Word: cru
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...make eating less more interesting? By serving menu items in unusual increments. Looking to appeal to diet-conscious diners, restaurants are jumping on the new trend. In New York City, at Pinch, pizza is sold not by the slice but by the inch, while the restaurant Cru provides wine by the half glass. And the Post House offers spoonfuls of strawberry shortcake and banana-cream pie for people who want a lighter dessert after a steak-house-size meal. At the Meritage restaurant in the Boston Harbor Hotel, guests can order just a spoonful of entrees like flash-fried Nantucket...
...from Parisian-style dishes, such as terrine of foie gras or entrec?te, to classic Wiener schnitzel?which are pounded flat and nearly as large as a baseball glove. The wine list offers a broad international selection. On a really good expense account? Try the 1985 Ch?teau Mouton Rothschild 1st Cru Class for a mere...
...Gossip Guy’s tastes have turned sophisticated. Instead of his usual Gossip Guyweiser Lite, this week he’ll be savoring oak-barreled lies, ’61 premier-cru rumors and complex innuendo with hints of fruit and toast?...
...instrumentalist. "I bought a trumpet a couple of years ago, and everybody started hiding from me," he says with a cackle. Yet Dre, ne Andre Young, 36, has been producing and recording music for 20 years. He started as a DJ with the disco-inspired World Class Wrecking Cru, and went on to form N.W.A., help create gangsta rap, have a multiplatinum solo career, discover Snoop Dogg and Eminem, win the 2001 Grammy for Producer of the Year and infuse rap with a permanent musicality that buoyed it across the mainstream...
...challenge facing today's gustatory snobs, who in this age of excess must find new ways to set their palates apart from those of the masses. Let them eat Milky Ways and M&M's. The true elite prefer dark chocolate, these days known as pure dark or grand cru or vintage or whatever other nomenclature specialty companies such as Sharffen Berger, E. Guittard, Michel Cluizel or Chocolove dream up. What's in a name, you ask? According to a recent survey by the National Confectioners Association, nearly 30% of consumers now prefer dark chocolate to other varieties...