Table Talk At Larry's

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  CHEFS, NOT BABES / how we sell cars in the 21st century

  By Larry Levine -While in college, Joyce earned spending money as a model at car shows. Manufacturers and dealers hired her to stand beside their cars in a swim suit...
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  A VEGAN IN A WORLD OF OMNIVORES

  By Pam Giarrizzo – Eating in restaurants used to be so much simpler. Back in the day, I’d look at the menu and try to decide between the rib-eye steak...
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  ON THE GO / SACRAMENTO – a wonderful destination for a celebration, some great restaurants and outstanding sightseeing

  By Larry Levine – It was a perfect celebration for a food lover – four days in Sacramento commemorating two significant events and eating at four memorable restaurants. The original...
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  LOUVAR – a fish you may never taste, or even see

  By Larry Levine – “Perhaps one of the most prized and sought after fish on the West Coast, a fish shrouded in much mystery …” “… the best fish I...
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  SUMMER BARBECUE FLAVORS TO LAST THROUGH THE CHILL OF WINTER / recipes to tide you over to spring

  By Larry Levine – Summer is long gone – a faded rose, as the song says – and now autumn is behind us, too. Even in sunny southern California we...
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  FUKUSHIMA: A LESSON FOR CALIFORNIA / the nuclear threat to the state’s agriculture and the world’s food supply

  By Larry Levine – The Diablo Canyon Nuclear Power Plant sits on the coast of California 197 miles from downtown San Francisco, 170 miles from downtown Los Angeles. It’s 119...
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  THE AGE OF COMMENTARYUS / strange happenings from the world of food blogs

  By Larry Sheingold – (This is one of an occasional series by Larry Sheingold exploring the world of volunteer internet dining reviews.) With apologies to the musical, Hair. This is the dawning...
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  FUSION WITHOUT CONFUSION / from youthful necessity to Hawaiian sophistication

  By Larry Sheingold – I was a fusion food pioneer. Didn’t intend to be. But surviving the 1960’s on dollars a day meant recipes-of-necessity. And that often called for blending...
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  IRKS, PEEVES AND IRRITANTS FROM THE WORLD OF RESTAURANT DINING / what really bothers you?

  By Larry Levine – At the risk of sounding like an old curmudgeon, I want to devote a few paragraphs to a discussion of some of the things that can...

THE GOLD PLATED COBB

Power restaurant Michael’s in New York has a Cobb Salad on its lunch menu for $36. The Brown Derby’s Robert Cobb cobbled together “his” salad out of what he found in his L.A. restaurant’s refrigerator one night. In 1953, a Cobb salad in the Brown Derby went for $2.25. Okay, inflation, and Michael’s uses balsamic vinegar, while the Derby’s French Dressing mixed olive oil with “salad oil.” Michael’s burger of ground rib-eye: $35. The Brown Derby’s Steak Hamburger De Luxe: $2.25. Marlene Dietrich broke the dress code by eating at the Derby in slacks. Match that, Michaels. – LD