When I first started, I wanted the cart and the cart only. I liked the simplicity of it. But after a few years I realized that there are a lot of limitations to it, so it will be fun to have a kitchen where we can do all the things that we want to do.
The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.
The U.S. spirits landscape has evolved far beyond the recognition of simply being the birthplace of bourbon. In recent years, we've seen a transformation in both the quality and individuality that the country's craft distilleries have been able to produce. While previous decades were dominated by the big-name distilleries, far more awards are going to craft distillers who have mastered the art of producing high-quality whiskeys, rums, gins, and more.
We are doing modern-day food. We have different dishes from different states of India because we are serving authentic food. This place is really good because we are getting busy,
So to impress the crowd on Sunday, the culinary team headed by Jon Severson, Levy regional chef, and Alvin Kabiling, executive chef for Levy at Levi's Stadium, has created a best of the bay menu. They're showcasing signature ingredients from Marin County (oysters) to San Francisco/Half Moon Bay (crab) to the South Bay (garlic) along with locally sourced meat, cheese and produce.
Middleton owns and operates Manawan Mills, a feed mill operation that processes grain into complete livestock feeds for species ranging from poultry to cattle, sheep, goats, and pigs. The mill sources most of its grain from nearby farms, often purchasing product that may be discounted at commercial elevators due to quality factors such as splits or lower test weight. Middleton says in this episode of Profitable Practices that those characteristics don't limit the grain's usefulness once it is processed.
Can't stop, won't stop chef Myles Moody and sommelier Rachael Pack. The duo behind Kinship Butcher & Sundry is in major expansion mode: with the upcoming opening of their new location of Kinship in Grant Park, they are now gearing up to open a new restaurant, So. Fox, this spring. They are doing this all while hosting their sold-out dinner pop-ups, k|n.
Operating within a roughly 600-square-foot footprint inside the Hall's community center, the new cafe offers energizing beverages crafted through a La Marzocco Linea PB espresso machine alongside food made with fresh, locally grown ingredients. Large shared seating areas indoors and out support quick visits or longer stays. The morning menu centers on grab-and-go items such as breakfast sandwiches, overnight oats and yogurt parfaits, while lunchtime service shifts to bowls, melts and other fast, filling options.
The luxury hospitality industry continues to see strategic leadership appointments as properties compete for culinary excellence. The Langham Huntington, Pasadena has made a significant move in this direction, appointing Chris O'Connell as its new Executive Chef. This California native brings over three decades of culinary expertise to one of Pasadena's most iconic landmark hotels, positioning the property for continued culinary innovation and operational excellence.
Grocery stores that offer the best produce know it's crucial to nail a few key factors. First, produce needs to be fresh - that feeling when you get home and open a packet of cucumbers only to find that they're soggy and covered in slime is not a good one. Second, fruits and vegetables need to be priced right. While shoppers can expect to pay a premium of about 50 percent more for organically grown vegetables, anything more than that starts to feel unreasonable.
Many of these distilleries and their tasting rooms are set in pristine outdoor locations, and several also take advantage of the surrounding nature, using locally-sourced grain, snow melt or aquifer water, and endemic botanicals to celebrate local mountain life and the great outdoors. Pair a dram with soaring views and chic slope-side fashion, and aprés-ski in a mountain tasting room is more fun than a happy hour anywhere else. Below, our 10 favorite ski town distilleries in North America.
My friend Kathleen and I were among the first to experience the chef's menu for lunch when Zaytinya, the latest outpost from José Andrés Group (JAG), helmed by Chef José Andrés, debuted in its handsome and brightly lit new space near RH and Arhaus at the east end of the mall. The name comes from the Turkish word for olive oil. The restaurant is open Monday and Tuesday, 4-9 p.m., for dinner only, with lunch served Wednesday-Sunday, 11:30 a.m.-3 p.m.
In the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients into Italian dishes defined by fire, craft, and a deep sense of place. Fresh produce and locally sourced proteins take on new richness and complexity over the open flames, revealing a depth of flavor only live fire can achieve.
I want to shop at your store. You're (kinda) local and you employ a ton of Portlanders and buy from local farms and breweries and wineries and bakeries. You have a great variety of local seasonal organic stuff, and also regular stuff like Triscuits and Cheerios. You have beautiful flowers and the people at the register are nice. I want to shop there.
The best restaurants in Portland, Oregon reflect a diverse dining scene that has come a long way since the first wave of farm-to-table restaurants opened here back in the mid-1990s. Though only one of those original restaurants- Higgins-is still around today, the influence of such pioneers is still felt in many of the Portland's best restaurants today. New places like vegan fine-dining venue Astera, Will Preisch's 82 Acres, Gregory Gourdet's world-famous Haitian hotspot Kann, and the stunning Mexican-locavore Lilia Comedor
We chose Willow Glen because it's a neighborhood with heart. Full of families, small businesses, and a real sense of community. It reminded us of why we started Mad Yolks in the first place: to bring people together over good food made with care. The walkable streets and local charm felt like the perfect fit for our brand and our mission to serve fresh, made-from-scratch breakfast in a warm and welcoming space.
During the day, the space operates as a bakery offering long-fermented rye bread made from two types of rye flour and seven seeds, alongside Scandi-inspired cardamom buns and Berlin-roasted coffee. In the evening, it transitions into a pizzeria centered on slow-fermented sourdough. The menu features seasonal combinations such as blood sausage, Käsekrainer and Brussels sprouts, or fermented potatoes with wild garlic capers. Locally sourced flours and produce link the culinary offering to the regional context.
The challenge of reimagining a Grade I listed Palladian manor as contemporary hospitality lies not in imposing newness but in calibrating restraint. When it comes to Denton Reserve, John Carr's 1778 North Yorkshire structure had accumulated decades of ornamental layering - the kind of decorative accretion that obscures rather than honors Georgian architectural logic. BOX 9's intervention operates through subtraction and strategic insertion, working within heritage constraints that prohibited fixed partitions or built-in elements.
In order to make it onto our list, we started by looking for spots that were highly-rated and widely recommended by customers, but there are a lot of those places to be honest. Consequently, we also looked for places that get seriously creative with its pies while still offering all the old-school tradition - like a delicious crust appropriate to the style in question - that people have come to expect.
"We wanted to showcase our love, passion and deep appreciation for hospitality in its truest form," Burgos and Norton said in a statement. "The restaurant is a representation of our progression through this industry as women who embraced opportunities and experiences along the way. In its simplest form, it's a love letter to our community, hospitality and each other."
"It came with some great loyal customers that loved the coffee but the shops themselves needed a lot of work," Alex Nelson recently told Daily Coffee News. "We came in and remodeled all the shops, and with the fresh new looks we wanted a fresh new name that stuck out to people and they could see how much work we had put into them."
Yet, in Hamburg, a burgeoning movement is bringing responsible eating to the masses, without compromising on the quality of the food it is serving. Klinker, a predominantly vegetarian restaurant featured in the Michelin guide, is one of those at the forefront of this movement. We caught up with chef Aaron Hasenpusch and his kitchen staff, who spend each day putting that ethos into practice, and they explained how they do it and how Hamburg is staking its claim as part of Germany's sustainable cuisine revolution.
Marisella embodies what one expects from a California restaurant perched on a stunning seaside cliff, featuring coastal cooking and a beautiful dining environment.
.jpg)
