Baby, It's Cold Outside
Take the chill off with our winter favorites
Sake to Me
A gratin with a boozy kick
Dominique Macquet was previously the chef at the now-closed Dominque's on Magazine in New Orleans. He is now the executive chef of Tamarind at The Hotel Modern New Orleans.
Tamarind, 936 St.Charles Avenue, New Orleans, LA; 504-962-0909 or thehotelmodern.com/tamarind/
Sidle up to this comforting dish
Justin Simoneaux's cooking is influenced by the Cajun and Creole dishes of New Orleans and coastal Louisiana. He has worked at the now-closed Le Petit Robert, Coco500 and The Moss Room in San Francisco. He is now the executive chef at Boxing Room in San Francisco.
399 Grove St., San Francisco, CA; 415-430-6590 or boxingroomsf.com
Thoran in My Side
A classic Keralan dish
Peel the Onion
Onions get the dip
Kevin Johnson is a graduate of Johnson & Wales University in Charleston, S.C. He has worked at the Inn at Little Washington in northern Virginia and Anson Restaurant, Taco Boy, Closed for Business, Poe's Tavern, and Monza in Charleston. He has also been an Adjunct Chef Instructor at the Culinary Institute of Charleston since fall 2010. Johnson opened the Grocery in December 2011.
The Grocery, 4 Cannon St., Charleston, SC; 843-302-8825 or thegrocerycharleston.com
A double dose of Southern staples
Taff Mayberry has worked at Jennings Mill Country Club in Georgia and the Four Seasons, Sandy's Bakery and Deli and Shoreline Grill in Austin, Texas. He is currently the executive pastry chef at Olivia Restaurant and Lucy's Fried Chicken in Austin, Texas.
Lucy's Fried Chicken, 2218 College Ave., Austin, TX; 512-297-2423 or lucysfriedchicken.com