There’s a lot of good restaurants and a lot of good food out there, but place places at the top? Sometimes, with all the noise, it’s hard to find the very best restaurant to treat your tastebuds.
That’s where Handpicked by Patrick can help.
Since 1995, Patrick Evans-Hylton, a Johnson & Wales-trained chef, has traveled the globe, covering food and foodways for many media outlets in print, television, radio and online/social media.
On his journey, he’s dined at thousands of restaurants – from mom & pop greasy spoons to Michelin-starred restaurants. Evans-Hylton evaluates each bite not just from a diner’s perspective, but from a culinary-trained and seasoned diner’s perspective.
From the myriad of notes he jots in well-worn journals the cream rises to the top – the best dishes out there: dishes that are Handpicked by Patrick.
This website features many of those fabulous food finds, helping guide the hungry to just the right place, and helping restaurants showcase their special offerings.
Explore Handpicked by Patrick yourself and see, but you’d better grab a few napkins; you’re going to be drooling on your keyboard before long.
Chef Patrick Evans-Hylton, a trained chef and food journalist, has eaten at thousands of restaurants around the globe.When he finds something he likes, he shares it with others. He calls this Handpicked by Patrick.
Food is the star: the center of the plate. It is the cumulative, edible results of chef training, planning and execution. It is more than mere sustenance, it feeds our soul as well as our body. It doesn’t have to be fancy food – or it could be. It just has to sate.
Formally, the restaurant business is part of the hospitality industry, and when eateries open their doors and invite folks in to sit and share a meal, it should be with warm greetings and done promptly and professionally.
Our eyes are the first beneficiary of a restaurant visit, so the atmosphere is very important. It could be a greasy spoon diner with the view of a jukebox, it could be an opulent fine dining eatery with vistas of the beach. But it should be clean and – most importantly – comfortable.
We all like to be relevant, and so do restaurants. But a place doesn’t have to be the latest and hippest, or have just gotten recognition from a big time food critic to be relevant. But consider: are things what they should be here, and now?
Value is something very subjective; only we can say what something is worth to us. When dining out, a blue plate lunch special may be just the ticket, but depending on the circumstance and situation, a meal at $100 a plate may be worth it.
It’s been said that location is everything: is a restaurant convenient to home, work, entertainment venues? Is parking or public transportation nearby? Is it easy to get in, and get out? Location may not be everything, but it is an important something.
Value is something very subjective; only we can say what something is worth to us.
When dining out, a blue plate lunch special may be just the ticket, but depending on the circumstance and situation, a meal at $100 a plate may be worth it.