THE TWO-PART SECRET TO A GOOD STEAK / on the grill, in the broiler, or at a steakhouse
By Larry Levine – There’s a secret to a good steak: 1) Buy a great piece of meat, and 2) don’t mess it up. Number 1 isn’t difficult – expensive, but not difficult. It starts with “know your butcher and don’t be afraid to ask for advice.” And make sure the meat... Read More
50 YEARS IN THE MAKING / Taking friends to an untried restaurant
By Larry Sheingold – Scene-setting: We’re in Walnut Creek, 30 minutes east of San Francisco. Meeting old friends. The “haven’t-seen-in-50-years” kind. The unforgettable 8th grade teacher who got you off to the right start in life. The one who still remembers... Read MoreLET’S TALK DELI / stop claiming what’s new is old
By Larry Levine – Let’s talk deli – Jewish deli. It will be a discussion inspired by the latest edition of Bon Appetit. The cover of the September issue touts: “Holy pastrami. The Jewish deli is back.” That’s more than enough to pique my curiosity and send me... Read More37 QUINTESSENTIAL RESTAURANTS FROM SEA TO SHINING SEA
By Larry Levine – What is the quintessential restaurant in San Francisco? How about Los Angeles? Sacramento? San Diego? New York? Chicago? Boston? We put those questions to the co-hosts of our sister web site – www.atLarrys.com, where we do restaurant... Read More
FOOD BOOK REVIEW – “Save the Deli”
By Larry Levine – “Save the Deli” by David Sax tracks the history of Ashkenazi Jews – the plight they faced as they were chased around the globe, scapegoated, killed and survived for hundreds of years. And it is the story of the food they took with them... Read More
WHEN THE BEEF MEETS THE BUN
By Larry Levine – Ask someone to name his or her favorite burger restaurant and no matter what the answer, someone else will throw out the name of a place they like better. Then there’s the debate over which is the preferred meet for a burger – Angus, Chuck, or... Read More
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