In her final interim review, Amanda Hesser gives Masa four stars, docked to three if you're sitting at a "doubly Siberian" table rather than at the sushi bar. Her only complaint is that Takayama serves too much food for $300.
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.
Tippler's Delight and Getting Lucky
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco is joined by Brian MacGregor, bar director at Wingtip SF, who shows off his lucky creation, the Tippler's Delight.
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.