As I started writing this review, I realized that some of our restaurant choices during our mid-Atlantic trip seem inconsiderate toward our vegetarian. The reason I thought this is that the Corner Stable is a barbecue restaurant. However, in my experience, many barbecue places have a decent fish dish on the menu, and our daughter enjoys fish. For the rest of us, slowly cooked, smoky meats were our lure.
Like any area, there are debates over which restaurant has the best Italian, best barbecue, etc. Corner Stable is one of two in the Baltimore area known for its barbecue. Decorated
Posts Tagged ‘restaurant’
Chef Chris Gatto
by TT on May 16th, 2012 | Chef Interviews
We've traveled across the country from west to east, learning about spring menus at many fabulous restaurants. It seemed appropriate to end this article series with a restaurant that has locations in multiple states. We were able to speak with Chef Chris Gatto, the executive chef for Uno Chicago Grill. Originally known for their deep dish pizza, this restaurant offers so much more.
When I spoke with Chef Gatto, he was working in the test kitchens for Uno, located in Boston, Massachusetts. It was interesting to learn about the wide variety of food items available. We focused our conversation
When I spoke with Chef Gatto, he was working in the test kitchens for Uno, located in Boston, Massachusetts. It was interesting to learn about the wide variety of food items available. We focused our conversation
Chef Adam Hervieux
by TT on April 19th, 2012 | Chef Interviews
From Orlando we move even further south to Singer Island. On this coastal island you will find 3800 Ocean, which is located within Palm Beach Marriott Singer Island Resort & Spa owned by Urgo Hotels. In addition to enjoying beautiful seaside views, you will also find yourself amazed at the fabulous cuisine here, which is part of their all new Collaborative Kitchen menu.
To learn more about the menu at this restaurant, I spoke with Chef de Cuisine Adam Hervieux. A native of New England, he joined the 3800 Ocean team this year. Having graduated from the Culinary Institute
To learn more about the menu at this restaurant, I spoke with Chef de Cuisine Adam Hervieux. A native of New England, he joined the 3800 Ocean team this year. Having graduated from the Culinary Institute
Chef Gregory Wiener
by TT on April 2nd, 2012 | Chef Interviews
Our journey through the US moves us in a nicely themed manner from the Golden State to the Copper State. We will be staying in this new destination for two interviews, starting first in the city of Tempe. Here we were treated to the culinary delights of Chef Gregory Wiener, Executive Chef at Top of the Rock. This dinner-only restaurant offers fabulous views of the Valley of the Sun (aka Phoenix metropolitan area) to enhance your dining experience.
Chef Wiener graciously answered all of our questions in our mission to learn more about their spring menu.
TT: How many new
Chef Wiener graciously answered all of our questions in our mission to learn more about their spring menu.
TT: How many new
Chef Steven Snook
by TT on March 26th, 2012 | Chef Interviews
In order to fully embrace spring, the Think Tasty crew has decided to interview chefs across the USA to learn more about their spring menus. Each of these chefs has graciously shared sneak peeks of their spring-only menu items. Even if the weather is chilly and gray where you are, these seasonal highlights should add a little warmth and vibrancy.
We start our interview series with Chef Steven Snook, Executive Chef at the Kenwood Inn and Spa, located in Kenwood, California. The menu which Chef Snook has shared with us is the April prix fixe menu, aptly titled Ode
We start our interview series with Chef Steven Snook, Executive Chef at the Kenwood Inn and Spa, located in Kenwood, California. The menu which Chef Snook has shared with us is the April prix fixe menu, aptly titled Ode
