In a thriving economy, we'd call Scottsdale restaurateur Peter Kasperski's grand plans to expand one of his eateries (Sea Saw) and open three brand-new ones (Mexican Standoff, Shell Shock, Confection) "ambitious." Reeeally ambitious. These days, as the SouthBridge spaces for his unopened businesses sit dark (oh god, the rent!), the guy seems incredibly overextended.
A piece on AZCentral today reflects the dire situation. It's not surprising to hear that Sea Saw chef (and James Beard award-w
The tiny counter at RakuI don't get people who hate Las Vegas. What's not to love about a city devoted to modern-day Roman-style excess, with interesting restaurants at every turn? I just got back from a long weekend there, and I can't think of any better destination to take you far away from the daily b.s. in a short amount of time.
I love the fantasy of it, the sheer variety of foods, the way you can stroll through a casino and browse fine-dining menus as if you were window s
Sea Saw chef Nobuo Fukuda's cutting-edge sashimi creations and luxurious omakase dinners have earned him not only legions of devotees, but a prestigious James Beard "Best Chef: Southwest" award. And since the opening of NOCA last August, chef Chris Curtiss has gained a cult following for his stunning crudo dishes and innovative seafood presentations -- along with a "Best New Restaurant" semi-finalist nod from the James Beard Foundation.
Put the two of them in the same kitchen, and you
Seems like lots of restaurants pick weird nights of the week to offer any freebies. But chef Vincent Guerithault -- a semifinalist for a James Beard award this year! -- knows that we really like to hit the town on Fridays and Saturdays, so he's giving us extra incentive to swing by his legendary Camelback restaurant.
From 6 to 10 p.m. every Friday and Saturday, Vincent's now features live entertainment and complementary hors d'oeuvres. Swing by 3930 E. Camelback on Fridays to cat
Everybody's a freakin' genius celebrity chef in this town. Right?
I just happened to look at the Twitter profile of a local chef who's apparently been fed a steady diet of baloney about his alleged greatness, and now seems high on the fumes of his own b.s.
Said chef pompously refers to himself in the third person in his bio, which has had me laughing my ass off for the last half hour. His "talent exceeds his years," he writes. "As one of the Valley's youngest chefs
