Profile of Karl Wells

All articles of Karl Wells

  • Roadhouse rustles up great food

    Inside, Kelsey’s owns its “roadhouse” moniker. There’s lots of wood panelling, upholstered booths (tables, too) and flat screens. Kelsey’s is ...

  • Warm, welcoming, wonderful

    There was swirling snow and it was freezing, but we hadn’t walked for miles. Just a few yards from the parked car (but it felt like miles). We ...

  • Basho: a cut above

    It’s undeniable, whatever Chef Ishiwata has or has not been doing at his Duckworth Street restaurant, that business is flourishing. Many sushi ...

  • A return to Mama’s

    It has been two months since Mama Soula’s was taken over by new management. Vanya Velinova (Bistro Sofia) and her husband, Tony Velinov (Bistro ...

  • Bernard Stanley defines gastropub

    One liked his food and the other liked the odd tipple. They, and their wives, shared a grandson named Chris Herritt. Chris grew up to be a ...

  • Fresh, healthy, fun

    Being part of a chain (“in over 75 cities and 15 countries no less”) the St. John’s Freshii location has a look and atmosphere similar to what ...

  • Top 10 restaurants of 2015

    Fortunately, the new or relaunched restaurants opened this year are excellent. In fact, five of the recently initiated made this list. You may ...

  • A memorable meal at Harbour Room

    For the past six years he has spent time at several local restaurants (beginning with Atlantica) in management or consulting. This year, Taylor ...

  • Feeding body and soul

    Alexis Soyer also wrote and sold a book, called “Charitable Cookery” (or “The Poor Man’s Regenerator”) to help raise funds for charity. Later, he ...

  • Simply superb

    My chef friend created the recipe and kindly cooked it for me. It called for a quarter cup of evoo. I puzzled over this. Then, having visually ...