McJunkin, Mike, Pulse Food Contributor

Food Like Your Abuela Used to Make

Thu, 23 May 2013 00:00:00 GMT

Each dish at Taqueria Jalisco has a balanced interplay of textures and gustation, meant to simultaneously satisfy and tease your palate.

The Lamb Lies Down on McCallie

Thu, 09 May 2013 00:00:00 GMT

These days, my interest in the Yellow Deli is purely epicurean. I long ago traded discussions of the Twelve Tribes and eschatology for deep discussions on the merits of Mangalista pork and late-night ruminations.

The Art of Festival Food

Thu, 11 Apr 2013 00:00:00 GMT

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.

Food trucks have new home at Center Park

Thu, 11 Apr 2013 00:00:00 GMT

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"

Blacksmith’s fits Gastropub Niche

Thu, 04 Apr 2013 00:00:00 GMT

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.”

Elemental’s New South

Thu, 28 Mar 2013 00:00:00 GMT

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.

The Culinary Passion of TerraMáe

Thu, 21 Mar 2013 00:00:00 GMT

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.

Breaking Up is Hard to Do

Thu, 28 Feb 2013 00:00:00 GMT

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...

Bye, Bye, Lame American Pie

Thu, 21 Feb 2013 00:00:00 GMT

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.

Where’s the Beef? At Porter’s

Thu, 07 Feb 2013 00:00:00 GMT

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...

A Doggone Good Breakfast

Thu, 24 Jan 2013 00:00:00 GMT

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.

Spinning the Lazy Susan

Thu, 17 Jan 2013 00:00:00 GMT

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.

Facts of Pho

Thu, 10 Jan 2013 00:00:00 GMT

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

Demand Asian Delivery—Now!

Thu, 27 Dec 2012 00:00:00 GMT

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.