Putting rice on the outside of a sushi roll might be commonplace now, but that wasn’t always the case.
Since opening in 2008, Miku has defined premium sushi and Japanese fare in Vancouver.
Chef Ned Bell writes a first-person account of his China explorations.
It’s easy to sound glib when speaking about the myriad of green culinary movements from the last decade, but dining movements with more substance than what’s placed on the plate are a welcomed and quite revolutionary change.
After many years of Michelin-quality success, it seems Boulud’s passion has diminished not one ounce.
As far as Canadian chefs go, van Gameren is a celebrity. At 34, he owns two of Toronto’s most popular restaurants and cut his teeth at the rest.
Pop-up chef Juno Kim’s culinary journey began with a piece of fish, simple but delicious.
One would be remiss not to participate in the four-course tasting menu at 1500 Ocean, the signature restaurant at famed Hotel del Coronado.
Lago is first and foremost about the food, of course, as Vegas continues to establish itself as a culinary destination as much as an entertainment one.