Takeout Joints Vol. 8: Chinese/Asian Part 3

I had been sitting on these reviews since fall but was waiting until the New Year to post them since a lot of people ring it in with Chinese food (including myself). Restaurant Review #227: China Garden (Red Bank) I think I have eaten more Chinese in October than any other month. So many late…

Photo of the Day: November 30, 2018

Another one from Sichuan Cottage. I have been there several times now, and there is little reason to try anything new. Their beef with chili in hot chili oil is not quite the harbinger of doom it appears, but rather a complex blending of flavors and textures. The spice makes your mouth tingle rather than…

Photo of the Day: November 20, 2018

Homemade pizza. I gave up on this a while ago, because my pizzas always came out looking like footballs and having the consistency of a cardboard box. Maybe it was the different treatment of the dough tonight, but the pizza actually came out like pizza. One with half mushroom, half meatball, and the other a…

Restaurant Review #215: Lefteris Gyro (Tarrytown, NY)

Our first restaurant on this recent┬áthree-day trip was located right across the Hudson River in Tarrytown, NY. We had walked around a few minutes looking for a place to grab lunch before exploring Sleepy Hollow, the reason for our trip there. It didn’t take much thinking after looking into this charming Greek restaurant that appears…

Photo of the Day: October 15, 2018

An Oktoberfest dinner we had two weeks ago. There was chicken schnitzel, mushroom gravy, spaetzel, and German potato salad. Non-German dishes included my mom’s spinach pie, rolls, and my homemade garlic butter. There was also mom’s German apple cake for dessert. Oh, and plenty of Riesling. What a spread it was!

Photo of the Day: September 22, 2018

Glorious garlic shrimp from a family dinner at Portuguese Manor a few days ago. The oil is liquid gold when you dredge some of their crusty, homemade bread through it.

Photo of the Day: September 12, 2018

Justin’s baked barbecue wings. They were first rubbed with Adobo, pepper, and garlic powder, before being left to marinate overnight in a honey barbecue sauce.