The following are edited versions of full-length restaurant reviews that have run in the Times within the past year. The date the original review ran and its fork rating at that time is in parentheses. In April, we added star ratings to indicate service and ambience.
Ben Culbertson’s favorite ceramic item is a dark blue jar with a lid, which he says "holds a lot of cookies." Culbertson discussed his ceramic art Thursday afternoon along with fellow art department faculty members at the opening of the faculty art show at Shippensburg University.
This neat, 50s-style, blue-collar diner is a blast from the past with Marilyn Monroe, James Dean, and a skinny Elvis smiling down from the walls; squeaky-clean black, white, and red interior; comfy booths; and waitresses who call you “honey” as they refill your coffee cup endlessly at no extra charge.
CULINARY AUTHOR Elizabeth Andoh is passionate about Japanese food. But she wants everyone to know that you don't have to be Japanese -- or know much about Asian food -- to apply the principles of traditional Japanese home cooking to yield more attractive, nutritionally balanced meals.
At one time, we looked toward France for all of our culinary know-how, but slowly and surely it's reversed. California wine has taken top honors in competitions against the French wines, and now the artisan cheesemakers are catching the French eye....