennifer Jasinski of Rioja. Appetizers and creativity go hand-in-hand. Familiar ingredients—eggs, for instance—take on a new image in the hands of the country’s chefs. In Cleveland...

QUALITY FIRST: The Kitchen is Boulder’s exceptional neighborhood place. The Kitchen pays way more than lip service to the green philosophy. The acclaimed Boulder, CO, restaurant evolved almost naturally from a blueprint of finding the best...