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  • Board Topic

    Moving to Sh. Oaks from Westside...help!

    1. Iwata (sushi). Ventura just east of Van Nuys across the parking lot from El Torito. 2. Weiner Factory (self-explanatory). Not ethnic but extremely chow-worthy. Red cabbage and cheese dogs rock. Ventura just east of Kester. 3....

  • Board Topic

    Dinner Party Wine Etiquette

    to a gracious invitation to dinner. Would you bring your own meat to cook. You really like polenta with lamb shanks and show up with the sides. The cheese they are using for the onion soup is not up to your standards. There are...

  • Board Topic

    Little Szechuan St. Paul: So Excited!

    in. Also, be sure to order off the authentic menu, can’t remember which one is which, there is green and black, but authentic has not cream cheese wontons. Anyway, the chung king chicken which I like boneless (it is bone in...

  • Board Topic

    DC hound in KC/St. Louis; need kid-friendly recs

    and in the past they’ve made a big deal about making their venue child-friendly. In fact, they’ve been known to have their young children with them at work. It’s a chance to have a fine meal in a place where you...

  • Board Topic

    Thanksgiving wines--what to serve with turkey?

    Gewürztraminer Furstentum-Vieilles-Vignes Grand Cru 2001, $25, () "Big ... too much with dinner, but maybe with cheese." ROSÉ Terre di Talamo Tuscany Piano Piano Rosato IGT 2005,$16, **(*) Most tasters felt it lacked the wherewithal...

  • Board Topic

    A16-Bware

    for conventioners. I had friends that tried to go last night and couldn’t get a table. I’ve had great service everytime I’ve been there and have never waited more than 5 minutes for a table when I made a...

  • Board Topic

    To all those who like Subway...

    locations reminds me of a pizza parlor. It could be, that every day at 11:00, (I almost always go to lunch at 11:00) Subway is cooking their cheese topped bread. I used to (and a couple of co-workers did too) feel/think I was...

  • Board Topic

    First Post - First Time in NOLA - Give me the Scoop, Please

    - Old School and Newcomers: Upperline (Taste of New Orleans menu is a steal at $38), Delachaise (upscale bar; also consider for cheese or dessert snack after dinner) Dessert: Stella (in FQ, but I can’t leave it out) tail...

  • Board Topic

    Strong perfumes and dining, continuation from SF Board....

    perfumes users (those we might call “drenchers”) have damaged their olfactory nerves to the extent that they are oblivious to the smell...because they can’t smell. I think the restaurant owner/managers must be...

  • Board Topic

    Blue Hill Meal

    in the Reisling gelee, it was not easily ascertainable whether liquid from the inside of the oyster had been utilized in the gelee. (3) Grilled Sardine with Citrus Soy, Gelefied Yellow Beets, Ricotta Cheese and Pine Nuts Excellent...

  • Board Topic

    $1100 later... URASAWA report! - VERY long!

    . He said it is very important to start with bland items and work towards stronger flavors, so “your mouth doesn't go numb” (much like a cheese tasting... young cheeses first, older ones later). So bear that in mind...

  • Board Topic

    Visiting Boston in couple of week; Restaurant Suggestions Please?

    are available and are made fresh as you order them. Mary Chung’s (Mandarin & Szechuan Cuisine) in Central Square (cambridge) is a good standby — I think their moo shi is better than most other places, and their shrimp...

  • Board Topic

    Eats near the Ritz Carlton, Pentagon City?

    went downhill and we stopped dining. It has been some time since Richard closed his LA restaurant and moved to DC, but we hadn’t made it back.) Citronelle has returned to its early glory. Many of the food choices combine...

  • Board Topic

    Overrated disappointments

    I actually really liked the food at Aziza (a friend took me for my bday in June), but the service was literally CRAZY. The waitress kept making slightly “off” comments, culminating in the one she made when she...

  • Board Topic

    Need help deciphering term in food review (Corked Wine) [moved from General Topics]

    Fully 5% (maybe 10%) of wine bottled with corks goes bad. This tainted wine is referred to as being “corked”. There is a fungus that infects corks and it passes on an unpalatable flavour of old socks and moldy cheese...

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