Whereas when I first started, it was like, let's do everything with everyone and let's show up at every event and let's talk to every shop and let's do everything.
King feels like the kind of neighborhood restaurant you might call your own if you lived in Bologna, Italy, or Roussillon, France, where a windfall of shellfish winds up in a Provençal stew paired with charred toast and garlicky aioli, and where the first peas of spring pop with mint and toothy ribbons of mandilli pasta.This food is simple, it's guileless, it's astoundingly good.
In an age of gilded lilies, de Boer and Shadbolt offer a radical reminder that before food dazzles, it needs to do something much more human: It needs to nourish.. 02. of 10.Kevin Tien—Himitsu, Washington D.C.. Landon Nordeman."Our restaurant isn't Japanese; it's not Vietnamese; it's not Southern.
It's all of those things—everything I love on a plate.As long as I continue to grow, my food is going to grow with me.".
Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.
For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.Finally, cooked beans — both whole and pureed — go in, thickening and tightening the soup into a porridge.. Leonti served many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context.
His restaurant's fare was big-city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king.I asked him about the restaurant's tightrope walk between high and low.
"What is luxury?Luxury to a few is foie gras or truffles," he says.