hither the chef-driven restaurant, the stand-alone room blossoming from a former dry cleaner or sports bar or neighborhood pharmacy? It's a declining species, the small room crowded with tables and stone accents and a chef in pressed whites leaning at the edge of the open kitchen, wiping plates and arranging frill. Sometimes the chef steps away from the expedition deck and dispenses air kisses and guffaws, catching the taste of future catering gigs in the corners of his upturned grin. His seated court hails his culinary miracles and the edgy strokes of interior design genius bankrolled by... More >>>
What makes executive chef Tom Fleming's hanger steak so bloody good is the blood.