“We have never had a bad day in our business,” Helou said. “We do it home-cooked and from our hearts.” Chams offers dine-in or carryout service from 11 a.m. to 8 p.m. Monday through Friday. The restaurant is closed on weekends. Helou, 53, said the restaurant runs on three main ingredients: garlic, lemon juice and [...]
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It’s no secret that 2009 was rough for restaurants—“It’s a year a lot of restaurateurs are happy to see go,” says C5’s Ted Corrado—but with the new year almost a month old, optimism is back on the table. We talked to some of the city’s top chefs about five culinary trends for the coming year. [...]
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Born to a traditional, Greek, party-loving family on Long Island, Psilakis credits his mom’s love of Mediterranean flavors and his dad’s love of the grill as his greatest influences. But he didn’t go all C.I.A., like many great chefs. Nope, Psilakis earned a degree in accounting and finance, then started waiting tables at T.G.I. Fridays [...]
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Andy Pforzheimer is the co-owner of the Barcelona Restaurant and Wine Bar group in Greenwich, Stamford, South Norwalk, Fairfield, New Haven and West Hartford, and was the restaurant’s original chef. Recently he was also elected to the Wilton Board of Finance. We sat down with him recently to discuss his career and his restaurants. examiner.com
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At 23 years old, chef David Bouhadana may seem too young to be an ambassador for traditional Japanese sushi. But don’t let his youthfulness fool you: At Sushi Uo–a hidden LES den that he opened last fall–Bouhadana has embraced a nearly abandoned technique with artistic flair: serving live sashimi. The show happens every Tuesday night, [...]
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Chef Rick Hirsch, owner of midcoast Maine’s Damariscotta River Grill, has been named the Maine Restaurant Association’s 2010 Chef of the Year. Announced by the Association’s chairman of the board, Mary Dysart Hartt, the award will be presented to Hirsch at MeRA’s Annual Awards Banquet on Tuesday, March 30, at the Holiday Inn by the [...]
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Chef Ferran Adria’s decision to close El Bulli for two years is creating headlines around the world. This raises one obvious question: So what? El Bulli is a restaurant most people are never likely to eat in, and if they did they might not like it. When I dined there in 2007, the five-hour, 40-course [...]
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Sustainability and food processing don’t normally go hand in hand. That’s why sustainable, local eats are always better for the planet, because they aren’t trucked in and minimal energy is used in production. But in the past year the EPA has made a push towards energy efficiency in the food processing industry, and most recently, [...]
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The menu describes the dish like this: Colorado Lamb Two Ways. Grilled t-bone, house-made lamb merguez sausage, crisp couscous pillows, caramelized fennel, tomato coulis, preserved lemon yogurt. 24.00. But ask chef Jennifer Jasinski of Denver’s popular Rioja restaurant to describe her newest creation, and the award-winning restaurateur will sell it straight: “I think it may [...]
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With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I’m generally opposed to substituting [...]
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