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  • Board Topic

    Veggie Hating Hubby Dieting - Help!

    , accurately, as a behavior modification program, not a diet. And you’re right – there’s nothing magic about it, and anyone can do it. However, while some can do it alone, others benefit from organized...

  • Board Topic

    Have you ever been ignored in a restaurant?

    , only to have to go home, or find another restaurant, probably adding another hour to a dinner wait. I’m also not condoning weird looks from waitstaff or what not, just offering another view, based on the vibes i’ve...

  • Board Topic

    Stick with us, please

    , the pain! Oh, wait. The tag cloud, which I suppose could stand a bit less color saturation, is only on the home page that I hit maybe once every three weeks. It has not yet zapped me with a Death Ray to prevent me from clicking...

  • Board Topic

    Frasca Hype (Boulder)

    I have to ask, is this a Saturday night problem for most really good places. I know here in the Eagle River (Vail) Valley, when its really busy, I’ve learned to stay home. The cooks and chef are harassed, the wait staff...

  • Board Topic

    Susur: My Story

    Thanks, Willis, for making my point more eloquently than I did. Susur IS a great chef, but culturally (I’m speculating here) he doesn’t have a wine background. And indeed the menu is often not set until late afternoon...

  • Board Topic

    Northern Chinese breakfast, really.

    -laws (who were amazed to find a place like J&L Mall here in the States). Corrections and additions are appreciated. COLUMN 1 (breakfast): Soy milk (50 cents). Bean curd “brain” ($1.50). Lamb organ soup ($3). Jian bing...

  • Board Topic

    i left ZERO tip. (long story- but get this!!!)

    put my card in the folder, but the waiter never came back. Luckily I had enough cash on me to pay, so I put my credit card back in my wallet and paid the exact total. As we were waiting for the one valet to retreive our car so we...

  • Board Topic

    When did fake crab meat become so ubiquitous? And why isn't anyone else complaining?

    cultural preference that businesses understand very well. Even if there is no such market in the US, there most certainly is in Japan. Maybe in the US, organ meats from hogs, cattle and sheep are used mostly to feed pets or even...

  • Board Topic

    Singapore family seeking advise

    Congee Village and visit Amazing 66. Just a word of warning, since you frequent Hong Kong and the family is from Singapore, the Cantonese food here is not going to impress you. It will be a good option if you want some home food...

  • Board Topic

    Butcher Shop -- really insanely expensive

    In responce to the Hot Dog issue at the butcher shop. The “Hot Dog” is a handmade sausage not a simple hot dogg and it is stuffed with 100% organic pork. If you think its to much dont eat it and stop compalining, you...

  • Board Topic

    Austin Dining Scene

    many things better—pizza, baked goods, Italian, French, Japanese, Chinese, Thai, organic/slow cooking/new American. As a native Texan, however, I was never very happy with East Coast BBQ, hamburgers, and Tex Mex; plus,...

  • Board Topic

    [PDX] Dining Guide & Tip Sheet v1.0

    & Middle-Eastern | Hamburgers Italian Latin-American Mexican Mexican-American Northwest Cuisine Pizza Seafood Thai Vietnamese MARKETS Asian Farmer’s Gourmet/Organic Meat RESTAURANTS AMERICAN 1. Fife Restaurant

  • Board Topic

    Sado Sushi: Is Joanne Kates insane?

    for traditional sashimi and sushi. Where Miss Kates criticizes the restaurant for its sauces, I’ve always found the sauces on the dishes to be fresh, flavourful and home-made, not out of a jar as she suggests. On one...

  • Board Topic

    Casa de Madera - San Diego

    How about Cuvee ? The few times I was there for lunch it was very good and it is not far away from the Institute http://www.cuveerestaurant.com/home.html

  • Board Topic

    Restaurant Service in San Diego

    but highlights might be twice at Blend (Palm Springs) (at one occasssion the waiter organized an additional duck course for our tasting menue because we discussed about it, very knowledgeable servers, very interested in food)....

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