Clik here to view.
“I work from my heart.” – Santosh Tiptur, Executive Chef, Coco Sala – Part I
For more photos of the interview, visit http://staceyviera.zenfolio.com/chefinterviewcocosala Passion. At a restaurant concept based on chocolate, it seemed an appropriate discussion topic. The...
View ArticleClik here to view.
“You don’t need a huge portion of food. It’s about flavor and the intensity...
Read Part I of the interview with the minds behind the chocolate-coffee concept Coco Sala. For more photos of the interview, visit http://staceyviera.zenfolio.com/chefinterviewcocosala Tiptur and...
View ArticleClik here to view.
Food is about “pleasure, joy, flavor, the experience of texture and taste.” –...
For more photos from the interview, visit http://staceyviera.zenfolio.com/potenzachefinterview By: Stacey Viera Bryan Moscatello is half the chef he used to be. No, wait, hear me out! His food is...
View ArticleClik here to view.
“This is where I find myself.” Alex Reyes, Harry’s Tap Room
By: Stacey Viera For more photos from the interview, visit http://staceyviera.zenfolio.com/chefinterviewharrystaproom The question I love to ask chefs, “Do you get tired of cooking?” was recently met...
View ArticleClik here to view.
“Culinary school is great for a piece of paper, but you have to work for top...
By: Stacey Viera Now I have a reason to go to 14th Street. Yes, this Arlingtonian admits that she will be so bold as to venture – not just across The River – but to a locale that is Green...
View ArticleClik here to view.
Brunch at Masa 14
Brunch. It’s the best meal of the week, if you ask me. And one with all-you-can-eat dishes coupled with bottomless cocktails? “You had me at ‘hello,’” as they say. After finding street parking – with...
View ArticleClik here to view.
Hill Country Barbecue Market
By: Stacey Viera Well, Hill Country, that’s some damn fine brisket. Simple seasoning. Nice and moist. If you’re a barbecue fanatic from North Carolina or other such locations where brisket isn’t...
View Article