Sometimes I just feel like eating something light and simple. An aromatic broth, thinly sliced meat, and an abundance of vegetables. When Im in that mood, I often seek out shabu shabu (Japanese), or ...
This is part 7 and the final post of the Napa Valley Adventures series. Other posts in this series: Ad Hoc, Bottega Ristorante, Joseph Phelps Winery, Etoile, and Terra R...
Ramen is hot hot hot in Boston right now. Its inexplicable, but for some reason theres apparently a vast shortage of good ramen in this city, and people are sitting, glued to their computers, hoping ...
I love dining at the bar of a nice restaurant. The bar is a bit more relaxed, a bit more personal, and the food is just as good. Usually, you have an expanded menu, consisting of both the bar menu (t...
This is part 4 of the Napa Valley Adventures series. Other posts in this series: Ad Hoc, Bottega Ristorante, Joseph Phelps Winery, and Etoile. Usually, I dont pay much attent...
Up until I was around eighteen, I was woefully unenlightened when it came to certain Asian cuisines. My family rarely, if ever, dined at Korean restaurants when I was growing up. I still remember fin...
When I was in college at MIT, dining choices around campus were really, really slim. We usually ordered out from places like Quans Kitchen, Pu Pu Hot Pot, or Mary Chung. For Italian, we would trek al...
Several weeks ago, I received an invitation to attend a unique dinner called "The Art of Winemaking" hosted by Bridlewood Wines at Harvest in Harvard Square. Its been years since Id last visi...
Its been over 10 years. Bryan and I took a semi-spontaneous weekend trip to Rome this past weekend. Spontaneous because we tacked it onto a business trip I had in England, and frankly, with our busy ...
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist. Other posts in this series include Spherification (maki...
Cod from Ken Oringers restaurant Clio Update! Congratulations to A.M. who won the giveaway! A.M. said: this sounds ah-mazing. I want to go so badly. i am drooling over the pictures of this place...
I have some amazing news to share. Im still in shock, actually. You wont believe this but . . . I won! Saveurs Best Food Blog Award for Best Restaurant / Dining Coverage. Its a bit surreal, actually....
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist. Other posts in this series include Spherification (making &#...
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was...
I never thought Id say this. But, I actually miss the lab. Its been years since Ive touched a syringe, weighed out powders, or set up chemical reactions. Before law school, I worked for years as a sy...
Sometimes, you really dont need much cooking skills to make a really fantastic dish. I swear, if you have access to high quality ingredients, youre most of the way there. Really good ingredients natu...
This is part 4 of the Napa Valley Adventures series. Other posts in this series: Ad Hoc, Bottega Ristorante, and Joseph Phelps Winery There arent that many places in Napa County w...
This is part 3 of the Napa Valley Adventures series. Other posts in this series: Ad Hoc and Bottega Ristorante Imagine having a chance to play winemaker for an afternoon. A chance...
A burger so juicy that you will need five napkins to wipe up all the juice? Thats the claim behind 5 Napkin Burger, a fancy hamburger-focused bistro that spun off of a really, really popular bur...
This is part 2 of the Napa Valley Adventures series. Other posts in this series: Ad Hoc For food-obsessed individuals, Yountville is like a surreal, magical place that seems too good to be true. This...
"for temporary relief from hunger" Thomas Kellers more casual restaurant in Yountville, called "Ad Hoc" was never intended to be a permanent restaurant. While designing a very differe...
I first got to experience Californias breathtaking wine country when I traveled there three years ago to cover the S. Pellegrino Almost Famous Chef Competition. Ive been so lucky to be able to go bac...
This is so not your ordinary cookbook. And most certainly not your typical cookbook tour. What other (newly minted!) three-star Michelin chef has toured the country, cooking from his book at fin...
This massive oyster bar right next to Fenway has only been open for a little over a year, yet its success is indisputable. Island Creek Oyster Bars main aim is simple: "to bring the restaurant to...
This is the last post (part 6) of the Winter in Vegas Series. Other posts in this series include The Wicked Spoon, Il Mulino, Table 10, and Max Brenner. The first time I tried Fre...
I got the craziest email last night. I was quite sleep deprived, actually, so I wasnt even sure whether to believe my tired eyes or not when I received an email from Saveur telling me that I was a fi...
One large ballroom right on the ocean. Over a dozen well-respected local chefs personally handing you dishes they have designed and cooked for the event. Mixologists from Bostons best bars ...
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