Jun 27
45
Giuseppe Tentori
Chef, Boka and GT Fish & Oyster
Value pricing and casual small-plate concepts are all the rage these days, but with this movement often comes tradeoffs in execution level on the plate. Not so at GT Fish where Tentori is executing time-consuming terrines and fine brunoise dicing on garnishes, stuff you rarely see outside of four-star temples.
See details on the The Big Heat
August 26th, 2011 at 12:16 pm
GT deserves a spot way ahead of most of these names!