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Eder Montero & Alexandra Raij of Txikito in NYC

Eder Montero & Alexandra Raij of Txikito in NYC

Fav. restaurant in New York @ Columbus Circle...truly one of the most memorable meals I've ever had!

Fav. restaurant in New York @ Columbus Circle...truly one of the most memorable meals I've ever had!

Chef Kent Rathbun of Jasper's, Abacus, KB's Woodfire Grill and Rathbun's Blue Plate Kitchen

Chef Kent Rathbun of Jasper's, Abacus, KB's Woodfire Grill and Rathbun's Blue Plate Kitchen

Ah, got to try East Side King one day. The Karaage sounds especially good as well as the Poor Qui buns or the Curry buns.

Ah, got to try East Side King one day. The Karaage sounds especially good as well as the Poor Qui buns or the Curry buns.

Amanda Freitag is a N.Y chef and guest on Food Ntwk TV programming.  After graduation from the Culinary Institute of America in 1993, she took a position at Vong N.Y. working under chef Jean-Georges Vongerichten. In 94, she left Vong to cook at Verbena, under chef D. Forley. After Verbena, she traveled to France & Italy, working for a short while at L'Arpège under chef Alain Passard in 99. In '03 she teamed up with Godfrey Polistina to start west side restaurant Cesca Enoteca & Trattoria.

Amanda Freitag is a N.Y chef and guest on Food Ntwk TV programming. After graduation from the Culinary Institute of America in 1993, she took a position at Vong N.Y. working under chef Jean-Georges Vongerichten. In 94, she left Vong to cook at Verbena, under chef D. Forley. After Verbena, she traveled to France & Italy, working for a short while at L'Arpège under chef Alain Passard in 99. In '03 she teamed up with Godfrey Polistina to start west side restaurant Cesca Enoteca & Trattoria.

Chef Sean Brock of McCrady’s in Charleston had been on our radar screen for a long time – long before he won his recent James Beard Award for 2010 Best Chef Southeast. He works as a dedicated, modern “farm to table” chef.

Chef Sean Brock of McCrady’s in Charleston had been on our radar screen for a long time – long before he won his recent James Beard Award for 2010 Best Chef Southeast. He works as a dedicated, modern “farm to table” chef.

Haven, Houston, TX, serves its farm-to-table dishes in an eco-friendly setting with green touches like energy efficient lighting and recycled glass and paper products. (Info source: http://www.thedailygreen.com)

Haven, Houston, TX, serves its farm-to-table dishes in an eco-friendly setting with green touches like energy efficient lighting and recycled glass and paper products. (Info source: http://www.thedailygreen.com)