Category Archives: Chefs

What is your favorite meat and three restaurant?

If you’ve been following along, this is the latest installment of a fun feature we’re calling “Ask an Alabama chef.” Previously, we asked a handful of chefs, pitmasters and restaurateurs from across the state to tell us where they would go if they could only eat at one restaurant for the rest of their lives.… Read More »

Sonoma, California, chef wins White Castle’s Slider Showdown recipe contest

“French Sliders Brunch” with strawberries, bacon and yogurt cream cheese, ensures a delicious explosion of flavor Columbus, Ohio, December 7, 2023 /PRNewswire/ — Yoshiharu Sogia chef Sonoma, California., is the winner of White Castle’s 2023 Slider Showdown recipe contest. His winning creation, a tantalizing dish called “French Sliders Brunch,” captivated the judges with its delightful… Read More »

Emeryville’s Bay Street sees an influx of new restaurants in November

Opening of the Alameda restaurant 09/11/23: For many, it’s a match made in heaven – Texas-style barbecue mixed with Indonesian cuisine. Welcome to Fikscue, a family business owned by husband-and-wife team Fik (Fikscue BBQ) and Reka (Gurih Table) Saleh, which opened in the short-lived Mama Judy space in Alameda, as Eater SF first reported. On… Read More »

Valentino Cucina Italiana will be reborn as Val+tino in Fort Lauderdale in January

Guess who’s back? In a monumental effort from Fort Lauderdale’s culinary strength, chef Giovanni Rocchio will reopen his acclaimed modern Italian restaurant, Valentino Cucina Italiana, at its old location south of the New River under a new, streamlined name, menu and remodel: Val+ tino. The 3,500-square-foot eatery is expected to open Jan. 2 and will… Read More »

Exciting meal at Euclid Restaurant

The Lobster Puff Pastry Pie is a clever little appetizer at Euclid’s Nectar of the Tupelo. (Mark Meszoros – The News-Herald)\n” A few minor revelations to start with. Disclosure one: I had been to what was then Tupelo Euclid on a Friday in August – when it was still a little too new to reread… Read More »