Antonio D’Angelo oversees all of Giorgio Armani’s culinary empire, including Nobu Milano. When Covid-19 put a halt to importing produce from Asia, the executive chef decided to take matters into his own hands, opening his own wasabi farm in Northern Italy of all places.
The Russian-Ghanaian artist has been enjoying this dish for more than three decades.
To drop into New York's The Commerce Inn mid-dog walk and sip a tavern coffee with whisky and maple in one of the wooden booths on the bar-side of the quirky restaurant on a Sunday morning is the best version of stopping by a neighbor’s just to say hi.
The beautiful thing about Rowan Spencer and Emma Leigh Macdonald's seafood flatbread is that their favorite part about eating steamed mussels—dipping bread into the salty shellfish broth—happens no matter how you enjoy it. In their inaugural Family Style series, the creative pair known as Mon Petit Canard share an original recipe for the Feast of the Seven Fishes—along with some delectable musical pairings.
From politics and post-traumatic stress to cinnamon-y pumpkin pie, Thanksgiving—the annual-slash only American day dedicated to gratitude—means a lot of things to a lot of people. It also means nothing to many others. Post passing the turkey, Family Style asked 20 or so creatives from all around the world what the pre-Black Friday feast signifies for them personally, and how each celebrated this year if they did so at all.
The Salon is a monthly supper club put on by New York–based artists Ananya Chopra and Kritika Manchanda, who channel their childhoods to put out impeccably composed regional northern Indian food.
Eleven Madison Park owner and three Michelin star-rated chef Daniel Humm reveals four new paintings from his new book, "Eat More Plans."
Multi Michelin-starred Albert Adrià entered Armani/Ristorante executive chef Antonio D’Angelo's New York kitchen for a magnificent "four hands” meal.
This Eagle Rock, LA oyster bar is the best restaurant Patrik Sandberg has been to recently. It has a parking lot (unheard of!), which is reason enough to go, but for seafood fiends such as Sandberg, it is truly a forensic marvel worth returning to, much like a serial killer does to the scene of their crimes.