Hey - I saw an ad a while back in the Boston Gobe for Starr's newest venture - a restaurant here in Boston. True? Anybody heard anything about it? I'd be pretty excited - this town could use a little "shaking up" in the culinary scene.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Take the Road Less Traveled to Philly
Chowhound has the inside scoop on the restaurants, bars, breweries, and distilleries that will make you push your food limits, and embrace the most exciting dishes that have been hiding in your own backyard. There's much more to Philadelphia than cheese steaks—here are a few of our favorite spots that promise to deliver a true taste of Philly. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.