Yes it is expensive but the service and bar menu vary fairly priced are awesome. I over heard a manager say that the...
To continue celebrating 20 years of Chowhound, we’re hosting Cal Peternell on the 23rd edition of Table Talk. Ca...
Why cookbooks can actually be money-losers for chefs courted by publishing houses. A pretty interesting look into the...
Hello! I'm having a hard time choosing which of these pastry schools to apply to, considering both are pretty good. I...
Any updates on 5200 Restaurant at Heritage House in Little River? Star chef Maegan Loring started as executive chef a...
Anyone remember Chef Chandler? In the eighties he held reign during dinner hours at Tim's Tavern in the South End. ...
Some of you may be familiar with my "world-famous" chef pronunciation guide over at gentlemangourmand.com. I just go...
We're excited to host Fuchsia Dunlop on our twelfth episode of Table Talk. Fuchsia Dunlop is a cook and food-writ...
We're excited to host Sohui Kim on our eleventh episode of Table Talk. Chef Sohui Kim was born in Seoul, Korea an...
We're delighted to host Lidia Bastianich on our tenth episode of Table Talk. Lidia is the chef/owner of four accl...
I was wondering, does a chef have to like eating anything? When does personal preference make you not open-minded eno...
For those of you who had his cooking at Debu Saha's Biryani House, he is no longer cooking there. The new guys kept t...
Any news on Racha Bassoul? Has she disappeared? Does she work in a kitchen? In a traiteur? Is she a secret agent work...
Has anyone heard of him surfacing yet? After the odd, quick ending of Franco's I haven't been able to get wind of hi...
Welcome to our sixth Table Talk episode! In this occasion, we're delighted to host Nicole Plue, Director of Pastry Ar...
Just curious to those who has experience with commercial food processors in their kitchens. Can it replace the work o...
Hey there. Wondering if anyone remembers an article from Eater New York: It had a graphic of a web, showing many fa...
Sam was such a great guy.
This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit a...
We used to have lots of fun visiting the Blue Strawberry in Portsmouth, NH many years ago. We still use the Blue Stra...