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5 Things You Need to Know Now
New Restaurant Concepts
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Words to Live By
Back of the House
> Libby Platus
Concepts of Tomorrow: Fig & Olive
Fig & Olive Kitchen and Tasting Bar pays homage to a single ingredient: olive oil. Executive chef Pascal Lorange’s menu is described as casual yet refined, with Riviera-and coastal-inspired cuisines from the South of France, Italy and Spain.
Nobu is the master of East-West fusion cuisine.
Chef Alain Giraud's star is shining brightly again since the 2008 opening of Anisette Brasserie in Santa Monica, CA. Giraud, working with partners Mike
Oh Boy, It's Roy
Roy Yamaguchi introduced the world to Hawaiian fusion cuisine when he opened the first Roy's in 1988. Now with three dozen restaurants, Roy's extraordinary
Meet Señor Spain
José Andrés, a 2007 inductee into Who's Who of Food & Beverage, never stops coming up with new ideas. Andrs, born in Asturias, Spain, and raised in Barcelona,
Big Boots To Fill
In digs fit for a king, John Tesar reigns over three splendid restaurants at the Rosewood Mansion on Turtle Creek in Dallas. Tesar was a relative unknown
With his feverish pace and feisty personality, chef/entrepreneur Gordon Ramsay is one of a kind. The first Scot to earn a Michelin star, he now has more
Top of His Game
Chef Josiah Citrin's passionate and contemporary interpretation of French cuisine has won Mlisse two Michelin stars in the latest LA guide. Citrin's devotion
Au Revoir, Haute Cuisine
After the Closing of his acclaimed New York City restaurant, Cello, Laurent Tourondel changed direction 360 degrees and began creating a series of relaxed
With A Wide Grin, Chef Sam Choy, The Hawaiian Culinary Ambassador, welcomes all to dine on Sam Choy Cuisine in American Airlines' Premium Class. The James
Chef David Myers, armed with one of the first Michelin Guide stars in Los Angeles and a superbly trained team, recently opened Comme a, a glamorous, modern
Top Chef Tom Colicchio greets the world with his famous grin and relaxed manner in the new, Peter Bentel-designed, Los Angeles Craft. This high-profile
MINA to the Max
NEIGHBORLY: Tony Chi's Stonehill Tavern design combines class, comfort. EMPIRE BUILDER: By the third (restaurant), I started to see that it could work.
PERSONAL TOUCH: Insisting on top quality, Cimarusti cuts every piece of fish he serves. FINE DINING FLAIR: Providence's lean and modern Melrose Avenue
Going for Broke
DOUBLE SHOT: L'Atelier (far top) is a casual operation. Jol Robuchon at the Mansion (center and bottom) offers the grand French dining experience. Honored
Eggnog-inspired cocktails capture mood of the season
5 ways restaurants can trim energy usage
Trendinista: Latest volleys in the tipping wars
Five steps to help sell your restaurant now
Hashtags: What you need to know
Mediterranean dishes remain perennial menu favorites
Can I please buy a friend a drink?
Are cell phones slowing restaurant service?
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