Word: piccata
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...dinnertime at a candlelit Mediterranean eatery, and Gregg Rapp is busily devouring ... the menu. He nibbles first at the design, evaluating its overall clarity. He then savors the food descriptions--ravioli with shaved truffles, breaded tenderloin piccata--locating words that give a sense of a dish's flavors and textures. Next he looks to see whether prices are integrated into the text or standing alone by the right-hand margin. Rapp gives our menu a passing grade: the descriptions are laden with helpful adjectives, and the prices are unobtrusive. But a pattern on the paper makes a couple...
While most recent changes have been commendable, one change has not been for the better. HDS seems to have traded variety among its dishes for the more frequent presentation of such banal entrees as grilled chicken, barbeque chicken, fried chicken, chicken, parmesan, chicken fingers, chicken wings, chicken piccata, garlic chicken and General Wong's chicken. We like chicken, but enough is enough. After all, variety is the spice of life. Also, despite efforts to accommodate vegetarian needs, there has been a continuing lack of quality, nutrition and, most of all, variety among vegetarian options. HDS should make a goal...
...Navy and Coast Guard vessels patrolling the crash site--plus everyone else involved in the investigation--got a morale boost late last Wednesday night, almost exactly a week after TWA Flight 800 took its fiery plunge into the sea. Called away to the telephone just after finishing a chicken-piccata dinner at a Manhattan hotel, National Transportation Safety Board vice chairman Robert Francis returned a short while later with a brief smile and some promising news: the plane's two black boxes had been recovered...
...pitched into a mélange of asparagus, zucchini, cauliflower, carrots, tomatoes, eggs and rack of baby lamb. What was it such eminent cuisiniers prepared as the camera recorded each deft whip and slice? "A mess," confessed Pépin, doffing his apron and sitting down to tomato bisque, piccata of veal, and pommes parisiennes, with a '78 Widmer Cayuga, all done by someone else...
...Four Seasons also has food. From goose to mousse, it has one of the highest-priced-and most exotic-menus in high-priced Manhattan, in league with Chambord, Le Pavilion, Colony, Brussels, "21." A typical dinner for two, from Sweet and Sour Pike in Tarragon Aspic ($2.25) through Piccata of Piglet in Pastry ($5.25), to genuine Violets in Summer Snow ($1.75), can easily cost up to $70 with drinks and tips. Seasonal foods and delicacies from all over the world are rushed to the restaurant by plane; its $100,000 wine cellar holds 15,000 bottles. If a visitor...
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