I’ve written a lot during the past few years about how much I enjoy the experimental fusions popping up around the valley, involving Korean, Japanese or Indian flavors fused with elements of, usually, Mexican and Asian cuisines.
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I was a little surprised at how normal Culinary Dropout is.
The search for good fried fish seems an eternal one among Review-Journal readers. And so when a reader exulted over the fried fish at Shucks Tavern, I decided it was time for a visit.
There’s plenty of bad barbecue out there, although I wouldn’t say any particular region is to blame. And I also wouldn’t say you’re likely to find any of it at Tucky’s.