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Michael Krondl

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Sugar high: Chefs seek to cash in on meal’s end
Sugar high: Chefs seek to cash in on meal’s end
Oct 27, 2008
As Paul Conforti tells it, when he and his partner Kim Moore opened the first Finale Restaurant in Boston in 1998, the only place you could get a plated dessert was in a fine-dining restaurant or a fancy...
On the Menu: Maze
On the Menu: Maze
Oct 13, 2008
The city of Prague is known for its many attractions—gorgeous architecture, fine music and excellent beer—but fine dining is not one of them. That is something Gordon Ramsay would like to change. ...
Rillettes are back
Rillettes are back
Aug 11, 2008
It’s probably just the culinary world going: ‘What haven’t we done yet?’” That’s how Grant Achatz, the edgy, award-winning chef of Alinea restaurant in Chicago, sums up the recent popularity of rillettes...
On the Menu: Mistral
On the Menu: Mistral
Jul 21, 2008
“It’s a baby lesson,” Ellen Burke Van Slyke says of the new Spice Market mini-menu she introduced recently at Mistral restaurant in Coronado, Calif. Her goal is to have her guests “wake up and taste the spice” and...
No. 9 Park
No. 9 Park
May 19, 2008
I always knew I’d own a restaurant,” Barbara Lynch recalls of her childhood growing up in the South Boston projects. “Maybe a bar or a small—what we call a sub shop. Just because I thought I’d have a job...
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