"guy savoy" news and stories

Schnitzel. Photo: c(h)ristine, Flickr

• Brauhaus Schmitz revitalizes Philly's German food with 20 German beers on tap and hearty fare.
• Looking into just what makes one of those well-stained and cherished cookbooks.
• Pizzeria Stella is "economical, accessible and open late" while dishing serious pies, plus Tiffin Etc.'s Indian pizzas.
• A chat with Guy Savoy, "famous French toque and longtime Georges Perrier pal."
• Le Grand pestos are gaining cult status.
• Philly restaurant news.
• Recipes: Bacon-Wrapped Pork Cutlets, Leek "Noodles" With Beurre Noir.

Veritable artistry in something we're not quite with familiar with: verrine. What is it? A verrine is a French import, something like a terrine, with layers of ingredients in a small glass that is either an appetizer or a dessert, and is becoming increasingly popular with chefs on this side of the Atlantic.

Speaking of imports, what's not to love about the life of a wine importer?

In the kitchen, get your rolling pins out for the perfect pie crust you can trust. Also, a recipe for slow-roasted roasted pork shoulder and a few breads.

SIV visits Vertical, a new wine bistro in Pasadena and gives it one star (*).

I look forward to annual lists like this, Esquire's Best New Restaurants of the Year. Sure, I never go to 99.5 of them (OK, probably more like 100% of them), but I like reading about new places that have opened, what various chefs around the country are doing, and I'm intrigued when there are places around Boston mentioned. I just gotta get off my ass and visit some of them.

This year's list includes two Boston restaurants, Om and Sorellina. Other new spots making the grade including A Voce (NYC), Ecco (Atlanta), Acadiana (Washington, D.C.), Country (NYC), Proof On Main (Louisville, KY), Guy Savoy (Las Vegas), and Cut (Los Angeles), which was also named The Restaurant of the Year. There are also a few other categories, including Chef of the Year, Best New Design, and Four Chefs To Watch.

Take a look at the list and let us know which restaurants you'd add to the list. Make sure you name the city and why it's so good.