Monthly Archives: April 2009

Town: So pig-headed!

From day one, Town‘s Ed Kenney and David Caldiero have been talking of locavorism, house-curing meats, house-made pasta, and other seductive culinary promises. From the first lunch they prepared for me in spring 2005 (before they served their first customer!)

Town: So pig-headed!

From day one, Town‘s Ed Kenney and David Caldiero have been talking of locavorism, house-curing meats, house-made pasta, and other seductive culinary promises. From the first lunch they prepared for me in spring 2005 (before they served their first customer!)

Grease monkeys: Buffalo Boys Hoagies

It’s 2am and your insides feel like a flammable swamp. But  Zippy’s, Sorabol or Wailana Coffee Shop again? Gag me with a teriburger. Buffalo, NY, transplants Tomas Arana and Eric Richter created the new Buffalo Boys Hoagies with the inebriated in mind.

Grease monkeys: Buffalo Boys Hoagies

It’s 2am and your insides feel like a flammable swamp. But  Zippy’s, Sorabol or Wailana Coffee Shop again? Gag me with a teriburger. Buffalo, NY, transplants Tomas Arana and Eric Richter created the new Buffalo Boys Hoagies with the inebriated in mind.

Sashi Moorman @ Vino

Master sommelier Chuck Furuya is packing in the oenophreaks with his visiting winemakers program at Vino. Last night (April 7) featured Sashi Moorman, whom Furuya introduced as “one of the hottest new winemakers out of California.”

Sashi Moorman @ Vino

Master sommelier Chuck Furuya is packing in the oenophreaks with his visiting winemakers program at Vino. Last night (April 7) featured Sashi Moorman, whom Furuya introduced as “one of the hottest new winemakers out of California.”

It’s Hiroshi time

Hiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes.

It’s Hiroshi time

Hiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes.

My brother and Marco Pierre White

I’m proud of my brother. We were worried he wouldn’t graduate from high school (he went to Roosevelt for a year and finished up at the international school in Bahrain) and now he oversees the world’s largest “capacity airline catering

My brother and Marco Pierre White

I’m proud of my brother. We were worried he wouldn’t graduate from high school (he went to Roosevelt for a year and finished up at the international school in Bahrain) and now he oversees the world’s largest “capacity airline catering

George in the Beard House, he Tweets experience

George Mavrothalassitis, aka Chef Mavro, just dropped off some Big Island abalone at the James Beard House in New York City. How do I know? He tweeted about it. (It’s also sunny and beautiful in Gotham.) He’s preparing for tomorrow

George in the Beard House, he Tweets experience

George Mavrothalassitis, aka Chef Mavro, just dropped off some Big Island abalone at the James Beard House in New York City. How do I know? He tweeted about it. (It’s also sunny and beautiful in Gotham.) He’s preparing for tomorrow

Azure review: The beautiful room is not empty

Last month the Royal Hawaiian reopened with much fanfare. And a new restaurant. I never have high hopes for hotel restaurants here. The Sheraton fell flat with Twist and RumFire—their food is as lackluster as the settings are mesmerizing (there

Azure review: The beautiful room is not empty

Last month the Royal Hawaiian reopened with much fanfare. And a new restaurant. I never have high hopes for hotel restaurants here. The Sheraton fell flat with Twist and RumFire—their food is as lackluster as the settings are mesmerizing (there