Curtis Stone, Giada De Laurentiis, Paula Deen and More TV Chefs Opening New Restaurants

02/28/2014 at 05:25 PM ET

Curtis Stone Maude Restaurant
Courtesy Maude

From Top Chef Masters‘ Curtis Stone to Everyday Italian‘s Giada De Laurentiis, a slew of TV-famous cooks have been extra busy lately as they prepare to take their food off-screen — and become new restauranteurs.

Aussie chef Stone recently opened Maude, an eatery named after his grandmother in Beverly Hills, Calif. The spot offers a nine-course prix fixe menu, the entire place seats only 25 diners and each month a different ingredient is highlighted (artichokes in March, peas in April).

“There’s excitement and tremendous creativity involved in having your own place,” Stone told “You have to live on the edge a little when you’re doing this, and I love it.”

Paula Deen, the Queen of Southern Cooking, is making a culinary comeback. After fading from the spotlight following a racial-discrimination scandal in 2013, Deen plans to open Paula Deen’s Family Kitchen, a 20,000-square-foot restaurant with a retail store, in Pigeon Forge, near Gatlinburg, Tenn., this summer. Her fans can look forward to the chicken-and-dumpling-type fare she’s made famous.

Her four casino restaurants closed last year after she admitted using a racial slur in the past. Deen, a diabetic who recently admitted to PEOPLE “I have been eating way too much lately,” still owns The Lady & Sons restaurant in Savannah, Ga.

But Deen’s not the only TV chef heading South: According to, The Chew‘s Carla Hall is also working on Page, a Southern-themed sit-down restaurant within Ronald Reagan National Airport’s Terminal A in Washington, D.C. Winging its way onto the menu: comfort foods like pot pies and deviled eggs, a raw bar and locally sourced produce.

Carla Hall Washington DC Restaurant
Courtesy Ronald Reagan Washington National Airport. Inset:Robin Marchant/Wireimage

De Laurentiis’ first-ever eatery, Giada, will debut in Las Vegas’s Cromwell Hotel in May with a menu that’s part food, part entertainment.

“I’m finding some unique and fun ways to create, not just great ambiance and food, but a fun show,” the Food Network star explains. Some ideas: having waiters shave cheese over pasta plates tableside and offering flambé desserts.

Giada De Laurentiis Las Vegas Restaurant
Courtesy Giada De Laurentiis

And then there’s Martha Stewart: The entertaining guru and prolific cookbook author told Iron Chef Geoffrey Zakarian during his Food Talk radio show at the recent South Beach Wine & Food Festival that she’d like to open a restaurant in the same New York City office building that houses her Martha Stewart Living Omnimedia company.

“There are 11,000 people who work in [the building] and no restaurant,” the entrepreneur told Zakarian. No word on what the menu offerings would be or if the restaurant would include a crafting section!

Other restaurants to look out for: Food Network star Bobby Flay‘s Spanish/Mediterranean bistro Gato in New York City and Top Chef All-Star winner Richard Blais‘ Juniper & Ivy in San Diego, both scheduled to open next month.

Carla Hall Washington DC Restaurant
Courtesy My Last Supper

—Nancy Mattia

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Ally on

I’m excited about the Giada restaurant. I’m a fan of her recipes and my husband admires her other attributes, so it won’t be too hard to convince him a weekend trip to Vegas is in order, lol.

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