Profile of Karl Wells

All articles of Karl Wells

  • Great entrées at Oppidan

    An obvious assumption would be that each was a hotel guest —perhaps visiting the Oldest City on business. Given what Oppidan charges by the glass ...

  • Blue on Water better than ever

    Then there are restaurants that move with the times. Bistros that maintain continuity in service, amenities and so on, but every so often a menu ...

  • In the company of chefs

    Spotlighting local chefs and restaurants has been part of “One Chef One Critic’s” mandate since we began production in 2008. One of our first ...

  • Build your own feast

    Most buffets are all-you-can-eat. Golden Phoenix is one, but promotes the admonition, “Please do not waste food” on a sign in its porch. We tried ...

  • Savouring Savour Food and Wine 2015

    This year slightly fewer restaurants participated, but gaps were filled by food purveyors like Newfoundland Seasonings and Jonathan Richler’s ...

  • Applause for Aqua

    It’s been a propitious year so far for Chef Mark McCrowe, chef and proprietor (as Aqua’s website states), of Aqua and the Club restaurants. Just ...

  • Feast your eyes

    Apart from not wanting to spread the malady, I would have been wasting my money. Rheum has temporarily dulled my palate. This column has always ...

  • Hits and misses at Mohamed Ali

    It has been many months since Ali Al Haijaa opened his own eatery, Mohamed Ali Middle Eastern Cuisine, in the space at 177 Duckworth St. ...

  • Zapata's lacks zip

    It had been about five years since I’d reviewed Zapata’s. The long gap inspired me to make a return visit. So, I went along to 10 Bates Hill with ...

  • Cod poached to perfection

    I mentioned the temperamental barrier to the servers. Their lack of concern seemed odd, but when I learned the restaurant would be moving, I put ...