Rotisserie chicken, burgers and Tex-Mex are trendy in New York these days, but so is a more recent classic: The fusion cuisine of Tasca China, which in some ways harkens back to the food of the turn of the 21st Century...
Fine-dining chef Neal Fraser is serving corn stew and pasta at Redbird, while mortadella pigs in a blanket are on offer at Alimento, and the former chef de cuisine of The French Laundry is making Frito pie and fried chicken at Barrel & Ashes...
Trendy Chicago restaurants this season evoke strong cultural ties to places like Italian farms, Argentine prairies and Japanese ramen shops. The notable exception is Intro, which changes its entire concept every two to three months...
Hot restaurants in New York these days are largely bankrolled by bigger restaurant groups, such as Untitled at the Whitney, which is part of the Union Square Hospitality Group, and Little Park, which is the latest venture by local culinary hero...
Nashville has gained wide acclaim as a culinary hot spot in recent years, and has managed to draw talent such as Jonathan Waxman from New York City and Dale Levitski from Chicago, who are lending their considerable talent to Music City’s...
Across the country, whether chefs are cooking with local ingredients, getting oyster farmers to breed shellfish just for them or providing tastings of various types of meat, trendy restaurants are shopping carefully and giving customers the fruits...
It makes sense that trendy restaurants in coastal Charleston, S.C., would focus on the local sea’s bounty, but these days local clams are on pizza, the catch of the day is in tacos and, it almost goes with out saying, local oysters are the...
Craftsmanship is at the heart of trendy restaurant this season in Houston, where Kuu restaurant declares that “art infuses everything we do.” The owners of Georges Bistro concentrate on great traditional French food — with...
