Need some tasting notes on this. I know - not as good as the 97 but this is what I have right now. Having some friends over from Toscana and what a better way than serving them up a Brunello made my Americans. Any notes on how this is opening up?
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.