A HARDBACK FOOD MAGAZINE
IN PUBLICATION SINCE 1986
Legendary chefs. Jaw-dropping dishes. Inspiring stories.
We’re the food magazine that chefs and food enthusiasts turn to for inspiration. In each issue we go on-location and encapsulate a chef’s journey with stunning full-page, large-format photos that pay homage to one-of-a-kind recipes. Each issue comes hardbound with gorgeous glossy pages, a point of reference and keepsake. Please enjoy these few snippets and photographs from recent issues.
FROM ISSUE 112
STUART BRIOZA and NICOLE KRASINSKI, STATE BIRD PROVSIONS
SAN FRANCISCO, CA
We Winged It
Story by Carol Newman | Photos by Chad Jenkins
“It was so obscenely ugly. Totally uninspiring. The walls were plastered with 80 years of layers. Duct work hid skylights. It was swathed in this spongy purple color and smelled of a rancid grease trap. I mean, it was horrid. I saw nothing in this place.” Stuart Brioza then describes the boarded-up space adjacent, housed in a building dating to 1911, once the Progress Theater. “The landlord took us in and I thought, ‘Wow, now this is amazing. This is the restaurant that I can see.”
Read the whole story here
FROM ISSUE 113
LACHLAN MACKINNON-PATTERSON, FRASCA FOOD & WINE
Story by Carol Newman | Photos by Marc Piscotty
“It was at The French Laundry where Mackinnon-Patterson encountered Bobby Stuckey, head sommelier at the time. “I could tell there was something special about him.” “Bobby and I both shared an interest in Italy. We both had fine dining training. We thought, ‘wouldn’t it be interesting to find out about something that we didn’t know? And to get better and better over time?’ We read about this word frasca, [friendly and informal gathering places in Friuli identified by a tree branch hanging over the portal], from the book Vino Italiano by Joe Bastianich. The idea seemed really special.” Read the whole story here
IN THE SPOTLIGHT
Each element of a meal tells a story that triggers inspiration, tunes our intelligence, and seizes the imagination.
FROM ISSUE 115
NIKI NAKAYAMA, N/NAKA
LOS ANGELES, CA
Niki, It’s You
Story by Carol Newman | Photos by Andrea Bricco
You want to know the reason I chose the space? It had parking!” It may sound frivolous, but Nakayama knows the value of concrete in Los Angeles. She spends over two hours on the road, each way, from her Arcadia home in the San Gabriel Mountains to her West Los Angeles restaurant. That prized lot leads to the back door of her kitchen at n/naka, where she often arrives armed with home-grown goods.
Read the whole story here
We’re humbled by the generosity of chefs and those in hospitality who dedicate their lives to bring us memorable experiences. Chefs’ creations unite people in unforeseen and astonishing ways. And we’re compelled to connect you to this wonderful world.
FROM ISSUE 116
REBEL WITH A CAUSE
Ryan Tate searches for his next adventure
Story by Carol Newman | Photos by Cayla Zahoran
“Chef Ryan Tate wasted little time wallowing in midlife, but he was mindful when self-doubt whispered. The past several years had not been without their John McEnroe “you cannot be serious?” moments, the stuff ABC’s Wide World of Sports coined “the thrill of victory and the agony of defeat, the human drama of athletic competition.” Cooking paths, hardly linear, come with theater, highs and lows, protagonists and villains.” Get the issue here