and it's a dandy backstage story about the first episode, how sets are constructed, how the city and challenges were researched. I like behind-the-scenes stories better than the shows themselves sometimes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Behind the bar - Matt Seigel
Former NoMad Hotel bartender Matt Seigel shows us how he makes some of our favorite classic cocktails. Read more.
Behind the bar - Beetle House
We visited the Tim Burton-themed bar to check out some of their spooky concoctions. Read more.
Behind the bar - Slushie Cocktails
We visit The Bushwick Country Club and The Starlight, to taste some of their signature slushies, and learn how to make a Frozen Negroni at home. Read more.
Behind the Business - Umami Burger
Umami Burger COO Gregg Frazer talks everything umami, fast-casual dining, and the newest additions to their menu. Read more.
Behind the Bar - Adam Seger
Adam Seger of the Tuck Room in NYC shows us some of his crazy creations. Read more.
Behind the Business - Luke's Lobster
Luke's Lobster president Ben Conniff talks about the challenges and successes of building a business. Read more.