Word: gastro
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...ever gotten so busy at work that you skipped lunch and ended up staring at your hungry reflection in the vending-machine glass in the late afternoon, then you're familiar with this gastro-economic catch-22: losing your job may mean cutting back on food bills, but gainful employment could result in poor eating habits overall...
...fasted all day and decided that even though I was technically in the Bronx, I'd calculate the damage in estimated Manhattan prices. Sure enough, upon entering the Legends Suite with my ludicrously expensive ticket, I was immediately met by celebrity chef April Bloomfield of fancy Manhattan gastro-pub the Spotted Pig. The whole foyer is a massive buffet with countless stations, and April served up a pork-belly sandwich that was very moist - so moist that the bread fell apart. Really, April? I washed this down with a chateaubriand cheeseburger on a puffy little brioche that was completely perfect...
Saying cheese has acquired new gastro-cachet. a temperature-controlled cheese room is the latest must-have at fine-dining restaurants around the world. So are cheese sommeliers (or "frommeliers"), who compile multicourse cheese menus, regale diners with tales of bucolic settings and artisanal production methods, and pepper their tableside conversation with terms like hand-stretched and cave-aged. Love cheese? Put these restaurants on your itinerary...
...seminar on the American Revolutionary War. Despite the witty name which referred to Brattle St. in the 1770s, the latest addition to the Square’s dining landscape, Tory Row, has little to do with anything British or frankly, revolutionary. This shout-out to the gastro-pub craze is the latest addition to Chris Lutes and Matthew Curtis’s restaurant mini-Empire. Tory Row is definitely reminiscent of the owners’ other well-trodden establishment, Cambridge 1, but the joint’s self-proclaimed “Euro-American food and traditional drink?...
...Tucked into this genteel landscape is Mimolette, tel: (65) 6467 7748. This newly opened restaurant is housed in a former boot camp for professional jockeys and its menu follows, according to founder Jonathan Chan, "the new American mantra." That's gastro-speak for an emphasis on fresh and organically grown ingredients, which is, in turn, often a euphemism for dull - though not in Mimolette's case. Excellent and comforting dinners - think pan-roasted quail, or Yorkshire pork rack - are served nightly except Mondays. But Mimolette really comes into its own at Sunday brunch, when its uncluttered dining room is filled...