The 20-ounce rib eye is a special of the house. The Chateaubriand and 32-ounce tomahawk are both for sharing.
Continue reading
“When I was 21 I came back to Holland and I opened my first restaurant,” says chef Jim de Jong as we chat in the arched dining room of Restaurant de Jong in Rotterdam.
Continue reading
Bearded chefs busy at work and the background buzz of relaxed conversations provide my first impressions of Ayden Kitchen and Bar in downtown Saskatoon, in the Canadian province of Saskatchewan.
Continue reading
La Soupe Populaire is a fashionable restaurant with a hip, post-industrial vibe and menus by Michelin-strarred chef Tim Raue. Michael Jaeger and his team work in the kitchen, preparing traditional German dishes with a creative edge.
Continue reading
Within the dining room of the Carlton Ambassador Hotel, in the Dutch city of The Hague, I was served a gourmet meal prepared using products from The Vegetarian Butcher.
Continue reading
Anyone who hasn’t yet been to Salzburg might be forgiven for associating the Austrian city with just two things; Mozart and The Sound of Music.
Continue reading