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chefs + restaurants
First Taste: graham elliot
It’s hard to notice anything else when there’s a root beer–glazed pork chop topped with corn nuts and watermelon sitting in front of you.
07.07.08
- Keywords
- first taste,
- david tamarkin,
- chicago,
- graham elliot bowles
magazine
Tinseltown Thai
Los Angeles has long been the undisputed Thai-restaurant capital of America. And Jitlada is the jewel in the city’s crown.
July 2008
- Keywords
- colman andrews,
- restaurants,
- los angeles,
- thai,
- asian
chefs + restaurants
First Taste: Mado
In true minimalist fashion, most of the dishes are made with three or fewer ingredients, but they taste sublime.
06.13.08
- Keywords
- first taste,
- david tamarkin,
- chicago,
- rob levitt,
- allison levitt
chefs + restaurants
Where Are the Women?
A look at why so few female chefs have risen to the top of the restaurant scene.
06.12.08
- Keywords
- laura shapiro,
- culinary culture,
- chefs,
- alice waters,
- gabrielle hamilton
chefs + restaurants
The Gourmet Q + A: Florent Morellet
Gourmet's Nanette Maxim spoke to Florent Morellet, chef of the soon-to-be shuttered restaurant, Florent, about life in the business.
06.09.08
- Keywords
- nanette maxim,
- florent morellet,
- chefs,
- q + a,
- restaurants
food + cooking
Never Mind the Bollocks, Here’s an Italian Beef
A paean to Chicago street eats.
06.06.08
- Keywords
- culinary culture,
- john t. edge,
- chicago,
- sandwiches,
- meat
chefs + restaurants
The Vegas-ization of Chicago
At the rate non-Chicago chefs are opening satellite restaurants here, pretty soon we’re going to look like Las Vegas.
05.29.08
- Keywords
- restaurant notes,
- david tamarkin,
- chicago,
- david burke,
- marcus samuelsson
chefs + restaurants
First Taste: L20
Laurent Gras has the skill and, perhaps more importantly, the judgment to find a near-perfect meeting ground of pristine product and chefly invention.
05.22.08
- Keywords
- first taste,
- john willoughby,
- chicago,
- laurent gras,
- molecular gastronomy
magazine
Under the Dome
With a modest 20th-century invention, a few handfuls of charcoal, and some simple guidelines, every backyard cook can create a luscious, smoke-tinged feast for a crowd.
June 2008
- Keywords
- john willoughby,
- chris schlesinger,
- grilling,
- barbecue
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