– Last year, I got pretty worked up about an insultingly bad meal I had in 2017. This year I have no barns to burn; only good news to share.
– Last year, I got pretty worked up about an insultingly bad meal I had in 2017. This year I have no barns to burn; only good news to share.
– Before I get on with telling you about my favorite whatnots from 2018, there’s something I’d like to discuss with you. What follows is partly an explanation, partly an admission, and all of it a disclaimer. –
– Before I get on with telling you about my favorite whatnots from 2018, there’s something I’d like to discuss with you. What follows is partly an explanation, partly an admission, and all of it a disclaimer. –
~ In 2015, quite a few tracks upon which I had been running slowly began to converge. While my destination remains unclear, my direction has become much more so. Rapidly disappearing is my desire to keep apace with the restaurant industry, as I watch food media disintegrating into a pile of clickbait and shallow memes, the overwhelming weight […]
~ In 2015, quite a few tracks upon which I had been running slowly began to converge. While my destination remains unclear, my direction has become much more so. Rapidly disappearing is my desire to keep apace with the restaurant industry, as I watch food media disintegrating into a pile of clickbait and shallow memes, the overwhelming weight […]
– I started issuing a list of my favorite desserts in 2011 because I noticed something exciting happening in pastryland, and I wanted a record of it. At the time, many pastry chefs were branching out and exploring new territory, while others hunkered down to improve upon what was already there. And in just a few, short years, together, they have widened the borders of […]
– I started issuing a list of my favorite desserts in 2011 because I noticed something exciting happening in pastryland, and I wanted a record of it. At the time, many pastry chefs were branching out and exploring new territory, while others hunkered down to improve upon what was already there. And in just a few, short years, together, they have widened the borders of […]
– There was no runaway hit in 2015. There were quite a few of them. However, whereas in past years, canvassing through hundreds of dishes for my 25 favorite was a particularly difficult task – one that I was often unable to carry out successfully, forcing me to append a spillover list that often included just as […]
– There was no runaway hit in 2015. There were quite a few of them. However, whereas in past years, canvassing through hundreds of dishes for my 25 favorite was a particularly difficult task – one that I was often unable to carry out successfully, forcing me to append a spillover list that often included just as […]
~ What can I say this year that I didn’t say last year? Before you read the rest of this post, I urge you to read what I wrote on the twelfth night of last year’s Twelve Days of Christmas. Even if you’ve read it before, please read it again. Every word and every sentiment in that […]
~ What can I say this year that I didn’t say last year? Before you read the rest of this post, I urge you to read what I wrote on the twelfth night of last year’s Twelve Days of Christmas. Even if you’ve read it before, please read it again. Every word and every sentiment in that […]
~ A dinner series called the Twelve Days of Christmas hosted by a Jewish chef wouldn’t be complete without Chinese food, right? Enter: Justin Yu. He’s the chef and co-owner of Oxheart, a restaurant in Houston where he has earned national acclaim for his vegetable-focused menu. The last time I was in Houston was in 1988. So, unfortunately, I haven’t eaten […]
~ A dinner series called the Twelve Days of Christmas hosted by a Jewish chef wouldn’t be complete without Chinese food, right? Enter: Justin Yu. He’s the chef and co-owner of Oxheart, a restaurant in Houston where he has earned national acclaim for his vegetable-focused menu. The last time I was in Houston was in 1988. So, unfortunately, I haven’t eaten […]
~ He speaks Japanese, of course. But he also speaks Spanish, French, and more English than I speak in any of those languages. His name is Atsushi Tanaka, and I ate at his Restaurant A.T. in Paris last year (here are the photos from that dinner in September of 2014). At the time, I had […]
~ He speaks Japanese, of course. But he also speaks Spanish, French, and more English than I speak in any of those languages. His name is Atsushi Tanaka, and I ate at his Restaurant A.T. in Paris last year (here are the photos from that dinner in September of 2014). At the time, I had […]
~ Single Thread Farms Restaurant & Inn was conceived long before I first met Kyle Connaughton in March of 2014 at the Rediscovering Coastal Cuisine event in Carmel, California. I know this because I had heard murmurings of it before I heard about it from Connaughton himself. Now, nearly two years later, the multi-faceted enterprise – which, […]
~ Single Thread Farms Restaurant & Inn was conceived long before I first met Kyle Connaughton in March of 2014 at the Rediscovering Coastal Cuisine event in Carmel, California. I know this because I had heard murmurings of it before I heard about it from Connaughton himself. Now, nearly two years later, the multi-faceted enterprise – which, […]
~ One of the three guest chefs at this year’s Twelve Days of Christmas whose restaurants I have not visited is Isaac McHale and his Clove Club in London, England.* I know of him, of course, from his short stint with his merry band of Young Turks, which included James Lowe (now chef of Lyle’s in London) and Ben […]
~ One of the three guest chefs at this year’s Twelve Days of Christmas whose restaurants I have not visited is Isaac McHale and his Clove Club in London, England.* I know of him, of course, from his short stint with his merry band of Young Turks, which included James Lowe (now chef of Lyle’s in London) and Ben […]