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The Feedbag, a new "Gastronomic Gazette" developed by Citysearch, has a mission: to be the ultimate insider's guide to New York City's food scene. Editor Josh Ozersky covers all angles, giving even those who are not New Yorkahhs a way to feel "wired into Read More...
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The Stock-Market-Crash Diet: Will the failing world economy make us all healthier? Some experts say that's the unspoken upside to the current crisis. In good times, the theory goes, people become too indulgent, polluting their bodies with too much booze, Read More...
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1. Thai Prime Minister Samak Sundarajev was ordered to step down after being paid to appear on two cooking shows while in office. Himself the former host of a politically oriented foodie show called "Taste and Grumble," Samak went on television again Read More...
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This flap is so chock full of objects of Internet scorn that it's hard not to get a little dizzy: Right-wing nutcase Michelle Malkin has won a victory over baby-talking Food Network personality Rachael Ray, who was hawking obesity-causing products for Read More...
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Back when I was waiting tables, it was taken as a given that certain types of customers tipped better than others. New Yorkers, for example, always sent back plates, needed more bread, called for seconds and thirds on their iced teas, etc., but left at Read More...
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Over at Just A Guy Thing, Christian just posted that to "tip as a gentleman" one should part with 10-12% at a self serve/buffet restaurant, 15% at a local restaurant and 20-22% at at 4 star restaurant. Why not 20% across the board? He doesn't say. Not Read More...
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Love 'em or hate 'em, the little diner quotes attached to the Zagat reviews are what makes Zagat, Zagat. If you're a fan of the bon mot, do check out ZagatBuzz and the weekly "outtakes" category. Out takes are the snippy little comments sent in by "surveyors" Read More...
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A white Christmas? No thanks, I'm aiming for something a bit more ocean blue. This year I'll be spending the holidays with my family in Hawaii, on Oahu in particular. In my experience, the vibrant colors and flavors of the island are more stunning than Read More...
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There are certain temples of gastronomy that bloggers return to again and again. There is The French Laundry and El Bulli and Pierre Herme. And then there is Alinea. Not only does the upcoming book from Alinea have a website , it also has a movie-like Read More...
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In the wake of the Craig LaBan outing, the LA Times has followed up with an interesting story about how the age of the anonymous critic may have passed, thanks to the Google image search and the Internet. They look at the current restaurant-critic world Read More...
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So I'm changing my phraseology from cheap to bargain since the former sounds like a bottle you might find in a back alley. In any case as the weather gets cooler, I love to drink heart-warming reds from the southern... Read More...
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When it comes to Philly food expertise, I'm proud to say I'm no slouch. After all, I know that subs should really be called "hoagies" and that real pretzels should be rectangular, and I was raised on (and can never... Read More...
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Did you hear that? It's the sound of the leaves turning, grapes fermenting and wine lovers flocking to fall festivals and tastings. Is there any better time to be in wine country? Across North America, wine regions (and cities near... Read More...
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Has anyone else had the experience in a restaurant of being served a white wine too cold, numbing its aromas, or a red wine too warm, making it taste alcoholic and flabby? I think red wines are best at about... Read More...
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I'm a huge fan of bottles closed with a screwcap. They help reduce risk of cork taint considerably: this can still happen in the winery but not from the closure itself, as it can from natural cork. As well, screwcaps... Read More...
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