| Dec 21, 2008
If the recent closing of Pisces in the Hyatt Regency signaled the end of one kind of expensive hotel dining in Baltimore, then the opening of the Diamond Tavern in the new Hilton Baltimore illustrates the 21st-century model.
In spite of its name, and...
| Apr 26, 2006
STONEHILL TAVERN, the new restaurant at the St. Regis Resort Monarch Beach, is a kind of miracle.
It's got just about everything: a great room, crisp service, inspired modern American cooking and an impressive wine program.
But that's not the miracle,...
| Feb 15, 2009
Eating out is an obsession in Hong Kong. The nightly culinary scene in this compact metropolis always seems to bustle with activity.
Hundreds of restaurants, large and small, are stuffed with diners sitting shoulder to shoulder, adroitly lifting...
| Aug 22, 2008
Everyone has had the experience of disagreeing with a critic, but do critics ever second-guess themselves? We asked Calendar's critics whether there are any reviews they regret. One in a series of occasional articles.
Regret -- nostalgia turned upside...
| Sep 21, 2008
Here come the mezes: minted, garlicky yogurt, dusky roasted eggplant salad. A waiter presents them on a huge tray: glistening artichoke crowns, a spread of ground walnuts and sweet red peppers. And wait, how about that beautiful mushroom...
| May 1, 2009
Ask John! Sun Sentinel restaurant writer John Tanasychuk answers YOUR questions about restaurants, eating out and more. To submit your question, e-mail here.
Please include your name, city and state with each question.
| Jul 6, 2008
When Mark Henry retired as executive chef of the Oregon Grille in Cockeysville a few months ago, it felt something like the end of an era for those who follow the local dining scene. That's impressive considering that for the past 11 years he's headed the...
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| Jun 18, 2009
You can prep your asparagus several hours ahead.
• 6 ounces fresh asparagus stalks (about 11 medium)
• 1 / 4 cup plain panko bread crumbs
• 1 tablespoon fresh-grated parmesan cheese
• 1 tablespoon extra-virgin olive oil
| Jun 19, 2009
| 11:07 AM
My husband and I had a wonderful dinner at the Primavera Restaurant in Fort Lauderdale. We selected the asparagus-crusted sea bass, which was to die for. Could you possibly persuade chef Giacomo to share? - Cynthia Hanus-Beard, Tamarac.
| Jul 17, 2009
| 12:03 PM
Ceviche with Tortilla Chips
- 1 lb. cooked shrimp, diced
- juice of 2 limes
- 3 Tbs. diced white onion
- 1/2 cup chopped green olives
- 2-3 Tbs. fresh cilantro
- 1/2 jalapeño, seeded and diced fine
- 2 tomatoes, diced and seeded