Top chefs feel the pressure to stay on top

Here is an excerpt from Craig LaBan's online chat of Feb. 2, 2016.

Craig LaBan: On a very sad note, there was tragic news out of Switzerland with the apparent suicide of chef Benoit Violier, the French-born chef of Le Restaurant de l'Hotel de Ville in Crissier who'd just been named "Best Chef in the World" by the French government. I'm sure much is still left to be illuminated about this, including more about his struggle to deal with the recent loss of both his father and his culinary mentor. But this quote in a Washington Post story might give an indication as to the kind of pressure cooker chefs in the three-star Michelin universe live inside on a daily basis: "The strictness about myself always has to increase more and more," he said. "Nothing can be definitively acquired; everything must be done all over again every day."

Reader: I had a lot of fun in Philly during the snowstorm. We stayed at Loews for work and enjoyed the bar, and, on snowbound Saturday, lunch at El Vez and dinner at Little Nonna's. Kudos to those businesses for being open and very hospitable!

C.L.: Sounds like you've been eating well. El Vez still makes the best fish taco in town and Little Nonna's is definitely one of the most charming spaces in town. Perfect for V-day romance, I think . . . unless you prefer to do real-deal red gravy and soak in the Ninth Street vibe at Villa di Roma (though I'm not sure the long, no-reservations wait will impress).

Reader: Any recs for good Brazilian food? Willing to travel to the Northeast or elsewhere.

C.L.: Picanha has long been my go-to recommendation for genuine, neighborhood-style Brazilian BBQ without the Center City frills. I have not liked the CC chains very much in comparison - Picanha uses real charcoal. I could really use a new place to visit up there. If anyone has good recommendations, please share.

Reader: Don't forget the nachos at Taco Riendo.

C.L: Have to admit, it's not the prettiest of nachos. But Taco Riendo's best trait is that it goes the simple route. The cheese does not look especially top-notch, but I love the look of those pickled jalapenos. Bring on the fire!

Reader: Friends want to do a Mexican crawl in South Philly. Craig and the chatters, where are our must-go-to stops? Thanks!

C.L: Wow, just so many to consider . . . Barbacoa, Mole Poblano, Blue Corn, El Jarocho, Los Taquitos de Puebla, Los Gallos . . .. each one has something different to recommend, and each one is muy rico in its own way.

Reader: What's the best place in the city to get bouillabaisse?

C.L.: It's hard to point to one place in particular. I'm sure Pierre Calmels at Le Cheri, or Townsend might be great destinations for very refined versions. But I did love the giant crock of seafood and saffron broth and rouille-smeared toast in the rustic rendition served at Jonathan Lachman's Neuf in the Italian Market. Love how he tops it off with a whole, pan-fried fish.

Reader: A favorite spot for pastrami?

C.L: My current fave is at Hershel's East Side Deli in the Reading Terminal Market. My favorite cheffed-up version is at High Street on Market, where they lay it over a potato cake for one of the ultimate breakfast sandwiches in town. The top of the pastrami heap, though, has to be the giant Montreal-smoked/pastrami short rib table buster at Abe Fisher.