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  • Board Topic

    GLOBE BISTRO MENU

    I had a delicious pumpkin soup and my husband had the mushroom consomme with white truffles. Then I had the roasted heirloom beet salad (Ontario red and yellow beets wrapped in proscuitto) with some greens and goat cheese,...

  • Board Topic

    Why do people feel like they need to eat on an airplane?

    chicken salad, a couple cheeses, and crusty bread. I don’t bring stinky stuff that would annoy fellow passengers. Arriving in Mexico City at the wretched airport on the skanky east side, hungry, is a nightmare I can...

  • Board Topic

    [DFW] San Franciscan turned Texite in Need of EXTREME help

    given by a goat or blue cheese. If you ever have opportunity to visit New Orleans, you can have a wonderful version of this salad done right at ‘August’. I think John Besh has it perfected. Order the organic greens. http

  • Board Topic

    NJ Chows - Standbys vs. the List

    but we had a reservation. I fill up quick so my partner and I shared the appetizer, pan roasted little neck clams, and the day’s special salad which included warm goat cheese in puff pastry that was light and delicious. For...

  • Board Topic

    Top Chef 2 episode 6

    a break. the only reason elia got to stay was because her soup was the only remotely palatable dish. cheese AFTER dessert? it wasn’t anything better than supermarket cheese and the presentation was like a kid did it....

  • Board Topic

    Best Street Eats in Toronto?

    I’ll put a plug in for the Sultan of Samosas at St Clair and O’Connor – not the cheapest samosa around, but the tastiest IMO. Love the spinach and cheese in particular, they have 6 standard flavours and...

  • Board Topic

    Dinner at Jean Georges - terribly disappointing and underrated

    was the amuse goulle, which was a three part tasting — corn and lemongrass soup (a 2-sip slurp) which was fantastic; a goat cheese filled crispy wonton in a cider vinegar reduction with concord grapes, and a toast with...

  • Board Topic

    My Buenos Aires Restaurant Trip

    with shrimp. From Gambit50: Grand Bar Danzon is cool for drinks, food is probably not great, though last I heard it was not as hopping as it had been. From annana Oviedo in Barrio Norte is also worthwhile. We had an excellent...

  • Board Topic

    Help! Disneyland For a Day ...

    to the park afterwards! My friend and I both had the chef’s tasting menu – it changes every Friday. The menu was based on fall seasonal tastes. First, we had an amuse bouche of persimmon puree with goat cheese and...

  • Board Topic

    I never eat _______ out because nobody makes it right but me.

    at least one pisaladierre, and one goat cheese and wild mushroom pizza. you can imagine all that onion caramelizing, mushroom browning, and so on and so forth amounts to a couple of hours of work at least. but hey, it’s...

  • Board Topic

    Where are you a regular

    Hey, I resemble that remark. My income has nothing to do with my bad taste. Rather, it is my ghetto up bringing that has great influence. I remember the time that the neighbors were slaughtering the goat in the front yard for the...

  • Board Topic

    Dining Around New Orleans [Long]

    and the Foie Gras Terrine with pepperjelly gastrique and buttermilk brioche. Both dishes were innovative, well-prepared and presented. For our mains, we chose the Snapper a la Meuniere with artichokes, caramelized fennel and...

  • Board Topic

    Palo Alto lunch: $25/person, near Univ Ave @ 101

    's tried has been “disappointing” (no, he hasn’t hit mountain view or south). we also got a goat cheese naan, which was ok but kind of weird. i would go back. i’d get the pratha, the eggplant, lentils, and...

  • Board Topic

    Meals under $10

    a week...very glad about new location at davis and Morrisville-Carpenter...only seven minutes from work!) Parizade – Numerous excellent lunch selections, especially the Sourdough burger with gruyere cheese and caramelized...

  • Board Topic

    Where's the good Indian food??

    . We used to take visiting relatives from NYC there-they said there wasn’t a similar spot in the city. For those who haven’t had it, it is relatively “dry” dish, not covered by sauce, and it’s about...

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