By Christopher A. Pape Mention of Mr. Zakarian’s name either strikes pangs of pleasure or induces jolts of despair in the heart of the listener. For the sophisticated and knowledgeable diner, (one day I can only hope to be in that category), Chef Zakarian’s food is the nectar of the gods; and so sublime is his cooking he has received (on three occasions) three stars from the NY Times dining critic. For fellow chefs and restaurateurs (his competitors), in the cutthroat gourmet culinary industry, Geoffrey’s haunting haute cuisine reduces them to a state of paralysis in the knowledge that his food is far superior. Resident
Resident Magazine: January 2012
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