Elyse Inamine

Restaurants are broken, but hospitality isn’t.

How we’re covering the food industry moving forward.

It makes me look like Robocop but I don't care. 

It's more comforting than watching anime while wearing stretchy pants.

I miss my monthly ritual with Ming, but I'm keeping one part of it alive. 

Through his Brown in the South dinner series, he’s bridging the American South with South Asia.

Only chefs Jeremiah Stone and Fabián von Hauske could turn something called “lobster mac: cold pasta salad with lobster” into something spectacular, and it’s at Peoples Wine in New York City.

When everyone I'm hosting has allergies and dietary restrictions, I make this. 

This little truck in Los Angeles makes the carne asada tacos of my dreams.

Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm.

Tendon Tempura Carlos Jr. is a temple to tempura.

I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day. 

The French-made Nontron knives look sharp and stay sharp.

The fish is fresh, the rice is hot, and the poke cravings are completely sated at this Honolulu counter spot.

And who doesn’t like that? 

The best part of a sick day is this deliciously complex chicken noodle soup.

It involves bulgogi-style eggplant, and a whole lot more. 

Comal Heritage Food Incubator changes up its menu nearly every day, but you must go on Fridays for its Middle Eastern menu.

If you had the dim sum in Richmond, you’d understand.