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Beverly Britton from alignbetween blog writes a beautiful piece on BT.

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During a recent visit, he (Emeril) and eight members of his culinary crew stopped at Restaurant BT on South MacDill Avenue in Tampa.
“We basically ate the whole menu,” he said. “They were fairly busy on a Thursday night, and we had awesome Vietnamese food.”

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BT with Chef Jean-Georges in NYC.

BT with Chef Jean-Georges in NYC.

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Special:  Blue Soft Shell Crab with roasted heirloom beets, pickled baby leeks, red vein sorrel, micro cucumbers,  and blood orange Champagne vinaigrette.

Special: Blue Soft Shell Crab with roasted heirloom beets, pickled baby leeks, red vein sorrel, micro cucumbers, and blood orange Champagne vinaigrette.

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BT and author Fanes Aaron (authored “What Chefs Feed Their Kids”)!

BT and author Fanes Aaron (authored “What Chefs Feed Their Kids”)!

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