In life, sometimes the smallest things can have the biggest impact. The same can be said for food. Instead of courses hitting your guests like giant waves crashing down, sometimes it’s better to for them to wade through a gentle stream. Variety will always liven things up and provide your guests with micro experiences.
Author Archives: Cameron Lyman
As clichee as it is, women love a man that can cook for them. Yet and still, many a dude resign themselves to simply be diners at a restaurant, letting the chef knock her socks off. While dining out is the safe and easy bet, it can come with steep expense.
Almost three years ago, Steven “Stick” Harris and Emily Ienzi opened the doors of their first restaurant Two Six Ate. Featuring a small plates menu and a kitchen that stays open until 2am (not to mention some bad ass Star Wars art and a Miss Pacman machine), they achieved hot spot status shortly after their open.
Last summer, Chef Rich Wilson and his fiancée Lindsay Gordon opened their restaurant “Segue”, in the Glebe. Backed by the guidance of established restauranteur Ion Aimers (of The Works, Za Za Za and Wilf and Ada’s), Segue received positive reviews during its run. As the name implied, Segue served as a transition phase before a massive renovation and eventual reopening as “The Pomeroy House”.
While steak tartare first gained popularity in the 19th and early 20th century, it has experienced a renaissance in modern cuisine. While the dish is rather simple to make, it doesn’t come without some serious health risks. For this reason, many diners leave its preparation in the hands of professionals. Beef tartare is daunting, delicious and evokes an instinctive sensuality that only eating raw meat can provide.
