Profile of Karl Wells

All articles of Karl Wells

  • Magic Wok still dazzles

    A server or chef arrives with the dish, pours on the brandy and sets it alight, creating a column of yellow and orange flames. This, invariably, ...

  • Steve Vardy, back with a bang — and 4 stars

    Chef Steve Vardy’s long break is over and the river of his creativity is flowing again. We can now add Vardy’s Adelaide Oyster House on Water ...

  • Portobellos needs a little more focus

    We told her we didn’t and she (looking dubious) then asked a senior server if there was something available. The head server said we’d need to ...

  • Quintana’s still rules the Square

    It was followed by a sister restaurant, Quintana’s, and a healthy trade in off-site Quintana’s brand products at Costco. Those were heady days ...

  • Gold Medal Plates 2014

    Not to mention the philanthropic souls, foodies, friends and fans who usually turn out in large numbers to attend the glittering blockbuster gala ...

  • Over-the-top dining in England

    In the town of Bournemouth’s St. Peter’s Quarter, just down the road from the Mary Shelley pub and across from St. Peter’s Churchyard where ...

  • A little facelift never hurts

    Magnum and Steins, for example, has built a new long bar (that seats eight) in one of its upstairs dining rooms. Behind the bar is something wine ...

  • Saltwater joys … and a few disappointments

    His Saltwater kitchen is upstairs in the restaurant. That’s where we were seated and it afforded me a good view of dishes as they left Gollop’s ...

  • Granite delivers a rock solid menu

    Granite115A Duckworth St.St. John’sPhone 579-5252Gerry Haynes and Edward Farrell created a winning formula with Portobello’s and have now ...

  • Joint discussion

    Over lunch, I learned a lot about arthritis, which is a good thing because I have it. So does Dr. Furlong. In fact, according to the Arthritis ...