The chef is downplaying some of his more experimental impulses for an all-day brunch menu focused on sustainability and approachability.
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The winner pens a haiku tribute to the spiky haired molecular gastronome.
While the decor hasn't completely shaken off the feel of a hotel dining room, the expansive views of the Marina are transporting.
The chef, a Richard Blais vet, isn't afraid to embrace molecular gastronomy on occasion.
You say Marina del Rey and former Best Western and we picture soggy fish and chips, not the futuristic fare Kyle Schutte has in store.
Kyle Schutte Brings Buffalo Carpaccio and Crudo to Jamaica Bay Inn, Open Next Month in Marina Del Rey
The Richard Blais and Tom Harvey vet comes to Cali with sustainable meat and seafood.
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