Remember when happy-hour food was free? And pretty much amounted to a chafing dish filled with lukewarm frozen ravioli, or a tray of Ritz crackers and some chunks of white-trash cheese?
Heidi Knapp Rinella
Heidi’s Picks is a weekly selection of restaurant suggestions from Review-Journal critic Heidi Knapp Rinella.
Sometimes it seems that restaurants keep getting more open and, consequently, noisier. No wonder Barbara Davis is looking for those with cozy, intimate spaces.
Heidi’s Picks is a weekly selection of restaurant suggestions from Review-Journal critic Heidi Knapp Rinella.
It had been a few years since I’d been to the original Pin Kaow (there now are three). I remembered the food as pretty good, the atmosphere as regulation strip-center-nothing-special, clean but as basic as it gets. And so it was that when a friend and I entered for lunch recently, I initially thought I was in the wrong place.
Mexican chorizo? Easy to find at just about any supermarket in town. Spanish cured chorizo? Not so much. But readers have local sources for Karen Clark.
LISTEN TO THE TOP FIVE HERE
