In this month’s Chef Talk column, Leading An Evolution, senior staff writer Ligaya Figueras spoke with Truffles’ executive chef John Griffiths about the new Italian focus at the restaurant, changes being made to the space and his opinion on where fine dining fits into today’s culinary culture. Now, in the second part of this interview, Griffiths reveals his long-term plans, the new bread, cheese, salami and beef programs he is instituting at Truffles and what it takes to run a great restaurant. Read all about it in today’s Extra Sauce and don’t forget to check the Extra Sauce section of SauceMagazine.com throughout the month for more photographs, recommendations, video and slideshows from the March issue!
— Photo by Carmen Troesser
This article appears in March 2011.