Chloe Rifat

5 days ago | starchefs.com | Chloe Rifat

At the West Village’s Acru, the menu is not only a reflection of Chef-Partner Daniel Garwood’s Australian roots and Korean culinary chops, it’s also a playground for the chef to experiment with ingredients and surprise his diners’ tastebuds. One way to incorporate even more gastronomic intrigue into the menu was through his monkfish liver custard. The dish, the third course of the restaurant’s fall tasting menu, was “one of the more polarizing” items, says Garwood.

2 weeks ago | starchefs.com | Chloe Rifat

The duo’s collaboration extends beyond the four walls of Strange Delight. Fludd and Rosa participate in the non-profit Wellness in the Schools. “They focus on feeding public school students healthier meals, more farm fresh-foods and less frozen food. We teach cafeteria workers how to properly prepare fresh fruits and vegetables. We teach them knife skills and how to properly season foods.” Sometimes, they even run into a familiar face. “I was teaching my old lunch lady!” says Rosa.

1 month ago | starchefs.com | Chloe Rifat

Fried chicken and healthy eating may not seem to go hand-in-hand, but at Coqodaq, Executive Chef Seung Kyu Kim is rethinking how the beloved dish affects not only our bodies, but the planet as well. The menu at the fried chicken-focused restaurant is driven by the Korean philosophy of Eum-Yang, which emphasizes the importance of balance and duality in one’s life. “Putting health forward was always something we wanted,” says Kim.

2 months ago | starchefs.com | Chloe Rifat

WhenDaniel Dameron accepted the bar manager role at Alley Cat Lounge, he also took on a second job as editor-in-chief of the Alley Cat Rag, the bar’s newspaper-inspired menu. The Alley Cat Rag has been around since the bar’s creation and was originally simpler in design: black and white, with about 80 classic cocktails. Dameron, however, wanted “to add more house drinks, and something more my style,” he says.

Jan 8, 2025 | starchefs.com | Chloe Rifat

A classic Italian pork chop has always had a home on the menu at Downtown Charleston’s Sorelle. As executive chef of the Southern Italian restaurant, Nick Dugan is constantly looking to develop dishes that engage his team, appeal to his guests, and support local purveyors. Enter: the pork chop alla griglia.