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Modern Fine Dining

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Cutting-Edge Cuisine
Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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Charbel Hayek 2
Inside the Kitchen: Seven Questions with Chef Charbel Hayek of Laya and Ladyhawk
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Laya Spread
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Laya
Los Angeles, United States
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Laya Spread

Laya

Los Angeles, United States
Ladyhawk Spread
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Ladyhawk
West Hollywood, United States
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Ladyhawk Spread

Ladyhawk

West Hollywood, United States
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Justin Cogley's Carrot Dish
Why These Award-Winning Chefs Are Pairing Champagne with Carrots
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On the line dinner
Flipping the Script: NYC Line Cooks Get a Night Off—and a Seat at the Table
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Pork Chop
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Sunny's Steakhouse
Miami, United States
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Pork Chop

Sunny's Steakhouse

Miami, United States
Challenge
2H 15MIN
Paneer Katli with Green Tomato Korma
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Paneer Katli
Chef Sujan Sarkar 2
Regiis Ova Caviar
The Definitive Guide to Eating (and Buying) Caviar Without Getting Scammed
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Chef Sujan Sarkar 2
Inside the Kitchen: Seven Questions with Chef Sujan Sarkar of Indienne
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Chef Sujan Sarkar 2
Sujan Sarkar Is Redefining Indian Fine Dining—And Building a Culinary Legacy Along the Way
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Challenge
2H 30MIN
Toasted Ponk and Avocado & Ponk Bhel With Buckwheat Kakra
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Toasted Ponk and Avocado & Ponk Bhel with Buckwheat Kakra
Chef Sujan Sarkar 2
Purslane 2
Trend to Table: How Purslane Went from Sidewalk Nuisance to Fine Dining Darling
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Stuart Brioza and Nicole Krasinski
Inside the Kitchen: Six Questions with Chefs Stuart Brioza and Nicole Krasinski of State Bird Provisions and The Progress
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Shingo Akikuni 3
Inside the Kitchen: Seven Questions with Chef Shingo Akikuni of Shingo
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OyBar Food
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OyBar
Los Angeles, United States
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OyBar Food

OyBar

Los Angeles, United States

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