Live-Fire Restaurant Trend

live fire kitchen

There’s been a lot of news lately about chefs with “live-fire” restaurants—concepts that are fueled by wood-fired grills, ovens, rotisseries and more. There’s Rick Bayless in Chicago with his new Lena Brava, which will celebrate the regional cuisine of Baja and the obsession with craft beer (it’s part of Cruz Blanca Cerveceria) and mezcal culture.

Read on here: Playing With Fire

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