Archive | February, 2013

Zagat and Broiler Bay Burger Disappointment

The Internet, and its readers, love lists. Restaurant lists are especially popular. I get it: These posts generate a lot of hits, a lot of discussion, and a lot of debate. “They liked what?” and “How did my favorite place not make the list?” are…

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Flourless Chocolate Cake at Michael’s Genuine Food & Drink, Miami

Today, Serious Eats posted my “Sugar Rush” article about the Flourless Chocolate Cake at Michael’s Genuine Food & Drink in Miami. (Hedy Goldsmith, the pastry chef, has again been nominated for a James Beard award as best pastry chef.) An excerpt:
I decided to go…

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A Meal at Michael’s in Miami Makes Me Appreciate Tom Douglas Even More

Note: I file this report (about what I hope was just an off-night at this popular restaurant) to show that being a food writer doesn’t always mean special benefits. As a “VIP,” I didn’t expect extra service, but I was surprised that the restaurant didn’t…

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Two from Texas: Tei-An and FT33, Featuring Josh from Top Chef Seattle

Last week, I stumbled into Dallas in the midst of seven flights in four days. After being in Bowling Green (OH) and Johnson City (TN), I was ready for finer dining. Remembering that Top Chef: Seattle (given the feeble coverage of our city, I call…

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Hangover Helper: “The Hangover” at Meander’s Kitchen in White Center, WA

This weekend, Serious Eats posted my “Hangover Helper” article about “The Hangover” at Meander’s Kitchen in White Center. An excerpt:
The Hangover ($9.50) is just what the carb doctor ordered: “a double order of crispy browns topped with homemade sausage gravy.” Additional protein comes from…

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Sugar Rush: Orange “Creamsicle” Frozen Soufflé at Rebel House in Boca Raton, FL

This week, Serious Eats posted my “Sugar Rush” article about the Orange “Creamsicle” Frozen Soufflé at Rebel House in Boca Raton, FL. An excerpt:
The selection of ice cream sundaes tempted me, but further down the menu I found a list of “Composed Desserts” like…

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Okashii Okashi: Yan Yan Tries to Be Yum Yum with a Message of Sorts

Welcome to Okashii Okashi. This column will periodically look at Japanese snacks (okashi), typically sweet, that are strange and amusing (okashii).
For the inaugural Okashii Okashi column, I turn to Meiji, the Japanese confection company which says “We make the world a little sweeter.” Walking…

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Miyabi 45th: Where Soma Makes Soba and So Much More

It’s been fun watching the evolution of Mutsuko Soma since the closing of Chez Shea left the chef shopping for new options. She had a (buckwheat) seed of an idea to start serving handmade soba, and saw success in a variety of pop-ups, including the…

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Five Chocolate Treats to Gift Your Valentine in Seattle

This week, Serious Eats posted my article about five chocolate treats to gift your Valentine in Seattle. An excerpt:
With all the chocolate options around the city, Seattle’s becoming a bit of a chocolopolis. In fact, Chocolopolis is the name of one of our finer…

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The Mein Man: Pestle Rock Puts the “Yum” in Tom Yum Noodle Soup

Dish: Guay Tiow Tom Yum
Place: Pestle Rock, Ballard
Price: $12.00
In the bowl: From the specials board: “Thin rice noodles with Carlton Farms ground pork, green bean, bean sprout, onion & cilantro, topped w/ground peanuts and rendered pork belly garlic (sic).”
Supporting cast/What to…

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