Eaterflipped into Eater Seattle8 hours agoHow Layers Brought Truly Gourmet Sandwiches to Seattleverified_publisherEater - Harry CheadleOne day several years ago, Avery Hardin came home from work more burned out than usual, looked at his wife, Ashley Hardin, and said, “I just want to open a sandwich shop.” “Let’s do it,” she said. That’s how the idea for Layers was born. Until recently, it was a cult favorite sandwich truck. This …
Eaterflipped into Eater Chicago8 hours agoA Midwestern Macraon Mini-Chain Will Arrive in AndersonvilleEater - Naomi WaxmanChicago is home to an increasingly competitive sweets scene, as confectioners and pastry chefs expand their local footprints and take on increasingly visible leadership roles in cafes and restaurants. A new contender will leap into the fray when Macaron Bar, a fast-growing Midwestern chain …
Eaterflipped into Eater new york8 hours agoJames Beard Award-Winning Chef to Bring Austin’s Uchi to NYCverified_publisherEater - Emma OrlowAustin, Texas’s star Japanese restaurant Uchi is opening an outpost in New York. A representative confirms that Uchi is slated to open at 206-210 Elizabeth Street, near Prince Street, in Nolita, by 2025. Uchi first opened in Austin in 2003, by chef Tyson Cole, who won a James Beard Award in 2011, …
Eaterflipped into Eater Los angeles9 hours ago15 essential restaurants on the Eastside of Los AngelesEaterWhere to eat in Lincoln Heights, El Sereno, Boyle Heights, City Terrace, and East LA
Eaterflipped into Eater DC9 hours agoWhitlow’s DC Returns to Shaw in Massive New DigsEater - Tierney PlumbWhitlow’s Bar & Grill, the historic watering hole that closed in Clarendon in 2021 after nearly 30 years, resurfaced in D.C.’s Shaw neighborhood last August. Now the beloved bar has moved again, settling into an iconic corner with three big floors (and bars) to play with. The reliable neighborhood …
Eaterflipped into All Stories9 hours agoIn ‘Small Fires,’ Rebecca May Johnson Rethinks the Boundaries of a Recipeverified_publisherEater - Bettina Makalintal“I can’t make the same thing twice in the same way, even if I really try,” says writer Rebecca May Johnson in an interview with Eater. It’s a sentiment shared by many cooks, but it’s an idea that Johnson magnifies and picks apart in her experimental new book, Small Fires. Released to acclaim in the …
