Recent Comments
Re: “Fresh bread and care put Shmeg’s up a level”
I'm not sure I knew that Glenn. Definite off the wall idea!
Re: “DINING REVIEW: Char Steak & Lounge”
Hey Rich.....thanks for reading and I'll clarify what I was trying to get at with that statement. My intent was to say that if you order a less beefy steak like a filet or a prime strip that the beef flavor is obfuscated by the "char". With a stronger steak like a ribeye or a sirloin it could hold up to the wood fired grilling better. It is just a different cooking method than a traditional steakhouse broiler that I think is better suited for more flavorful cuts of steak.
Thanks for reading!
-Chris
Re: “Havana Cabana”
Thanks for commenting everyone and I appreciate the feedback.
For Kwai and madarin, my review was based on 2 visits so I can't claim to have had everything on the menu and I know plenty of people do enjoy going there on a regular basis including a fair amount of my friends who live in the area.
Paden --> Point well taken. I tend to focus more on the food than the atmosphere and service because I think that is the better measure of a restaurant. My intent was to review Havana's dining experience more than their capabilities as a bar. On the other hand, I absolutely see your point and as I mentioned above I know a bunch of people that frequent Havana and enjoy the bar scene there. Perhaps that would have been a good addition to the review.
The Ginger Giant --> Thanks for the props!
Re: “The most important meal of the day”
Hey everyone....thanks for the comments!
A few responses:
Tom: I definitely enjoy VM's bagel sandwiches with goat cheese but didn't want to make the article too Market heavy. Wouldn't mind doing a market only piece at some point though!
Justin: Good info. For whatever reason I've never stopped into Zimmerman's. Have to put that on my list!
HeyBuddy/Colin: Hard to write an article about I site I hadn't seen before, but I like your site a lot and will be following it in the future. Impossible for me to cover everything in a short article and your site seems to hit a lot of interesting places!
Kate: Union Street makes a solid sandwich as well but it fell into the same area as Scott's so I didn't want to double up on that style.
-Chris
Re: “DINING REVIEW: Sultan Lebanese Cuisine & Bakery”
Thanks for the comment PixelHustler and, speaking only for my own review style, I make it a point to be as objective as possible and provide a balanced look at a restaurant without glossing over the negatives. I'm glad that came through in this piece!
Re: “Roux turns to the French classics”
Tagine is definitely a Moroccan dish Kathryn. My understanding of how that dish fits in a French menu is that Moroccan cuisine has French influences and France has the largest non-domestic Moroccan population in the world. Tagine seems like a common dish in France but agreed that it is not French in origin.
Thanks for commenting and I hope this makes more sense now!