L’Ami Louis

    Whether it’s the ideal roasted chicken or a gargantuan côte de bœuf you’re after, this is a Parisian tradition that, even after almost 90 years, never gets tired. The pommes soufflés are must-haves (they’re the best lighter-than-air fried potatoes you’ll ever taste), and the candlelit room with its long wood tables will make you feel as though you’ve come home. Specialties: Roast beef, lamb, or chicken.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…