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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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Johnny Curiel Chef's Counter
Johnny Curiel
Inside the Kitchen: Seven Questions with Chef Johnny Curiel of Alma Fonda Fina
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Bar Etoile
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Bar Etoile
Los Angeles, United States
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Bar Etoile

Bar Etoile

Los Angeles, United States
Zanti Sphere
When Dessert Meets the Bar: Why Pastry Chefs Are Turning to Cocktail Glasses
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Enchiladas at Broken Spanish Comedor
Los Angeles Is the Epicenter of a New Mexican Culinary Era
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Jake Potashnick
Jake Potashnick Didn’t Fold
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Challenge
16H 45MIN
Spicy Braised Winter Melon
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Sablefish Braised with Winter Melon
Corey Lee
Corey Lee
Inside the Kitchen: Six Questions with Corey Lee
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Medium
3H 10MIN
Pasticcio al Ragù Bolognese
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Pasticcio al Ragù Bolognese
Michele Casadei Massari
Easy
40MIN
Truffle Carbonara–Style Risotto with Duck Egg Confit
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Truffle Carbonara–Style Risotto with Duck Egg Confit
Michele Casadei Massari
Emmanuel Chavez
Emmanuel Chavez and the Craft of Maize at Tatemó
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Crab Escovitch at Las Lap in Miami
The New Afro-Caribbean Vanguard in American Fine Dining
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Easy
15MIN
Shishito Chimichurri
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Shishito Chimichurri
Wei Chen 2
Easy
25MIN
Cabbage Steak
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Cabbage Steak
Wei Chen 2
Wei Chen 2
Where Tradition Meets Imagination: Wei Chen’s Omakase at Omawei
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Toro Caviar
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OMAWEI at The Bath Club
Miami Beach, United States
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Toro Caviar

OMAWEI at The Bath Club

Miami Beach, United States

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