A View to a Thrill

The frutti di mare is a seafood revelation.

A View to a Thrill

by David Hagedorn | Photography by Greg Powers | DC magazine | April 4, 2014

What do you do when you’ve just opened your second restaurant? If you’re James Beard Award-winning chef Fabio Trabocchi and his wife, Maria, you open a third. Fiola Mare, an homage to the fish and seafood of the Mediterranean and Adriatic, opened at Georgetown’s Washington Harbour in late February. It joins tony Fiola and more casual Casa Luca in the Trabocchi’s nascent conglomerate.

On a Roll

Ju/Ke is the latest for a growing foodie empire.   Read More »

The Jwalk

A pour-over of green garlic oyster chowder finishes a roasted halibut dish.

The Jwalk

by Amy Finley | Photography by Andrea Bricco | Riviera San Diego magazine | April 4, 2014

Christian Graves is a micro manager.

When the tall, bearded chef places his double-cut pork chop on the table before me and my husband, Greg, the plate is as brown as the distressed wood tabletop. Golden-crusted hush puppies the size of pingpong balls nudge the edges of the crisp-seared chop, itself several shades of umber. The plate swims in a puddle of blond pork jus that laps the edges of creamy buff-hued corn grits. And topping the chop are warm, tawny sultanas that will burst with winey sweetness at every chew.

For Pete’s Sake

Point Loma native Pete Balistreri brings home the bacon.   Read More »

Click

A photographer captures a calm in the long-awaited storm.   Read More »

Storied Design

The interior spaces created by Errol de Jager and Rick Campos speak volumes.   Read More »

Garden Party

HGTV’s John Gidding freshens up SCP’s garden party.   Read More »

Click

A falcon lands at Montage Laguna Beach, and Toshiba celebrates another classic.   Read More »

By All Means

The restaurant is modeled after a traditional oyster house and boasts a retro-chic feel.

By All Means

by Jamie Gwen | Photography by Tim Melideo | Riviera Orange County magazine | April 3, 2014

A few blocks outside of the traffic circle in Old Towne Orange stands a former breakfast joint that’s been completely renovated into a hip, cool eatery. The exterior still holds the same charm, but step inside, and there’s no mistaking you’re someplace different. It’s called Ways & Means—it was modeled after a traditional oyster house, and for shellfish-lovers, it’s paradise. Here, you’ll find sustainably caught seafood accompanied by seasonal ingredients.

The Barry Principle

Hardcore fitness, easy camaraderie and plenty of sex appeal have made Barry’s Bootcamp Miami’s new exercise obsession.   Read More »

Syndicate content