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

On the surface, this sounds like a throwback to the 1980s, but what sold me was the server's description of the olive oil sorbet topping and salted caramel drizzle, both of which I knew would elevate the dessert.
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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

The potatoes are crisped until crunchy, holding up well even while swimming in the sauce. Really, though, this dish is all about that gravy.
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Sugar Rush: Orange “Creamsicle” Frozen Soufflé at Rebel House in Boca Raton, FL

The name alone brought back fond memories of the joyful sounds and sights of the Good Humor truck. And the dessert would deliver on my joyful expectations.
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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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