- the brainchild of two great culinary talents. Tour the Guthrie while you’re in the neighborhood. Go up to the 9th floor and head towards the river to experience vertigo. The food at the Guthrie has been a weak point, but...

protein and why there are one hundred and one folds in a chef’s toque.(One for each different way of preparing an egg, at least apocryphally.)And technically that’s all MG. Maybe I’m just tired of hearing the...

Linda, anyone in LA can tell you about the Father’s Office burger......

Made in Portugal? You sir, have yet to encounter ‘heavy’ copper. Go to a Willams Sonoma or Sur la Table, or anywhere that sells Mauviel near you. Then you’ll know what truly heavy copper cookware feels like. Or,...

Nope, never been there. I’m not aware of the existance of any other Ruth Lafler — at least, I’m the only one that shows up in a google search. “Lafler” (not Laffer, or LaFleur, or Leffler) is a very...

Yeah. It stinks that you never see much of L.A. on TV :)

— some new toque fashion?

I have eaten at Toque!, Lumiere (gastro and bar), West and other top Canadian restaurants at very good prices, taking into account the exchange rate. If I could only restrain myself on the wine order.... I’d like visit...

There are two types of deep dish (give jfood some leeway here guys who know). There is the single crusted deep dish a la Uno and there is the double crusted, “Stuffed”, pizza a la Giordanos. Jfood is not a fan of the...