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The French vanguard: Escoffier still reigns, but his touch at today's most successful French restaurants is lighter and brighter than ever.(Food)
France's Charles de Gaulle once famously complained: "How can anyone govern a nation that has 246 different kinds of cheese?" His point was...
Restaurants & Institutions, 09/21/04 by Bowen, Dana · More from publication -
Side ways: a new breed of side dishes adds more flavor, fun and focus to the center of the plate.
Let's face it: Few diners ever rave about a side of steamed broccoli, and plain old mashed potatoes rarely inspire oohs and ahs. But at swanky...
Restaurants & Institutions, 08/15/04 by Bowen, Dana · More from publication -
Todd English: attention to detail helps the multiconcept chef-entrepreneur stay true to his brands.(Interface)(Interview)
Chef Todd English is a busy man. Shuttling between his 15-year-old flagship Olives in Boston and the new Todd English restaurant aboard the Queen...
Restaurants & Institutions, 08/01/04 by Bowen, Dana · More from publication -
Green goddesses: main-dish salads continue to drive sales, but customers demand more than garden-variety starters and sides.(salad)
When summer strikes, customers crave all things cool, crisp and refreshing. Thankfully, their orders couldn't be better timed. Come June, walk-in...
Restaurants & Institutions, 06/01/04 by Bowen, Dana · More from publication -
Local customs: today's cocktail culture raises the bar with a bevy of signature sippers.(restaurants)
The best cocktails stir up a story. The Manhattan for example, was first shaken for Gov. Samuel J. Tilden at New York City's Manhattan Club in...
Restaurants & Institutions, 05/15/04 by Bowen, Dana · More from publication -
Every 'wich way: any way you stack, wrap, press or pack them, sandwiches are more sophisticated and substantial than ever before.(FOOD)
When the Earl of Sandwich stuck roast beef between two slices of bread during a high-stakes card game, the last thing on his mind was changing...
Restaurants & Institutions, 05/01/04 by Bowen, Dana · More from publication -
Bernard Guste: this GM of a family-run, upscale New Orleans fixture, shares with guests joy for life, passion for service
Bernard Guste: this GM of a family-run, upscale New Orleans fixture, shares with guests joy for life, passion for service.(Antoine's Restaurant)...
Nation's Restaurant News, 01/26/04 by Dana Bowen · More from publication -
Brad Kaemmer: GM trades 'Sin City' for Cincinnati and rekindles his love for food and the restaurant industry
Brad Kaemmer: GM trades 'Sin City' for Cincinnati and rekindles his love for food and the restaurant industry.(P.F. Brad Kaemmer, general manager...
Nation's Restaurant News, 01/26/04 by Dana Bowen · More from publication -
Jo Ann Wandsnider: friendly skylines: warm-hearted manager ladles out lots of chili with a helping of community involvement
Jo Ann Wandsnider: friendly skylines: warm-hearted manager ladles out lots of chili with a helping of community involvement.(Skyline Chili) You...
Nation's Restaurant News, 01/26/04 by Dana Bowen · More from publication
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