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Kyle Bailey
Whole Animal. Sustainability. Handmade Everything. Cooking with the LongShots.
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Kyle Bailey May 19
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Bill May 15
Replying to @Chefkylebailey
solid work on the nose-to-tail pepper usage.
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Kyle Bailey May 15
Replying to @BillDeBeer
Yep. We dehydrate it and use as seasoning. There’s some heat and a nice slight lactic sour taste.
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Kyle Bailey May 15
Squid ink tagliatelle with oil-confit tubes, tentacle sugo, smoked mussels, green garlic, fermented pepper mash, fennel and Parmesan.
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Kyle Bailey May 7
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Kyle Bailey May 7
Replying to @Chefkylebailey
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Kyle Bailey May 7
Look who came back again. It’s that Nashville Hot Softshell Crab with griddled housemade white bread, bread and butter pickled green tomatoes, black garlic honey, and lots of spicy Nashville Hot drizzle
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Kyle Bailey May 4
Replying to @Chefkylebailey
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Kyle Bailey May 4
Cajun grilled Amberjack, dirty wild rice with chicken livers, fried and pickled okra at
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Kyle Bailey May 2
Always awesome to see you!!!
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Kyle Bailey May 1
It’ll be like $940 but I can put it on your tab
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Kyle Bailey May 1
Baked Pimento Crab Dip at with Maryland jumbo lump, tillamook cheddar, green Tabasco, Old Bay crab chips and scallions
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Kyle Bailey Apr 23
We’ve been saying this for 15 years. Very important read!
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Kyle Bailey Apr 23
Roasted baby carrots with Calabrian chili vinaigrette, toasted marcona almonds and mint at
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Kyle Bailey Apr 18
Cast Iron Halibut at with fish sauce caramel, charred broccoli rabe, radish, na’am sauce and candied sesame
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Kyle Bailey retweeted
RAMW Apr 16
Behind every restaurant is an incredible chef and from is just one of our Chef of the Year finalists who leads a well-oiled kitchen! 👨‍🍳🍽 Find more of our talented Chef of the Year finalists on ! 📸The Salt Line
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Kyle Bailey Apr 16
New at Spanish Octopus Escabeche with avocado, kohlrabi and sunchoke chips
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Kyle Bailey Apr 11
This is the truest thing I’ve read today
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Kyle Bailey Apr 11
Spring Bucatini with jumbo lump crab meat, mint-pea pistou, garlic bread crumbs, Parmesan and crab fat aioli at
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Laura Hayes Apr 8
Thx to 's Danielle Vogel for having me on her podcast to talk plant-based dining, food waste, the perils of delivery packaging & more. Shout outs to
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