We sat down with Executive Chef Mario Mendieta of Momento Tapas & Craft Cocktails in Goldsboro, North Carolina. Every element—from the ambiance to the service—is intentional. Savor tapas that marry international techniques with Latin flair, the cocktails are imaginative and expressive, and the staff operates like family, dedicated to delivering an exceptional experience to every guest.

We sat down with Executive Chef Rachel Moyse of Utopia in Bangor, Maine. Utopia is a farm-to-table, scratch-kitchen restaurant that grows the majority of its herbs and vegetables on-site. Eating well here isn’t just about flavor—when you feel good, you look good. The open kitchen invites guests to watch dishes being prepared and to chat with the chef as they cook.

We sat down with Executive Chef Angie Cline of Quench Taps and Tapas in Surprise, Arizona. Quench delivers a unique dining experience—sophisticated yet relaxed. The team is expertly trained and well-versed in their culinary offerings and curated wine selection.

We sat down with Executive Chef Shane Owens of Buena Vida Tapas Bar in Atlanta, Georgia. Old Fourth Ward’s Buena Vida brings a breezy slice of Southern Spain to Atlanta’s Beltline with a stylish, island-inspired vibe and a menu of lively, shareable tapas. Loved for its inviting ambiance, eclectic cocktails, and generous selection of vegetarian and vegan options.

We sat down with Executive Chef Bianka Mbeng of Pleroma Cuisine in Laurel, Maryland. Pleroma is a warmly regarded African restaurant known for its flavorful, authentic dishes inspired by West and Central African traditions. It offers a cozy atmosphere and a menu filled with vibrant stews, grilled meats, and spicy specialties. Diners praise the rich, market-inspired flavors and welcoming service.

We sat down with Executive Chef Andrew Schlosser of The Vault at The Liberty Trust in Roanoke, Virginia.

We sat down with Executive Chef Emily Yuen of Lingo Restaurant in Brooklyn, New York.

We sat down with Executive Chef Edney Moreira of Q'tal Bar and Grill in Kearny, New Jersey.

We sat down with Executive Chef Mateo R. Vannucci of The Spring on Main Restaurant in Eureka Springs, Arkansas.