FR Interview

How Chris Shepherd Went From Tailgating Master to Legit Stadium Chef

Underbelly's king talks outposts at NRG Stadium
Sep 11, 2014 1:00 pm

Chris Shepherd is a big fan of the Houston Texans. So much so that the acclaimed chef behind Underbelly used to cook up delicious tailgating food for friends and fellow fans in the parking lot before games. Then, a funny thing happened. Word got out one of the city's best up-and-coming chefs was turning out refined bites within view of the AFC South team's stadium, he was approached by the team to turn his tailgating operation into a second outpost of Underbelly. This season, he opened inside NRG Stadium. Football food just took a bold leap forward. 

12 Things You Can And Should Learn From Jonathan Waxman

Seasoned chef goes big in 2014, shares wisdom
Sep 3, 2014 10:00 am

Jonathan Waxman should be angry, furious, enraged. He's the guy who pretty much every chef in 2014 should be bowing down to, saying you did it first, Chef; he's the guy who should have his own splashy food TV show, rather than just occasionally appearing as a wise Jedi sidekick or a professorial judge; he's the guy who long ago realized that there are some serious parallels between food and rock. And yet here he sits on a sunny NYC morning at his neighborhood stronghold Barbuto, looking blissed out, just now having his, well, moment in the sun.

New York City's Sisha Ortuzar Is One Crafty Chef

The man behind 'wichcraft and Riverpark, revealed
Jun 25, 2014 9:00 am

Here, Sisha Ortuzar of Craft Restaurant Group tells us how he managed to get David Chang, April Bloomfield, Marco Canora, Bill Telepan, Anita Lo and others to stump for sustainable seafood the night after the Beards this past May, and discusses the growth of 'wichcraft, how he built Riverpark's farm and his ongoing relationship with Mr. Top Chef himself. Check it out. 

Pastry Genius Will Goldfarb, Decamped To Bali, Has Some Unfinished Business

It's all happiness and housemade mangosteen bitters
Jun 18, 2014 9:00 am

Among the upscale boutiques of Bali's beachy Seminyak neighborhood, located on the Indonesian island's southwest coast, is sprawling restaurant and bar Ku De Ta. Tourists and locals alike congregate here every evening to watch an exquisite sunset and listen to DJs while sipping Dark and Stormys flaunting large ginger and lime ice spheres. Yet, when night falls, a more sophisticated experience awaits at upstairs boîte Mejekawi. Here, dessert plays a pivotal role on the eight- and 12-course tasting menus, courtesy of Will Goldfarb.

For Brooklyn Butcher Tom Mylan, It’s Grill Big Or Go Home

On the pleasure of Vinho Verde, backyard ’96-ers’
May 20, 2014 9:00 am

In the eyes of The Meat Hook owner Tom Mylan, Memorial Day is a big, locally sourced and responsibly raised, deal. We spoke to the Brooklyn butcher about the trouble with grilled octopus (“by and large really gross”) and why traveling to Orange County might just be the key to understanding regional American barbecue. Also, how to do steak for 15.

1 Language Barrier, 4 NYT Stars And 7,000 Reservation Requests Later...

Alessandro Borgognone, man behind Sushi Nakazawa
May 15, 2014 9:00 am

Just like you, Alessandro Borgognone rented the 2011 hit documentary Jiro Dreams of Sushi. Just like you, he dreamed of a day when he could sample Jiro apprentice Daisuke Nakazawa’s famed egg custard for himself. Unlike you, Borgognone is now the man behind New York City’s – possibly the country’s – buzziest Japanese restaurant. The owner of Sushi Nakazawa sat down with us to talk about running the hottest tables in town.

What I've Seen: Marc Murphy Reflects On 10 Years As A Restaurateur

Plus, ya know, he's a chef, Chopped judge, good guy
Apr 10, 2014 10:00 am

Marc Murphy has come a long way since he opened Landmarc in NYC's Tribeca 10 years ago. Here's Murphy on spotting critics, improvising dishes, feeling defeated and more...

How Gregory Marchand Got The French Bistro Out Of A Steak Au Poivre Rut

Paris chef loves those vegetables at Frenchie
Apr 8, 2014 9:00 am

For the past five years Gregory Marchand's restaurant Frenchie has attracted Parisians to its tiny dining room in the old garment district, Sentier, with a market-driven tasting menu — of course, nothing new to Parisians — that struck a nerve with the city’s legendarily testy diners. How? By weaving together international flavors with invention, irreverence and layers of flavors.

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