One hour and 20 minutes north of Tel Aviv, in the ancient Mediterranean port town of Acre, chef Uri Jeremias leads me into the tiny kitchen tucked in the back of the Ottoman-era stone building that has housed his restaurant, Uri Buri, since 1989. Business, and life, here has not ... More

Alejandro MoralesHomeland: UruguayLatest restaurant: Miami’s Quinto La HuellaThe backstory: Morales has cooked in Spain and Italy, as well as in Northern California at Alice Waters’ Chez Panisse, where he forged his commitment to local, organic ingredients. This winter, he’s bringing simplified ... More

Shark Tank put now-thriving food-truck biz Cousins Maine Lobster on the map so successfully that the brand launched an actually-on-the-map location in West Hollywood. “Opening our first brick-and-mortar was very important to us,” says co-founder Sabin Lomac. “We wanted to create a Maine lobster-shack feel and have the most welcoming ... More

Still haven’t gotten around to organizing a holiday party? Turns out, you don’t actually need months of prep time to throw a memorable event—you just need to be clever.  If the thought of prepping your home for 75 nosey guests is enough to give you a panic attack, save yourself the stress and ... More

RapscallionAs its name suggests, Lowest Greenville’s Rapscallion—a collaboration among siblings Brooks and Bradley Anderson and chef Nathan Tate (also the trio behind the Bishop Arts bistro Boulevardier)—doesn’t play by the rules. Tate and chef de cuisine Jonathan Peters mix up down-home cooking with unexpected modern touches for dishes including ... More

California native Lauren Gerrie moved to New York City to become a dancer—but ended up with her own catering business instead. And then she met Marc. The two were introduced by friends, and as luck would have it, Marc Jacobs—familiar with Gerrie's catering company Big Little Get Together—asked her to ... More

Before I visited St. Barth for the first time several years ago, I had a preconceived notion of what the island would be like. I assumed, like many others who’ve never been, it was the kind of place with an underlying stuffiness and self-importance—even the pronunciation, “St. Baaahhth,” seemed to ... More

The snack known as “jerky”—fresh meat dried to help with perishability—dates back to the 1500s, but modern jerky has evolved into a high-end sport. Artisanal crafters have chosen the snack as their latest conquest, one-upping one another with sustainably farmed meats and fashionable ingredient blends, from cranberry-and-sriracha beef and basil-citrus ... More

With the outposts of his James Beard Award-winning Scarpetta restaurant in Miami, Los Angeles and Las Vegas already wild successes, Scott Conant has turned his attention to his newest venture, Corsair by Scott Conant at the Turnberry Island resort in Aventura, Florida. Here, Conant talks to DuJour about the invention that makes ... More