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How An La Chef Runs A Two-michelin-starred Restaurant Serving Only Wild Fish — Mise En Place

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April 27, 2022

eat.best : At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster wi ...

How A Master Chef Runs One Of Nyc's Best Vietnamese Restaurants — Mise En Place

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April 15, 2022

eat.best : At Di An Di, the chefs and cooks come from many diverse backgrounds to make some of New York City’s best Vietnamese food, including, phở gà, ch� ...

How A French Oyster Company Harvests 100 Tons Per Year — Vendors

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April 8, 2022

eat.best : On Ile de Ré, an island off the west of France, expert fishermen use massive parks to produce around 100 to 110 tons of oysters per year. This region ...

How A Hotel In India Became The Ultimate Destination For Chicken Pepper Masala — First Person

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April 3, 2022

eat.best : At The Bangala Hotel in Karaikudi, Tamil Nadu, India, Chefs Pandian and Kasi have been cooking some of the finest Chettinad Tamil food in the region f ...

How Legendary Chef Jean-georges Makes A Fried Fish Milanese — Plateworthy With Nyesha Arrington

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April 2, 2022

eat.best : On this episode of ‘Plateworthy’ chef Nyesha Arrington joins legendary chef Jean-Georges Vongerichten to make a brand new dish at his flagship NYC ...

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