Sick dog the other night, so we couldn't make our reservation atThe Grey to eat. Instead, Chef Erik pulled together some take out for us. Lamb roti, smoked chicken, Mac & Cheese, winter salad, and rice and peas. It was fantastic. Thank you Erik and team!!!!
My very favorite part of being in the wonderful, wonderful world of restauarants, after our team, is when someone like Emilio says 'taste this.' Humbling. Top 5 joints anywhere in the world.
It was a hoot talking to our friend Kayla Stewart, for Eater.com, about some of Mashama's and my favorite places to find (and crush) food in Paris - like closing down Brasserie Lipp after a late night of service at our new resto, L'Arrêt. Classic, delicious, and the team totally gets humor, hospitality, and friendship. Link in bio.
You dont expect a Chef named Pierre Gagnaire to have a neighborhood joint, but his Italian spot, Piero, on the rue du Bac, is exactly that. The team is one of the best in the biz; hospitality at its finest. And, sardines with roasted eggplant on toast...
...well, you can't go wrong with that.
#welcomingstrangersasfriends #piero #pierregagnaire
Who are the regulars at The Grey (@thegreysavannah ) restaurant? Johno Morisano (johnomorisano), managing partner, answers immediately. Sponsored by Resy.
Listen to the full This Is TASTE episode at link in bio.
The views expressed in this podcast are those of the speakers – not Resy - and do not constitute professional advice.
In his most recent review, @aleclobrano meets two expat American chefs in the capital and tips a rising southern talent for Michelin stardom…
📍L’Arrêt by the Grey, Paris
Full review on our website.
I had a really interesting conversation with Josh Kopel, recently. His Podcast, Full Comp, is the real deal in terms of the insider dope of what is going on in the restaurant industry. For those of us who work in it, we know it's a little scary at the moment with team-building, COGS, trepidation in our guest-base, etc., etc. Josh and I hit on all of these topics and more, including what it has been like opening a place in Paris. Give a listen. Link attached above.
