Grilled strip loin with fava-bean mash, piperade, poached egg and bordelaise sauce
by David Hagedorn | Photography by Greg Powers | DC magazine | December 22, 2014
The W Hotel, a Starwood Hotels and Resorts property, has been a tricky sell in Washington since it opened in 2009. It’s a neon-pink brand in a navy-blue town. A lobby with purple lighting, zebra upholstery, silvery sequined pillows and the low thump of house music suits the fashionista crowd, but what about the buttoned-up lawyers, lobbyists and White House staffers just around the corner?
by Amy Finley | Photography by John Dole | Riviera San Diego magazine | December 22, 2014
I like white tablecloths. For my 10th birthday, my father took me to 10 Downing Street, a long-since disappeared basement resto at the World Trade Center that once epitomized elegance in downtown San Diego. I ordered shrimp. The place settings sparkled. The tablecloths were snowy. I felt incredibly grown-up and sophisticated.
I still feel that way dining downtown at the Grant Grill.
The Duck, Duck, Duck entree features duck fried rice, a fried duck egg, duck confit, duck meatball soup and duck breast with citrus jam.
by Jen Karetnick | Photography by Michael Pisarri | Miami magazine | December 22, 2014
While promoting his TNT show, On the Menu, some weeks back, Emeril Lagasse made headlines when he told journalists: “I can’t charge $300 a person in my restaurant or I would not be in business.” The quote got heavy traction, but I don’t think—in fact, I know—Masaharu Morimoto, possibly the world’s first superstar chef due to his appearances on Iron Chef and Iron Chef America, would agree.
Muddled Stew with braised pork belly, clams, Gulf shrimp, red snapper and crab, topped with a 13-minute egg
by John DeMers | Photography by Julie Soefer | Houston magazine | December 22, 2014
Mark Holley spent decades cooking in Texas and Louisiana, always as a tribute to his dad from Kentucky and his mom from Georgia. And when his last gig cooking for somebody else came to an end, and an opportunity to cook for himself arrived, he doubled down on down-home and hit the road to South Carolina and, again, Georgia, to bone up on his already considerable Southern-states expertise.
The semisweet lemon goat cheese icebox pie, topped with roasted meringue
A Taste of Southern Hospitality
by Rachael Abrams | Photography by Jill Broussard | Modern Luxury Dallas magazine | December 22, 2014
Thirty minutes north of Dallas, McKinney Avenue Square just became cozier. Enter Harvest, where quaint rattan swings hang from the outdoor dining area in front, and the elegant combination of velvet upholstery, wood paneling and dimmed light showcases farmhouse chic done right. Thanks to chef Andrea Shackelford, diners get a taste of real farm-to-table food and true Southern hospitality.
Housemade duck-egg spaghetti with a creamy pork sugo
by Lisa Shames | Photography by Anthony Tahlier | CS magazine | December 22, 2014
When it was announced that Henri, Michigan Avenue’s jewel-box French restaurant, was closing after four years to make way for a more casual Italian spot, I was apprehensive. Reconcepting is rarely a good sign, and so often what appears when the brown paper comes down is a disappointment. Turns out I had worried for nothing. Less than eight weeks after Henri closed, Acanto appeared in its place, so polished it seemed like it had been there all along (excusez-moi, Henri).
Chef Chad Anderson’s rèsumè includes working at Atlanta hotspots such as Rathbun’s and The Optimist.
A Mighty Oak
by Wendell Brock | Photography by Meredith Fleming | The Atlantan magazine | December 22, 2014
Where in Atlanta can you drape your neck with Kendra Scott baubles, chisel your abs at Exhale’s Core Fusion Barre class, and cut pirouettes at a holiday ice rink before retiring to a world-class steakhouse for a glistening slab of rib-eye?
LE BON TEMPS
Chef Will Nolan, of the Viceroy Snowmass, now also oversees Ricard, where he’s spiced up classic French bistro fare with a Southern twist.
by Laurel Miller | Photography by Chris Council and Emily Chaplin | Aspen magazine | December 22, 2014
It’s exceedingly rare for a brand hotel to manage and operate an independent restaurant, but when the opportunity came up to take over Ricard—the Snowmass Village bistro opened just last winter by Los Angeles-based chef Tim Goodell—the Viceroy Snowmass jumped. In late June, Ricard reopened with the Viceroy’s executive chef, Will Nolan, at the helm.