meat cuts and Mexican cheeses. There is a post about this market. THE NEW DELI is a little sandwich shop in the Del Monte Plaza. There are three home made soups ever day. They made their own meatloaf and house baked cookies. I...

but manages to create a surprisingly warm and inviting atmosphere. The emphasis is on organic/natural wines and American artisanal cheeses, plus small, shareable plates with lots of local produce. Monday nights they have prix...

my left nut to lure into town. - “Islands,” a simply transcendental burger joint based in Lahaina, Hawaii and with locations throughout Southern California & Arizona. I have YET to find a burger more sublime -...

California cuisine. I realize he may not like everything that’s offered, but I want to at least give him the chance to try some new things. So far I know he’s had hamburgers, hotdogs and pizza. I know he dislikes blue...

2005 William Fèvre Chablis Champs Royaux. Lots of green apples, then more green apples, with a faint hint of grapefruit peel. Nice minerals, great acidity, though a bit more chalky than I’d preferred. Should go well with a...

only. This is kind of the mothership of California artisan brewing. Sierra Nevada, etc. owe a lot to Fritz Maytag at Anchor. Then, there are a few brewpubs that make some excellent beers and ales. We like 21st Amendment on Second...

My childhood memories are: Fried shrimp fried flounder corn on the cob sweet tea macaroni and cheese (my nana’s) popsicles shrimp and grits watermelon fried chicken biscuits and gravy pig pickings slaw on hotdogs crab boiled peanuts co

has promoted the quality ingredients that it uses in it beers and Amstel has been promoting itself as an option for food pairing at serious restos. How can wine make itself more appealing to “joes”? Does it need to?...

predelictions)? ps, nacho cheese doritos..... what puts you in “hog heaven”? (that shrimp did it for me!)

I live in Manhattan Beach and the location has always been an issue.. KFC for the longest of time, a short stint at a sub/cheese steak place and now Glacier. I had the Gelato last year and have not been back. Its 5 minutes from...

I love this place! I’ve eaten there far too many times to keep track. I’m still doing research for a big report but here are some brief pointers: Socca Oven rocks! Everything on the menu is good. Delicious, unique,...

Charlestonmag.com/diningguide and I do not know if it is paid advertising, but so many restaurants are listed. I thought it would help me keep track of what I am getting from the threads. We are doing the Friday to Friday trip...

June Taylor is a food artisan. She is the epitome of the Slow Food mission, as are the folks at Fatted Calf, Andante Dairy, and Prather Ranch, though none of them are technically "farmers."

is commercial (forget the brand) but pretty decent; what’s outstanding is the atmosphere – like a scene from a Rockwell painting. There was a recent thread on this topic, which I’ve linked below. Look forward to...

to the banquet manager about touring the kitchen after the wedding reception meal.