Shoba Narayan
Journalist
Latest
Fine Dining Lovers spoke with three-Michelin-starred chef Dominique Crenn about sustainability, life on a farm and whether we should feel guilty about eating meat.
More to explore
Through sake, shoyu, and miso, a new story about Black food and fermentation is unfolding in Philadelphia.
In its second year, the awards return with a live ceremony and industry events spotlighting restaurants across the United States, Canada, and the Caribbean.
From Holi and Basque live fire to Texas barbecue and an Eid al-Fitr feast, Platform by the James Beard Foundation’s March dinners spotlight collaboration and cultural exchange.
At Provenance, chef Nicholas Bazik approaches fine dining with a mix of rigor, restraint, and deeply personal memory. Here, he shares the dishes, experiences, and philosophies that continue to shape how he cooks.
Bazaar Meat looks like everything a cynic would resist. Inside, it delivers precision, hospitality, and a steakhouse experience that earns its spectacle.