Amazing staff members dedicated to their roles truly are the backbone of a restaurant’s success. Charcoal Restaurant is very fortunate to have the best on our team.
Growing up in northern New Jersey, Andrea Reusing would celebrate special occasions by crossing the George Washington Bridge for Peking duck in New York’s Chinatown. As an undergraduate at New York University, she continued to explore the neighborhood’s cuisine. Later on, when catering in her 20s, she relied on the cookbooks of Barbara Tropp and Grace Young, among other Asian food authorities. Today the 42-year-old chef and owner of Chapel Hill’s Lantern restaurant fills her menus with exotic options, regularly working with ingredients such as miso, lemongrass and fresh bamboo. Read More…
When Andrea Reusing opened Lantern in 2002, she was uninterested in adding to the glut of Mediterranean and New American restaurants. Instead, she decided to focus on Chinese, Japanese, Thai, Indian and Vietnamese flavors, all of which had been proven crowd-pleasers during her previous stint as a caterer.Read More…
Andrea Reusing’s new book, Cooking in the Moment, imagines the seasons as a shopping list. For Reusing it’s not about politics but simply taste. Cooking with seasonal and local ingredients is the best way of putting delicious meals on the table every day—and helps cooks focus on one meal at a time to maximize flavor.Read More…
Taormina Restaurant Hawaii | Sicilian Cuisine
227 Lewers St, Honolulu, HI 96815 (See Map)
Phone: 808.926.5050
Come join us at our sister restaurant!
