Category: Chefs

ANDRE’S Again

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When André Rochat closed his namesake restaurant downtown in 2009, it’s safe to say that nary a tear was shed around the ELV offices.

The story of the cheesecloth-skinned chef tossing me from Alize (one of three restaurants he once owned) in 2002 is pretty well known in our humble burg, and we never tire of showing the (mostly) rave review/profile we wrote about him (in April 1999) that inexplicably set him off and led to our banishment. (Yes, we didn’t care for a few items, and felt some wine bottles were massively overpriced, but on the whole, we sang his praises left and right.)

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Going Gaga For the Good Stuff at GELATOLOGY

Great gelato is harder to find than an oenophile with a healthy liver, or a gambler with a solvent bank account.

Finding mediocre gelato is easy. It’s everywhere you see the word “gelato.” It’s in malls, it’s in shopping centers, it’s in restaurants. Gelato is everywhere these days, and everywhere you see gelato you can bet dollars to doughnuts it came from a box, a mix, or a factory.

How can you spot industrial gelato? Easy. Just look for wild and exotic flavoring gee gaws:

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….and/or swirling syrups:

GelatoA

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