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Jamie Bissonnette

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Going meal for meal with Jamie Bissonnette in food heaven

It's just over an hour after we've touched down in Hong Kong, and Jamie Bissonnette has already sniffed out a street joint where a woman snips piping-hot lengths of tripe into a bubbling broth with kitchen shears.
An American Chef in Hong Kong
By CASSANDRA LANDRY  |  January 11, 2013
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The Kitchen's Ink: A tribute to Boston chefs’ tattoos

We'd be more than a bit behind the times if we were to suddenly declare chefs the new rock stars. Same goes for announcing the prevalence of tattoos in almost every restaurant in the country. Big, resounding duh .

By CASSANDRA LANDRY  |  October 12, 2012
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How local chefs are using Instagram to pretty up and reach out

Facebook jumped on it for $1 billion, so it must be true: Instagram, with its stable of custom filters turning any snapshot into a keepsake-worthy print, is this online-addled generation's manifestation of meaningful.
Kitchen Remodeling
By CASSANDRA LANDRY  |  April 27, 2012
For the record

For the record


Every music fan can name a life-changing album. So in honor of the "American Punk" series at the Harvard Film Archive (get details here), we...
By Scott Kearnan  |  August 22, 2011
Congratulations to Jamie Bissonnette, Winner of Food and Wine’s The People’s Best New Chef Award for 2011

Congratulations to Jamie Bissonnette, Winner of Food and Wine’s The People’s Best New Chef Award for 2011


Congratulations to Jamie Bissonnette for winning Food and Wine’s The People’s Best New Chef Award for 2011. Not only did he win the New England...
By MC Slim JB  |  March 02, 2011
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Coppa

One of the strange features of the Great Recession is the incredible complexity of down-market maneuvers.
A complicated conception with a delicious finish
By ROBERT NADEAU  |  May 28, 2010


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KO Prime

KO stands for Ken Oringer, of Clio, Uni, Toro, and La Verdad.
Steak: well done
By ROBERT NADEAU  |  August 07, 2007

Dream on

It’s 4:30 on a Friday afternoon.
Some of Boston’s best chefs share their professional fantasies
By RUTH TOBIAS  |  June 29, 2007
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Group dynamic

During the lunchtime planning stage, it was six friends, give or take, planning to meet after work for food and drinks. By four o’clock, the group had swelled to eight.
Bringing a big party out for dinner? follow these tips and you’ll get invited back.
By LOUISA KASDON  |  November 28, 2006