below that I found interesting about how Chef Keller started the French Laundry (by maxing out his credit cards for the first five thousand dollars). The French Laundry made a profit that first year of $6. The lunch started with...

did you see the interview with the high level manager from one of the chains, I believe it was IHOP? She said they couldn’t make the food sweet enough—people always want it sweeter. So they’re definitely taking...

fresh because no fish monger would bother with them. Check their prices today! Pork belly used to be super cheap no-one-wants-it kind of meat, but now they cook it in the finals on Top Chef, and the butcher charges accordingly. As...

I sat at the bar, didn’t have time to eat, will next time.... Spoke to an owner, they just hired Christian Rojas for their new sous chef (studied under Adam Hallberg from Via Matta). As as side note, I know this is...

Kraft Deluxe Mac & Cheese Oscar Meyer Bacon Ballpark Hot Dogs Hellmen’s Mayo Edy’s Ice Cream Chef Boyardee Spaghetti & Meatballs (What?? The cans are convenient for lunch.) Campbell’s Spaghetti O’s (See above)...

interviewed the Sea Salt team awhile back, they told her that, because of their long-standing relationship with Coastal Seafoods, they get first pick of every shipment that Coastal gets in (fifth paragraph page 2)....

(distinctively regional+premium Italian staples) equals fancier and more costly places. The music can be loud but it’s the chef/owner’s personal mix (open kitchen). cheers

I just saw a segment on Diners, Drive-Ins and Dives profiling Green Mesquite, a BBQ place that is quite geographically convenient. Of course the videos and interviews were glowing and fawning. So I did a simple search on this...

promise!" idea. I’d much, much, much rather support a locally owned and operated (literally) mom and pop place like Chef Ed’s Weekday Cafe in Eastpointe. Everything they make there is from scratch, including the soup...

with gravy that was very tasty and a hefty serving. Pete’s steak was served with pintos and greens. Peter preferred the Pintos at OT’s to the black eyed peas at Johnsons. I agree with him. Otis, the owner/chef of...

the fashion establishment. Scary. I’d bet my chowmobile that the majority of chefs at America’s 50 Best restaurants have a lot more respect for the full range of deliciousness than any of the people operating the...

" of Coapan, women who sell hand-made tortillas. The interviews and photo-documentaries slowly revealed some of the changes that have occurred just in the past 10 years (bags, plastic, metal stands, mixture, buses) that made some...

Interesting. I thought “Italian” right off the bat. (Thank you Lidia Bastianich, Mary Ann Esposito, Lynne Rosetto Kasper.) But lately, I have been getting interested in Japanese. Sushi was my obvious starting point....

in the freshness department. Ditto for the coleslaw. And like others have experienced, no cornbread. Wow, what a big surprise. I am so completely fed up with the “celebrity” chefs in this town. The so-called pedigreed...

not interview the servers in various restos to tailor my tip if one owner pays them $3 and another $30 per hour, or if there are 2 splits of the tip or 20. And wrt the stress level, everyone has different levels of stress. Most...