Chile

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Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests' socks off
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Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
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Pei Wei offers Spicy General Tso’s Chicken: spiced with Sriracha, chile pods, chile paste and red chile flakes, served with carrots, red peppers and scallion