Profile of Karl Wells

All articles of Karl Wells

  • Grab a table by the sea

    It is worth noting that in the restaurant’s signage the word “fish” was larger than any other. The fact that the name included the term “wet bar” ...

  • 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 ...