Hey Chef: Pass the Gravy!
There is a roast beef poor boy topped with a fried egg on the brunch menu at Bistro Alex in the Hotel Sorella. It sounds awesome. And it would be–if …
Chef Albert Roux Slumming in Conroe
I am still thinking about the soft-boiled quail eggs with asparagus tips tossed in hollandaise (or was it béarnaise?) that I had at Chez Roux in February. It was one …