Clam chowder is clam chowder is clam chowder? Not if you’re a fan of one type or another — but not both — and prefer either the creamy-white New England style or tomato-y-red Manhattan. It’s the latter that Shirley Bruss is seeking, and her fellow Taste of the Town readers have several suggestions for her.
Bernard’s not only brings the burbs a white-tablecloth-and-live-music experience with excellent service and fine, French-accented food, but it does it with an extremely varied menu and reasonable prices.
The hearty Irish dish known as corned beef and cabbage isn’t just for St. Paddy’s Day, lads and lasses. True lovers of the stuff can find it at select local pubs.
A reader asked me recently why I don’t review many Korean restaurants, and at first I couldn’t answer. When I think of Korean food, it’s favorably; the flavors of the classic bulgogi are especially appealing. And then it hit me: kimchi.
When we moved the Taste of the Town column inside the section, one thing we added was that I’d respond to recipe searches. I’ve found a few, but lately haven’t gotten any requests from readers.
On the surface, Mozen seems like kind of an unusual name for a restaurant. Think Mandarin Oriental — that’s the MO — and zen. And, yes, commence the eye-rolling, not for the former but for the latter. Except that in the case of Mozen Bistro, the “zen” part really isn’t a conceit.
A great way to discover a new product is to try it in a restaurant, but sometimes it’s only available on the wholesale level. When Donna DeFrank discovered Marzetti Simply Dressed Pomegranate Vinaigrette Dressing when it was served with a salad she got at Wendy’s, she asked where she could buy it and was told she couldn’t.
Artisan — as it applies to just about anything — is one of the biggest buzzwords in the food world right now, and artisan pizza places have been popping up like the mushrooms in their toppings during the past few years. So what makes Custom Built Artisan Pizza stand out?
