The Spanish-focused seafood spot is a testament to virtuous simplicity.
Former Top Cheftestant brings soulful, creative Korean to Avondale.
Challenged to create a dish with fennel pollen, Quartino chef John Coletta shows off the summery spice.
Cocello, Brendan Sodikoff’s new Italian spot, enters a crowded field.
Challenged to cook with sumac, Do-Rite Donuts chef Francis Brennan tarts up long johns with the acidic Middle Eastern spice.
Eataly’s fine-dining restaurant would benefit from a higher dose of simplicity.
Former Blackbird chef Michael Sheerin is taking Venetian food somewhere new.
Wade McElroy of the Sportsman’s Club crafts a truffle-oil pousse-cafe that passes the taste test.
Brindille: A refuge from frightening culinary surroundings