Is udon the new ramen? Maybe, if Henry Fan has a say. His new restaurant, Cafe Sanuki, makes magic of nothing more than wheat flour, water and a dash of salt.
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The skill of the person at the smoker is the critical element of any barbecue restaurant but side dishes are important, too. At Boss’s CQ Slow Smoked BBQ in Henderson, they bring a lot to the party.
The Sparklings seems a little incongruous, so I’ll quit trying to figure it out and appreciate it for what it is: a restaurant serving a varied menu of well-prepared dishes in a pleasant environment.
Are Du-par’s pancakes the best in the country? I wouldn’t say that, because I haven’t tasted every pancake in the country. But they’re pretty darned good.
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.
Memo to the management of MTO (which stands for “made to order”) Cafe: I think you should work on your menu descriptions just a bit.
Thanks to his fellow readers, Harvey Brown won’t have to render his own chickens to obtain the chicken fat that’s so wonderful in soups and lots of other things. Naomi Plisky said chicken fat in jars can be found in the kosher department at Albertsons at 2550 S. Fort Apache Road, and Lois Ripes said she gets it at the deli counter at Bagelmania, 855 E. Twain Ave. …
“The Wing Experts,” Wing Stop calls themselves (itself?), and they’ve even trademarked it.