Plate

National, Trade/B2B

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#1896405

United States

#509678

Food and Drink/Food and Drink

#2777

Traffic sources

Monthly visitors

Articles

Chefs on the Move: Northeast and Overseas News

2 weeks ago | plateonline.com | Matt Kirouac

In New York City, Jared Ian Stafford-Hill introduced Saint Urban, a wine-focused tasting menu concept in the Flatiron. Blue Peak Villa is a new Chinese concept inspired by the culinary lineage of the Qing Dynasty, led by Jian Wu. Santiago Perez (Cosme) launches a taqueria of his own, Santo Taco, this week in Nolita. Known for its Portuguese egg tarts, the Lisbonata pop-up went permanent in Crown Heights. Bagizza... Join for free to continue reading.
Chefs on the Move: Western News

2 weeks ago | plateonline.com | Matt Kirouac

In Hawaii, Michael Arnot became the Culinary Director of Mauna Lani, Auberge Resorts Collection. In Los Angeles, The Benjamin added Bar Benjamin upstairs, with cocktails from Jason Lee (Baroo) and Chad Austin (Bootlegger Tiki). Kat Turner expanded Highly Likely cafe to Ojai. L’Ermitage Beverly Hills unveiled its reimagined rooftop, as new concepts The Arhaus Terrace and poolside Poza. Lucia brings Afro-Caribbean cuisine to Fairfax May 28, courtesy of Sam Jordan (Issima).
Chefs on the Move: Midwest News

2 weeks ago | plateonline.com | Matt Kirouac

In Chicago, D’Andre Carter and Heather Bublick (both Feast & Imbibe) fire up the flagship location of their barbecue concept, Soul & Smoke, in Evanston this summer. Junior Borges and Nic Yanes cut the tape on Nic + Junior’s in River North. A magic venue — complete with restaurant and bar — called The Hand & The Eye is opening in the former Lawry’s The Prime Rib space. In Detroit, the owners of Cafe Sous Terre are working on a daytime cafe called Grand Porter in Hubbard Richard.
Chefs on the Move: Southern News

3 weeks ago | plateonline.com | Matt Kirouac

In Charlotte, Jeff Tonidandel and Jamie Brown introduced their upscale surf-and-turf concept, Leluia Hall; Chris Rogienski serves as executive chef. In New Orleans, Kris Padalino became the new executive chef at legendary Brennan’s New Orleans. In Louisville, Elliment Restaurant and Lounge brought a taste of Jamaica to downtown. In Nashville, Gray & Dudley is a new all-day eatery in Bankers Alley In Little Rock,... Join for free to continue reading.
Chefs on the Move: Western News

3 weeks ago | plateonline.com | Matt Kirouac

In Los Angeles, 2014 Plate Chef to Watch Miles Thompson and Andy Schwartz landed a permanent home for their Baby Bistro pop-up in Chinatown. Cento Raw Bar made a splash in West Adams, with a seafaring menu from Avner Levi (Cento Pasta Bar). Eyal Shani brought Miznon to Grand Central Market. Anthony Anderson... Join for free to continue reading.
Chefs on the Move: Northeast and Overseas News

3 weeks ago | plateonline.com | Matt Kirouac

In New York City, Anthony Inn introduced a new Taiwanese concept, JaBä. Hudson VU is a rooftop newcomer, with a New American menu from Samuel-Drake Jones. Jon Neidich (Le Dive) channeled Milanese spritz bars for his latest effort, Bar Bianchi. Mustard Indian Eatery debuted in Harlem. Bandits evolved into Bandits Burger & Dive in the West Village, with Rob Sieber as chef. The group behind ... Join for free to continue reading.
Chefs on the Move: Midwest News

3 weeks ago | plateonline.com | Matt Kirouac

In Des Moines, Christine Johnson introduced her soul food concept, Joppa Experience, in River Bend. Highland Park soon welcomes speakeasy-style Highland Underground. In Chicago, Angry Crab called it quits in Wicker Park. In Detroit, Molly Mitchell reopens Rose’s Fine Food later this month in late-May. In the Twin Cities, Gavin Kaysen is reopening Bellecour in two locations, starting in the North Loop this fall, followed by another in Edina.
From a Korean Sandwich to a Chinese-Italian Hybrid, Chicken Parm Goes Glam

3 weeks ago | plateonline.com | Amy Cavanaugh

Chicken Parmesan is one of the tentpoles of Italian-American fare. While beloved in its classic form, its simplicity—a breaded and fried chicken cutlet topped with tomato sauce and gooey melted cheese—means that it’s rife for reinterpretation. Chefs around the country are swapping in shrimp, stuffing the sauce and cheese inside the chicken, and finding other ways to give this traditional dish a fresh take.
Make the Most of Your Chicken Parm

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.
Chefs on the Move: Northeast News

1 month ago | plateonline.com | Matt Kirouac

In New York City, Chintan Pandya and chef de cuisine Neel Kajale relocated their contemporary Indian effort, Adda, to the East Village. Eric LeVine brought a tasting menu concept, Evolution, to the 42 Hotel. JR & Son reopened in Williamsburg under Patricia Vega (Thai Diner). Next Door... Join for free to continue reading. You’ll get access to all Plate has to offer including food and drink inspiration, weekly newsletters, one-of-a-kind chef interviews, blogs, creative recipes, and more.