Muddy Waters, the New Orleans style restaurant that opened recently in Thornton Park, has a second part to its name, a subtitle, as it were. The full name is Muddy Waters, A Two Chefs Restaurant.
But not just any two chefs. They’re Bernard Carmouche and Larry Sinibaldi, the two chefs of Two Chefs Seafood Oyster Bar. That’s key information. Because anyone who has been to that North Quarter restaurant, or is familiar the work of the chefs when they cooked separately — Carmouche with Emeril’s and Sinibaldi with Palm Restaurant —knows that the quality of the food at Muddy Waters is bound to be first rate.
It sits on a roadway in the vicinity of Wembley Stadium, away from Central London. You'll need enough pounds on your Oyster Tube card to go two zones away. Though most people, the cafe's regulars, are more apt to arrive by motorbike. At least they did in the early days when the cafe first opened in 1938.
Back then, as the war was looming, young people would ride to the Ace to listen to one of the only juke boxes in the area. Two years after it opened, the original Ace was destroyed in an air raid.
Lots of people are all aflutter about a certain New York street food vendor coming to town. We’ll talk about that soon. But if you’re one of those longing for the kind of food prepared on a street-corner griddle, Oh My Gyro might be your kind of place.
In fact, in its Facebook description, it says that it serves “authentic New York Halal Cart Food.” Halal, of course, refers to meat prepared under the strictures of Muslim law. Sort of a Muslim equivalent of kosher.
Oh My Gyro gets its name from the web shorthand of OMG, which actually means oh my god. Not sure Oh My Gyro works as an expletive, but we’ll go with it.
EXCLUSIVE -- Kevin Fonzo, the K in K Restaurant Wine Bar, has sold the popular College Park dining destination and will no longer be its chef/owner. Fonzo told his staff Friday about the change, which will take place immediately.
The new owner is Oviedo resident Chad Phelps, a chef whose experience so far has been in institutional kitchens.
The reason for selling, Fonzo said Saturday, had to do with his family. "This has always been a family restaurant," he said. "I wasn't 100 percent the owner." Both of Fonzo's parents died within the last couple of years, and he said that it was his parents wish that he sell the restaurant so that the proceeds could go to his siblings to help pay for their children's education.
Fonzo says that he still has a vested interest in the business because his name, or at least his initial, is still affixed.