Restaurants View all

Belly & Trumpet

Belly & Trumpet

The meaning of the name is open to interpretation. And the art on the walls? It’s there to inspire discussion. The logo makes sense, though…

Kenny’s Smoke House

There are plenty of attention grabbers at Kenny's Smoke House, but it's the red smoker in the back that's providing the star of the show.…

Marquee Grill

Marquee Grill

At Marquee, Andre Natera believes he has created a menu that encompasses both his philosophy and the evolving tastes of Highland Park.…

Driftwood

Driftwood

If you find yourself at Driftwood craving a slab of beef, you may be out of luck. But the octopus might just hit the spot.…

Cedars Woodfire Grill

Cedars Woodfire Grill

At Cedars Woodfire Grill, the synergy of eating well, living well, and feeling good is a triad found in both the atmosphere and the food. …

Fare Perspective View all

Fare Perspective: Poblano Chiles

Fare Perspective: Poblano Chiles

Komali's Anastacia Quiñones provides a bit of insight to the versatility, flavor and uses of this slightly spicy staple of Mexican cuisine. …

Fare Perspective: David Uygur & Stuffed Pasta

Fare Perspective: David Uygur & Stuffed Pasta

The green and red can with the smiling face of a mustachioed chef comes to the mind of many upon the mention of ravioli; the product that generations associated with…

Fare Perspective: Scotch Eggs with Graham Dodds

Fare Perspective: Scotch Eggs with Graham Dodds

Central 214 Chef Graham Dodds lends some insight into this Scottish picnic favorite, and takes us through his approach on making them.…

Fare Perspective: Joe Baker and Christmas Cookies

Fare Perspective: Joe Baker and Christmas Cookies

There's one Christmas treat that's become so ingrained in our collective experience that even St. Nick partakes in houses across America.…

Fare Perspective: The Tamale and Matias Leal

Fare Perspective: The Tamale and Matias Leal

Matias Leal of the Dallas Tortilla & Tamale Factory knows a thing or two about tamales. We asked for some insight, and he gladly obliged.…

Kitchen Quixote View all

When I Worked at Velvet Taco

When I Worked at Velvet Taco

The hours usually counted as those reserved for sleep have been taken from Rich by a 1,300-square foot restaurant called Velvet Taco.…

Kitchen Quixote: When I Worked at Local Yocal

Gone Fishing View all

Artisans View all

Oats with Ambition

Oats with Ambition

Indulgent. It’s the best word to describe this snack that Justin Anderson makes. And it’s certainly…

Henry’s Homemade Ice Cream

The Mozzarella Company

Great One Cookie Company

Uptown Popcorn

Spirited Affair View all

A Spirited Affair: Three Gin Cocktails for Spring

A Spirited Affair: Three Gin Cocktails for Spring

We talk with Michael Martensen of The Cedars Social and Smyth about a few classic gin cocktails that are perfect for the Spring season. …

Spirited Affair: The Margarita and Dean Fearing

Spirited Affair: The Margarita and Matt Martinez III

Spirited Affair: The Margarita and Mike Martensen

Artisans View all

Oh*Brownie

Oh*Brownie

Iris McCallister spent part of her life searching for the perfect gift. Now, with Oh*Brownie, she's spending her time creating it.…

Toffee Treats & Chocolate Sweets

Wackym’s New Kitchen

Homebrew Headquarters

Breaking Bread View all

Breaking Bread: Sourdough, pt. 2

Breaking Bread: Sourdough, pt. 2

We talk with Joe Baker, Chef Instructor at Le Cordon Bleu, about how to take sourdough from starter to finish.…

Breaking Bread: Joe Sourdough, pt. 1