Gerard Craft Talks His New Fast-Casual Restaurant, Porano
As the man behind some of St. Louis' top restaurants, Gerard Craft has long been an advocate of the slow-food movement and an opponent of fast food. However, he's hoping to find a way to combine the two in his latest venture, Porano Pasta & Gelato .
Reader: Italian food Is All About Simplicity...Which I Didn't Find at Sarto's
One of the thrills of a dining scene as mature as Denver's is that chefs who could helm destination restaurants reach out to neighbors instead, Gretchen Kurtz writes in her recent review of Sarto's . But so far chef-partner Brian Laird's food at Sarto's is less straightforward than its mission of creating a "community-driven eatery," she says.
Bacaro L.A. is brimming with good taste
Located off of Hoover between 23rd and 24th St and packed tightly between other restaurants and cafes lies a hot spot for authentic, Italian cuisine. Being in walking distance from campus, Bacaro L.A. welcomes guests with a refined menu and a quaint, hip environment.
Phil's Inn brings spirit of Italian cuisine to Port Clinton
Phil's Inn brings spirit of Italian cuisine to Port Clinton Phil's Inn has a become a 67 tradition with Italian food ghoulishly delicious Check out this story on portclintonnewsherald.com: http://ohne.ws/1Bx2WcQ According to Amy Magi, manager, the spirits of her brother and father reside at the mom-and-pop Italian restaurant. To investigate this suspicion, Amy and her mother, Joyce Magi, the owner, sent for the Weston Paranormal Group.
Celebrity Chef Bliss: Brunch With Todd English, Lunch With Michael Chiarello, Dinner With Morimoto
I have been a writer, publicist and world explorer for over 30 years. I am highly experienced in exotic travel and adventures and have been lucky to work and travel with some of the biggest celebrities and corporate executives.
First taste of Italic: New rustic italian restaurant opening soon in downtown Austin
Italic, the Italian endeavor from the ELM Restaurant group , is just a few short weeks away from opening its doors at Sixth and Colorado streets, but the inspiration has been years in the making. Chef Drew Curren and Beverage Director Craig Collins met years ago while attending a two-month academic program in Italy.
Opened in 1999, and chosen by Gourmet Magazine in 2000 as one of "America's Best Restaurants," Johnny's Half Shell relocated to its present Capitol Hill location in September 2006. Renditions of Chesapeake and Gulf Coast Seafood remained the kitchen's focus, and the restaurant's new home maintained its homespun conviviality. Said Washingtonian Magazine, "The capitol dome shines in the background, a reminder of the new, more serious-minded neighbors who come here. But Johnny's still feels like home." In September 2007, New York Times dubbed the new venue a "Capital Gain" for Washington, DC.
400 N. Capitol St. NW
Washington, DC 20001