// Daily Crave
The convivial environment at Basi Italia has almost always been reserved for dinner. But now, it's a wonderful respite for lunch and brunch on Friday and Saturday. Here's what to order.
If you’re anything like me, you have a restaurant checklist—eateries you want to try, new restaurants you’ve read about, hidden gems recommended by a friend. This week, I finally made it to a spot that’s been on my list for some time—Westgate Thai.
This weekend, Wolf's Ridge Brewing will celebrate its first birthday with half off beer, dish specials, brewery tours and a beer pairing dinner.
Burger- and bourbon-slinging Bar 145 is challenging customers to create the next great burger. The incentive? Craft the winning meat-and-bun combo and you could earn free burgers and a spot on the fall menu.
// In This Issue
From the outside they look hot, uncomfortable, cramped. But to the chefs who operate in some of the city’s most miniscule kitchens, a few square feet of space is all they need to create amazing meals. Kitchen creatives explain the ups and downs and how they make their tiny kitchens work. (Spoiler alert: Smaller is sometimes better.)
// More From This Issue
Ditch the hot dogs and chicken fingers. It’s time kids’ meals got some chef-worthy love.
From brewing to roasting to spectrophotometry, the team behind Actual Brewing employs scientific method to achieve quality product.
Michael Symon’s sense of humor is infectious. Maybe it’s the way he easily pokes fun at himself. Or the way his laugh—a signature in its own right—walks the line between school-girl giddy and baritone-manly. Either way, a chat with the Cleveland-based celebrity chef will leave you smiling.