On Tuesdays at the fine-dining Whist restaurant at the Viceroy Hotel in Santa Monica, Calif., executive chef Warren Schwartz gets to bust out of the kitchen. That’s the night when Schwartz cooks out by the hotel pool over a...
Chef Giuseppe Tentori boils rice wine vinegar with sugar, clove, cinnamon, Thai chile, ginger and lemon grass and strains it over pineapple. He lets that sit for an hour or two while he purées raw scallop with heavy cream and adds blanched, diced...
It was no surprise to anyone in New York that the out-of-the-gate buzz on Hawaiian Tropic Zone zeroed in on the waitresses’ uniforms: itsy bitsy bikinis and vibrantly colored sarongs designed by Nicole Miller that leave the Hooters...
It’s fitting that Kentucky’s signature libation, bourbon, figures prominently in the menu at Bourbons Bistro, a contemporary Southern restaurant on one of Louisville’s trendiest thoroughfares. Though the two-year-old...
Many chefs will tell you that new food should be introduced to customers in baby steps: Give them something they don’t know with something they do know.But now chefs are finding that if you combine something customers know with something else they...
Rather than asking what is being pickled these days, the better question might be: “What isn’t?”Bone marrow, watermelon and cheese are among the unlikely items now floating in chefs’ cures. Chef Ivy Stark of Amalia restaurant in New...
