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Bistro 31 Sets Highland Park Buzzing Dallas Observer During their time together at the Mansion, Fearing exposed Brandt to a new level of refined French cuisine. John Tesar from New York City ran the kitchen next, and then Bruno Davaillon. Each chef's style left an imprint on Brandt's cooking, ... |
 Eater National | Andrew Carmellini's American Cuisine Eater National New York chef Andrew Carmellini on the current state of American cuisine: "When new American cuisine started 20 years ago, it was more about French cooking with 'local' ingredients, but it was more of a construct...The way I approach it is just making ... Andrew Carmellini, Chef at the Dutch, on the State of American Cuisine |