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Course of Action

eric2-27.png From cooking in beach towns, to a four-and-a-half-year stint at Lucy's Retired Surfer Bar, to answering an "Anybody want to work tonight?" shout-out in a bar shortly after Katrina, Alex Rawls tells the back story on the winding path that led Australian-born chef Eric LaBouchere to Martinique Bistro. "Not surprisingly, considering his wandering, he emphasizes the overall experience, not simply the food. 'The whole experience of a restaurant is what matters when you go out with friends,' he says. 'I feel like sometimes we lose track of that.' [My Spilt Milk]