From Sunday Arts and Style: I know good service when I get it
Restaurant service runs from “You want fries with that?” to the proper placement of forks and knives for each course. Each type of restaurant brings …
Restaurant service runs from “You want fries with that?” to the proper placement of forks and knives for each course. Each type of restaurant brings …
The dinner crowd at Ponza Italian Kitchen & Pizza in Norwalk was having a great time. Chris Coogan and his sidemen were swinging, playing standards …
Thirty years is a long time for any business, but in the risky restaurant business – where years count for more (like dog years) – …
The sidewalks of Partition Street in Saugerties, NY are paved with massive flagstones. The stones, some measuring as much as six feet square and locally …
The picture-perfect rolls, warm from the oven, came on a cloud of pressed white cotton cradled in a silver basket. These weren’t just any rolls, …
Oleo-saccharum. No, it’s not a margarine with a fancy Latin name. It’s not a symptom of a bad back either. It’s an easy-to-make citrus extraction …
A recipe from FranksFeast.com Jean’s Famous Cosmo This recipe for a Cosmopolitan replaces the Cointreau or Triple Sec with a delicious homemade citrus …
I had the best seat in the house. To my right, through the expansive small-paned window, I could watch people roam up and down busy …
I’m seduced by recipes. From magazines, cookbooks and websites, they reach out and grab me, imploring me to get cooking. Pick up any of the …
My lunch from the all-day breakfast menu spread across three plates: one for the sausage, one for the waffle, and one for the eggs, toast …