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chefs + restaurants

First Taste: Waverly Inn

Most days when I skipped elementary school, I’d walk down the street and peer into Ye Waverly Inn, wishing that I could eat there.
Ruth Reichl
11.28.06
Keywords
first taste,
restaurants,
new york,
ruth reichl,
produce
chefs + restaurants

First Taste: Gordon Ramsay at the London

Back home in London, Gordon Ramsay’s got a whole handful of Michelin stars. But he’s not satisfied.
Ruth Reichl
11.28.06
Keywords
first taste,
restaurants,
new york,
gordon ramsay,
ruth reichl
travel + culture

Tapa the Food Chain

The tapas bar has finally become a fixture in Australia.
Pat Nourse
11.27.06
Keywords
restaurants,
australia,
pat nourse
chefs + restaurants

Science Chefs: Ian's Take

I wonder if the science-food trend hasn’t gone too far. Molecular gastronomy, whimsically interesting though it may be, does not equal molecular satisfaction.
Ian Knauer
11.15.06
Keywords
chefs,
molecular gastronomy,
restaurants,
ian knauer
chefs + restaurants

Science Chefs: Alan's Take

When you try wd~50's monkfish liver with persimmon and smoked green tea, you realize you weren’t quite that prepared.
Alan Sytsma
11.15.06
Keywords
chefs,
molecular gastronomy,
wylie dufresne,
restaurants,
alan sytsma
travel + culture

Like a Rockpool

Ponytailed chef Neil Perry has broken into Melbourne with Rockpool Bar & Grill, an ambitious extension of his famous Rockpool back in his native Sydney.
Pat Nourse
11.14.06
Keywords
restaurants,
australia,
chefs,
neil perry,
pat nourse
travel + culture

Eating it up in London

Everyone says they must attend the World Travel Market, but I suspect that nobody really knows why they do, unless it’s to eat dinner in London.
William Sertl
11.10.06
Keywords
restaurants,
london,
u.k.,
william sertl
travel + culture

What a Dumpling

There is discussionon egullet about where one can find the best xiao long bao, or Shanghai soup dumplings.
Fuchsia Dunlop
11.06.06
Keywords
restaurants,
asia,
shanghai,
taipei,
fuchsia dunlop
travel + culture

I'll Have the Aspic Special

A slightly wacky move is afoot to have French cuisine registered by UNESCO as a World Heritage listing.
Alexander Lobrano
11.03.06
Keywords
restaurants,
chefs,
france,
labeling,
alexander lobrano
magazine

Mutton, Honey

Even though Memphis, the Carolinas, Kansas City, and Texas get the barbecue accolades, western Kentucky is where pitmasters really kick butt.
Jane and Michael Stern
November 2006
Keywords
roadfood,
barbeque,
jane and michael stern,
kentucky,
restaurants