Profile of Karl Wells

All articles of Karl Wells

  • 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 ...

  • Spicing up the scene

    The new Desi Meal Restaurant on Elizabeth Avenue serves Indian and Pakistani food. Hence, desi food, desi meal. It’s a mom-and-pop kind of spot, ...

  • Owning the culinary podium

    One creation, that of this year’s Gold Medal Plates St. John’s Gold Medal Champion, chef Roger Andrews (owner of Relish), clearly signalled a ...

  • Barbecue joint disappoints

    It is true that not all chains are alike. Some are more popular than others, and, consequently, have more money to spend on creating and ...

  • Food flick dishes up authenticity

    In the winter of 2003, Loiseau convinces himself (wrongly) that he is about to lose one of his stars. Being unable to cope with such a thought, ...