Word: tartly
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Dates: during 2000-2009
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...over-zealous heat, and the beans make a dubious accompaniment, sitting forlornly in a thin gingery broth. The other starter, however, is sensibly composed—the slick fatty warmth of grilled duck sausage and bruschetta slathered with pâté de foie gras, pointedly countered by tart pickled grapes ($10), each constituent equally prominent and clearly articulated...
...Enjoy a delicious Pop-Tart. So cool, they?...
...were used. Meyers confirms what Morange had suspected earlier—that he probably bottled too early. Still, he declares it “pretty commendable” and notes a “nice apple aroma” and a “good balance of sweetness and tart apple skin.” One of the judges scribbles on the judging sheet: “Well done!” Morange thought the judging went well...
...liquor “because it has the best apple flavor” as well as “a very nice color.” The drinks at Grafton are garnished with cherries or festive apple peel, but a sugar-rimmed glass can detract a little from the tartness. Bartenders at Grafton opt for a strong sour mix, making their drinks quite tart. The effect creates a taste reminiscent of bright green blowpops. Barry thinks the drink makes a particularly good aperitif—or after-dinner drink—as well as a good accompaniment to dessert...
...hefty serving of homefries—ahem, pommes frites—which accompany almost everything else on the menu, and which are cooked to crispy-outside, smooth-and-greasy inside perfection. Along with the pastries, the frites steal the admittedly lackluster show. Super stereotypical French desserts such as tarte tatin (apple tart) and crème brulée were tempting and cried out from the menu as a possible redemption. I ordered the brulée and was once again let down with a resounding “oeuf!” as the burnt sugar crust required just...