there are a few French restaurants, it seems that this is not a growing thing. My son who goes to the Culinary Institute says that they are closing the Escoffier restaurant there. No one wants the perceived as heavy food/sauces....

of turning a switch. Two things though that I have wondered about is that the indoor use of coal and gas is really dangerous. There used to be a place called Woo Lae Oak in midtown a couple of years ago and it was THE mainstream...

Uncle Ben’s with seafood and vegetables. Even if I could forgive their using long grain rice (which I can’t if they insist on calling it paella), I can’t overlook that they cooked the rice in water instead of...

class really liked going out for coffee, a special pleasure since many of them spent their youths in institutions where they were seriously neglected and abused and never went anywhere. Anyway, it can be really difficult for them...

that us fans could create brackets and bet on! C’mon, Judge Tom C. — Bland food is not nearly as big a sin as scaly fish. That’s why they put salt on the table, for cripes sake. Underseasoned carpaccio may be...

don’t feel you ‘owe’ them more than their corkage fee on wine served or they wouldn’t have instituted that particular corkage fee. if the restaurant needs more money from alchohol, they can either raise...

I was recently taken to the cheesecake factory by my brother’s friends for his graduation party in LA. Ughh. Ordered the gumbo which basically looked like a stir-fry. Dry, over salted and overcooked chicken and shrimp with...

is it about this city that elevates a genuinely acceptable restaurant to a bonefied institution? The only reason I am so harsh is that everywhere in the country including NY, they say the bay is the supreme food city. SF is...

- stuffed tofu, salt baked chicken, stewed bacon Most of the Japanese places I go to here are either simple noodle places (for quick meals) or sushi. For sushi I’ll go for raw stuff like mirugai (large clams), uni (sea...

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