Profile of Karl Wells

All articles of Karl Wells

  • Standards high, creativity abounds

    After all, he was opening a notoriously risky kind of business, a restaurant. (Sadly, I can give you a long list of eateries that have failed in ...

  • ‘One Chef One Critic’ enters ninth season

    Nor did we dream we’d write a book called, “Cooking with One Chef One Critic.” Back in 2008 we actually made a pact that whenever the show ...

  • Upholding its reputation

    So many places do a good job with our local specialty. Of course, it became our specialty because of our British Isles ancestry. Old Blighty is ...

  • A good place to spend time

    On the first of a few recent visits to Granite we sampled some of the weekend brunch menu. Old Sol was close enough to going over the yardarm for ...

  • Just the ticket

    So, when two guys with dissimilar personalities and from different backgrounds get together to open a big, new restaurant, it’s not surprising ...

  • Garden Café a prescription for contentment

    When I was very young, around eight or nine, I’d often travel to Brigus with my parents. Sometimes we’d visit the Brigus Tea Rooms, run by ladies ...

  • A non-traditional choice

    Megan O’Dea’s is sweet (I taste molasses) with tang that registers calmly at the back of the mouth. You can buy a bottle for $15 at Pi, her Kings ...

  • Bagel Café — eccentric, eclectic, delectable

    Harry Potter fans might liken it to The Room of Requirement in Hogwarts Castle. Some would think of a curiosity shop or bric-à-brac store. A ...

  • Stone Jug delivers elegance and excellence

    Hand carved stone buildings are rare in Newfoundland. Carbonear has one of the oldest, a 160 year old structure that was originally the Rorke ...

  • Express Café's cake was good

    In my youth those coconut candy apples were a big attraction. I remember buying more than one of them over the years from Lar himself, a ...