Category: Chefs

Our Usual at BEIJING NOODLE #9

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The food at Beijing Noodle #9 is so delicate, polished, and hyper-delicious, it’s almost scary. Chef de Cuisine Li Yu and his cooks present Chinese food on a level most Americans are unfamiliar with —  taking classics like kung pao chicken, black pepper beef and soup dumplings and elevating them to an almost pristine level of refinement that you will not find outside of a formal Chinese banquet. (For the uninitiated, Chinese banquets represent the ne plus ultra of their cooking arts.)

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Eat This Now – Caloric Concupiscence at TABLE 10

Heat got you down? Looking for a deeply satisfying summer-y dish that combines the best of cheese-y macaroni with big chunks o’ lobster? Then Sean Roe’s lobster mac ‘n cheese at Table 10 is just what the doctor ordered.

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“But ELV,” you’re probably thinking to yourself right about now, “what should I end such a stunning lunch with…especially if I’m feeling fit and thin and ready to lap up some Lagasse lusciousness?”

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Sockeye to Me at AMERICAN FISH

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When it comes to salmon, the more natural the better. Farm-raised “Atlantic salmon,” besides not tasting as good as wild, also messes with Mother Nature by fouling the environment and, in some cases, producing a genetically-modified species that looks like the fish equivalent of Barry Bonds’ love child with Mark McGwire.

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