- In light of the upcoming South Beach Wine & Food Festival, I
propose a law requiring that no posted photo of any Food Network
personality ever exceed the size of a postage stamp.
Our fine dining establishments are much improved in terms of the
quality of cuisine served, but they've still got a ways to go
The Shops At Midtown boasts a roster of incoming restaurants, none of which seems to be exactly rushing to open.
Speaking of Midtown: If anyone wants to start up a really big dining
establishment, there's about to be an empty Circuit City space
available real soon.
Root beer is an underutilized food flavoring. How about root
beer-braised brisket? Venison in root beer gastrique? A root beer-foie
gras float? On second thought, forget I mentioned it.
Oh Wagamama, where art thou? Or, for that matter,
where is any similarly cool, low-priced noodle shop in these parts?
Every upscale restaurant seems to be serving hamburgers these days.
Also macaroni & cheese. The economic downturn is presumed to be the
impetus behind this trend, but I don't recall seeing coffee shops and
diners adding foie gras and caviar to their menus during heady times.
I can't help but note that Yoo-Hoo, too, is universally shunned by chefs.
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