World cuisines have evolved: 30 or 40 years ago, fewer people were traveling broadly just for the purpose of food. The global food cooked in America was followed to the letter a little more; chefs were less daring.
Sam Hellman-Mass, chef/partner at Odd Duck in Austin, Texas, couldn’t shake off the realization that his staff turned people away when the restaurant closed between the hours of 2:30 and 5 p.m.“People just wanted a bite to eat and not a full meal.
The success of any restaurant ultimately lies in the food. Is it creative? How does it taste? How is it presented? But the food is a function of the creativity and talent of your chef—the master of your kitchen.
For San Diego seafood institution the Brigantine, the road to a new menu began with an old website.The Brigantine is one of those restaurants that’s been around for quite a while. Founded in 1969 by Mike and Barb Morton—and now run by their son Mike Jr.
Clippers in one hand, I duck under the vines, snipping bunches of Cabernet Sauvignon grapes. Sweat rolls down my neck. It’s not easy to find these grapes. Gnarly branches and rough leaves scratch my bare arms.