It isn't Easy getting everything right, but it's definitely possible. Once in a blue moon a restaurant assembles the total package: the right concept for the times, a well-executed menu, stylish décor, seamless service, all for a price that makes...
Yankee Pier, a burgeoning concept from Lark Creek Restaurant Group, is about as different from a McDonald's as you can get; still, both brands are aiming for the same target audience: families. It's just that Yankee Pier has taken a decidedly...
One thing you don't know about me is that my jacket got attached to the ski lift when I was young and I got dragged halfway back down the hill. Now I'm afraid of skiing. I'm most proud of opening my first restaurant, Scylla, though I'm not sure...
You've got to hand it to Daniel Boulud, and not just for his legendary cooking talents, either. It's for the skillful way he handles the entrepreneurial aspect of the restaurant business. Boulud's most recent coup: adding an international...
Not that all the winners of the major Beard Awards weren't worthy of their honors. But only 2007 RH Rising Star Nate Appleman from San Francisco's A16 was able to break through New York City's culinary hegemony at the 2009 awards ceremony. He was...
If you need any more evidence that gourmet burgers have become firmly entrenched in the full-service mainstream, you can find it by paging through either of the two terrific books we're reviewing this month: Hubert Keller's Burger Bar: Build Your...
