Kevin Mallett/Gallery Stock
On the cover: Seafood from any angle.
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The March Issue Is Here

March 2014

FISH TALES FROM HEAD CHEFS

Pilot Light Hotel Dining: Escoffier Would Be Proud

Front Burner
Insider news and updates from around the world
Big League Chew
Interiors for Extroverts
Cheers to Sirio
Truffles Rebound
The Ferragamos Step Out
A New Yorker in Paris

Deep Dish
Chefs’ coming and goings

Birth Announcements
A roundup of restaurant openings

Say Cheese
Our paparazzi’s portfolio

Whisk Around the World
Global restaurant and hotel dish

Wine Notes
New wine releases

To Hell with Hell and High Water
After Sandy, The River Café returns to glory

Online and On Top
Keeping the Yelpers at bay

My Favorite Fish
Five chefs on what swims best on their plates

The Mexican Ambassador
Enrique Olvera raises the profile of his native cuisine

Spring/Summer Menu Preview
Chefs dream of warmer days to come

Mr. Jerez Comes to Washington
A D.C. bar highlights Sherry

Recipe File
A sheaf of recipes drawn from this issue
Mole Madre
Apple with Wheatberries, Lichen & Kimchi
Corn Tostadas with Chocolate Clams (Tostada de Maiz Azul y Almeja Chocolata)
Swordfish Belly with Rye Berry Salad & Sprouted Seeds
Persimmon Cake

Silver Spoon Award: Buzzy O’Keeffe