The Artichoke Is a Thistle We Decided to Eat Anyway
A chef argues that tattooing vegetables instead of knives is a statement about what cooking is really for — and why the artichoke says it best.
dantemorales
Dante Morales
Behind the $45 Halibut: A Night at the Pass
A sous chef runs the pass and the dish pit alone on a Friday night. What luxury dining looks like from the kitchen side of the pass.
My Tía's Backyard Just Made the Michelin Menu
A chef reflects on pitching an ancient Aztec green from her tía's backyard for a Michelin-starred tasting menu — and what bicultural identity brings to fine dining.