Digging deep, Chicago-style, in Fremont and Wallingford.
When I called Portage at 4:30 on Monday, chef Vuong Loc was busy.”He’s butchering,” the manager who picked up the…
Word came in yesterday from Wellington, New Zealand that Team USA had topped everyone else in the world and been…
Photo courtesy Peter MumfordThose are just my favorite pants everI can tell you all about the food at Bai Tong….
The food-o-verse is all a-twitter over the news (posted last night on laist.com) that Food Network (the network that brought…
Snap courtesy of CosmoRequirements for being a Cosmopolitan magazine “Sexy Chef”1) Douchebag hair (pompadour, faux-hawk or boyishly messy in a…
Yesterday was the big kick-off for Major League Soccer nationwide, and Seattle’s own Sounders promptly schooled the Philadelphia Union two…
This is your brain on moo dade deaw.
Look, life is tough, right? Full of hard choices and boring meetings and bad decisions and restraining orders. And what’s…
The best thing about watching Top Chef in the past couple seasons? Watching the chef-testants go all cuckoo-bananas after being…
The second-greatest cheeseburger in the world: the In-n-Out Double-DoubleConveniently enough, what with yesterday’s discussion about the ginormous burgers at Red…
Now with 50% more lawyers!Yelp, the online review site that lets any old jackass with fingers and an internet connection…
I have, for most of my life, been an advocate of the big move, the grand gesture. In relationships, I…
One of the greatest meals I ever ate was at Penang, an Indonesian restaurant in Philadelphia’s Chinatown. I fell in…
Kevin, Terresa and their pet fish”So how long is it now? Seven days?””Yeah. No. Uh…from today? Eight days. 17th–that’ll be…
Since last week’s Freak-Out (wherein I warned you about the FDA recall of about a million products made with contaminated…
Photo courtesy of Peter MumfordA picture is supposed to be worth a thousand words, right?Well that’s just awesome, because it…
Pretty much the minute that New York City chef Daniel Angerer decided that he was going to make cheese from…
Homer and Grandpa know how to get downAnyone who has ever shown up for work hungover on a Wednesday knows…
Mistral’s Kitchen’s short rib is the standard by which all other entrées
will be measured.
