Whenever I see fish collar(s) on the menu, I pounce. This prized cut, which is still often undervalued, is a textural study. Depending on where you poke and prod between bones, you might find...
On my honeymoon to Spain, world famous San Sebastian cheesecake destination La Viña was closed for fall break. My wife and I ate very well on this trip, so don’t shed any tears. We...
Effective restaurant logos have the opportunity to tell us something about the business and what they offer customers. Do you get a point of view or sense of place? What do these Los Angeles...
Chefs can braise, charbroil, grill, poach, roast, smoke or steam chickens. Any way they choose to cook the birds, I’ll devour them down to the bone. Sure, heritage breed, ethically raised chickens from a...
I tend to prefer eating whole, bone-in fish. Deep-fried or butterflied and grilled fish can be great. Some skilled chefs can also work wonders with stewed chunks. I even enjoy grilled, pan-fried or fully...