Greg LaPrad Dishes on the Ghost at Quiessence and Gives a Hilarious Answer to the Last Meal on Earth Question
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| Buchanan |
| Wine glasses and barrel-aged cocktails near Q's entrance |
Favorite thing to eat growing up: Veal Parmesan at Rom's. The restaurant was there for over 50 years and made an incredibly good tomato sauce that they also sold to go. Trying to reverse engineer that sauce was an early reason I got into cooking.
Favorite thing to eat now: Summer tomatoes, burrata cheese, wood-fired pizza, fresh shellfish, perfectly roasted beef, crispy skinned duck, roasted peppers, pasta and noodles, sautéed mushrooms, buttery whipped potatoes, spring ramps, ceci beans and blue cheese.
What's your guilty pleasure?: Ben and Jerry's Ice Cream and driving a truck with a V-8 engine (sorry Sam Pillsbury, I'll make it up to the earth, I promise).
Has your cooking or your philosophy about cooking evolved since you've been at Quiessence? Explain: Yes, of course. I was a young chef when I started here with a lot to learn. Chef Tony Andiario and I have worked together here at Quiessence from 2006 and have had countless discussions on food philosophy and the right direction for the cuisine of Quiessence. We've made mistakes and also had many successes; it has been quite the journey.
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Quiessence Restaurant & Wine Bar
6106 S. 32nd St., Phoenix, AZ
Category: Restaurant
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