Dallas chef John Tesar isn’t ambitious. He just wants to invent the Next Great Steakhouse, embodied in his latest darling, Knife, at the Hotel Palomar.
Browsing: Kim Pierce
Sharon Hage was locavore before locavore was cool — and a five-time James Beard Award nominee. Her critically acclaimed York Street was a dining legend. So how did she end up making menus for a bowling alley and beer garden? (And why do other equally A-list chefs totally get it?)