Eric Greenspan's Maré Restaurant CLOSED — Tasting Page Favorite
As executive chef at Los Angeles' acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine 's "Eight Hot Chefs" in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide. In spring 2007, Eric opened The Foundry on Melrose to similarly rave.
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Restaurants. Chef Eric Greenspan has launched and operated several successful eateries in Los Angeles, including The Foundry on Melrose, Greenspan's Grilled Cheese and The Roof on Wilshire. He regularly consults with business of all kinds on developing, opening and managing their food and beverage operations. Most recently he partnered on the.
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Celebrity Chef Bio. Eric Greenspan graduated both from Berkeley's Haas School of Business and the Cordon Bleu Culinary School in Paris. He has trained with celebrated chefs including Alain Ducasse.
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Eric Greenspan was born in New Jersey, USA, on 18 April 1975. He grew up in California with his parents. As of 2021, Greenspan's age is 46 years. Greenspan is a bachelor of science graduate from the Haas School of Business in Berkeley, California. Later, he attended Le Cordon Bleu in Paris, France, and gained Culinary education.
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Along with a stunning view of the Los Angeles skyline, this rooftop spot features an inventive menu dreamed up by The Next Iron Chef contestant Eric Greenspan, whose creations include a gooey.
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The New York-based restaurant Serendipity 3 holds the Guinness World Records title of the most expensive sandwich ever. It's called the Quintessential Grilled Cheese, and it sold for $214. The price lied in the ingredients. To start with, the bread was Champagne bread made with Dom Perignon and 24 karat gold flakes.
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Eric Greenspan graduated both from Berkeley's Haas School of Business and Le Cordon Blue Culinary School in Paris; he has trained with celebrated chefs including Alain Ducasse, David Bouley, and Joachim Splichal. In spring 2007, Eric opened The Foundry on Melrose to similarly rave reviews and resounding success. The Foundry was runner-up for Los Angeles Magazine's "Best New Restaurant."
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Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary.
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About. Eric Greenspan, who made his reputation as Executive Chef at Patina and the opening chef at Meson G, launches the Foundry on Melrose. The new 90 seat restaurant, located between Vista and Gardner has been renovated to utilize new world, industrial materials while reflecting an old world warmth and charm. This look will mirror the chef.
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Open Menu Close Menu. Chef Eric Greenspan. New School Quality American
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The food is creative, delicious, and affordable, that last one being particularly surprising given this a restaurant run by Chef Eric Greenspan of Food Network fame. Usually, guests pay a premium for name recognition, but The Foundry keeps its prices reasonable, encouraging diners to go for the extra drink or dessert. First timers should start.
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Some chefs have even turned away from using American cheese, he says, because they feel guilty charging $20 for a burger topped with "pasteurized process cheese food.". Price is also a.
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It's a small operation, no doubt, but Greenspan's got major ambitions for this "incubator kitchen" near downtown L.A. The B.E.C. is the second delivery-only concept that Greenspan has launched.
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The duck from Duck, Eric Greenspan's new virtual restaurant, isn't a traditional Peking duck. But it is a duck just as grand and befitting a celebration. Greenspan's duck is delivered in a.
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Eric Greenspan. 39,005 likes · 12 talking about this. Chef-Owner at Alt Grub Faction delivery only concepts Chino, 2 on a Roll, Bubu's Finest Birds & Burgers and Brekkie Breakfast Burritos. WW Chef.
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Drain well and let cool. In a blender, combine the rehydrated apricots, capers, mustard and oil, and process until smooth. 3. In a small saucepan, combine the sun-dried tomatoes with water just to cover, bring to a boil over high heat, and boil for just a few minutes, until rehydrated and tender. Drain well.