How would Oceanaire be for a business-related dinner for six to ten people? How's the food? The service? Options for non-fish-lovers? And what's the noise level like? Is it possible to hold a conversation without straining and shouting?
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.
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.
What's in your lunch box?
Lunch boxes through the decades in America (and their contents).
The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.
Ice Cream Sandwiches With the Cast of Wisdom of the Crowd
Chowhound partnered with the cast of Wisdom of the Crowd to bring Coolhaus ice cream sandwiches to the streets of LA - in celebration of the series premiere. Read more.