you want foam? foam on everything? foam foam foam? go to shiro i shiro. Rosa Luxemberg 11. Nothing like a 15 year old idea to schicky-up a trendy Mitte restaurant. Sorry for the sarcasm, the asparagus linguini was wonderful and... (1 reply, last updated by Desyl April 30, 2006)

). It was a fun place to eat and one of the very few 'southern cuisine places in the city...a pity! (17 replies, last updated by pearlD September 15, 2007)

(Formatted with All Pictures here: http://exilekiss.blogspot.com/2008/07/apprentice-of-japanese-haute-cuisine.html) While Sushi continues to dominate in popularity around the world, one of the most respected cuisines in Japan... (1 reply, last updated by exilekiss July 19, 2008)

Can anyone help me with some cuisine terms. A website, book, etc. might help. For example, I’ve been seeing the term "fusion" a lot as in Latin Fusion, Japanese Suchi & Fusion. Does this mean a blending of various foods? I... (11 replies, last updated by Food Tyrant December 12, 2004)

I guess I’d ask what you mean by fusion. Elephant Walk has two distinct menus, French and Cambodian; it doesn’t seem very fusion-y to me, beyond the obvious French influences that Cambodian cuisine absorbed from the... (13 replies, last updated by BobB November 25, 2007)

Hong Kong & Shanghai that run haute restaurants bringing contemporary Mandarin, Imperial, Hunan & Cantonese cuisine with a little bit of fusion. Here are some websites: http://www.zhen.com.mx/ http://www.chezwok.com/ http (4 replies, last updated by plainjane June 1, 2007)

. But the rendition at the Weathervane made me fear that the chef doesn’t know much about the cuisines he/she is borrowing from (here, Mexican) and is just putting novel combinations together for the sake of trendiness. Fusional... (5 replies, last updated by Chapel Will August 4, 2006)

Ilili purports itself to be haute Lebanese, though it elevates Lebanese food by using fusion techniques and ingredients a la Tabla. Maybe it’s me, but I have a hard time defining a "haute" version of the cuisines... (3 replies, last updated by doona February 28, 2008)

We’re planning a party in June for about 30 people and need a caterer. We’re thinking about heavy hors d’ourves instead of a sit down dinner. We’re flexible as to the type of cuisine although we like "... (1 reply, last updated by SLRossi February 21, 2007)

are excellent too, but more Cajun, and VERY rich. Lots of recipes begin with “melt two sticks of butter in a large pot...”. Firey-foods is a more modern take on PP’s cuisine, and very interesting. There’s... (19 replies, last updated by alkapal August 8, 2009)

looked at that one? Great book. So glad you’re into Southern cuisine - it a mix of many cultures, isn’t it? And so good. Of course I was raised on it, but it seems to be evolving these days...fun stuff! (14 replies, last updated by bayoucook May 22, 2009)

I will be traveling with my boyfriend to Charlotte and Asheville NC in July. We will be in Charlotte for one night and Asheville for 4. I am hoping to get some advice on good southern/new southern cuisine restaurants... something... (11 replies, last updated by tjones June 8, 2009)

Since we’re talking "Southern" chain, it could be any cuisine....with that in mind, two very acceptable Deep South chains are Sonny’s BBQ and Golden Corral. Again, not "haute cuisine", but perfectly acceptable!! (64 replies, last updated by BarmyFotheringayPhipps April 10, 2008)

in a marginal neighborhood. The food IMO is much better than Bob’s Southern Bistro (even in its heyday) and magnolias has always struck me as haute Southern wannabe without the depth of flavor that I experience in the... (48 replies, last updated by jgg13 March 6, 2008)

of the restaurants in Charleston is a bevy of fusion-type adaptations of what the management conceives of what will appeal most to the tourist’s idea of what Charleston "cuisine" ought to be, with one establishment vying... (14 replies, last updated by Ed June 13, 2003)