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How Gramercy Tavern became an institution

ProChef SmartBrief | Jan 29, 2015

New York City's Gramercy Tavern made waves when it opened in 1994, with dishes, prices and ambiance that made fine dining more accessible, write Robert Sietsema and Ryan Sutton. The pair team up on this review of the 20-year-old eatery, which continues to draw crowds for both the pricey chef's tasting menus and the more affordable tavern room fare. Eater (01/28)


Beard Foundation names first 2 award winners for 2015

ProChef SmartBrief | Jan 27, 2015

Beef short ribs are ideal for warm winter meals

ProChef SmartBrief | Jan 26, 2015

U.S. team takes first-ever medal at Bocuse d'Or

ProChef SmartBrief | Jan 30, 2015

Chefs develop sustainable, plant-based seafood alternatives

ProChef SmartBrief | Jan 26, 2015

Q&A with The Slanted Door's Charles Phan

ProChef SmartBrief | Jan 28, 2015

Meatballs make the menu at Super Bowl parties

ProChef SmartBrief | Jan 27, 2015

Texas' chili tradition gets cooks fired up

ProChef SmartBrief | Jan 27, 2015

Feta brine creates pungent, tasty roast chicken

ProChef SmartBrief | Jan 26, 2015

Dietitian says broths are "deeply nourishing"

ProChef SmartBrief | Jan 29, 2015


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Take your career to another level at the CIA

ProChef SmartBrief | Jan 30, 2015

Celebrate women and support CIA students

ProChef SmartBrief | Jan 30, 2015

Making better food choices, by design

ProChef SmartBrief | Jan 29, 2015

2015 Augie honorees announced

ProChef SmartBrief | Jan 28, 2015

Sunkist Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

ProChef SmartBrief | Jan 27, 2015




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