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.
Read MoreA perfect summer dish for your next intimate dinner party.
Read MoreChef Andy Schumacher has steadily worked to build the crucial element of trust with his clientele in Cedar Rapids, with experimental flavors and ingredient combinations.
Read MoreChef 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.
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