Culinary Confession: When I go anywhere to eat, it's really tough to not be critical about what that restaurants are doing: the service, the seasoning, the preparation. I wish I could kind of undo that as a person in the industry. Sometimes I find myself getting trapped in being so critical that I can't just sit down and enjoy what I'm eating.
Phoenix Needs: More sincere restaurants that are food driven. I see a lot of restaurants here that are concept driven from the branding, to the name, to the look of the restaurant. Phoenix restaurants are all about flash and style, the scene and the vibe. I think the scene needs to be more about what's on the plate.
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Quiessence Style: What's on the menu is 100 percent based on what's in season, which at times is very limiting and challenging.But it's part of what we do. We absolutely celebrate what's in season.
(This was part one of our Chef Chat with Greg LaPrad of Quiessence. Check out part two tomorrow and stay tuned for a recipe on Thursday.)