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ALIVE talks to chef Josh Habiger about Nashville's unconventionally intimate restaurant, where diners build their own five-course meals and are served directly by the chefs.
Chef Josh Habiger's recipe showcases the care that goes into each ingredient in his simple, thoughtful dishes.
Molly Mitchell and Eggy Ding share a family recipe for the beloved breakfast staple.
Earthy tones and flavors of story and legacy are the foundation of this neighborhood diner, where Molly Mitchell and Eggy Ding combine forces to serve patrons everything from egg sandwiches and breakfast noodles to Grandpa Richard’s Pancakes and chocolate milk.
Stephanie Webster shares her passion for the magical substance of milk and how it led to the opening of her very own cheese shop.
Freedom a la Cart provides culinary job skills and other support to survivors of human trafficking—and draws in restaurant industry professionals to help reach its goals.
By offering a new take on the hearty fare of the French-German Alsace region (bison sauerbraten, anyone?), this creative chef elevates his restaurant above the expected.
Husband-and-wife restaurateurs Birk Grudem and Christina Nguyen share a simplified version of this classic Thai meat salad.
For more than 60 years, families and foodies alike have made this James Beard award-winning Midwestern restaurant their destination for home-cooked meals created from handmade ingredients.
Restaurateur Allison Poindexter and chef Julia Sullivan marry a sense of daringness with grace, delivering a dining experience that is both confident and simple.
This smooth, creamy, luxurious dish encapsulates a sense of warm Southern slowness.
As chef of Cincinnati’s acclaimed Please, Ryan Santos creates food that invites you in with a hint of middle-America-nice and the soft-spoken comfort of approachable, deeply familiar ingredients.
Courtesy of Cincinnati's Please Restaurant and Chef Ryan Santos.
After meeting at New York’s Blue Hill at Stone Barns, the duo has developed their own restaurant in St. Louis, Vicia.
The St. Louis-based restaurant duo behind Vicia Restaurant offers a delectable recipe perfect for the warm-weather months.
A craft brewery comes to life in the small town of Ava, Illinois.
A delicious recipe from this up-and-coming culinary talent.
Chef James Bloomfield delivers inventive, creative fusions with fresh, local produce.
"Port Fonda is basically a long overnight success story."
At its headquarters, which Katz jokingly calls “the mother ship,” the elements of each new restaurant are highly considered—from the location to the designer to the lease and to the chef.
"There’s just so much that creates inspiration, and there are always new things to learn. Right now, I’m really drawn to home cooking: traditional, ethnic home cooking, things that restaurants don’t do."
A James Beard Award-winning chef mulls a vexing question. How does one reinvent a Milwaukee dining institution?
A perfect summer dish for your next intimate dinner party.
Chef Andy Schumacher has steadily worked to build the crucial element of trust with his clientele in Cedar Rapids, with experimental flavors and ingredient combinations.
Artisan chocolatier Alexandra Clark and her shop Bon Bon Bon, right in the heart of Detroit.
Bob Bernstein of Nashville’s Bongo Productions remembers a customer coming to one of his restaurant/coffee shop hybrids and saying, “This place is great—you should franchise it.” Bernstein immediately responded, “It’s just too weird to franchise.”
Chef David Kirkland of Turn by David Kirkland shares his lemon-lavender biscuits with carrot curd recipe.
Chef David Kirkland, formerly of Café Osage, is putting down roots of his own in a new restaurant space, in addition to consulting at the Contemporary Art Museum St. Louis’ café and running his own catering business.
Diane Yang, executive pastry chef at Spoon and Stable in Minneapolis, shares a delicious and comforting recipe to break the grey of winter.
“Keep it simple.” This has become the fundamental principle behind chef Diane Yang’s much-lauded approach to desserts.