Casino Boogieing With Jose Garces at Revel
On the eve of Amada's opening in Atlantic City, Grub Street caught up with the Iron Chef for chat.
Grub Street
All Grub Street Philadelphia Posts Tagged:
‘interviews’
Showing 1-19 of 19 posts
Pliny the Younger: Is It Worth the Wait?
Is it really worth taking time off from work, waiting in line for hours and paying to drink small pours of the seldom-seen beer?
Marcie Turney Talks Tapas, ‘Carmen’ and What to Expect at Jamonera
The new Spanish tapas bar from Barbuzzo's owners opens this weekend.
Joe Beef’s Frederic Morin on His New Book, Billionaire Farmers, and Cheesesteaks
We caught up with Frederic Morin, one-half of the team behind Montreal's super-popular Joe Beef.
Il Pittore Finally Comes to Life, Bringing With It a Return to Sophisticated Dining
The new restaurant is a collaboration between Stephen Starr and his longtime menu development director, Chris Painter.
Kevin Sbraga Talks Top Chef, Life Changing Experiences, and Inspiration For His Restaurant
The Top Chef winner's restaurant debuts Saturday.
Garces Alumni Open Cantina Feliz Tonight
Owners Tim Spinner and Brian Sirhal talk about Cantina Feliz.
Tweed's Edward Bianchini Reveals Plans For a Boutique Hotel
With Tweed complete and up and running, Bianchini is returning to his initial plans.
Say Adios to $25 Entrees and White Tablecloths at Xochitl
The Headhouse Square restaurant is getting a facelift and a new menu
Fork Chef Terence Feury Keeps Cooks in Line with His Tasting Spoon of Terror
"What the hell? I'll have another pork sandwich today."
James Chef-Owner Jim Burke is the Underdog at Bocuse D’or
The Philly chef will compete in the Bocuse d'Or USA Finals
Zahav's Mike Solomonov Balances His Fondness for Schmaltz-Fried Latkes By Eating Apples and Carrots
"I ate a really sh***y pear earlier today and I was like, everyone has to take a bite of this, it's awful. Just so I don't have to suffer by myself."
Square 1682 Chef Guillermo Tellez Reveals the Benefits of Working at Both IHOP and Charlie Trotter's
"In all my travels, I've been in restaurants where the food is incredible, but the service has been like, you know, kind of weird."
Village Whiskey's Dave Conn Considers Stuffing a Roast Pork Sandwich in a Sausage
A Q&A with Village Whiskey's chef de cuisine
House Accounts: Financially Unsound or Genius Hospitality Move?
Are house accounts still around?
From Food Writer to Restaurateur with a 'Hot Chefs' Detour
Food editor becomes a restaurateur after marrying a chef
PLCB Chief Talks Wine Boutiques, Partnering with DiBruno Brothers
Talking with the PLCB's head honcho
