Driving by the Fillmore location today there was a banner that said they have a Brazillian buffet daily from 11 am – 3 pm? Anyone tried it? How much is it? It isn’t mentioned on the website. Anyone know if the West...

I’ll second Artisanal and Murray’s and for mozarella (but not French strong cheeses) throw in DiPalo’s and Joe’s Dairy.

yeah, I got myself 4 × 125g balls of Mozarella di bufala from Costco. As its in the refrigerator right now, from memory I think the shelf life is only upto 25th June, so please give me some suggestions on how to use them...

Spanish Eggs

I’ve made this a few times after seeing him do it on PBS, and been really happy with the results. Now cannot find my notes and, unfortunately, the recipe is torn out of the Nick Stellino cookbook at my library. I would love...

Squeaky cheese, a.k.a. cheese curds, are the very fresh curds of cheddar cheese, before they’ve been gathered in a mold and pressed. ...

The traditional ordering of courses for a classic Italian meal, says Robert Lauriston, is as follows…

I’m from out of town but whenever I’m in Chicago I eat here as much as possible. I was recently in town for four days and ate there 5 times. Ate the same thing: mozarella beef and fries.

has anyone tried GiGi’s Mozarella in Everett? I’ve heard good things about the product, but haven’t tried it yet. If I get some good reports here I plan on making a trip there Wednesday to buy about 5 lbs. for...

Mozarella app is great.

If the menu is the same as when I went about a month or 2 ago, the lasagna con capretto and the gnocchi con coniglio were both excellent. I didn’t try any of regular meat entrees. We split the mozarella wrapped in some kind...

and mozarella and baked at a perfect temperature. We also had a pear and chocolate danish, which had a nice flaky crust. The real winner was a small rice pudding tartlet filled with a wonderful, addictive custard.

mozarella w/toasted ciabatta Entree: Seared sea scallops with balsamic reduction, almonds and raisins. the staff was incredibly nice and the space is really beautiful.

I had one of the best appetizers I’ve ever had recently at the Vault. The chef makes his own mozarella in-house and the preparation for the day was fresh mozarella wrapped around cherry tomatoes, drizzled with fruity olive...

I had a delicious pizza recently at new place called Ugo’s, a small storefront on Pico, just east of Veteran. Over the weekend I tried their delivery, and the pizza was equally good. Crisp/chewy/tasty crust, nice mozarella...