Entries Tagged 'review' ↓

Cooking classes, Cookbooks and Restaurant Reviews

As in previous years the 2007 classes begin with the Black Truffle workshop in January and include four Paris weeks, two classic cooking in Provence weeks, two Food and Fitness weeks, a Wine week and a Special Fish week where all cooking will be devoted especially to preparing spectacular fish meals.

Cyrus joins the four-star elite

 SF Chronicle

If you want to find the next superstar chef, look no further than Douglas Keane, who is proving his mettle each night at Cyrus in Healdsburg. Since it opened in March 2005 the restaurant has become the premier destination in Sonoma County, with a cachet that may someday rival the French Laundry.

from the SF Chronical

“You didn’t like the steamed chicken,” she says. It’s a statement, not a question.”Oh, no,” I protest. “It’s excellent. We just ordered too much food and I’m full. I want to take the rest of it home.”

I wasn’t just being polite. The chicken was perfect, the texture as delicate as velvet and the flavor so deep that the accompanying pungent ginger paste was superfluous.

Food Notebook reports unveven quality

They only seem to cook the burgers well done, no option for medium or medium rare. The meat patty was very dense (may be because it was overcooked and dry). The sweet potato fries were very good. The onion rings were thin and greasy; I would not get them again. On toppings: I had blue cheese and caramelized onions on the burger - very good. The garlic aioli was good. On the other hand, the roasted red peppers and chilies were very average. Burger in a bowl- would only choose this option if I was watching calories or carbs – “I missed the bun!”

The New York Times — New York City Restaurant Reviews

The patty is made from 75 percent lean ground Black Angus beef, which is the polite way of saying that beef fat constitutes a quarter of its heft. Cheese, if you choose it, is Boar’s Head American, and is melted atop your patty under the broiler.