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EVOO, The Right Way

Rachael Ray is just wrong. I don’t mean her signature leotard shirt tucked into a pair of mom jeans...I mean her continuous campaign of misinformation about one of the most fundamental and foundational ingredients in all of cookingdom—olive oil. more »

Sep 13, 2012 by in Sushi & Biscuits

Sushi Nabe: Japanese Comfort Food

Yasushi Watanabe has always been a pioneer of sorts, and that fact is on display at Sushi Nabe. Tucked in between the storefronts of the North Shore and Coolidge Park, the cozy restaurant reflects its owner’s spirit in nearly every way. more »

Sep 27, 2012 by in Featured Dining

Los 3 Amigos: Celebrating a Year in Tiftonia

For just under a year now, they’ve been bringing their brand of Mexican cuisine to the folks of Tiftonia, happy to have familiar faces returning time and again. more »

Oct 4, 2012 by in Featured Dining

School of Shock

According to a statistic I just made up, 90 percent of all bad ideas have their inception during the Thanksgiving holiday. more »

Nov 21, 2012 by in Sushi & Biscuits

The Heat is On

Next week, the Main X24 World Heavyweight Chili Championship will continue this great tradition with its annual slugfest between local chefs, business professionals, and home cooks to determine whose chili reigns supreme. more »

Nov 29, 2012 by in Sushi & Biscuits

Vegging Out

I have a confession to make: I am a recovering vegetarian. But before you judge me, please understand that it was the ’80s. more »

Dec 6, 2012 by in Sushi & Biscuits (1 Comments)

Food Matches View at Top of the Dock

When you walk into Top of the Dock, you immediately notice the breathtaking view. Expansive windows give you a panoramic view of the Tennessee River from any seat inside or you can step outside and soak up the beauty while you enjoy your meal more »

Dec 13, 2012 by in Featured Dining

Washington Wine

Great buys from the North West. more »

Dec 20, 2012 by in Food & Drink

Demand Asian Delivery—Now!

Seeing Ralphie struggle through the holidays and pine over the coveted Red Ryder BB gun always reminds me of my childhood and the year I petitioned Santa for a brass and pewter Matfer Bourgeat duck press. more »

Dec 27, 2012 by in Sushi & Biscuits

Facts of Pho

Let’s take a trip back to 2009. It was a simpler time, when people cared what Brian Boitano was cooking, what Fabio Viviani would do after “Top Chef,” and Gordon Ramsay still hadn’t traded a Michelin Star to Walmart for a plastic sack full of shekels more »

Jan 10, 2013 by in Sushi & Biscuits (5 Comments)

Spinning the Lazy Susan

The center of each table is one big lazy susan, so rather than having to interrupt Uncle Jimmy’s diatribe on the state of Southern rock in ’Merica you can just spin the wheel of carbs on around and grab yourself another piece of fried chicken. more »

Jan 17, 2013 by in Sushi & Biscuits

A Doggone Good Breakfast

When the sun begins to rise over the Scenic City and the crisp morning air is filled with the sounds of awakening folk and scurrying fauna, one of the first things on the minds of all of God’s creatures is where to find that first meal of the day. more »

Jan 24, 2013 by in Featured Dining (1 Comments)

Where’s the Beef? At Porter’s

While many local restaurants struggle to find a balance between the latest food trends and their tried and true favorites, Porter’s Steakhouse continues to confidently serve up a traditional steakhouse menu with their own contemporary twists... more »

Feb 7, 2013 by in Featured Dining

Flight to Paradise: A wine-lover’s heaven awaits at Brix Nouveau Wine & Cheese Bar

While Brix Nouveau has a large selection of wines to choose from if you are in the mood for something particular, the tasting flight menu is a low-risk and affordable way to try several varieties of quality wines. more »

Feb 14, 2013 by in Featured Dining

Bye, Bye, Lame American Pie

When these pizzas hit your table you immediately realize that this is a fork-and-knife situation. Neapolitan-style pizza is a bit wet in the center by design, so don’t act like a philistine and send it back thinking it’s undercooked. more »

Feb 21, 2013 by in Sushi & Biscuits

Breaking Up is Hard to Do

The things I originally fell in love with Whole Foods for were starting to disappear and it wasn’t long before your commitment to providing me with a wide variety of fresh, healthy foods began to take a back seat to other priorities... more »

Feb 28, 2013 by in Sushi & Biscuits

Moe’s Delivers with Flair to Spare

Moe’s catering can bring their tasty, fun and funky flavors to you. Moe’s catering brings the same hot, irresistible burritos, delicious tacos and mouth-watering fajitas from their portable fajita bar to your party, church event or even your wedding! more »

Mar 14, 2013 by in Featured Dining

The Culinary Passion of TerraMáe

The food at TerraMáe has both the heart and soul that comes from a careful understanding of the history and flavors of indigenous Appalachian food that has been prepared with the skills and techniques of true culinary artisans. more »

Mar 21, 2013 by in Featured Dining (2 Comments)

Elemental’s New South

The farm-to-table philosophy is on full display at chef Charlie Loomis’ new restaurant on the North Shore, where a renaissance of Southern food is taking hold that’s not simply a trend. more »

Mar 28, 2013 by in Featured Dining

Blacksmith’s fits Gastropub Niche

True to the “gastropub” moniker, Blacksmith’s is bringing the thoughtfully prepared food they are known for into a new and relaxed space. Chef/owner Blackwell Smith wants to focus his efforts on what he calls, “Southern Gastropub comfort foods.” more »

Apr 4, 2013 by in Featured Dining

Food trucks have new home at Center Park

Food trucks help lend character and flavor to our city and give local entrepreneurs a space in the market alongside the factory farm-to-plastic table chains that plague our perception of what it really means to “eat good in the neighborhood" more »

Apr 11, 2013 by in Sushi & Biscuits

The Art of Festival Food

There’s an art to making tender and smoky pork, casing a sausage to give that perfect snap when you bite into it, or to the techniques required to create a paper thin, yet structurally sound crêpe. more »

Apr 11, 2013 by in Sushi & Biscuits

Craft Beer on Tap

Giannasi said it’s going to be a whole new experience, with brewers trying to show off all the coolest things about different flavors of beer, or “all that weird stuff not typical of other beer festivals,” more »

Apr 18, 2013 by in Food & Drink

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