Word: banana
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...premier bar chefs in the U.S.," says Lisa Hawkins of the Distilled Spirits Council. Michael Waterhouse, co-owner and beverage designer of Dylan Prime, experiments with various ingredients to perfect his Pie-tinis. "Consumers know more now," he says. "They want sophistication." Coming down the pipeline at Dylan Prime: Banana Cream Pie and Pumpkin Pie martinis. We'll drink to that. --By Heather Won Tesoriero
Whether audiences will be amused or annoyed by the final product is an open question. Director Spike Jonze is a Seinfeldian surrealist, and it's fun, especially if you happen to be a writer, to see Charlie trying to concentrate on his script while visions of coffee and a banana-nut muffin dance distractingly in his head...
...just so limited,” she complains. “Of course, the best shopping is in Paris or New York City,” Arnavon says. “In Boston, I like to hit up Guess, FCUK (but it’s ridiculously expensive), and Express. Banana Republic for guys.” Both are fans of Newbury Street...
After he was offered banana bread, however, and tried it for the first time, he loved it so much that he pointed to me and said, "You can write that. I love banana bread." So I did, not because it's interesting but because he was motioning somewhat threateningly for a 72-year-old Frenchman. Then he told me I could ask him "facts." I reminded him that his writing argues that facts don't exist, which didn't go over well. Deconstructionist jokes, it turns out, have a really high...
...left Napa Valley's French Laundry restaurant in California, closed off the garden seating section of his year-old eatery, due as much to the decreased number of visitors as to the start of the rainy season. Instead, guests dine on a breezy verandah overlooking a lush forest of banana trees, palms, orchids and ginger flowers. Ceiling fans and geckos on the hunt lend an equatorial air, but the fine linens, crystal stemware and impeccable service could be straight out of a Michelin-starred Parisian gem. The six-course tasting menu ($26)?starting with a delicate amuse bouche of parmesan...