chefs

David Bull Transforms A Power Plant Into A Grill-Lover's Heaven

Austin chef on space, smokestacks and charcuterie
Jun 26, 2014 4:00 pm

Austin-based chef David Bull and his partners in the La Corsha group have announced plans for both a boutique hotel in East Austin and an ambitious project in Austin’s former Seaholm Power Plant. The restaurant’s theme revolves heavily around outdoor grilling and smoking – an idea both international and intensely local. We spoke with Bull about how a restaurant moves from business plan to reality.

Kickstart This: Pasta Flyer, A World-Class Gluten-Free Italian Joint

Let's make chef Mark Ladner's dream come true
Jun 12, 2014 1:00 pm

At this stage in the gluten-free game, plenty of restaurants offer wheat-free pasta and noodle options. You can get gummy brown rice penne to ruin your nice puttanesca or substitute rice noodles in your ramen because it's just as satisfying. Right? Wrong, says NYC chef Mark Ladner, a longtime master of the fine-dining Italian scene. Let's cheer on his fresh new concept, Pasta Flyer, hurtling towards a pop-up near you.

5 Los Angeles Chefs Pay Tribute To Danger Dogs. Wrapped In Bacon. Mildly Sketchy.

Iconic late-night dogs get a makeover
May 20, 2014 1:00 pm

You're drunk, broke and hungry. What do you do? If you're in Los Angeles, you buy a Danger Dog, a gift from the Drunk Gods: a bacon-wrapped hot dog griddled on a makeshift grill along with sizzling onions, peppers and jalapeños with condiment bottles sitting nearby, just waiting for you to utter the words “with the works." 5 of our favorite LA weigh in on the city's iconic street food and spin their own versions after the jump.

10 Things I Hate About Opening A Restaurant

Jonathon Sawyer on stress dreams, waiting. Waiting.
May 16, 2014 10:00 am

Jonathon Sawyer has quietly accumulated a murderer's row of awards: James Beard finalist, Food & Wine Best New Chef, Rising Star Chef – the list goes on and on. With a handful of restaurants, fast-casual spots, and food companies already under his name, Sawyer is almost ready to launch Trentina, his new full-service Northern Italian joint and dropped by to share ten things he hates about opening restaurants.

Rule One, Weed Out The Lazy Assholes: How To Hire A Sous Chef

It's a chef's key staffing decision
May 13, 2014 9:00 am

As any kitchen professional will tell you, staffing is a crucial part of running a restaurant. And no hire can be as important as a sous chef — meaning “under-chef” — and the position directly under the chef de cuisine (the boss). In an essay inspired by years of good (and some bad) sous chef hires, Baker tells us the real deal behind recruiting for the position. And for those looking to get hired, brush up on your "Bukkake Tears."

Scenes From Austin Food And Wine Festival's Taste Of Texas

Here are photos from last weekend's Texas throwdown
Apr 29, 2014 4:30 pm

This past weekend in the Texas capital, the Austin Food and Wine Festival returned for its third straight year, and by most accounts it was the strongest event so far. Maybe that's because the emphasis was less on nationally known celebrity chefs and more on Texas' dazzling display of culinary talents. The Friday night event, A Taste of Texas, showcased this class of young, emerging superstars, many of whom are featured in the photos here.

Busara-Style Pasta: A Tribute To Marcella Hazan, Served Around The USA

Honoring the great chef with lobster and tomatoes
Apr 2, 2014 2:00 pm

The culinary world lost an Italian legend last September, chef and author Marcella Hazan, who was widely considered to be "the mother of Italian cuisine." And one of her signature preparations, busara-style pasta sauce, will now serve as a catalyst for chefs to remember her influence for generations. 

Austin's Noble Sandwich Co. Goes Nose-To-Tail (On Rye)

These noble guys are sandwiching tongue and cheek
Mar 13, 2014 9:00 am

Along with his partner Brandon Martinez, John Bates debuted Austin, TX's Noble Sandwich Co. in 2010. The shop now draws such crowds that a second location is under construction. Noble’s points of pride are simple: scratch cooking, using the whole animal and sourcing locally. We talked to Bates about Noble’s menu philosophy, the beauty in showing diners the unconventional and how to ask the right questions of your butcher.

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