Food in Mouth

On Clyde Common's homepage, you are greeted with a pig. Would that not make you giddy as well? I learned about Clyde Commons when NY Times touched on the Portland dining scene last year. I had high expectations for the meal since it was to be the conclusion of what was a fantabulous day. Why was it so great? Because the Los Angeles Lakers lost game 4 of the NBA Finals that day and it was glorious! Glorious I say! Watching basketball is always like this: no matter what happens, what my preferred team overcomes, I always think they will screw it up somehow. Especially if the other team has Kobe. Seriously, the dude can dunk over snakes. Anyway, after the crazy 20 point comeback by the Celtics, I was super amped and all I wanted to do was eat bunny. Good thing Clyde Commons had...

by admin

10 April 2016

General

Cake Man Raven Review: Cake Man Raven is mad delicious

After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...

by admin

10 April 2016

General

Co Review: Spinach pie at co-pane

The pizza craze in New York gave way to the burger craze. I guess before the pizza mania there was the cupcakes thing, and somewhere along the lines was also a banh mi thing. The thing is that even after all the frenzy dies down, the restaurants or bakeries are still there, still doing good business. There was a time when everyone wanted to line up for Co, and people talked about how Jean-Georges could be spotted in the dining room eating pizza. That seemed like centuries ago, even though it was just in early Spring of 2009. One thing I remember well about Frank Bruni's review was that he really loved the spinach pie. So last month I went back to Co for lunch to try the spinach pie and a few more things. Before I get into the food, I just want to say...

by admin

10 April 2016

General

Shake Shack Review: Custard calendar says have some bacon

There's two schools of thought when it comes to specials on a menu. The first one is that if it's good enough, it should be permanent. The second is the complete opposite - creating a temporary product creates a sense of urgency. By the way, if you didn't know, sense of urgency also gets people to buy. Ultimately, I don't know which is more correct. I just remember reading Kitchen Confidential about how you never order fish on certain days. Those are probably days when the fish becomes a special. Maybe a braised special with a heavy sauce. The incentive structure for a restaurant should always be on how to please the customer, although one can never be sure. So how about those Shake Shack monthly custard calendars? They change monthly and each day of the week is different. It's like they want to lure...

by admin