Profile of Karl Wells

All articles of Karl Wells

  • Karl Wells: In a word, yum

    Chef Rob Somers has been making things happen at Get Stuffed since it opened. Many of the restaurant’s comfort food selections have been on the ...

  • Karl Wells: Nourishing body, heart and soul

    St. John’s piano and voice teacher Chad Stride founded Cantus Vocum (meaning “the musical sound of voices”) in 1995 with encouragement from ...

  • Karl Wells: Spice is the star at Shalimar

    Shalimar seemed more European backstreet bistro than St. John’s greasy spoon. Although it did have some grease about it, especially on the large ...

  • Karl Wells: Chefs came a-calling

    With respect, I do not agree with “mixologist” as an accurate descriptor for O’Neill. According to Merriam-Webster, mixology is “the art or skill ...

  • Karl Wells: Seto is superb

    Pittman is proud of his granddad who ran Snow White Laundry in Rabbittown, the last Chinese laundry in St. John’s. To honour and keep his ...

  • Karl Wells: A perennial favourite

    Pasta Plus’s established popularity was confirmed when our greeter quickly scanned the room to see if there was an available table. In jig time ...

  • Karl Wells: Tasty and satisfying

    But don’t expect to find creations like ginger-maple marinated trout or sorbet-chilled fresh peach and pear yogurt soup with basil on ...

  • Karl Wells: A bigger prize

    It’s about Gold Medal Plates St. John’s, the annual culinary competition and fundraiser for the Canadian Olympic Foundation and its Own the ...

  • Mallard Cottage questions its Service NL classification

    Chef Todd Perrin, co-owner of the popular restaurant Mallard Cottage in Quidi Vidi Village, whipped up some attention with a Facebook post Monday ...

  • Karl Wells: Good on ya, Guv’nor

    Built as the Kenmount Motel in the 1950s it was one of only a handful of hotels in St. John’s at the time. A few of them had full-service ...