Word: lobsters
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...says Candy Wallace, who heads the American Personal Chef Association. "They'd rather be home." Michael Zytowski, 33, a Long Beach, Calif., chef, agrees that current appetites run more toward pot roast than foie gras. "I haven't run into a client yet who wants Chateaubriand or lobster," he says...
...Harvey Nichols' Fifth Floor being the exceptions. Harrods chef Chris Allen, who learned his trade in some of London's most prestigious eateries, can't get anyone to review his Georgian Restaurant. "We are doing an incredibly high level of food," he says, as he gently stirs a lobster sauce for a salmon en croute dish. "I think critics just don't think about reviewing big store restaurants...
...Cooking Lobster...
...didn't go near a microwave to make either entree. For the orzo with lobster ($29.99) from French Laundry in Napa Valley, Calif., I simply boiled some water, plopped three vacuum-sealed bags into it, let them sit for 25 min., slit open the bags and arranged the ingredients on a plate. (I admit I did saute the lobster in a bit of butter for a few seconds, but it was worth it.) The tamarind barbecue pork ribs ($19.99) from the Coyote Cafe in Santa Fe, N.M., were even tastier and cheaper than the lobster, and they required a mere...
...ground level of this ’50s-style diner is complete with red booths, a checkered floor and several television sets. Upstairs is a darker bar with loud, though not blaring, rock music and a jukebox. Patrons can order food and drinks on both floors. A big lobster tank immediately inside the front door indicates the type of food served here: classic New England pub grub. Any one of the 15 or so brews on tap (most are around $4.50) perfectly complements the greasy beer fries ($2.95). The casual establishment, which has been thriving for over 50 years...