Sometimes, simplicity can be amazing. Sometimes a chef can combine just a couple of very basic ingredients in a way that you cannot have enough of. Not all the time; sometimes a simple combination can be just that tad too simple to be considered seriously. Unless you're paying generously for it. Mario Batali has made... Continue Reading →
Chef Coming Up
An email from Gayot a few days ago warned of the five rising chefs in America. Amazingly, only one was from New York. Zakary Pelaccio's distinctly pizza-parlor name hid a penchant for peddling inexpensive Malaysian food in superhip Meatpacking District. This Saturday, suitably encouraged by my stomach, I headed into Fatty Crab to check the... Continue Reading →
French Stars
The Michelin Guide is the most famous of restaurant guides. Till recently, however, Michelin stars weren't available to American chefs; not having never set up an office across the pond, the Michelin guide kept its opinions of American eateries to itself. That changed yesterday, when Michelin announced its ratings for New York - the first... Continue Reading →
Chainsmokin
I've always had a low opinion about chains and their ability to create anything resembling gourmet cuisine. Chains, are fine for steaks and fast food, but by the very nature of their business, focus on standardization and repeat production than on the finer, more complex processes of producing great food. It was with some trepidation,... Continue Reading →
Parking in Dallas
When I went to Dallas people joked about how I was going to have to stick to steak everyday, and for the first week (not knowing any better) thats what I did - and a New York steakhouse at that. A little enthusiasm on the Internet showed me, however, that Dallas had a very lively... Continue Reading →
Airport food
Most airports have boring food; at best, a range of fast food choices or minimal cheesygreasy food to go with beer. International airports generally fare better - London or Amsterdam in particular, and also see my raves about Milan - but some domestic ones are catching on too. Jetblue is a pioneer of a kind... Continue Reading →
Sausages and Smoke
Texas is barbecue land, so of course I had to go chasing down some of the real stuff. My first experience of Texas barbecue started with Sonny Bryan's Smokehouse in Dallas, which I was told was famous. One of the eight branches of Sonny Bryan wasn't too far from the office, so I headed there... Continue Reading →
Porks and Chops
My uncle in Calcutta would go to a lot of trouble for pork chops. They were a special treat at his house, served only when guests came from out of town. Good pork is not common in India; in this case he would leg it all the way to a single vendor in New Market's... Continue Reading →
Dining About Town
I've been spending the last fortnight entertaining my mother and aunt, which means trying out some nice new restaurants. My travels took me to some new ones, and some old favorites. One of the new ones was Vong, the much reviewed restaurant from celebrity chef Jean-Georges Vongerichten’s chain of restaurants. It's hidden away under the... Continue Reading →
The South West Experiment
I've finally inspired other people. Here's the review (unedited except for links and capitalization) sent in a few days ago by the very friend of mine that fished in hell in with me. Last week, this foodie friend of mine suggested that we try sampling fare at restaurants/bars named after their addresses. I found the... Continue Reading →
The Well Fed Bong 