Country’s Willis Loughhead Moves to Table 8 and Cooper Square Hotel
He'll be working with Govind Armstrong and focusing on in-house cures and new marination techniques.
Posted 06/30/08 in Grub Street
NewsFeed
Country Steak Planned for Country’s Upstairs
Multicourse Haute Barnyard is out upstairs, and wood-fired steaks are in.
Posted 04/11/08 in Grub Street
Engines of Gastronomy
Country's Infernal Machine Turns and Turns Again
The $35,000 La Besse Giraudon rotisserie at Country is among the mightiest of the city’s engines of gastronomy.
Posted 04/02/08 in Grub Street
NewsFeed
New Country Chef to Implement Haute Barnyard Makeover
“We've changed everything,” says Willis Loughhead, the new chef at Country.
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