Blog

The Buzz Factor: Breaking Down 2013’s Hottest Trends

January 11

The start of the new year brings with it a slew of lists tracking the year’s most anticipated restaurant openings. But what exactly makes a new opening buzz-worthy? We break down two influential lists.

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Video Recap: Restaurant Expansion

January 10

If you missed the Culintro Restaurant Expansion event this December, no need to worry. We have all of your favorite chefs, Michael White, Andy Ricker, and Danny Bowien, documented in a video recap for your viewing pleasure. Check it out here!

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Dished: Annisa’s Foie Gras Dumpling

January 9

We ask the chefs behind some of the most creative dishes out there to explain the inspiration behind their inventions. This week: Annisa’s foie gras dumpling

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COOK THE BOOK: THREE NEW TITLES

January 7

Our picks for the best new cookbooks from a slew of prominent chefs–the ones who do it right, seamlessly blending their voice and style in with the recipes to create a finished product that reflects the spirit of their work.

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Cocktail Time: Sweater Weather at Raines Law Room

January 4

Flatiron cocktail haunt Raines Law Room has long been a favorite for inventive, seasonal cocktails. Head bartender Meaghan Dorman took a moment from shaking and stirring to tell us about one her favorite seasonal drinks, The Sweater Weather.

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Meet The Minds: Ed Seiber and Stacey Kirby

January 3

Atlanta’s Seiber Design marries a distinct sense of personality with sophistication for each of its spaces. Here, Ed Seiber, who helms the architectural side, and his partner Stacey Kirby, who handles interiors, discuss the art of collaboration, a reverence for the South, and eating barbecue with Terence Malick.

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Interview: Marc Sarrazin, President, DeBragga

January 2

We talk to the president of DeBragga Meats about his famous clients, trends in meat industry, and his favorite cut of steak.

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dished: jung sik’s strawberry cremeux with spinach sponge cake + bay leaf sherbert

December 21

We ask the chefs behind some of the most creative dishes out there to explain the inspiration behind their inventions. This week: Jong Hun Won, executive pastry chef of upscale Korean restaurant Jung Sik.

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