Tasting with La Maison du Chocolat

With boutique locations in Paris, New York, Cannes, London, Tokyo and Hong Kong, La Maison du Chocolat don't mess around. Master chocolatier Robert Linxe's philosophy is that everyone should have one piece of exquisite chocolate a day. I'm not sure if he meant that everyone should have at least one...

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Lunch at the Park: Eleven Madison Park

After hearing for months about the fantastic experiences had by many of my friends at Eleven Madison Park, I finally got an excuse to go when my friend Mattatouille came to NYC. It started with Sam raving about his new favorite restaurant EMP when we met up at Di Fara for pizza in the summer. I kept...

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"I Want to Send Your More Jerky!"

"I Want to Send Your More Jerky!" The subject line in my inbox caught my eye. Surprisingly, it didn't go straight to spam with a subject title like that. But no, this wasn't an advertisement for fake Rolexes or male enhancement pills, Jerky.com was launching a new product and wanted to send me a sample.More...I...

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Philly Cheesesteak Showdown: Geno's Steaks vs. Pat's King of Steaks

(photo credit: Craig)What better way to celebrate the birthdays of George Washington and Abraham Lincoln than with a cheesesteak taste comparison? Last weekend, I traveled by bus to a very unsunny Philadelphia for the authentic experience.More...Pat's and Geno's have been cross-street rivals since the...

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Amy Ruth's: My Secret Truth about Chicken and Waffles

Having been to Sylvia's back in 2008, I was determined to try Amy Ruth's to compare the two. Javier, aka Teenage/Glutster, was in town and tired of being told to try the ramen. Instead, we met up in Harlem for some Southern cooking.More...Soul food, a term typically describing cuisine associated with...

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Le Bernardin avec Eric

There is something refined and high-end about seafood that can't be matched in fine dining. Even fancy steakhouses like CUT lack a sort of sophistication that comes with fish. Meat is best at its most primal, earthy and bold; while fish is best at its simplest and freshest, the delicate cooking techniques...

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Old School Brooklyn Pizza: Di Fara

Plastered on the walls of the smoky interior of a little pizza joint in the Midwood neighborhood of Brooklyn are years of praise lavishly bestowed on Domenico DeMarco, proprietor and still principal pizza preparer. Since 1964, DeMarco has stood guard over the gargantuan oven with dough in hand. More...So...

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