We ate there on Sat. around 6 – fairly empty. By the time we left, the place was packed. We both ordered the Brisket. I got about twice as much meat as my husband did – and no, it wasn’t because I took the plate...

-best match. We often think Pinot Noir for duck but it’s only a fair match with P.R. So it’s sort of a decision between... Pinot Noir matches the Duck perhaps better but Zinfandel matches the Parmesan better. As another...

confirmed that it was only bay and pepper. One of the best dishes I have eaten in a very long time. We also had the cookie plate, but I think all I got of the cookies was small bite of a ganache truffle. They came with an espresso...

I’d like to know what other people do about mediocre service. Recently, in SF, we had a meal at a neighborhood ethnic restaurant. Not fast food but not pricey either— $35 for two. The server wasn’t surly but...

for me to comment about the flavor, but the bottle cap and plastic plug thing took me half an hour to remove because there were no instructions. I ended up with broken pieces of plastic in the bottle and had to seal the bottle...

I totally agree with this. I think Rao’s jarred sauce is the most authentic one in the market and I also use it as a base for other sauces and on it’s own. It is expensive for jarred sauce, but we're not a family with...

that there is a deep, unexplained connection between india and mexico. for example, i’m completely sure we'd have discovered guacomole in india had we the avocado. and just to keep this restaurant related, have you ever...

and nice hot sauce give Rami’s the edge on that one. Upper Crust (also on Harvard) gets mixed reviews, but I like it. If we get a whole pizza I generally have to re-heat it to crisp up the crust (it took awhile for me to...

was well worth it. the burger was absolutely delicious. we also had the very yummy spicy olives and goat cheese gratin to start. two not so high notes were the peppercorn shrimp, which was kind of flavorless and the french fries...

vinegar (not “apple flavored”) or whatever vinegar you favor, and seal with wine corks you’ve par-boiled a few minutes (makes them soft). Store in a cool dark place for from a few weeks up to years. We strain...

! On warm dessert evenings with a really good movie, it’s just sooooo good! But my husband would have none of it. We ended up in a private box overlooking the stage in the Versaille Room at the Riviera, our own private...

In NYC or Boston or Denver, anything other than tap water is somewhere between an insult and ignorance. I grew up in rural Connecticut wher we had a deep artesian well and a water tower, until the kids started falling off it. 48...

cooked, I find it a bit less commendable when out at a restaurant. We often dine out with her and her husband, both in our home town and overseas, and this has frequently been the source of awkward glances from nearby tables (not...

http://www.nytimes.com/2006/11/08/dining/081mrex.html It’s been one year since we first read the article from Mark Bittman at the NYT on Jim Lahey’s no knead bread – one of the hottest online foodie posts last...

accompaniment for Asian food, and is slowly changing my view of Bourbon from so what to yeah. But as the alphud says, on to the Chow. I am the sacrificial first poster to be followed by those who know what we ate. So, purely...