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  • Board Topic

    A Wonderful Bit of Paris in L.A.: Anisette Brasserie (Dinner, Brunch & Breakfast) [Review] w/ Pics!

    (despite it being barely 1 month old), I was eager to return after a few weeks to see how things have been developing (and I had friends in town this weekend – 2 of them from France – and wanted to take them somewhere...

  • Board Topic

    Was it just me...(TNFNS 7/13)

    , and it seems as though the show/competition itself really serves as their training ground. sure, the winner will get some coaching & training during the development of his or her actual show, but i have a hard time believing...

  • Board Topic

    MSP: Little Szechuan is back!

    What happens if you didn’t absolutely love it? Well, you respectfully post your impressions exactly as you have! The diversity of opinion is what keeps us all thinking critically about food, and keeps us all aware of the...

  • Board Topic

    Constantly altering menu items:a diner's right or peeve?

    orders like Big Jack above The customer is an opportunity to sell a product, develop a relationship and hopefully please that person with service. Everyone knows, some just cannot be pleased. Should any business set the business...

  • Board Topic

    Future of American (Micro)brew

    Theres really no major reason to sacrifice a fully-developed beer for price... In the Chicago area you can drink Goose Island IPA all day long for 6.99 a 6-pack... a great IPA that is 85 to 90% of Alpha King... You can get North...

  • Board Topic

    Sado Sushi: Is Joanne Kates insane?

    the omakaze, the chef and I had a discussion about one of the sauces that he’d just concocted. This young man is definitely developing his own recipes and sauces.

  • Board Topic

    Chicago Chowhound in Town for 4 Nights: First Time in Austin

    I know that people develop their own personal ties with their favorite TexMex – and so others will disagree with me – but I see absolutely no reason to go to Chuys. Its just not that good. Everything is brown and...

  • Board Topic

    Boston chefs bitter about those jerks on Chowhound

    with artists has been that you are not to disturb “their vision” - this causes problems in areas like web development because they want to force you to see things exactly like they want you to see them, but you might...

  • Board Topic

    Anti-fans of Joe's Noodle House?

    and is responsible for the culinary operations, training and development and quality control of 19 restaurants in Texas, Missouri, Oklahoma, Nebraska, Kansas and Louisiana. Why was Chef John drawn to Chinese cuisine and P.F....

  • Board Topic

    suggestions for wine newbie

    of Cognac and Scotch whiskies as well. 3) Formal education – If you have a favourite wine merchant and they offer classes or tastings, attend as many as possible. I have had the pleasure of developing relationships with two...

  • Board Topic

    Your favorite resturant in Champaign-Urbana, IL and why

    to open in Jan. 07 on an outlot at the Meijer store in Champaign. McAlister’s Deli is building a restaurant near the new Town Center development along near Marketplace Mall. Atlanta Bread Co. is coming on S. Neil where the...

  • Board Topic

    Top Chef-Puerto Rico

    How about Richard’s brilliant use of tape? That fluorescent green to separate his stuff and his trays were numbered. He or someone who cares for him had obviously seen the Marcel problem and developed a simple, totally...

  • Board Topic

    LA Newbie - What/where is a MUST eat?

    on the origins of it. He seemed to think it was some Mexican-Jewish hybrid, when it’s really something developed by an Okinawan-Hawaiian-Angeleno. I could go on, but I’ll stop there.

  • Board Topic

    What's "the" food where you're from?

    Ottawa seems to have developed a reputation for shawarma. Though obviously not native to Ottawa, it is ubiquitous and people I know who have left here often talk longingly about their favourite shawarma place. Beavertails...

  • Board Topic

    Forgotten foods.

    When my husband was in business school in the US in the early 80s, he had an assignment in his marketing class to develop a marketing plan “sell” anchovies in the US. My husband was completely baffled by why one would...

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