Restaurant Eugene and Linton Hopkins, as well as a slew of Atlanta area restaurants, have come under fire from activists over their use of foie gras, a highly contentious liver dish. It’s really been a … Read more →
New York’s Serendipity 3 is known as a glorified hot dog restaurant featuring a potpourri of bites. While fairly economically by NYC standards, it does have a habit of producing some expensive grub (anyone got … Read more →
It’s been a while since I last mentioned Dan Barber, the über talented chef/owner of Blue Hill & Blue Hill Farms. The first time I brought Dan up on this blog, he was chatting up … Read more →
Dan Barber is a respected chef. He’s very big into sustainable food and Blue Hill, his famed restaurant, is actually a part of Blue Hill Farms. Last year, Barber spoke about Foie Gras, the much … Read more →