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restaurant notes

chefs + restaurants

Let us Now Praise Obscure Pizza-Like Things

Recently I trucked around New York looking for tartes flambées worthy of devotion. Here’s a primer.
10.02.07
chefs + restaurants

As Spanish as Apple Pie

In the past, whenever Spaniards mocked American food as being all hamburgers and hotdogs, I took them to Cornucopia, a rambling old apartment-turned-restaurant.
09.27.07
chefs + restaurants

The Next 2 Big Cuisines

Two cuisines have caught my eye of late in Sydney, both from China but also as different as can be.
09.27.07
travel + culture

France’s Place In The Sun

Ask the French where they dream of living, and the southern town of Montpellier always comes out on top.
09.26.07
travel + culture

Seven Reasons to Love Melbourne

09.20.07
chefs + restaurants

Let us Now Praise Famous Dogs

Chicago hot dogs are phenomenal—a dog snuggling in a poppy seed bun. Yellow mustard, some bizarre neon green relish, dill pickle, tomato, chopped onions, sport peppers, and a dash of celery salt.
09.11.07
travel + culture

Gargling With The Devil’s Mouthwash

09.10.07
chefs + restaurants

New New Orleans Food

When I travel to New Orleans, I clamor for New Orleans food. But my friends in New Orleans don't always want the same.
08.01.07
chefs + restaurants

Rumors of its Death are Possibly Exaggerated

Sometimes I'm struck by an existential fear for the future of Cantonese haute cuisine. But really, I sometimes worry about this food, at least in America.
08.07.07
chefs + restaurants

A Cook

I was suspicious of a former classmate from culinary school, wondering if he wasn't just another climber, someone who just wants to be called "Chef."
07.31.07
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