Fired up for suckling pig, a Spanish tradition

Fired up for suckling pig, a Spanish tradition

On any given day in a 14,000 pound, wood-fired oven from Spain, suckling pig roasts for hours at the Bellmónt Spanish Restaurant of Florida. The savory aroma fills the Coral Cables kitchen with tradition as recipes and methods dating back to 18th century Madrid come alive in the hands of entrepreneur restauranteurs Sergio Catalina Bellmónt and his wife Claudia Romero. “It was our mission to have traditional cuisine on our menu and to cook in the wood-fired oven we brought…

Read More Read More

Four generations of good eats

Four generations of good eats

From the days of horse-drawn carriages and hand-cranked telephones, Inman Square in Cambridge, Mass., has been remaking itself. But no matter how tangled the streets have become with cars and cyclists vying for space, or how many businesses come and go, a delicatessen founded in 1919 by an Eastern European immigrant remains; rooted in the heart of the square. “We’re a fourth-generation business started by my great-grandmother Ma Edelstein,” says restauranteur Gary Mitchell. “She was a pioneer who grew her…

Read More Read More

Fame in the food biz, one star’s secret

Fame in the food biz, one star’s secret

Long before she rocked a Dr. Pepper aioli with shallot rings and microgreens on popular TV show Top Chef Masters, California cooking star Suzanne Tracht found a way to make magic with simple ingredients, and with a twist. The longtime owner of the famous Jar Restaurant in Los Angeles, Tracht says her approach to cooking is much like the challenge she faced on Top Chef in 2013. “When you’re cooking in a busy kitchen, the first thing you have to…

Read More Read More

Sports café is a technical knockout

Sports café is a technical knockout

TKO Malley’s Sports Café in Scituate, Mass. has been winning round after round since they entered the culinary ring back in 1994. “It’s a knockout restaurant with knockout views and knockout food,” says General Manager Rich Lenahan. But the fun, food and ambience of the 140-seat restaurant on the harbor did not just happen by chance. It has honed itself into a lean, mean fighting machine. One that stands the test of time, competition and other challenges. Lenahan explains in…

Read More Read More

Service is key to happy foodies

Service is key to happy foodies

Everyone’s a critic in the world of food service. Or a hobby chef. Or a foodie. Keeping those sophisticated, even somewhat demanding taste buds happy, is what inspires Peter Raimondi to lead the charge to provide great food and service at eight hotels within hospitality industry leader, Highgate. As the Complex Director of Food & Beverage at Park Central Hotel, the buck stops with Raimondi for every bar, restaurant, and in-room dining experience at locales from New York and New…

Read More Read More

Despite challenges, the beat goes on

Despite challenges, the beat goes on

Robyn Quattlebaum was polishing the bar at his new restaurant when he flipped on the TV news and was rocked back on his heels. On a beautiful September day in 2001, Quattlebaum and his wife Michele were just getting ready to throw open the doors of their new restaurant, the Driftaway Café, when their excitement turned to shock, then horror. “Everybody remembers where they were on Sept. 11. That was the night of our grand opening,” says Quattlebaum. “I spent…

Read More Read More

Wild idea keeps bakery bustling

Wild idea keeps bakery bustling

Mark Handman tells everyone to try the same experiment the next time they dine out. Instead of letting the server clear empty plates with usual alacrity, hang onto them instead. Politely shoo the server away, and see what happens next. “What you’ll probably find is that you’ll sit there longer, have a better time, and your attention will turn from being solely focused on the food, to your dining companions,” says Handman, co-owner of ridiculously successful Wild Wheat Bakery &…

Read More Read More

Vacationland grill house rocks lobster & more

Vacationland grill house rocks lobster & more

In the state that calls itself Vacationland, where the very best lobsters are farmed, and the windswept seashores beckon, sits a rustic, sophisticated restaurant that exists to pamper and to serve world-weary travelers. “We want everyone who enters … to feel like they are visiting our home,” says Margaret Duplessis, assistant GM of the Royal River Grill House of Yarmouth, Maine. Rough-hewn wood beams, smooth granite counters, and waterside fire pits overlooking a peaceful harbor add to the ambience of…

Read More Read More

Attracting diners in city with more seats than residents

Attracting diners in city with more seats than residents

In a “crazy competitive food town” on the Seacoast of New Hampshire, the number of seats for prospective dining patrons now outpaces the actual population of the city. That statistic, first reported in 2013 by local newspaper the Portsmouth Herald posed the question in its headline of the Sept. 4 story outlining the restaurant boom: “Is Portsmouth being overrun by restaurants?” Reporting that the city had 156 food-service permits issued that same year, and that the city itself had 22,417…

Read More Read More

Anna Maria: Chef to the stars

Anna Maria: Chef to the stars

Anna Maria Santorelli, the feisty female chef who once cooked for celebrities and dignitaries at New York City’s Gracie Mansion before fulfilling the lifelong dream of opening her own restaurant in 2006, knows how to pull culinary delights from a pressure-cooker kitchen. After working 12 years for Gracie Mansion in greater and greater roles, ultimately achieving the title of Executive Chef, the native of Italy continues to strive for and achieve her American dream with each Eggplant Parmesan she prepares,…

Read More Read More