The Smash potato with peas, carrots and Brussels sprouts with a 6-ounce fillet
by Wendell Brock | Photography by Sara Hanna | The Atlantan magazine | October 23, 2013
At this point in his fabled career as a chef and entrepreneur, Tom Catherall knows a thing or two about what people want in a restaurant. A man in his “prime,” a man who has “twisted” and “shouted” his way around the town’s dining scene for three decades now, he has few insecurities and little to prove. With a 14-restaurant portfolio that includes time-tested faves such as Lenox Mall’s Prime, Phipps Plaza’s Twist!
Buttermilk-fried quail in a spicy red pepper-almond sauce
by Kersten Deck | Photography by Anais & Dax | Riviera San Diego magazine | October 22, 2013
A win in North Park, another in Encinitas... where else but Del Mar would one go to round out a trifecta? Matt Gordon, the extremely likable chef behind Urban Solace and Solace and the Moonlight Lounge, chose Flower Hill Promenade—itself a hot ticket, thanks to $30 million in renovations—for Sea & Smoke, already a big sis to its elder siblings with a whopping 220 seats.
At its finest, the art of watchmaking strikes a delicate balance between honoring centuries-old tradition and exploring cutting-edge innovation. Read More »
Think of Kitchen LTO as Buddhism on a plate. In Buddhism, a desire for permanence and resistance to the inevitability of change are at the root of all suffering. We crave stability and permanence, even though they cause pain. Hence, we miss the plus side of change: Because of impermanence, everything is possible. Life itself is possible.