Zagat interviews Barley Swine's distinctively coiffed pastry chef Kyle McKinney, who is "experimenting with using natural sugars instead of the white stuff." McKinney got his start in the kitchen of a Joe's Crab Shack in San Antonio, and tells Zagat that he likes the precision of pastry cheffing: "I love science, the precision of everything and knowing how it's going to work out, not leaving anything to chance." [Zagat]
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