Sara Liss

At Lielle in Los Angeles, chef Marcus Jernmark regularly resets his menu, betting diners will trust the experience even when their favorite dish disappears.

From classic bistros to regional cooking, a new generation of restaurants is reshaping how French food is experienced in New York.

At SoNoMa in Kyoto, Kyle and Katina Connaughton bring the philosophy behind SingleThread into a more focused, hyper-seasonal expression shaped by place.

A curated look at the books that continue to influence the Baby Bistro chef’s cooking, from foundational techniques to enduring sources of inspiration.

From tuna carved tableside to clay-baked presentations, chefs are leaning into the theater of service, but not every moment is built to last.