Sara Liss

From Los Angeles to Brooklyn, operators are finding success by balancing hospitality, pricing, and a steady base of regulars.

Chef Einat Admony draws from the seder plate to create a modern, approachable menu rooted in tradition, symbolism, and vibrant flavor.

Chef Danny Lledó shares a Valencian-inspired three-course menu, anchored by a rustic duck paella and tips for getting the rice just right.

Facing rising costs and shifting habits, chefs across the country are embracing smaller dining rooms as a way to balance sustainability, intimacy, and experience.

What started as a rule-breaking restaurant in Los Angeles grew into a broader shift, reshaping how a new generation approaches Indian food and identity.