Meet the man who raised your dinner: LouisJohn Slagel has taken the lead in reinventing his family business, Slagel Family Farm, growing its restaurant client list to 65 from four.
A mild winter produced a glut of lobster, which is showing up in pizza, mashed potatoes, risotto and more. Read more here.
Credit: The U.S. National Archives
Cuisine is indisputably the main event at any restaurant, but even the most strident epicurean will concede that setting matters.
Chefs determine the succulence of the meal, but the environment is Karen Herold’s specialty. Read more about Ms. Herold, of Chicago-based 555 International Inc., and her creative process here.
Above: The interior of GT Fish & Oyster, which she designed
Dining Guide: Piccolo Sogno Due
At midday, bright and lively options at Piccolo Sogno Due include the cicoria ($10) salad, featuring tender grilled calamari paired with lots of fresh basil; the bold herbal background works beautifully with radicchio and an invigorating splash of lemon juice. Read more here.
Dining Guide: Cru Café & Wine Bar:
Richard Roettgen, chef at Cru Café & Wine Bar, brings a love of detail and respect for pristine ingredients to his work that pay off at the tables. Read more about the reopening of this American/Mediterranean restaurant here.
