Part one of my interview with Mitch Mayers, exec chef of Black Pearl, an yesterday; this is part two of our conversation.
Favorite restaurant in America: Morimoto, in New York City. When I ate dinner there, Morimoto was actually eating at the table next to me, having a few too many sakes. But the meal was just perfect, with great service and impeccable food. Morimoto's use of different techniques and presentations is something every aspiring chef should experience: The man is a master of his craft. With all the restaurants to choose from in that city, I still want to go back there every time I'm in New York.
See also: - Mitch Mayers, exec chef of Black Pearl, on Mohawks and Agio - Black Pearl owner Steve Whited and his chef, Mitch Mayers, will open Agio in Baker early next year - Ed Kammerer, exec chef-owner of Highland Pacific Restaurant & Oyster Bar, on clams, Coastal cuisine and his career