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- Founded:
- 1998
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Some food from the last couple of monthsCreated about 11 months ago
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- Grouper Throats 6:16am Dec 3
- That's A Pun! 10:18am Dec 1
- Bookmark It 8:49am Nov 24
You have to love a market that's selling every part of the fish - I've never cooked a grouper throat, but these look pretty meaty, and at $1.50 a pound, I'd say it's worth a shot. Spotted at 13 Mile Seafood Market, Apalachicola, Florida.
Congrats to our friend Francis Lam for his new gig at Salon.com. He was a Contributing Editor at Gourmet, but now we have this to look forward to...Chicken fried steak by Robb Walsh
Congrats to Canoe, who is reopening tonight after a major flood a couple months back left the restaurant six feet underwater...
This was the most fun place we visited in New Orleans...how can you not love a spot that's half butcher shop and half restaurant/bar?
Sometimes it's easy to tell that a restaurant's going to be good as soon as you walk in...
It's hard to go wrong with a crab BLT made with Benton's bacon:Croque monsieur:
Open since 1919, Casamento's uses 'pan bread' instead of French bread for their 'oyster loaf:'
When you order cornbread at Martin's, you get this giant pancake. Possibly better than actual cornbread...
Pizza with house-made belly ham, mozzarella, grana padano, oregano, chile at City House in Nashville. How come nobody told me about this before?
Our friend Sam Mason's new show is almost here...tune in to IFC on Nov.24 for the premiere of Dinner With The Band - first episode features the Dap-Kings!
We're feeling a bit overwhelmed with all of the restaurants to choose from for our upcoming trip to New Orleans (the Po-Boy Festival being one of the highlights), so we're turning to you to help narrow down our choices...
We had a great dinner at Craft last night courtesy of Tom Colicchio and Brooklyn Brewery brewmaster Garrett Oliver...the highlight? Brooklyn's 'Reinschweinsgebot,' otherwise known as the beer made with Benton's Bacon...
This was my eating highlight of the Symposium - roasted goat from the folks at Cochon, with sides courtesy of Jim 'n Nick's...Ryan Prewitt of Herbsaint:Stephen Stryjewski of Cochon:
