fine dining

Chef Ken Miller shares his philosophy around preservation, fermentation and waste management in fine dining.

In today’s episode, how two West Michigan farms are lending a hand in creating local flavors this Thanksgiving. Then, a new space that hosts private, communal dinners celebrating Michigan’s bounty with top Midwest chefs. Additionally, an essay discussing how a Michigan company has left a mark around the world through manhole covers. Lastly, a look into the needs of a major Michigan food bank and community centers heading into the holiday season.

Restaurant critics are known for their anonymity. But when Lyndsay Green became the first Black critic at the Free Press, she didn't expect to experience invisibility.

The COVID-19 pandemic has proved challenging for restaurants, with operators struggling to navigate continuously shifting questions about staff support,…

One of the state’s most renowned restaurants will close its doors this spring. The 1913 Room in Grand Rapids is Michigan’s only AAA five diamond-rated…