Revisit your old grade school or the patch of neighborhood grass where you played football as a kid and you’ll likely find the once-vast expanses, um, seriously shrunken.Maybe it’s the workings of global warming. Or perhaps the earth contracts naturally as it spins through space–I don’t know. But the same…

This guy shared a relatively thriving law practice with his brother, Bradley–and continues to do so. But many years ago, perhaps while studying in Paris, he was struck by a fascination with food and wine that became impossible to shake. For a short time he supplemented his lawyerly income by…

“The one thing that’s disturbing is that he seems to be able to do just about anything he wants in New York City, and New York City serves as a model for the rest of the world.” (E. Charles Hunt of the New York Restaurant Association, speaking about commissioner of…

Snuffer’sRevisits and quickie reviews 14910 Midway, Addison There are national chains, legendary burger joints, self-proclaimed backyard grilling gurus…and, of course, standby’s like Snuffer’s.While few people agree when it comes down to one of those ‘this burger is better than that burger’ arguments, Snuffer’s provides an immutable constant: no matter the location, if…

The Mozzarella Company’s beer and cheese pairing mentioned in yesterday’s Hash Over post and scheduled for this evening has been canceled in anticipation of tonight’s Chicago-like weather forecast…

Chefs seem to come and go, but Ward endures…although he almost left when, several years ago, the former President’s staff considered him for the White House chef position. Indeed, he was one of three finalists selected from more than 15,000 applicants. Oh, and he did take a three year hiatus…

“It’s like shoes–you can never have too many.” (Joanne Bondy, chef of the Gaylord’s Old Hickory Steakhouse, bidding on a set of pots and pans from All-Clad at Sunday’s SPCA Paws Cause silent action)…

Last evening I stopped by the SPCA’s Paws Cause event–not only for the free wine, but also to show support…and glance at silent auction items from afar.One must live in a world other than journalism to bid on, well, pretty much anything–including rusted radiator parts.At one point in the evening…

On Friday, the Mansion’s PR rep made the rounds by phone to confirm that rumors rebuffed earlier in the week were true–chef John Tesar was out the door to “pursue other opportunities.”Stephanie Hutson, the suddenly harried spokesperson, reported all this in very deliberate, almost somber tones. It was as if…

He wears a dress to work…although The Glenlivet’s brand ambassador prefers to call the cute tartan a “kilt.”Before happening onto one of the world’s best jobs–introducing single malt Scotch and taking part in tasting after tasting–Cronin owned a pub in Edinburgh. It was the only one not affiliated with strippers…

“Wine bulletin boards are the equivalent of Fox News and MSNBC, each preaching to their own committed choir and trashing the other.” (Eric Asimov in the New York Times)…

The people from Glenliv…Glenlivesh came thish morning wit’ foor bottles of Scotsh–foor bottle!!!! An it wash at work, sho our editor jus hadto shut his fat mouf and watch us drink Scotsh. Foor bottle… four. An tol’ him to fugg off…Wilonsky too.[Editor’s note: What they are trying to say is…

Eight or nine years ago, it was Louie’s or nothing for pizza aficionados. Then along came Fireside Pies and…And that inspired Jay Jerrier, a man with a taste for pizza and far too much time on his hands. He built an oven in his backyard, baked as a hobby for…

“I called it ‘lemon grass’ because it’s not yellow, it’s not green.” (Isabel Toledo on the kinda Granny Smith-colored dress she designed for Michelle Obama)…

Perhaps because his first foray into the restaurant business was as a dishwasher, Luscher appreciates cooks who have paid their dues.That was at the age of 12, by the way, for a supper club in Wisconsin. He also spent time on a farm and his father’s butcher shop before running…

“A lot of people have left the category. Also a lot of young people have not entered the category, so these ads may help Coke both recruit new, young consumers and recruit some lapsed consumers.” (Beverage Digest editor John Sicher, clearly excited over the soft drink company’s new marketing campaign)…

No chef yet–not even a name. More from Robert Wilonsky here…

Forgive us if we’ve discussed this popular dish before–which we have. But the general does outrank Colonel Sanders and his non-spicy, unsticky, broccoli-less chicken. Although the spelling may vary, just about every Chinese restaurant with a delivery option cooks up some form of General Tsao’s. Typically it’s built around fried meat,…

A few weeks before the Christmas holiday, Bill Addison and I had lunch at Screen Door. At the end of the meal he said ‘no reason to hide’ and whipped out his real credit card to pay.Yes, we all carry at least one piece of plastic with a phony name…

The French Room’s executive chef is one of those ‘results-oriented’ types. Perhaps his habit of accomplishment stems from the four years he spent in the U.S. Marine Corps. Or maybe the 35 year-old Michigan native can just flat out cook.Although he came to Dallas from the Mandarin Oriental in New…

“Why is cheese delicious on Italian food, but when you melt it on Chinese food, it’s disgusting?” (Jason Jones, The Daily Show)…