Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
I probably use my chef’s knives more than any other tool in the kitchen. I’m not married to a particular brand, because they all work, they all have sharp blades.
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
If you aren’t nervous about your passion, you aren’t passionate about it.
Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes – firmness means the inside is dry – and they’ll stay softer longer if you don’t refrigerate them.