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Kinch’s Product-Oriented Cuisine: A Recent Visit to Manresa
I met chef David Kinch in late 1990s, but I have been in some of the restaurants in which he was at the helm earlier than that. He opened Manresa…
Dining in the Bay Area, Part Two: Quince
We had the pleasure of dining at Quince during “white truffle week”. After an excellent cocktail suitable before dinner (relatively low in alcohol) in the lovely bar (it is really…
Joshua Skenes’s Saison, Part II
Joshua Skenes is one of the few chefs, not only in the…
Dining in the Bay Area, Part Two: Quince
We had the pleasure of dining at Quince during “white truffle week”.…
Dining in New York: Jean-Georges, Le Bernardin, Brooklyn Fare and Others
Recently, we have spent a very enjoyable four days in New York…
Manresa: A Restaurant with Complex, Focused and Balanced Cooking
Manresa’s multi-course degustation menu is among the few exceptions for several reasons.…
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Patrizia: A Young Chef’s Magical Italian Table
Located in the heart of Modena (Emilia-Romagna), at the foot…
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Joshua Skenes’s Saison, Part I
The Skenes era at Saison was the greatest period, not only in Californian cuisine, but in American. Skenes was an…