As Michael said, the experience of working with Chef Ramsay in his kitchen will make it much easier to open his own restaurant in the future. Just the fact that you trained in that kitchen will open lots of doors that would...

Have to disagree with bharner on the sauce. It’s one of my faves. It’s on the sweet side, has sneaky hot spice to it, and a hint of cinnamon. I buy it by the case and use on (or in) a lot of things.

and a surprising and we both think unannounced (he says sneaky) diver scallop that pretended to be diced potato but was lovely nonetheless. Rumor of truffle but none really to speak of. This sat on a sticky black sauce that...

Just a note speaking as a working chef. At our restaurant, we have been resisting raising prices as long as we can. But the price hikes on wholesale goods just about cover every product now. In addition to the “fuel...

this place close at 1am. It’s really good authentic Hong Kong style food. If you are into Congee, they are really really nice. But try them all, I love their chef’s food. Reasonably priced too! Richmond Hill: Richmond Court at Time...

Yes, some may blanch at paying for a burger in the mid-teens, but regardless, it seems like every other bistro is coming out with their own take on the gourmet hamburg. It’s the elemental challenge that the chefs like...

the best thing i’ve had at utopia by far is their nachos. people rave about the sneaky dee’s ones but i don’t know how anyone can beat utopias as the same price, same gigantic portions and with much higher...

If we are going down to the 40s there is a good Japanese place. Its like a cheaper Masa at about $40 a person. The place is called Tsukushi on 41st near 2nd avenue. Its up to the chef to bring out what is fresh for the day. I had...

How about being sneaky and following your husband (without his knowledge) and see where he eats? Try eating in the same restaurant; you’ll be busy observing him & what he eats that you’ll forget about being...

how interesting.... but patenting recipes just seems absurd, although i would agree that the chef-inventor should get the credit for their time and effort.

father’s friend started grafting yuzu to citrus stock about 20 or so years ago and introduced it to SoCal, basically out of the unanswered demand by Japanese chefs and consumers alike. My dad’s friend had a...

I agree – I’ve never had a bad meal at Divino’s. Some personal favourites: - Cheeses (we always do chef's selection of 3) - Mussels and Frites - Lobster Ravioli - Lobster Cannelloni - Duck Breast - Short Rib - Bacon...

to be at the restaurant at the same time; he sent over some donuts to my table. Dear lord, these were so good. They were like dan tat in donut form: warm, rich, eggy and completely delicious, with a little puff of sugar on top. My...

on a conversation. 2. The kitchen is pretty open and you can see what is happening in there. It is fun to watch everyone work. When I have been, Stephen Pyles was there himself...cooking and working front of house. 3. The ceviche...

however if you sit at the counter when the server says compliments of the chef check your bill as often they charge for these complimentary dishes which is kinda sneaky dishes were fantastic but just don’t say it’s...