"One of the true dirty secrets in this business is that people like me end up eating a lot of bagels in talk show green rooms."
The D.C. - based restaurant has steak frites priced at less than $20.
A patron claims a waitress at his D.C. restaurant cracked her over the head with a metal water pitcher.
Like his recent announcement in D.C., he wants to focus more on Le Bernardin.
The chef has gone to work at the Park Hyatt's Blue Duck Tavern.
The only certainty is that L.A. soon won't be the only one.
The subcontinent's more lavish ceremonies are under fire for possibly being too extravagant.
Plus: Top Chef Mike Isabella totally digs DC's food scene; and China's growing dependency on other countries staple foods could ultimately stabilize the country's relationship with the U.S. all in our morning news roundup.
Brewing operations appear to be passed off to a facility near Washington D.C.
The Top Chef champ posted a preliminary peek at forthcoming restaurant on Twitter.
The D.C. extension of his Rittenhouse brasserie isn't set in stone, but it's not off the table either.
He expects the restaurant will take a year to complete.
And the downtown Brooklyn location is coming in the fall.
Rising costs continue to put world economies at risk, while the singer contractually limits the possibility of temptation.
Does the D.C. chef's NYC pop-up make him a reverse carpetbagger?
After launching two trucks in D.C., the Red Hook Lobster Pound tries it at home.
Wikileaks reveals aims for more modified frankenfood, while there's yet another listeria scare in our meat supply.