Chef Juliard Ishizuka holding the Monday special at Dee Lincoln Steak and Burger Bar Holy cow–take a look at that prime beef bone-in rib-eye in chef Juliard Ishizuk’s hand. “That’s the Monday blackboard feature,” ...
The Hatch special ops crew took off to Stellenbosch and Cape Town this week to explore the South African wine country. What we’ve discovered so far has been a wine and food culture among the best in the world. Salt-pairing dinners, dozens ...
“The patio is open and ready for business,” writes Lars Staberg, the general manager of Lawry’s, The Prime Rib in Dallas in an email to Hatch HQ. “We will be installing a 46 inch all-weather TV in about a ...
The original Sonny Bryan’s, once universally lauded as one of the nation’s best barbecue joints, is trying to claw its way back into our bbq rota. Adjacent to the low-slung, weathered smokehouse on Inwood Road, the owners have constructed Bryan ...
John Tesar is the chef and owner of Spoon Stephan Pyles (source: Stephan Pyles) Where’s John Tesar tonight? In New York City for a fancy shindig. That’s where Esquire and food writer John Mariani are announcing their picks for Esquire ...
Master sommelier (and occasional Hatch contributor) Drew Hendricks writes that he and The People’s Last Stand are throwing a movable cocktail feast in Dallas on October 17. A double decker bus load of him, you, them and me are gonna tour ...
At edx, sign up for the FREE Harvard online course Science & Cooking:From Haute Cuisine to Soft Matter Science. Top chefs and mentors like Ferran Adria, Nathan Myhrvold, Harold McGee, David Chang, Wylie Defresne and Jose Andres are ...