Word: chef
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...Park isn't exactly a get-away-from-it-all kind of place. It's a full-service resort, with golfing, sailing and fishing. But it's located on it's own 70-acre island. Should you get lucky and snag a fish in that lake, the hotel's chef will filet it and put it on ice for you to take home at the end of your trip. Rates start at $159 per night, with your third night free (that offer is good through June 30). Stay in the main lodge, with its newly renovated rooms, and spring...
...Manhattan's most ambitious new player has to be Co. (pronounced "company") in Chelsea, whose crisp white tables and pale wood-paneled interior serve as a modern palette for an equally contemporary menu. Partially owned by celebrity chef Jean-Georges Vongerichten, Co., located in the Chelsea neighborhood, owes its true buzz - and bona fides - to chef Jim Lahey, who owns the beloved Sullivan Street Bakery, a New York City institution...
...taking pizza back to its roots," declares Mathieu Palombino, chef-owner of another Neopolitan-inspired pizzeria, Motorino, which opened within weeks of Co. last fall, in the Williamsburg section of Brooklyn - "a place for big ideas and small budgets," he says. A Belgian-born Italian, Palombino trained in some of New York's most discerning kitchens - Bouley and BLT Fish (where he earned a Michelin star) - before learning to make pies with Verace Pizza Napoletana Americas, a California-based training institute, international certification body and the official U.S. representative of the original, authentic Naples pizza...
...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
...weeks-old Keste Pizza and Vino in the West Village, easily the most orthodox of the city's new pizzerias, there are no distracting desserts - just old-fashioned pizza and wine. Owner Roberto Caporuscio is not merely a chef - he's the president of the American chapter of the Associazone Pizzaiouli Napoletana, which trains and certifies master pizza-makers. Unsurprisingly, Keste's pizzas are all-Italian - tomatoes, cheeses and flour from the homeland, slid for a minute each into a 1,000-degree volcanic stone oven. There are 18 Keste pies in all - including the Keste, a proscuitto-loaded extravaganza...