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  • Board Topic

    travel to China

    I don’t think you’ll find either of those problems with Chinese food in China, as long as you are not on a tour (I once dined with a high-end tour group in Suzhou and it was absolutely the worst Chinese food I've ever...

  • Board Topic

    Advancing on Atlanta

    Company, is a fine English brown ale, a bit sweet but with good hoppy balance. My favorite of the line is the 420, a very nice, versatile pale ale that tends to the hoppy side. The IPA, which is quite hoppy, is another favorite....

  • Board Topic

    Lunchtime Jones

    . I’m sure i’ll wind up returning, and I’ll be interested to see what the menu looks (er, tastes) like after they've been open longer and done some more tweaking. But if i had to go out of my way to get there, i...

  • Board Topic

    I bow before thee with Cape Cod Chow questions

    school breaks with a PTown year-rounder, but I've never spent any time in the Dennis area. Suggestions for any dunes also appreciated. How far is no.truro from west dennis? Did I pick a decent town to spend the night in? Thanks!...

  • Board Topic

    CULINARY WASTELAND COLUMBIA,MARYLAND

    Rather than debate if Columbia is worthy (500K is aweful darn expensive in my book and I've seen houses listed much higher), I’d just like to say that now with Kmart gone from Dobbin Center, that whole area is ripe for...

  • Board Topic

    Cheesesteaks

    located, i've got affection for the place, and i certainly drop by on occasion, especially with out-of-towners — that doesn’t mean that i assume it’s the best in town. Now that i live across from Shank &...

  • Board Topic

    Mimi's at The Long Room

    to be given/thrown away. She can’t use it the next day/week for bread pudding, french toast, or breadcrumbs like many places are able to. I guess I see things differently. I've spent the last twenty five years working in...

  • Board Topic

    Green City Market 7/31/02

    annieb: hi, nichols has had lutz(sp?) beets every week of the green city market, and i’m pretty sure they bring them on sundays to wicker park. you’re referring to those giant ones arent you? i've been buying them and...

  • Board Topic

    Tavern on the Green - Nightmare !!!!!!!!!!

    Simply entering Tavern on the Green is enough of a nightmare for me. I’d rather go to McDonalds...i've only had to go twice for business events, and my favorite part —after the parking lot full of tour buses —...

  • Board Topic

    Boiled crabs

    Aw, now. I’ll have to stand up for the boiled ones. Steamed is fine if you want to peel 'em and use the crabmeat for higher purposes, but if you’re chowing down on pure-d-crabs, you've gotta “berl” 'em for...

  • Board Topic

    Taco Crawl to Heaven, aka Chowdown #34

    . I’ve never seen it available at the trucks before, but then I try to stay away on the weekends when they’re busy. Sure enough, the pastor provided that fix of smoky, spicy slightly greasy pork with a touch of...

  • Board Topic

    Laguna Beach Eats

    ). I’d suggest avoiding the kid-centric places at the malls and taking your children to the more chow-centric restaurants, even if some may seem too “adult.” Your kids may not seem to think much of it now, but...

  • Board Topic

    Rome Restaurant Guide?

    solit tips.I've lent the book to friends and they were happy. You won’t find that little undiscovered place, but you can get some tips for reliable places to sleep and eat. Link: http://www.greateatsandsleeps.com/

  • Board Topic

    Really happy to find two exciting restaurants - Chez Spencer and Alcatraces(long)

    this night. Some had French accents and the staff was mixed racially. I like seeing diversity in a staff. Our waiter George was warm, personable, very competent, and knowledgeable. There weren’t any significant service...

  • Board Topic

    "Crackling Fresh" Sake Tasting with Bryan Harrell and Fred Eckhardt

    , and again was unfiltered and unpasturized with an alchol content the highest yet at 18-19% and also the highest milled rice we've encountered so far at 60%, made by an old fashioned method called Yamahai, which begins with a...

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