Long’s Noodle House is a true hole-in-the-wall restaurant in Vancouver’s Riley Park neighborhood, which is some distance away from both downtown and the hubbub of Chinese food mecca Richmond. This dingy and delightful spot has less than 10 tables, and it’s the kind of place…
Custard-like desserts rule the day at the Greenhouse Tavern, including Buttered Popcorn Pot de Crème and Rittman Sweet Melon Pie.
Let’s talk turkey. If you don’t care about the bird, or don’t want the bother, do as I do each year: celebrate Thanksgiving at a Chinese restaurant. Here are a few recommendations in or close to Seattle’s International District.
When I told friends that I was going to spend a night in Cleveland, they warned “I can’t get no (culinary) satisfaction.” Well, I tried, and I tried, and I tried, and I tried…and I did find good food, enabling me to enthusiastically endorse a food shopping emporium, as well as a great place for each of breakfast, lunch, and dinner meals.
What I love about dandan noodles is mixing up the bowl and then getting different flavors with each pull of the chopsticks. With Revel’s Asian/Southern fusion version, some bites have pulled pork, some collard greens, some crispy crackling.
It’s a jewel-box of a restaurant, a 28-seater so small that staff needs to go outside to get supplies from the walk-in. Dark and intimate, you feel like you’re right in the kitchen with the smells and the sights. Chefs Joe Ritchie and Monica Dimas seem to like it this way, as they’re able to connect with the customers.
Standing regally on the plate are six layers of almond sponge cake, but instead of the traditional coffee syrup, the opera cake gives a nod to a favorite local product with maple-rum syrup.
Checking out the bibimbap, grilled pork belly, and more at this cheery family-run Korean newcomer in Seattle.
From a morning pastry at one of the many patisseries to an elegant evening dessert from one of the city’s finest pastry chefs, there’s no shortage of sweets in Montreal. Here are 8 that I’m loving right now.
In the “it’s a tough job, but someone’s got to do it” spirit, I joined a group of my food writing colleagues at the judging table to pick winners in four categories—Ground Lamb, Leg, Shank, and Shoulder—as well as an overall Best in Show winner.