Word: chefs
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Kelly’s specialty—in fact the only item he currently replicates—is his version of Noch’s cheeseburger subs. The budding chef says that he got the idea when he saw someone eating a normal sandwich on a hoagie roll. “I thought it looked a lot like the kind of sandwiches they make at Noch’s,” he says...
...places were taken not by the usual suspects from France, California or South Africa but by Austrian Chardonnays and Gr?ner Veltliners?the crisp yet full-bodied wine grown mostly in the east of the country. In the U.S., people began talking the wines around 1999, when chef David Bouley opened Danube, a New York City restaurant inspired by Viennese cookery with a wine list long on Veltliners. Says Bruce Sanderson, senior editor of Wine Spectator: "Chefs and sommeliers in top restaurants around the country love the unoaked and vibrant whites with food...
...showcase the quality of fish and meat. Needless to say, all were excellent, set off with unobtrusive side dishes and sauces that allowed the excellent entree to speak for itself. Unlike in some restaurants, Mistral’s courses were unencumbered by the excessive prodding of some star chef, wowed by his own (dubious) brilliance. And that, after all, is what truly fine dining is all about...
...late 19th century Paris, this three-story café-bar features a soaring atrium, 12-m trees and an atmosphere in which Toulouse-Lautrec would have felt right at home. For dinner, head over to Halo in the John Rocha-designed Morrison Hotel, tel: (353-1) 887 2400. Here, chef Jean-Michel Poulot works with the freshest local produce in a restaurant widely considered to be Dublin's best...
...late 19th century Paris, this three-story café-bar features a soaring atrium, 12-m trees and an atmosphere in which Toulouse-Lautrec would have felt right at home. For dinner, head over to Halo in the John Rocha-designed Morrison Hotel, tel: (353-1) 887 2400. Here, chef Jean-Michel Poulot works with the freshest local produce in a restaurant widely considered to be Dublin's best...