(215) 533-0356 - 6516 Castor Ave, Philadelphia, PA 19149

(403) 262-5554 - 100 La Caille Place,, Calgary, AB T2P 5E2, CA

(212) 355-7555 - 210 E 58th St, New York, NY 10022

Serving different varieties of pork including premium Spanish Iberico pork Anyone been? Anyone interesting in going? http://search.japantimes.co.jp/cgi-bin/fg20070601rs.html

I’ve received a certificate for Sunday brunch-for-2 at Q Haute (in Calgary). I’ve never been before as it’s quite out of my price range. Has anyone here? Any recommendations as to what to order? And I’m...

Are there any temples gastronomiques in Montréal? I seek classic cuisine, meticulously prepared and professionally served. Both Montréal and Quebec City had such restaurants at one time; are they a thing of the past? Do I search...

The New York Times recently ran a piece on the Birmingham haute cuisine scene. It was still on the website as of yesterday, in the Travel section. The focus was on the restaurants of Frank Stitt and his proteges. Check it out. It...

If you like/liked La Tavola – you will like the new Q Haute Cuisine. Chef/Owner moved basically himself and the menu to the new location.

Sounds great, but where is it? (if you’re looking for another similar place, Tamarindo’s in Broadaxe (near Ambler, PA) is great, cuisine from the Yucatan!

OK, here’s the situation — an old friend who is both a golf nut and a saucier at a Michelin two-star restaurant in the Loire Valley is taking his vacation in Myrtle to play some golf. First time he’s been in...

My family and I travel to Paris each year so we are more than familiar with its bistros and brasseries. This year, my husband turns 50 and I want to surprise him with a memorable dinner at an exceptional restaurant. My very...

I want to try Daniel while in town next month. The only reservation I can get on a Saturday night is for 10:00 p.m.(the restaurant hours are 5-11). In NY I often eat that late or later, but have never done so at a top-of-the-line...

anise ice cream. For $46, the food should be a lot better. I left feeling that I would only ever return there if I was dining with a vegetarian that demanded: haute cuisine, in San Francisco, at a place that does not serve any...

Is any chef anywhere still practising true haute cuisine in the (essentially 19th/early 20th century) tradition of Careme and Escoffier? I had a fantastic meal in 1996 at the Connaught Hotel in London. My starter still sticks in...

someone posted last week that 66 is "below haute-cuisine chinese standards". other than the shrimp and foie gras dumplings with grapefruit-tinged dipping sauce, i was mostly disappointed by 66 as well (although i love...