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L’Arpege. From their 1* to their current 3*…..which they hold for decades. Consistently high-standard maintained. Never encountered a meal with flaws that’s worth mentioning! Press Release Distribution Service

Press Release Distribution Service

Press Release Distribution Service

Press Release Distribution Service

I bet that many of the 268 are ghost workers. McEwan like others can’t compete with the government money for not working and he can’t pay cash. Press Release Distribution Service

Press Release Distribution Service

Press Release Distribution Service

Press Release Distribution Service

I’ve been meaning to check them out, has anyone tried the tacos here? Press Release Distribution Service

Supply chain issues continue in the wake of the COVID-19 pandemic and transportation issues outside the U.S. Four restaurant industry experts explained how these problems have affected their brands at the Fast Casual Executive Summit hosted by Networld Media Group. Press Release Distribution Service

Thanks for the heads up, sounds like I will need to come up with a strategy…. Press Release Distribution Service

Press Release Distribution Service

I avoided Old Ebbitt Grill for 30-plus years because it sure seemed like a tourist trap. Then Toni and I and our son broke down and ate there and had wonderful meal, heavy on the raw oysters. Press Release Distribution Service

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Toni and I have eaten at Smokecraft twice now, and both times it was real good barbecue. I’m delighted to have it in Arlington. That said, it’s almost but not quite in the first rank of DC barbecue places (for me that would be 250Texas Barbecue, Federalist Pig, Rocklands, and Rolling Rib Part II ……

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When I stopped by for a second time this season, I asked how long it might continue given that it had an early start this year. I was told that usually the season ends around October 20 or after. As the supply in the field dwindles, the barn will be open fewer days per week…

Driven by cost and calories, many restaurants are looking for healthier and more nutritious options to entice repeat business. Christopher Hansen, assistant vice president and culinary executive chef at the OSI Group, looks at how to create lower-calorie meals at a value to both consumers and restaurants. Press Release Distribution Service

HRach, in the intervening 13 years since the start of this thread, Lyncott has completely changed its formula and you’re right, it no longer whips properly, if at all. Now there truly *is* no crema para batir in Mexico, and although I didn’t use the Lyncott brand often, now I don’t buy it at all–it’s…

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San Francisco is doing a second restaurant week, starting today, October 14 through 24. Many of the small Chinatown spots that took part for the first time in April’s event continued to participate. So I guess it’s been a good thing for them. I’d heard that the HK-style pork chop lunch at Chinatown’s VIP Bakery…

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