chefs

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.

'10 Things I Hate' With John Tesar

Dallas chef on knives, snobs, liars, haters
Mar 11, 2014 10:00 am

The former Top Chef contestant was just named a semi-finalist for the 2014 James Beard “Outstanding Chef: Southwest” award, Spoon was listed as one of Bon App├ętit's 50 Best New Restaurants of 2013, and Tesar's got a new restaurant opening in Dallas (Knife) and possibly more on the way. The dude is busy. But he does have time to set the record straight. Here are 10 things that John Tesar hates.

I Ate Poisonous Blowfish Sashimi And Survived To Address 3 Myths

Puffed-up myths to deflate, serve with ponzu
Mar 10, 2014 1:00 pm

When it comes to blowfish sashimi, or fugu, all you may have to go off is the age-old Simpsons episode where Homer demands the fish, despite the chef's warning, then prepares to die. Thankfully we're able to dispel a few myths about this mysterious and highly-prized dish now that West Village sushi paradise EN Brasserie is slicing and serving the best parts. Pull those chopsticks apart and dive right in. 

10 Chef-Endorsed Products That You Will Actually Want To Use

Top chefs help you improve your kitchen moves
Mar 10, 2014 9:00 am

The world’s top chefs are taking on the checkout aisle. The newest wave of chef-helmed products uses hyper-local ingredients and authentic recipes straight from their illustrious kitchens. If you’re wondering how to make a Michelin-starred bloody mary, or what top pitmasters use to tenderize their meat, you’re in luck. Here are 10 boldfaced goods that redefine the supermarket sweep. Taste the revolution.

Meet 8 New-School Pasta Masters Of Los Angeles

These chefs are making LA's best pasta dishes
Mar 6, 2014 12:00 pm

The truth is that Angelenos love to eat. Sure, we have tremendous sushi, but did you know we also have incredible pasta? We may be the biggest city in the country without an official Little Italy, but instead we have great chefs serving unbelievable Italian food. While there's definitely a contingent of OG Pasta Godfathers, the new crop of talent is even more exciting. The new pasta masters of LA, right this way.

Meet The Man (Appetite, Imagination, Eye) Behind The Ulterior Epicure

Our food traveling hero gets candid
Mar 4, 2014 11:00 am

Photographer Bonjwing Lee clearly loves to travel for food, which is why we reached out for an interview during last week’s tribute to fantasy food travel. Lee was, obviously, traveling. But he was cool enough to answer some of our questions about his favorite (and least favorite) places to travel for the food. Also, packing essentials. The appetite is, of course, number one.

For Anita Lo, Constant World Travel Plays Out Beautifully On The Plate

15 years traveling to define the menu at Annisa
Feb 26, 2014 11:00 am

Before opening her acclaimed New York City restaurant Annisa in 2000, chef Anita Lo spent a year traveling through Southeast Asia and Mediterranean Europe in search of the “perfect meal.” One full year of traveling to eat and research and eat more. A dream trip for many. But, really, it's how you open a worldly restaurant. 

Curtis Stone On Opening Maude In Beverly Hills And Its 'Hardcore Little Kitchen'

Top Chef Master's restaurant is a real force
Feb 20, 2014 11:00 am

Curtis Stone became a household name after getting some quality time on-camera with shows like TLC's Take Home ChefToday on NBC, and Bravo's chef superstar spin-off Top Chef Masters. Now that he's at the top of the TV chef mountain, he's decided to open his very first “tiny little restaurant” and guess what? It's really, really good. We sat down with Stone to talk about the non-menu. 

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