Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
Ani, Arami’s younger brother, brings all-purpose Japanese to Lakeview.
Japonais by Morimoto: At the top of the sushi food chain
Juno, the post-Arami comeback from B.K. Park, is a work in progress.
From disappearing cocoa nib consomme to escaped eels, it was a lively year for Key Ingredient
Bocuse makes a break for it
Challenged with eel, Tavernita’s Ryan Poli kills ’em and grills ’em