The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver. In a restaurant kitchen, pastry chefs are the field goal...
Back in February, Michael Cimarusti, who put L.A.'s Water Grill on the map, was featured on the cover of this magazine when he left to open Providence, another great seafood joint. Hearts sank when he motored out of...
Every month on this page it's my duty to express my opinion about something important in the industry. But I'm way too opinionated to be limited to once a month, which explains why this magazine recently started an...
Have you noticed that many chefs today are as mentally sharp as the knives they wield? Consider executive chef Randy Evans. Long before he took over the top toque position at Brennan's of Houston, he studied biology...
I've mentioned this quote before, but it bears repeating. It comes from the great New York City restaurateur Joe Baum. "The restaurant industry is a soft pillow on which to rest one's head." ...
Donatella Arpaia put herself on the culinary map several years ago when she opened her first New York City restaurant, Bellini. But when she later teamed up with legendary chef David Burke to create their eponymous...
WHAT'S CHILLIN: Vitasoy Soy Milk Organic Orange Juice Dom Perignon Rose 1995 vintage Fresh Spanish Mackerel Fillet School Yard Sugar Bush Maple Syrup Cabrales Blue Cheese Cabot Yellow Cheddar Chorizo Sausage...
Last month I had a great meal with friends at MK restaurant in Chicago. Usually, when I'm dining with compadres we'll just order a bunch of stuff and pass it all around. This time, however, I was breaking bread with a...
Some people stumble through life searching for a purpose, while others are on a mission from a ridiculously young age. Gavin Kaysen falls into the later category. This 26-year-old San Diego chef has already...
Is it possible that you restaurant folk have achieved rock-star status? You're getting there. When I began covering this industry 20 years ago the public liked you, but few thought of you or your industry as sexy...
