Profile of Karl Wells

All articles of Karl Wells

  • Bravo, Black Sea

    It was almost 11 o’clock and he’d been working since four o’clock in the morning. Understandably, he looked tired. Black Sea had done a very ...

  • Tavola’s back

    He’s also a restaurateur, a vocation begun a few years ago, which has no doubt had its ups and downs. Being closed for many weeks is never good ...

  • Lunching at the Gypsy

    It took a few seconds for my eyes to adjust as we entered from brilliantly sunny Water Street. The lounge is a little dark. Tables, chairs, bar, ...

  • 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 ...