Hot Hot Hot: Could High-End Charcoal Actually Become a Thing?
As restaurants move toward techniques that are ever more heritage-focused, many chefs are taking a long hard look at their charcoal and coming up with some serious alternatives.
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As restaurants move toward techniques that are ever more heritage-focused, many chefs are taking a long hard look at their charcoal and coming up with some serious alternatives.
From chefs to bartenders, industry pros divulge what's on their wish list.
If the 'Next Iron Chef' favorite moves to Manhattan, it will be with his Andalusian flagship, Amada.
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