- Cathal Armstrong’s Cult 'Boiling Bacon'
- A Sure Bet in Vegas: Khao Soi at Lotus of Siam
- David McMillan Won’t Eat His Own Sandwich
- Mario Batali, Octopus Whisperer
- Scott Conant’s Signature Spaghetti
- An L.A. Chef’s Sashimi-Enhanced Croque-Madam
- Mourad Lahlou’s Flaky, Meaty Basteeya
- Hugh Acheson’s Collard Greens Are Better Than Your Grandmother’s
- A New England Chef's Secret for Cooking Tons of Lobster
- The Surprising Inspiration Behind Eric Ripert's Signature Tuna Dish
Montreal’s Joe Beef is most notorious for its over-the-top, foie gras-tastic take on KFC’s Double-Down, but true fans love the restaurant for dishes like the lobster spaghetti.
Montreal’s Joe Beef is most notorious for its over-the-top, foie gras-tastic take on KFC’s Double-Down, but true fans love the restaurant for dishes like the lobster spaghetti. “Everywhere else in the world, unless you’re on the Maine coast, if you order lobster, you get a half tail on top of a risotto or something,” says chef and co-owner Frédéric Morin. “At Joe Beef, you get a full lobster cut into chunks, tossed with spaghetti like a carbonara.” The rebellious restaurant also eschews several modern rules of pasta cooking. “We don’t cook the pasta à la minute, we don’t use any pasta cooking water in the sauce, and it’s still delicious,” says Morin.