I’m munching on some really good ciabatta-style rolls, sipping my perfect Americano cocktail, awaiting the Pea Soup with Gooseberry Crème Fraîche and the Really Good Lobster Soup at City Table in the Lenox Hotel, one of the grand dames …
Bakeries; Portland has plenty of them. As a matter of fact, Stumptown has some major headliners in that category. And I frequent them often. I visit them on weekend mornings, I stop in for weekday lunches, and I even regularly …
People drive from far and wide to taste the soups of Thyme Cafe & Market. The market came about because of this soup phenom – they couldn’t keep up with the demand! Can their soup really be this good? …
Chef Will Gilson is a child of New England. He is also the child of the farm. These two facts are abundantly clear from the moment you walk into the beautifully appointed Puritan & Company. The space, at first airy …
José Andrés is arguably the most famous chef in the whole District. In fact, it’s hard to be in Penn Quarter without walking by one or two of his restaurants. There is Oyamel, a fun, Mexican restaurant where you can …
Located in the artist infested South End of Burlington, Great Harvest Bread is a real BTV gem. It’s a big, sunny, high-ceilinged space with a wide open kitchen so customers can see the baking action. When you enter you’re greeted …
District Hall, in Boston’s burgeoning Innovation District, is a great idea: provide a place where people can gather and exchange ideas. More important (for those who read this site, at least) is to provide a place for all those innovators …
So it’s lunch hour and your stomach is growling? Well folks it’s “Chowdah” Day! Legal Sea Foods, in honor of National Soup Month, has deemed January 15th National New England “Chowdah” Day. Pay homage to this savory bowl and meet …
Seattle gets dark in the winter. The sun sets at around 5 and it feels like your night is over even though you have at least five more hours to do things. Good thing there are cozy restaurants like Golden Beetle …
Chef/Owner Chad Burns hails originally from Michigan, where he grew up farming, hunting, and foraging. So local (and unusual) sourcing is not only second nature to him, it’s part of his identity and that of his excellent restaurant, Farmstead Table. …