Liz Grossman

1 month ago | plateonline.com | Liz Grossman

Comforting, decadent, and most likely monopolizing an entire plate, chicken Parm is an Italian American staple beloved all over Chicago. A recent favorite is from the more contemporary Italian spot Void, where the team bones and brines an entire bird before serving it topped with slow-simmered red sauce, mozzarella, and Parm. It made me think about the creative potential of the homey trifecta, and we tasked contributor Amy Cavanaugh with... Join for free to continue reading.

1 month ago | plateonline.com | Liz Grossman

When do simple potato and Cheddar-stuffed dumplings steal the spotlight? When they’re served on a stunning platter with a supporting cast of gorgeous wallpaper in the background and a pile of caramelized onions as garnish. Our cover, shot at Montreal’s Perogie Lili, proves that it’s not only what you’re serving, but how that helps highlight the most humble of dishes (you’ll find more doughy beige beauties like manti and jiaozi... Join for free to continue reading.

1 month ago | plateonline.com | Liz Grossman

In spring 2014 Charles Wong found himself outside Franklin Barbecue on his first visit to Austin for South by Southwest. Working in finance at the time, he was on vacation with friends when they decided to brave a three-hour wait for the famous brisket. “I didn’t know if it was going to be that good. When we finally had it, I thought I was dreaming. It was unlike anything I... Join for free to continue reading.

1 month ago | plateonline.com | Liz Grossman

Chefs and Restaurants As you gear up for a busy spring dining season, consider the story you’re telling with your restaurant design. For our May/June Style issue we compiled design ideas from restaurants around the country—and we’re not talking costly full-on renovations, but small, personal, and fun touches that help set the stage for when your diners walk in the door.

1 month ago | plateonline.com | Liz Grossman

When Kate and Gustavo Romero opened Minneapolis’ Oro by Nixta in 2023, they knew they’d devote a portion of the menu to sopes, tamales, tetelas, and all the fried masa dishes Gustavo grew up eating in Mexico. “When you went to the mercado, it was quick food,” he says. “They’d have somebody making fresh masa, stuffing it, and creating different shapes.” The restaurant nixtamalizes native and Mexican heirloom corn in-house, and seasonally varies... Join for free to continue reading.