#chef-joseph-g-randall

#chef-joseph-g-randall

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

Chef Ivy Stark began with the Korean condiment, creating a ssamjang marinade and brushing it on extra-firm tofu before roasting it in the oven.

"We eat in the bar and have a glass of wine and a truffle pizza. We love that."

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

"It's a really fun, tangible piece," says GN Chan, co-founder of Double Chicken Please, which has won acclaim for its culinary-themed cocktails and design aesthetics. "During and after COVID, every menu became a one-pager or a QR code. It's time to bring something tangible back that you can interact with. It's really satisfying. It was designed to be fun."

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

"It has a more modern cuisine, and it caters more to a Gen-Z Asian American crowd," said one college-age diner, who gave her name as Eris, during a recent weekend.

"The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill."

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

"The best martini bar in the world belongs in New York City," Kim says, emphasizing his commitment to elevating the martini experience.

Take what you've got and make it work for you.