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
Food prepared over an open fire never really went away, of course—it’s the original form of cooking, after all—but surging demand for all things rustic and authentic has inspired a revival in “live fire” menu concepts.
As a cooking method, fire has a lot going for it. There’s flavor, first and foremost, which can be manipulated not only with traditional methods such as marinades for meat and fresh herbs for vegetables, but also through the use of different fuels…
Read more: restaurant trends