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  • Board Topic

    Tango Sur and Argentine Beef

    to try his recipe. And I don’t know why, but roe appeals to me, but not milt. Must be some sexual bias. (McPhee wrote a whole book on shad, due out in October).

  • Board Topic

    wine recs for dinner menu 1/30

    Well, if your dining companions really have some wine expertise, they will no doubt be more impressed by (and pleased with) your ability to suss out the real gems on the list, rather than your willingness to dump a bundle of cash...

  • Board Topic

    Food fanatic visiting London.......pls help!

    ..... 5. Indian/thai/any type of asian foods. 6. Anything else typically British that I may be missing out on. Basically, I’m willing to travel anywhere within London, preferably for lunch. I don’t mind travelling far...

  • Board Topic

    Top Mexican west of the 405

    Mariscos, per their signage), on Lincoln Blvd, near Rose Ave., Santa Monica/Venice border: Cheap and tasty. Check out the patrons: rich man, poor man, beggar man, thief. All are welcome, all are sated. Eat in your car, or standing...

  • Board Topic

    Want Steak in Chicago

    't that great. It was decent, but not great. Consistenly, you can’t go wrong with Gibson’s...always a great dining experience alongside great service and great piece of meat. I love Morton’s. Great steaks. But...

  • Board Topic

    DARE vs. CARR'S: Battle of the lemon creme cookies

    So after the last thread on those “Damn Dare” cookies (see link), I couldn’t get them out of my mind. In a response on the thread, JK Grence (the Cosmic Jester) makes them harder to pass up as he explains how...

  • Board Topic

    new year's florence

    times of the year. You can also check out some of Michelin’s listings. Taverna is listed along with a number of others. Most I have actually been to at one time or another with the most recent Omero. This is the link to...

  • Board Topic

    Yummiest burger recipes recommended for grilling this weekend?

    in the past to have my end result turn out like a meatloaf gone wild. A good piece of meat does not need much beautifying. I’m going to be making sliders/mini burgers this weekend. I almost never finish burgers at...

  • Board Topic

    [Dallas] Good Mexican/ Tex-Mex

    Cuquitas does real Mexican homecooking. As for street cred, legend has it that Stephen Pyles takes out of towners there that want authentic mexican. I love it personally. From the queso flameando, machaca, chicharons, to posole...

  • Board Topic

    Top Chef 2 = Finale Part 1 (potential spoilers)

    cooking background a little too much but ultimately it’s carried him far. but then he comes out and does the stupid, insecure, immature goading Elia into doing his dirty work. again with the backstabbing. and next...

  • Board Topic

    Oaxacan restaurants, anyone?

    OK, it’s been over a year since my last post on this topic, so worth a revisit, no? I must admit that I haven’t checked out Restaurante Oaxaca on S. Ashland yet (if it’s still open), but was wondering if any of...

  • Board Topic

    NYC Pizza Slice Mega-Safari Phase Three.... Tasting Results

    finalist... probably an “essential” NYC dining venue. FAMOUS BEN’S... Thompson & Spring, NE Corner. Folds soft, finally some flavor in both sauce & cheese! Light grease... sweet edge from the sauce. Definitely...

  • Board Topic

    Brasserie Jo

    We had some Lettuce Entertain You gift certificates to burn and, since it’s in our neighborhood, my wife and I decided to dine at Brasserie Jo last night. As I have perceived in previous visits to the place, it remains one...

  • Board Topic

    Is There a "Pacific Northwest Cuisine"?

    When chowhounds and others ask me where they should eat in Los Angeles or Seattle (the two cities about which I know the most), my usual approach is to try to figure out what kind of food they can’t get at home. For someone...

  • Board Topic

    Overdue Paris Report

    Thanks to all who helped out with my New Year’s eatinerary in Paris. I’ve been remiss in filing my thoughts. Forbearance please, I am not a note-taker and most French wine and cheese names stick in my head no longer...

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