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  • Board Topic

    Oliveto-Schmoliveto

    to return to enquire if we’d like more, or perhaps, some more water. (And it really bugged me that it seemed as if the olives that were placed on the table seemed portioned out to one-per-person. Maybe it’s a...

  • Board Topic

    Snob terminology [Moved from Ontario Board]

    So I was having dinner with a few other women at a friend’s home a couple of weeks ago. The hostess had prepared a small platter of crab-stuffed mushrooms — one mushroom per guest. I remarked, “Oh, what a lovely...

  • Board Topic

    Shawerma King

    make whole VATS ahead of time (to keep for days) for the cost of no more than a few pennies per guest. In addition, there’s the whole of world cuisine to ransack for ideas: one great (non-Korean) sandwich place in another...

  • Board Topic

    Hoosier Hysteria Away Game Restaurant Directory

    "good sandwiches and a favorite warm bacon dressing spinach salad" You’re killing me here! Thanks for the great tips. And please bear in mind that while that site’s about basketball, hounds need to eat (several times...

  • Board Topic

    Mid Month/Month End Updates

    traffic for this site, swims with 20 or so other states? chicago seems to be all about "where can me and my buddies drink" threads with 2 or 3 responses while MSPers tend to ha out with each other— some valuable discussion...

  • Board Topic

    What foods do restaurants most frequently mess up?

    Not quite. I don’t recall steak or burgers being on the bad list per se; it just depends on the place’s experitse. And dark meat chicken and fatty pork cuts usually are OK; it’s lean cuts that suffer. Proceed...

  • Board Topic

    What's the deal with Indian Buffets?

    of time and then cooled down and reheated per order. If you leave them over heat to long the meat will lose its texture and fall apart.

  • Board Topic

    Budget Cooking

    Very similar situation here. In DC, the farmers markets are all cash only. thus, it’s pretty hard to spend more than you bring. As for Safeway: try to hit Target for things like that. I get alot of things like soda (when I...

  • Board Topic

    Do you Understand Adult Picky Eaters?

    not like bitter food. Now I really only drink the most bitter highly hopped ales. When people dont try things because they dont like them i usually ask how long its been since they tried them and remind them of changing tastes....

  • Board Topic

    Taco Safari Results: Phase One, Flights A & B of Logan Square Taqueria Crawl

    ). I see Lincoln Park taquerias really as businesses where the post-collegiate crowd of this neighborhood goes during breaks in drinking binges and really saw no point at all in picking through them for the “best”....

  • Board Topic

    The best meal of your life in Italy!

    Hi Ken - Thanks so much for your recommendations. Your review of Il Rosselinio was GREAT! Per your suggestion, I’m planning on using www.internetrestaurant.it to book my reservation for La Calandre. May I ask, did you find...

  • Board Topic

    Portion size in a restaurant...do you ask??

    't an option. So we ask because we don’t want the leftovers, the extra food, etc. Normally for the two of us a shared entry and a few drinks is more than enough food. And too small? That’s happened only once – I...

  • Board Topic

    Sonoma, Healdsburg, etc.

    to munch and a flight of either reds or whites) ran about $35.00 per person. Nice relaxing atmosphere ... could be worth a spin.

  • Board Topic

    southside eats

    claims the peach cobbler is DELICIOUS! as to hudsons, it was very strange. per my mom, open one day, totally cleaned out the next. it was a good draw for the location, as too much of western is going the way of empty lots and / or...

  • Board Topic

    Going to Paris & Italy - Restaurant's not to be missed.

    . I travel to Italy at least once per year and during my last visit this past November I decided to stick to simpler trattorie and osterie using the slow food guide and had some of the best food I have ever had in Italy for much...

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