Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu;… — David Castle Copy Share Image
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients. — David Castle Copy Share Image
We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we… — David Castle Copy Share Image
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of… — David Castle Copy Share Image
Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then… — David Castle Copy Share Image
Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These… — David Castle Copy Share Image
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can,… — David Castle Copy Share Image
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem… — David Castle Copy Share Image
