amuse-bouche Archive

  • THE GOLD PLATED COBB

    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 [...]

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  • HOW BIG IS IT?

    HOW BIG IS IT?

    It’s not the size of the menu that counts; it’s what’s on the menu. We came across this sign on a restaurant in Mariposa, CA. Made us wonder if there was a contest, how many entries, who judged it and if size matters.. – LL

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  • SAY, WHAT?

    SAY, WHAT?

    “The seasonal American menu will feature cured meats, pasta, artisanal pizzas and fresh breads.” That’s a sentence from an L.A. Times article of June 22, 2011, announcing the opening of a new restaurant. Pasta, pizza, prosciutto and mortadella are consumed by Americans, but Italians may have some thoughts about them being American. – LL

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  • The Little Whisk That Can

    The Little Whisk That Can

    Beating a couple of eggs? You don’t need a huge whisk. The little one in the photo will do just fine. Don’t say, use a fork. Whisks do a better job of aeration. And don’t compare the little whisk, bought for $2.95 at Sur La Table, with the weensy razor Cary Grant borrows from Eve [...]

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