The Austin American-Statesman profiles new-ish East Side Showroom chef Paul Hargrove, who moved over to the East Sixth Street restaurant from the W Hotel's swanky TRACE earlier this year. His early inspiration: line cooks at the Shreveport chain restaurant where he worked in the 90's, Thomas Keller's French Laundry cookbook and later, his mentor Daniel Boulud. Hargrove's next project is a home-grown charcuterie business, marketed directly to restaurants, that he's calling Hind and Quarter. [Austin 360]
Filed under:
