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  • Board Topic

    Top Chef-restaurant concept episode (spoilers inside)

    dish, Cliff’s coverage of the front room (like getting food out and being welcoming), and Mike’s general leaning on others' work. They ultimately sent Mike home but I think it was a really close call for cliff.

  • Board Topic

    When is Tai Chi not Tai Chi?

    a restaurant or cuisine. So I thought, “Who the heck is this” and when I looked, my jaw dropped" because it was posted by one of the top pedigreed hounds who I really respected. These boards get off track so many...

  • Board Topic

    Floor plan of Flushing food court located on Main St between Maple and Sanford (L&N)

    Been meaning to post this menu, too. I didn’t get the in-laws to look this one over, which is too bad, since they’re from neighboring Sichuan and might have been a big help. Hope someone who knows the cuisine and the...

  • Board Topic

    Wedding RSVP's choosing (or changing) your meal option? [moved from General Chowhounding Topics]

    It’s not tacky, unfortunately, it’s standard. Asking in advance is basically for 2 reasons: to weed out if there are any “special” meal requests (allergies, vegetarians) and to get a reasonable idea of how...

  • Board Topic

    Mexican wines?

    similar to 1946," and so on. But it is still up to the winemaker to get into the bottle what the grapes are providing . . . I’ve yet to taste anything that has caused me to be excited by what is coming out of Mexico. BUT...

  • Board Topic

    Sushi Roku or Matsuhisa

    customers (I DO believe your opinion of his sushi...certainly more than I’d believe Zagat!!), who he clearly despises. If he can’t even entertain the slightest notion that once in a while someone he’s cooking for...

  • Board Topic

    SF Chronicle's 2006 Top 100 Restaurants list

    Mazel Tov to Robert Lauriston! Way to go...getting mentioned in this week’s SF Bay Guardian restaurant column as a “foodie” and crony of the resident restaurant reviewer!

  • Board Topic

    Sushi Shibucho Needs Turnover!

    . Many were ordering his cooked dishes, but we weren’t that hungry, so I can’t comment on those. He is awe-inspiring to watch & obviously knows his stuff, but... he needs more business to get that fresh fish turnover...

  • Board Topic

    December 2007 - Grocery Outlet

    chicken sausages - $2.99 Hunt’s Organic Diced Tomatoes – 14.5 oz. can - 69 cents Other interesting stuff that I didn’t get: Chef’s Gourmet Chicken tail Sausages (never been a big fan, but inevitably they show...

  • Board Topic

    Four Days in Vegas: Twelve Meals, Eleven different restaurants reviewed.

    and the extravagance began. I’ll get my complaints out of the way early....there was a spot on the tablecloth approximately the size of match-head...no more complaints. Perfect service, flawless timing, full descriptions,...

  • Board Topic

    The secret is out... Chef Andy Wai's own restaurant in San Mateo

    But not good enough to get a invite to lunch. Will report back after I try.

  • Board Topic

    Picking up the check for another table

    Mercy!!! A voice of sanity—thank you. I would absolutely refuse to accept this. If that were somehow Stephen-Kingly impossible, I’d hold the menu up to my face and try to get the hell out of there as fast as possible....

  • Board Topic

    TOPOLOBAMPO - Just alright, not GREAT!

    times this year, and it continues to amaze and delight my friends and me. http://www.chicagotribune.com/entertainment/dining/chi-0621_d_cheap_xnipecjun21,1,4032549.story Good Luck to you, E.M.

  • Board Topic

    What are your staples?

    of other foods... And while we are FAR from eating dodgy TV dinners every night, my repertoire gets a bit thin after a while. Staple meals in our house are: risotto Beef Strog Bolognese/Ragu pasta sauces Seared tuna on wilted greens...

  • Board Topic

    An Expat’s Dining Survival Guide to Tulsa Updated 9-2007

    Have you recently moved to Tulsa, Oklahoma? How did I get here? Where are the people? Where is the traffic? Why does the tea come iced? Why are these grocery cashiers, security guards, complete strangers acting so very friendly...

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