When chefs travel, it is never for pure pleasure. Each time they embark to a new world with foreign cuisine they are absorbing and devouring as much as they can in the name of research and development. Braden and Yasmin Wages, chef-owners of Malai Kitchen, traveled to Bangkok and beyond for some R&D.
What makes a good sandwich? First, it starts with great bread. Add stellar house-roasted meats and sauces and you’ve got East Hampton Sandwich Co.
The brain child of John Valverde from Coeval Studios and the owners of Oak Restaurant, Belly and Trumpet has become the new craze in Dallas.