Restaurants

I’ll put the team into the restaurant– the restaurant being the star performer here with information about the designers, architects and planners behind the scenes. Demolition day to opening night, come look inside and explore with me – from the heady birth of a concept to the overwhelming challenges.

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From the category archives:

Restaurants

YET ANOTHER CULINARY WUNDERKIND – Chef Elliot Cunniff – a brief excursion through his fast and furious culinary-climb-formula, actually, tree swing is a better descriptor – leave-no-stone-unturned is this chef’s mantra. So we’re clear on the meaning of wunderkind: Read more »

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Where exactly is Stanton, Californa? It’s between the 5 and the 22 freeways in Orange County. Does that help? More specifically, Stanton is a city located in western Orange County, California. The population was 38,186 at the 2010 census, up from 37,403 at the 2000 census. Read more »

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SURFAS CULINARY DISTRICT, a restaurant and chef supply house that has been at the forefront of equipment and product innovation — anticipating the massive changes to the professional chef’s kitchen with its inescapable focus on the science of cooking — by honing in on innovative equipment, products, and techniques. Read more »

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A shout out to all of you who celebrate brunching!

Eventide Oyster Co. in Portland, Maine serves brunch on Sundays and Mondays from 11 to 3. Everything here from delicious standbys like lobster benedict, and one of the weekly specials might happen to be boiled egg with lardo and Parmesan.

The rest of the time you’ll want to load up on a wide variety of New England fare including a boatload of different oysters (kumamoto’s are my personal favorite), shellfish, and sides such as coleslaw, baked beans, hot biscuits, kim chee (yes, kim chee – these guys aren’t fooling around except maybe with your palate). No cause for alarm, they haven’t left out Maine’s beloved lobster roll and clam chowder. The menu changes daily so expect delectable surprises with each visit.

While you’re there, in between a cocktail and a half-dozen oysters, say hello to the to the three incredible chaps who run the who shebang: owners and chefs Andrew Taylor and Mike Wiley (also cheffing at the renowned Hugo’s Restaurant next door), and General Manager, Arlin Smith.

Open daily from 11 am to midnight

eventideoysterco.com

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E+O Restaurant Design: evokes a lifestyle feeling that is upscale, of the times, yet approachable.

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Let me introduce you to the True Food Kitchen Dream Team.

Michael Stebner, prior to his Executive Chef position at True Food Kitchen, was an integral culinary player at Fox Restaurant Concepts.  Developing his skills with acclaimed chefs in the kitchens of many esteemed restaurants; was a career path with an ethical focus. Read more »

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Born in Ft. Lauderdale, Florida, educated at Johnson & Wales University in North Miami, Eric Warnstedt is a chef of distinction, notorious for taking great advantage of Vermont’s purveyors, artisans, farmers and foragers for what is termed his “terrific New American dishes.” Read more »

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To make good on our promise to put the team into the restaurant and introduce you to the designers, architects and planners that make it all happen, from demolition day to opening night:

Welcome to the first of our Restaurants: Behind the Scenes series as we chat with Adam Farmerie, one of the partner’s at the New York City dazzler of a design firm, AvroKO. Read more »

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Rather than beginning with a chef’s place of birth and their journey to chefdom, I prefer to start with something unique, notable, and, well, just fun.

Executive Chef, Sheamus Feeley, the “ingredient king” holds “ingredient court” at Farmstead Restaurant in Napa Valley, California. To be precise, Sheamus “conducts court.”   Read more »

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