Maurice Graham Henry on the best farm-to-table restaurants in
California
The
extraordinary bounty of the farms and vineyards of California make the state
one of the best locations in the world to establish an exemplary restaurant.
Is it therefore any surprise that nearly 30% of the restaurants listed on
the
American Farm to Table Restaurant Guide are located here? Of these,
the majority are located in the greater San Francisco Bay area and the Napa
Valley. In Los Angeles, we are pleased to announce that Hatfield's reopened
in their new location on February 1st 2010
Maurice Graham Henry
February 1, 2010
Acclaimed critic Francis Bown return to The French Laundry
"You can
tell a lot about The French Laundry from the other side of Washington
Street. Do not look at the building which houses
America’s most famous restaurant. Instead, turn around and see what is
behind you. It is a cultivated area with a flagpole. Its three acres
comprise perhaps the most valuable vegetable garden in California. It
provides about a third of the produce used in the kitchen of the French
Laundry by Thomas Keller and his brilliant Chef de Cuisine, Timothy
Hollingsworth. The point is that nothing is too much trouble when it comes
to Mr Keller’s pursuit of perfection. If it means growing his own vegetables
on his own land, then he will grow his own vegetables on his own land."
Award-winning
food stylist Katie Christ visits Frances restaurant in San Francisco
"I have a
charming new neighbor named Frances. Most of us in San Francisco know about
Frances, the sweet new restaurant of chef/owner Melissa Perello that opened
a couple of months ago to a massively warm welcome."
Chez
Panisse: Best Restaurant in America?
Restaurant
critic Vedat Milor (who has dined at Chez Panisse more than 200 times since
his student days at Berkeley in the early eighties) provides an especially
insightful look at the three most often heard criticisms about the
restaurant and its cooking.
Food Snob reviews Manresa restaurant
in Los Gatos CA
The cooking,
precise and skilled, was informed by the chef’s comprehensive culinary
experiences and preferences. It was a gastronomic journey that revealed
where Kinch has been and what he has liked. Tonight, the ambience, scene and
the service, all came together with the food, to deliver an excellent and
exciting evening that was instantly and sincerely memorable.
