This installment features a trip to Piccolo Sogno Due, where chef Todd Stein talks about the whole turbot. The preparation is simple yet elegant, stuffed with lemon and rosemary, baked in the wood-fired oven, and topped with a simple butter sauce. The primal dish was on the specials since the …

Watch executive chef Abe Hiroki prepare En Japanese Brasserie’s most famous dish, one that all of the fans and regulars of this eight year-old West Village restaurant know well, their freshly-made scooped tofu. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey pizza: …

Chef Marc Forgione estimates that his chili lobster dish makes up about 40 percent of all of his appetizer sales. It’s just one of those addictive dishes that people keep coming back for. The recipe was inspired by a crab dish he had in Asia years ago. The chef swapped …

Today we highlight Philly’s favorite line-worthy fried bird and doughnuts at Federal Donuts. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey pizza: The crack pie of pizza: https://www.youtube.com/watch?v=0Mdc1ANytOI&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Creme brulee scone: The new cronut? https://www.youtube.com/watch?v=LbfMepZQFEU&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Check out our other new series, Savvy …

Alfred Portale first put the tuna tartare on the menu at Gotham Bar and Grill in the late ’80s. Back then, it was not easy to source the sushi-grade tuna that he wanted for the dish. But he eventually found the right purveyor, and he’s been going to him ever …

Mourad Lahlou has had Moroccan basteeya on his menu at Aziza since day one, when the restaurant opened 15 years ago. Back then, he did a version of the dish with chicken, which he later changed to duck confit. In the above clip, Lahlou talks about how he got into …

We visit Spiaggia and hear exec chef Sarah Grueneberg talk about what is likely the restaurant’s most iconic dish: potato gnocchi in a rich, creamy ricotta sauce with preserved truffle oil. Calling it a “definite staple of Spiaggia,” Grueneberg said if they took it off the menu, “people would get …

We head to avec in the on-fire West Loop to dig into the ever-popular (and pretty damn mouthwatering) chorizo-stuffed, bacon-wrapped medjool dates that have people returning to the restaurant again and again—even traveling long distances for a taste. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when …

We head to Joanne Chang’s Flour Bakery + Cafe for a look at how her epic sticky buns are made. Yes, the same sticky buns that once bested celebrity chef Bobby Flay on the Food Network show Throwdown with Bobby Flay. Prepare to go weak in the knees. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 …

In this edition, we take a look at Vinegar Hill House’s red wattle country chop, a persistently blogged about, critically acclaimed thick heritage breed pork chop basted in butter and served with cheddar grits. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey …