It was a miracle Shane didn’t win — ‘cuz Shane Miracle’s almond crusted halibut with glazed turnips was mighty fine indeed (if a tad overwhelmed by the turnips). As was Brian Silva’s bacon-wrapped pork tenderloin with a vegetable hash of tiny, rounded, cut veggies that had to take him (and his mentor – uber-chef Carlos Guia) all day to prepare.
Category: Chefs
YAGYU, MARU and GARFIELD’S – An Eating Odyssey
I know, I know, we swore off beef eatin’ entirely a week ago. But then we cruised by Yagyu Yakiniku:… and that’s all they serve. So we hunkered down with some spectacularly marbled cuts of sirloin and rib-eye, had a cold brewski or two, and then hightailed it over to Maru:…where it’s practically an insult not to partake of bulgogi or some falling-off-the-bone beef ribs.
Enough is enough…we said to ourselves.
But then the next day, we found ourselves at Garfield’s, and wouldn’t you know it, Chef Jean-David Groff-Daudet puts out some beefy chuck top blade steak before us (plus some lamb in a pastry crust):…and it would’ve been downright unneighborly to refuse.
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Restaurant Week 2009 – CRAFTSTEAK, FIAMMA NOB HILL, French Chefs and Bodacious TaTa’s
When uber-chef Gregory Gorreau wasn’t busy macking on mega-hot hostess/babes Monday night at Studio 54, he accompanied ELV on a food crawl through the MGM.
Needless to say, the joint was jumpin’ and the restaurants were packed.
And while ELV was busy with Carlos Buscaglia’s steak skewers, Matt Seeber’s grilled quail and fennel salad, and Nob Hill’s superlative fondue, he (Gorreau) concentrated on a couple of other things.
‘Cuz French chefs are like that.