If you’ve been paying attention during the past few years, you’ve no doubt noticed a trend toward a more casual approach in restaurants on basically every tier of the industry while, also on every tier, food quality has increased greatly.
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Taste of the Town readers find Jack Daniel’s mustard, cioppino in a bottle, juniper berries and chicken mole.
Minnie Mistretta agrees with fellow Taste of the Town reader Mary Gabriel’s preference for water in 8-ounce bottles.
During a brief phone interview a few months ago, a representative of Ohjah Japanese Steakhouse told me the owners’ goal was to make Japanese food, especially teppanyaki, accessible to everyone. After dining there, I’d say they succeeded.