Articles tagged with: chefs
[Show as slideshow] A few days ago, ELV was thinking about his first meal at the original Postrio, eighteen years ago, in San Francisco. He remembered how striking the food was — an amalgam of all that is sacred and …
[Show as slideshow] We love Eric Klein . Don’t get all nervous on us now. We speak not of the love that dare not speak its name …but more about a chef/customer bromance of the highest order. Besides having the strongest handshake in the business, this top …
Calling a scallop a crab cake, and then pronouncing “Ta-gine” as “TAN-gine” insured this Dishing and Dining with Denise Valdez wasn’t exactly ELV’s finest hour.
[Show as slideshow] Botero isn’t open for lunch/brunch except on weekends. Which is a shame because its chef — Mark LoRusso — served one of the best brunch/lunches in town…
Once again, it’s time for our second favorite week of the year. (The first is our birthday week, when, like almost every person we know, we’ve been known to get a …
Francois Payard and Robe Solano at MUNDO ◄ Back Next ► Picture 1 of 1 “Cuatro mas tequilas s’il vous plait…”
[Show as slideshow] If you want to know what makes a place like Bouchon so good, all you have to do is spend five minutes in the kitchen. Just smell the stocks, inhale the aromas of fresh bread, and sense the intensity of a dozen chefs (and a dozen more bakers, pastry…
[Show as slideshow] ELV, being on the far side of fifty, doesn’t know exactly what the term “keeping it real” means. Does it mean staying true to oneself? To your roots? To your …
Payard’s tomato mozzarella salad Photo: Beverly Poppe If this place was easier to find, it would have a line out the door all day long. As it is, you can stand directly in …
In less than a week, next Tuesday to be exact, ELV will be in New York for the taping of another episode of Iron Chef America. To answer the three most common questions asked when this fact is mentioned to anyone: 1) ELV doesn’t know who the…
[Show as slideshow] We’re not saying MOzen’s Indian (dots not feathers) food is good, but every time Shawn Armstrong comes out of the kitchen to accept our accolades, we …
