Profile of Karl Wells

All articles of Karl Wells

  • Restaurant’s pizza is as good as in Italy

    They cook other things as well, but pizza is the focus and has been since Brian Vallis opened Piatto in 2010.Vallis must be more than pleased ...

  • Question period for the restaurant critic

    The idea of dining in different restaurants every week and telling others about it in print must seem curious to many. Almost every other day I’m ...

  • Top 10 St. John's restaurants of 2014

    We’ve seen many new restaurants open (some made this list), and I’m pleased to say that the food and service in numerous restaurants ...

  • Chinese eatery spices up the neighbourhood

    St. John's has well over 200 restaurants. Subtract from that number the Duckworth and Water Street eateries, as well as chain restaurants in busy ...

  • Courtyard Marriott gets its just desserts … and entrees

    It wasn’t perfect but it had promise. Then, in what seemed like an odd switch, The Transatlantic disappeared, like a sandcastle under a crashing ...

  • Papa’s still has what it takes

    By coat I mean the over-the-top, go-big-or-go-home Christmas decorations that seem to cover every square inch of Papa’s interior during the ...

  • Pre-fab food, with some high points

    Of the nine Cara brands we now have five set up in St. John’s: Swiss Chalet, Montana’s, East Side Mario’s, Harvey’s and Milestones. It had been a ...

  • Perseverance pays off for chef Mark McCrowe

    Every year since then, from 2010 to 2013, he has signed on with equal enthusiasm and accepted defeat with the good sportsmanship expected at such ...

  • Go Bigs or stay at home

    Some posited that he must be “trying to get himself canned.” If that day ever comes it won’t be a quiet parting of ways. There’s nothing quiet ...

  • 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, ...