Category: Restaurants

Introducing ‘Yes Chef,’ Our New Series With Tips, Tricks, and Recipes From Restaurant Pros

Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and crea…

Although we at Food52 love to celebrate the avid home cook, a quick scroll through any collection of our most popular recipes proves the following: Our community really, really loves recipes developed by world-class chefs. So we took the notes and created Yes, Chef—a new video series where talented, working chefs share their favorite techniques, ingredients, and dishes directly with you.

In the series’ first episode, we’re joined by Jeff Kim, the chef and co-owner of Nudibranch—an East Village hotspot that weaves together Korean and Spanish flavors. The restaurant reflects Jeff’s culinary journey: Prior to opening his own spot, the young chef cut his teeth at New York City hotspots like Momofuku Ssäm Bar and Eleven Madison Park as well as at Spain’s three-Michelin-starred El Celler de Can Roca.

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We Went to NYC’s Viral Candy Store. Here are Our Thoughts.

As a part of our ongoing Snack Shop video and editorial series, Content Intern Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, ove…

As a part of our ongoing Snack Shop video and editorial series, Content Intern Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated.

@food52 SNACK SHOP! We went to @bonbonnyc to kick off our new series hosted by intern @ann1ethebanan1e where we tell you if NYC's viral snack shops are underrated, overrated, or perfectly rated. Where should she go next?? #f52community #bonbon #swedishcandy #tastetest ♬ original sound - Food52

In New York City, Swedish candy store BonBon has taken the city—and its many, many chronically online residents—by storm. Candy and all things sugary are all the rage onTikTok, from #watertok to #candysalad, sour Nerds Gummy Clusters to a $5-a-piece Swedish imported morsel, eating sweet treats (and filming yourself doing it) are definitely in style.

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paris restaurants (new updates)

I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my website but here are links to the posts in my newsletter of places I’ve eaten at lately… To get more Paris tips (and stories and recipes) sent right to your Inbox, subscribe to my newsletter…

I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my website but here are links to the posts in my newsletter of places I’ve eaten at lately…

To get more Paris tips (and stories and recipes) sent right to your Inbox, subscribe to my newsletter here:

Chef Jackie Carnesi Brings Her South Texas Spirit to an Iconic Brooklyn Diner

We’re celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women’s History Month, Food52-style). Is there a woman we should be profiling? Let us know.

Shortly after Jackie Carnesi arrived in New York …

We're celebrating remarkable women in the worlds of food and design throughout Women Are Amazing Month (aka Women's History Month, Food52-style). Is there a woman we should be profiling? Let us know.

Shortly after Jackie Carnesi arrived in New York City fresh out of culinary school, she became a fixture at one of Brooklyn’s biggest restaurant empires, Roberta’s. She's been tapped to lead equally impressive restaurants ever since. Following Roberta’s, Jackie became executive chef at Nura, where she filtered her experience and South Texas upbringing—she grew up on Tex-Mex and Mexican cooking, alongside the Southern staples of her Tennessee mom—through the lens of Indian cuisine. Though this was unfamiliar terrain at the time, she gladly, easily met the challenge (Nura became a Michelin-recommended restaurant under her helm).

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The Truth Behind Restaurant Health Inspections

So you’re on your way to dinner, and as you approach the restaurant, you see the dreaded Grade Pending sign hanging in the window. Should you turn back? Abandon all hope? Frantically get on Resy and pray there’s a decent opening in a few hours? Fortuna…

So you’re on your way to dinner, and as you approach the restaurant, you see the dreaded Grade Pending sign hanging in the window. Should you turn back? Abandon all hope? Frantically get on Resy and pray there’s a decent opening in a few hours? Fortunately, it’s none of those things. Let’s talk about what this sign really means.

Note: all facts and figures are based on the New York State inspection infrastructure.

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How One Chef Makes Infinite (Yes, Infinite) Desserts Every Night

Every night at Valhalla, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.

Unlike the breadsticks…

Every night at Valhalla, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.

Unlike the breadsticks at Olive Garden, Tatum’s desserts are curated and customized to each diner’s preference. In theory, the concept is simple: Tatum will make you as many desserts as you’d like, so long as you finish what’s in front of you. The execution is more complex, as she preps, makes, and plates each dessert—which includes sorbets, ice creams, cakes, pavlovas, and something she describes as “the center of a cinnamon bun”—entirely by herself.

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Magical Candy Bars That Anyone Can Bake at Home

I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and …

I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and the waves of chocolate that say candy bar.

I asked Emiko Chisholm, the pastry chef at the restaurant, to come by our test kitchen to show me how to make this magical confection.

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3 Dinner Parties Coming to Food52 in December

Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer every night. The team that stays late so you can order half the menu five minutes before closing—and then organizes, sanit…

Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer every night. The team that stays late so you can order half the menu five minutes before closing—and then organizes, sanitizes, and prepares every inch of a restaurant before it opens the next day. These often-overlooked culinary pros will soon play a starring role, though, in a series of Monday night dinners hosted at Food52 in partnership with OpenTable starting Dec. 4.

Called The Lineup, the series features current and former cooks from NYC restaurants Don Angie, Cosme, and Misi and is the brainchild of chef and Today Show Culinary Contributor Elena Besser. She came up with the concept after working for a year and a half on the opening team of Missy Robbins’ famed restaurant, Lilia, in Williamsburg, Brooklyn.

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