Word: chef
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...that quintessentially American late-night kick-it spot with burgers, shakes and fries—he is oceans away. He stands behind a sushi bar draped in Japanese floral tapestry, lit by a calligraphied paper lamp and boasting a menu of lighter, more novel fare. Here he is Chef “Niku,” master of Sushi Sunday...
Topjian learned the art of sushi-making during a summer studying under an Okinawan sushi chef named Umezu in New York City. He had already spent a semester in Kyoto his junior year. When Quincy Grillemaster Justin A. Erlich ’03 asked Topjian to start making sushi for the Grille about a month into the second semester of last year, the event was so popular he could barely roll fast enough. Now he serves sushi weekly, and is on his way to becoming a Grille institution...
Last visit, I was corralled by the chef on the way to the bathroom. “You like the food, no? Then why don’t you finish?” he asked with a wounded look in his eye. I pleaded satiation, and made a quick escape...
...Arab world, the mazza table can constitute an entire dinner. There’s no talk of food to “whet the appetite,” and a meal is simply a progression of tastes, instead of a progression of courses. But when you transplant an Arab chef to the Western world, at least at Baraka, the diner gets caught by the pull of two cultures, and orders two complete repasts: an array of small dishes that in themselves would constitute a full dinner, as well as the more traditional entrees. In short, overkill...
...north of the border.” I think he is talking about the Mexican border, but I am not sure. Patricio continues to rave about the quesadillas, praising the quality of the pork meat in particular. It is no small wonder, he tells me, that the owner, the chef and the exquisite counter-girls all recommend quesadillas above everything else on the menu...