omelette pan that costs ten bucks at Walmart. The nonstick finish scratches quite easily, so I replace it often. It’s the only aluminum I cook in regularly. The big problem with aluminum in today’s kitchens is that it... (20 replies, last updated by sueatmo November 13, 2009)

certainly wouldn’t WANT to find a hair in my food, and while it WOULD cause me to reflect on a restaurant’s kitchen, the line cooks, and their attention to such things, it is certainly not a deal breaker for me. I... (25 replies, last updated by Emmmily February 6, 2009)

's addictive with fried basil leaves to boot. Unexpectedly great is the pulled pork sandwich or grits at Highland Kitchen — who knew we could get southern flair like this at a place not known for “Southern”.... (37 replies, last updated by Bob Dobalina May 21, 2008)

's the real deal, smoke rings in the meat and the real smoke flavor. Where? SeaWorld. Yup, they do it right- I was happily shocked. I’d get the sauce on the side, they really don’t need it. Rub is not as spicy as I... (14 replies, last updated by PGB June 4, 2009)

I’ve always enjoyed arancini, trying it at all the favorite CH destinations. However, I think I may have stumbled upon a new source for the area’s best – Tufts University Dining Services – Hotung Cafe... (13 replies, last updated by AmandaRG February 18, 2009)

I’m not surprised to hear this. The kitchen staff at Axis clearly have talent. Yes, their brunch is definitely worth a visit. The outdoor seating in the back is a plus on balmy days too. I’ll also point out that they... (5 replies, last updated by plainfood February 27, 2009)

. Le Bar — The bar area in the basement of Le Bec Fin, you can go in there without a reservation and get a fantastic meal for about 50 pp, from the Le-Bec Fin kitchen. Some places still within walking distance which I think... (16 replies, last updated by DanielleM June 20, 2006)

at all when we got there, but was hopping by the time we left. It might be that the kitchen has more difficulty keeping up once the crowd starts to build, particularly with the speed with which they turn the tables, and the... (6 replies, last updated by shivani August 22, 2006)

I was driving to work one day last week and something got me started on memorable meals I’ve had in unexpected places. In other words, you expect a memorably good/great meal at a fine restaurant, etc., but what about the... (28 replies, last updated by km April 23, 2004)

Yes, I’m talking about the House of Billiards on 1901 Wilshire near 20th in Santa Monica. Before you go searching around your kitchen for rotten tomatoes to throw at me, it really was good! We headed over late last night to... (0 replies, last updated by Pei August 5, 2007)

Hi all I’m working on a piece on great/good food in unexpected places—the types of places that could get away with less-than-great food...does that make sense? I’m talking about bowling alleys with stand-out... (7 replies, last updated by Daphne Durham May 29, 2002)

in a hospital that happens to have amazing Manhattan Clam Chowder, or is there some lady who sells burritos out of her kitchen? Do you know of some food treasure in an idiosyncratic, odd, unexpected, or just-plain-hidden place... (22 replies, last updated by WildSwede December 3, 2004)

Small correction: Art-Is-In is baked by Kevin Mathieson, backed by Stéphanie (last name something with an M?). In addition to Thyme and Again & the Ottawa Bagelshop, it is also available at Nicastro’s in the Glebe, Grace in... (4 replies, last updated by damonster June 12, 2007)

worked in the kitchen (where I’m usually alone on holidays), when I know he would have rather been in the living room with everyone else, watching football, eating cookies and honey roasted peanuts, and shouting out to me... (158 replies, last updated by eviemichael November 24, 2009)

a strawberry, cinnamon and nut/bean filling, also sponge cake with buttercream, and slices of firm pastry filled with black and green bean fillings. I saw many people carrying away bowls of soup or stew filled in the kitchen, but... (1 reply, last updated by Mickie April 13, 2005)