Brunch at Masa 14
“Culinary school is great for a piece of paper, but you have to work for top chefs.” Brian Murphy – Executive Chef – Policy
“This is where I find myself.” Alex Reyes, Harry’s Tap Room
Food is about “pleasure, joy, flavor, the experience of texture and taste.” – Bryan Moscatello – Potenza
“You don’t need a huge portion of food. It’s about flavor and the intensity of flavors.” – Nisha Sidhu – Owner, Coco Sala – Part II
