Restaurants - Find. Eat. Drink.

Chef Hugh Acheson

Thu, 2 Feb 2012 09:00:12 -0500

Who
Chef Hugh Acheson is a partner in the restaurants 5 & 10 and The National in Athens, and Empire State South in Atlanta.
Why
Canadian-born / Southern-transplant chef Acheson trained in French cuisine and now combines European and Southern flavors for his three restaurants.

Amali | Chef Devon Gilroy

Tue, 31 Jan 2012 09:30:51 -0500

Who
Devon Gilroy is the executive chef of Amali, a Mediterranean-inspired restaurant on the Upper East Side of New York.
Why
Having grown up around the restaurant world, Devon honed his skills at Chanterelle and A Voce before joining Amali. He incorporates locally-sourced foods with ingredients from Greece and other parts of the Mediterranean.

Amali | Co-Owner James Mallios

Tue, 31 Jan 2012 09:00:26 -0500

Who
James Mallios is the co-owner of Amali, a Mediterranean-inspired restaurant on the Upper East Side of New York.
Why
Having grown up visiting family in Greece, lawyer-turned-restauranteur James Mallios draws upon the inspiration of the Greek tavernas from his childhood for the food and feel of Amali.

Where Chefs Eat Fried Chicken In The U.S.A.

Thu, 26 Jan 2012 09:00:57 -0500

What are the qualities that make for the perfect fried chicken? Is it the coating, the crispness, or the locale where you’re eating it? We asked chefs around the country to divulge their favorite fried chicken joints.

Here are 25 places to enjoy fried chicken. Some upscale, some dives... all worth the trek to try.

Chef Suzanne Tracht | Jar Restaurant

Tue, 24 Jan 2012 09:00:00 -0500

Who
Suzanne Tracht is the chef/owner of the chophouse Jar in Los Angeles, California.
Why
Phoenix native Suzanne Tracht has built an award-winning career in Southern California, with her modern approach on chophouse classic dishes.

Chef Margot McCormack

Tue, 17 Jan 2012 09:00:50 -0500

Who
Chef Margot McCormack, chef / owner of Margot Cafe & Bar and Marche Artisan Foods in Nashville, TN.
Why
The 2009 James Beard Award semifinalist’s philosophy on food and cooking is rooted in the cultures of southern France and Italy. She uses as many local and sustainable products as possible to create her daily changing menu.