Soba master Shuichi Kotani of Uzuki, NYC, has kept his knives sharp and fresh for decades! Want Bon Apptit shirts, hats and more? https://shop.bonap...
Uzuki is so special because our restaurant is making 100% buckwheat noodles every day by hand. Bon Apptit spends a day on the line with soba master Sh...
Arnauds has been open since 1918. We serve traditional Creole cuisine with a little bit of a French flare. Today Bon Apptit spends the day with saucie...
When the market price of toro forced Jeju Noodle Bar to increase what they were charging customers, they made an unconventional decision that paid div...
We serve 120 guests a nightroughly 110 of them will order ramen. We have to serve 110 bowls of the perfect noodles, every time. Douglas Kim, owner and...
In just about six hours, we'll push out around 1,000 dishes to the dining room, all of which are held to an extremely high standard. Executive chef Ja...
How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in...
How does the kitchen at a high-traffic New York restaurant keep things humming along? Neil Kleinberg, chef and co-owner of Clinton Street Baking Compa...
