Chef

Georges Perrier

"The textures are so important to this dish from BYOB Fond. The crunchiness of fennel, the crispiness of the sweetbreads and the creaminess of the tarragon aioli... they all blend so well."

"Accented with potato, cured lemon and chive, I love this octopus at Osteria because it has just the right texture: not too chewy or rubbery, but just right and done to perfection on the grill."

"This soup (a Philadelphia classic) has the right texture without being too thick, a common problem with snapper soup. I think it's the best bowl in town, and I add just a little sherry to bring all the flavors out."