If you're like me, though, and bit parts of big animals served by a mad scientist from a kitchen the size of a gas station bathroom turns you on, this is the place for you.
If you're like me, though, and bit parts of big animals served by a mad scientist from a kitchen the size of a gas station bathroom turns you on, this is the place for you.
The other day, as I sat in Staple and Fancy Mercantile and tried to pin point exactly what was so pleasant about where I was, it suddenly hit me: Like Locanda Verde in Manhattan, it seemed to be perfectly designed as a restaurant. Staple and Fancy is the latest addition to Ethan Stowell’s restaurant empire in Seattle, while Locanda Verde is my favorite stop from an epic eating adventure I recently had in New York From the moment I stepped into Locanda Verde, I felt like it was the best designed restaurant into which I had ever stepped. Each...
We came to Momofuku Ssam Bar because of the awards, accolades and heaps of praise I had heard. As we were seated, I realized I was going to like this place just looking at the menu “We do not serve vegetarian items.” This is a good sign, I thought. Follow that up with an entire section entitled “Offal” and I was pleased as a pig in punch, or whatever the saying is. Immediately realizing I was not going to be able to order everything (unfortunate, because about 75% of the dishes offered looked amazing), I decided to allow Brett...
Anthony Bourdain, as many people know, is kind of a hero to me. And by kind of, I mostly mean I am endlessly envious of his job. Eating my way around the world is, unfortunately, something I must do on my own dime. He on the other hand gets to do it for free. Luckily each week I get to watch and live vicariously by watching him on television. When in New York, he went to an underground sake bar. Seeing as B and I love sake and this sounded cool, we decided to check it out and see if...
There are, I’m willing to admit, celebrity chefs whose food and personality I very much enjoy. One such example is the delight I get when I hear Alton Brown announce “Sous chef Anne Burell making one of her famous pastas” on Iron Chef. Ms. Burell works as Mario Batali’s sous chef on the show, and I started making handmade pasta dough only after watching her endless parade of beautifully mixed doughs on my screen. Thus, I was not going to pass up a chance to dine at her latest culinary venture, Centro Vinoteca, while I was in New York....
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